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baked chicken fajitas in a white enamel pan with tortillas alongside them.

Zesty Sheet-Pan Chicken Fajitas (oven baked)

These delicious weeknight chicken fajitas are made on one pan! Using a chili citrus marinade for the vegetables and chicken, they soak up the flavor and stay moist.
Author: Amanda Paa
Yield: 4 servings
Prep Time :15 minutes
Cook Time :35 minutes

Ingredients

For Fajitas

  • 1 pound boneless skinless chicken breasts
  • 3 bell peppers, cores removed and thinly sliced (I like to use a mix of colors)
  • 1 large red onion, thinly sliced
  • Sliced jalapeños
  • Cilantro
  • Sour cream

Chicken Fajita Marinade

  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • juice of 1 orange
  • juice of 1 lime
  • 4 cloves garlic minced
  • 1/4 cup olive oil

Instructions 

  • Whisk all marinade ingredients in a bowl, except for olive oil. Then slowly stream in olive oil while whisking to combine.
  • On a large sheet pan, place chicken breasts in the middle of the pan (my pound of chicken came out to 3 chicken breasts). Then scatter all vegetables around the chicken, all the way out to the edges of the pan. Pour marinade equally over chicken and vegetables. Then use your hands to rub the marinade into both sides of the chicken breasts, and into the vegetables. Let sit for 20 to 30 minutes (or up to overnight).
  • Meanwhile, preheat the oven to 400 degrees F. After chicken has marinated for set time, place into oven. Bake until thickest part of chicken breasts reach internal temperature of 160 degrees F. (Mine took about 22 minutes but it will depend on the size.)
  • Remove chicken from sheet pan and set on a cutting board to rest. Use a spatula to stir the veggies and disperse amongst the sheet pan so they have more room to caramelize. Return sheet pan with veggies to the oven and continue baking for 10-15 more minutes until soft and caramelized. Remove from oven.
  • Slice chicken in about 1/4 inch pieces, on the diagonal, once veggies come out of oven. Sprinkle chicken with a bit of flaky salt, then add to pan of veggies and stir well. Serve with tortillas, sour cream, jalapeños, fresh cilantro, and lime slices.