Sheet Pan Chicken Fajitas
Juicy sliced chicken thighs roasted with colorful peppers and onions on one pan, tossed in bold fajita spices, and served in warm flour tortillas.
sheet-pan Timer
Set for 18 mins @ 425°F (218°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Slice 1.5 lbs boneless chicken thighs into strips. Toss with olive oil, chili powder, cumin, garlic powder, smoked paprika, and salt.
Spread seasoned chicken, sliced bell peppers (3 colors), and sliced onion on a parchment-lined sheet pan in a single layer.
Roast at 425°F (218°C) for 18 minutes until chicken hits 165°F and peppers are charred at the edges.
Squeeze lime juice over everything, rest 3 minutes, and serve in warm flour tortillas.
Step-by-Step Guided Instructions
Slice 1.5 lbs boneless skinless chicken thighs into 1/2-inch strips. Slice 3 bell peppers (one each red, yellow, and green) and 1 large onion into strips. In a large bowl, toss everything with 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1 teaspoon salt.
Chicken thighs stay juicier than breasts at high heat and do not dry out even if you cook them a minute or two longer.
Line a half sheet pan with parchment paper. Spread the seasoned chicken and vegetables in a single even layer, making sure nothing is piled on top of each other.
Overcrowding the pan steams the chicken instead of roasting it. Use two pans if needed for the crispiest results.
Roast at 425°F (218°C) for 18 minutes until the chicken reaches 165°F and the peppers and onions are tender with charred edges.
Position the pan on the top rack for extra browning on the peppers and onions.
Remove from oven, squeeze 1 tablespoon fresh lime juice over everything, and let rest 3 minutes. Serve in warm flour tortillas with your choice of toppings.
Warm the tortillas in a dry skillet for 30 seconds per side so they are soft and pliable instead of cracking when you fold them.
Sheet pan fajitas are the ultimate weeknight hack. One pan, ten minutes of prep, and dinner is on the table before anyone starts asking what is taking so long. The cleanup is just tossing the parchment paper.
Cut the chicken into smaller bite-sized pieces for younger kids. Let them build their own fajitas with simple toppings: cheese, sour cream, and mild salsa.
- Spanish rice
- Black beans
- Chips and salsa
Reheat on a sheet pan in a 400°F (204°C) oven for 5 to 7 minutes. The oven crisps the edges back up nicely.