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.
- Cook temp
- 425°F
- 218°C · preheat
- Total time
- 31 min
- 10 prep · 18 cook · 3 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 3 min
- Before slicing
Sheet Pan Fajitas · Laura in the Kitchen
Laura Vitale shows how to slice chicken strips and peppers, season them with spices, and roast them spread out on a sheet pan.
- Target //Cook at 425°F (218°C) for 28 mins.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 3 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 1 1/2 lbsBoneless Chicken Thighs, skinless, sliced into strips
- 3 mediumBell Peppers, one red, one yellow, one green, sliced
- 1 largeYellow Onion, sliced
- 2 tbspOlive Oil
- 1 tbspChili Powder
- 1 tspGround Cumin
- 1 tspGarlic Powder
- 1/2 tspSmoked Paprika
- 1 tbspLime Juice, fresh
- 1 tspKosher Salt
- 8 piecesFlour Tortillas, for serving
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Get to the point
- 1
Slice 1.5 lbs boneless chicken thighs into strips. Toss with olive oil, chili powder, cumin, garlic powder, smoked paprika, and salt.
- 2
Spread seasoned chicken, sliced bell peppers (3 colors), and sliced onion on a parchment-lined sheet pan in a single layer.
- 3
Roast at 425°F (218°C) for 18 minutes until chicken hits 165°F and peppers are charred at the edges.
- 4
Squeeze lime juice over everything, rest 3 minutes, and serve in warm flour tortillas.
Step by step
Tap a step to cross it offSeason Chicken and Vegetables
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.
WhyChicken thighs stay juicier than breasts at high heat and do not dry out even if you cook them a minute or two longer.
Spread on Sheet Pan
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.
WhyOvercrowding the pan steams the chicken instead of roasting it. Use two pans if needed for the crispiest results.
Roast at High Heat
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.
WhyPosition the pan on the top rack for extra browning on the peppers and onions.
Finish and Serve
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.
WhyWarm the tortillas in a dry skillet for 30 seconds per side so they are soft and pliable instead of cracking when you fold them.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- 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.
- Serve with
- Spanish rice · Black beans · Chips and salsa
- Reheating
- 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.
- Calories
- 340
- Protein
- 32 g
- Carbs
- 26 g
- Fat
- 14 g
Nutrition source: USDA FoodData Central #171479. Cook-time basis: Tested on rimmed half sheet pan at 425°F (218°C). USDA FSIS chicken thigh target 165°F.
Frequently Asked Questions
How do you reheat leftover sheet pan chicken fajitas without ruining the texture?
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.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 3 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Spanish rice, Black beans, Chips and salsa.