Description
This easy and flavorful One Pan Chicken Fajitas recipe combines juicy, seasoned chicken thighs with colorful bell peppers and onions, all baked together on a single sheet pan. Served with warm flour tortillas and optional fresh lime and cilantro, it’s a perfect weeknight dinner that’s both quick and delicious.
Ingredients
Scale
Chicken and Vegetables
- 1 lb. boneless, skinless chicken thighs
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium yellow onion
- Salt, to taste
- Pepper, to taste
- 1 package of 8 small flour tortillas
- 1 tbsp olive oil, for drizzling (optional but recommended)
- Optional – 1 lime, juiced
- Optional – Fresh cilantro, chopped
Homemade Fajita Seasoning
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1/2 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the right temperature for cooking the fajitas evenly and quickly.
- Prepare the sheet pan: Line a sheet pan with parchment paper for easy cleanup, or use aluminum foil or the bare pan sprayed with non-stick spray to prevent sticking.
- Make the fajita seasoning: In a small bowl, combine chili powder, cumin, paprika, oregano, onion powder, and garlic powder. Mix well and set aside.
- Slice and season chicken: Thinly slice the chicken thighs into strips suitable for fajitas. Season them with salt, pepper, and half of the homemade fajita seasoning, mixing thoroughly to coat.
- Arrange chicken on the sheet pan: Place the seasoned chicken strips on one side of the prepared sheet pan.
- Slice vegetables: Thinly slice the green, red, and yellow bell peppers along with the onion. Arrange each vegetable in rows next to the chicken on the sheet pan.
- Season vegetables: Drizzle the vegetables with olive oil, then sprinkle with the remaining fajita seasoning. Toss everything gently on the pan to combine chicken and vegetables evenly.
- Bake: Place the sheet pan in the preheated oven and bake for 20 minutes until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
- Serve and garnish: Remove the pan from the oven. Serve the chicken and vegetables warm on flour tortillas. Optionally, squeeze fresh lime juice over the top and sprinkle with chopped cilantro for enhanced flavor.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs remain juicier after baking.
- For a gluten-free option, serve with corn tortillas instead of flour.
- Adjust the seasoning to your heat preference by adding cayenne or chili flakes.
- Fresh lime and cilantro add a fresh brightness to balance the smoky seasoning.
- Make sure to slice chicken and vegetables evenly for uniform cooking.
- Leftover fajita filling can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken fajitas, sheet pan fajitas, easy dinner, baked fajitas, one pan meal, Mexican chicken recipe
