Sheet Pan Chicken Thigh Fajitas
This easy one-pan meal features juicy, well-seasoned chicken thighs roasted with colorful bell peppers and onions. Everything cooks together on one sheet pan for minimal cleanup and maximum flavor.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4–6
Ingredients
For the Fajitas
- 2 lbs (900 g) boneless, skinless chicken thighs, cut into strips
- 3 bell peppers (red, yellow, and green), sliced
- 1 large red onion, sliced
- 3 tbsp olive oil
- Juice of 1 lime
Fajita Seasoning
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
For Serving
- Warm flour or corn tortillas
- Fresh cilantro, chopped
- Lime wedges
- Sour cream
- Guacamole
- Salsa
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Season the Chicken
In a large bowl, combine the chicken thighs, olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne (if using), salt, and pepper. Toss until evenly coated.
3. Add the Vegetables
Add the sliced bell peppers and onion to the bowl and toss with the seasoned chicken.
4. Arrange on the Sheet Pan
Spread the chicken and vegetables into a single layer on the prepared sheet pan. Avoid overcrowding to help everything roast instead of steam.
5. Bake
Roast for 25–30 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Optional: Broil for the last 2–3 minutes for lightly charred edges.
Serving
Warm the tortillas and fill them with the roasted chicken and vegetables. Top with your favorite garnishes such as cilantro, salsa, guacamole, sour cream, cheese, or avocado. Serve with extra lime wedges.
Delicious Side Dishes
- Mexican rice
- Cilantro-lime rice
- Refried or black beans
- Mexican street corn (elote)
- Corn salad
- Tortilla chips with fresh salsa or queso
- Simple green salad
Tips
- Chicken thighs stay juicier than chicken breasts and are ideal for sheet pan fajitas.
- Slice the vegetables into similar-sized strips so they cook evenly.
- Marinate the chicken for 30 minutes to 8 hours for even more flavor.
- Store leftovers in the refrigerator for up to 4 days and reheat in a skillet or microwave.
Approximate Nutrition (Per Serving, without tortillas)
- Calories: 385
- Protein: 34 g
- Carbohydrates: 10 g
- Fat: 23 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 620 mg
These Sheet Pan Chicken Thigh Fajitas are smoky, juicy, and packed with colorful vegetables, making them an easy, family-friendly meal that’s perfect for busy weeknights