If you are looking for a vibrant, flavorful weeknight meal that comes together effortlessly, this Sheet Pan Chicken Fajitas Recipe is going to be your new best friend. It brings together tender, juicy chicken thighs roasted to perfection alongside a colorful medley of bell peppers and red onions, all infused with a smoky and slightly spicy seasoning blend. The beauty of this recipe is in its simplicity and minimal cleanup—everything cooks on one pan, making it as easy as it is delicious. Whether you’re cooking for your family or impressing friends, this dish bursts with bright colors and bold flavors that will have everyone asking for seconds.
Ingredients You’ll Need
This Sheet Pan Chicken Fajitas Recipe relies on a handful of straightforward ingredients that come together to create layers of flavor and delightful textures. Each ingredient plays a crucial role, from the juicy chicken thighs to the assortment of colorful bell peppers and aromatic spices that give the dish its signature zest.
- 2 pounds boneless, skinless chicken thighs: Perfect for retaining moisture and flavor during cooking.
- 4 bell peppers (red, orange, yellow, and green), sliced 1/4-inch thick: Adds vibrant color, crunch, and a natural sweetness.
- 2 red onions, peeled and sliced 1/2-inch thick: Brings a savory depth and caramelizes beautifully when roasted.
- 4 tablespoons + 2 teaspoons olive oil (divided): Essential for coating and roasting to achieve crispy, caramelized edges.
- 4 teaspoons balsamic vinegar: Adds a subtle tang and enhances the richness of the chicken.
- 3-1/2 teaspoons chili powder (divided): The key spice that brings warmth and classic fajita flavor.
- 1 teaspoon ground cumin (divided): Introduces a slight earthiness and depth to the seasoning blend.
- 1-1/2 teaspoons garlic powder (divided): Adds a mellow, garlicky aroma without overpowering.
- 1-1/2 teaspoons paprika (divided): Provides color and a subtle smoky undertone.
- 1/2 teaspoon ground coriander: Offers a hint of citrus brightness to the spices.
- 1/2 teaspoon onion powder: Enhances the onion flavor subtly in the seasoning.
- 2-1/2 teaspoons salt (divided): Brings out the natural flavors and balances the spices.
- 1-3/4 teaspoons black pepper (divided): Adds the perfect amount of kick and complexity.
How to Make Sheet Pan Chicken Fajitas Recipe
Step 1: Prep Your Oven
Start by preheating your oven to 425°F. Line a large sheet pan with foil to make cleanup a breeze after all the delicious cooking. This simple prep step sets the stage for an easy, hands-off cooking experience that saves you time without sacrificing flavor.
Step 2: Season the Chicken
Trim any excess fat from the chicken thighs and pat them dry to help the seasoning stick. In a large bowl, whisk together 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon ground coriander, 2 teaspoons salt, 1-1/2 teaspoons black pepper, 2 tablespoons plus 2 teaspoons olive oil, and 4 teaspoons balsamic vinegar. Toss the chicken in this spice and oil mixture until every piece is beautifully coated. Arrange the chicken on the foil-lined sheet pan in a single layer, giving each piece space to cook evenly.
Step 3: Bake and Broil the Chicken
Bake the chicken at 425°F for 15 minutes. Once done, adjust your oven rack about 8 inches from the broiler and switch your oven to broil. Without waiting for the broiler to preheat, return the pan to the oven and broil for 7 to 9 minutes until the chicken develops a gorgeous caramelized and slightly blackened exterior. This step adds irresistible depth and texture. Let the chicken rest for 10 minutes before slicing to allow juices to redistribute for maximum juiciness.
Step 4: Season and Roast the Veggies
While the chicken is resting, increase the oven temperature to 500°F. In the same bowl you used for the chicken, combine the sliced bell peppers and onions with 1-1/2 teaspoons chili powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 2 tablespoons olive oil. Toss everything together until the veggies are evenly coated with flavorful spices and oil. Spread the vegetables evenly on the same sheet pan and roast for 10 minutes. Finish with a quick 1 to 2 minute broil to get those perfect crispy charred edges—make sure to watch closely so they don’t burn.
Step 5: Slice and Serve
Slice the rested chicken into strips or cubes and mix them with the roasted vegetables for a colorful, aromatic sheet pan feast. If desired, add a squeeze of fresh lime juice for a hint of citrus brightness that truly brightens the dish. From here, your Sheet Pan Chicken Fajitas Recipe is ready to be enjoyed.
How to Serve Sheet Pan Chicken Fajitas Recipe
Garnishes
Garnishes take the fajitas to the next level, adding creaminess, freshness, or crunch. Popular options include dollops of sour cream or Greek yogurt, freshly chopped cilantro for that herbal punch, slices of avocado or guacamole for smooth richness, and a sprinkle of shredded cheese like Monterey Jack or cheddar to add melty goodness. A wedge of lime on the side invites your guests to personalize their plates with an added zing of brightness.
Side Dishes
The simplicity of the Sheet Pan Chicken Fajitas Recipe pairs beautifully with a few classic side dishes. Warm flour or corn tortillas are essential to wrap it all up. Mexican-style rice or cilantro-lime rice provides a hearty base. Black beans or refried beans add extra protein and fiber. For a fresh crunch, a simple green salad or fresh pico de gallo makes a light, colorful complement to the bold spices of the fajitas.
Creative Ways to Present
Think beyond the traditional. Serve your fajitas as a colorful filling for lettuce wraps for a low-carb option. Use the sliced chicken and peppers as a topping for nachos or loaded baked potatoes. You can also toss the components into a grain bowl with quinoa or brown rice, avocado slices, and a dollop of crema for a modern twist that’s meal-prep friendly. Turning this Sheet Pan Chicken Fajitas Recipe into handheld tacos during a casual get-together is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Sheet Pan Chicken Fajitas Recipe should be cooled to room temperature and then stored in an airtight container in the refrigerator. They will keep well for up to 3 to 4 days, making them perfect for quick lunches or dinners later in the week. Keeping the chicken and veggies together locks in flavor and moisture.
Freezing
This recipe freezes beautifully. Portion the chicken and vegetables into freezer-safe containers or bags, making sure to press out as much air as possible. Stored properly, the fajita mixture will maintain the best texture and flavor for up to 3 months. A freezer stash of this dish means you always have a tasty, easy meal on hand.
Reheating
To reheat, thaw frozen portions overnight in the fridge or reheat refrigerated leftovers in a skillet over medium heat until warmed through. This helps preserve the texture of the chicken and keeps the vegetables from becoming too mushy. Alternatively, a quick microwave zap works well for convenience, but check often to avoid overheating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but since they are leaner, be careful not to overcook to prevent dryness. You might want to reduce the cooking time slightly and keep a close eye during the broiling step.
What if I don’t have a broiler?
If you don’t have a broiler, you can finish cooking the chicken and vegetables at a higher oven temperature to achieve some caramelization and crispiness. Just bake a bit longer and watch closely to prevent burning.
Can I make this recipe gluten-free?
Yes! This Sheet Pan Chicken Fajitas Recipe is naturally gluten-free as long as your toppings and tortillas are gluten-free. Always check labels if using store-bought sauces or seasonings to be sure.
How spicy is this recipe?
The spice level is mild to medium due to the chili powder and pepper. You can easily adjust the heat by adding more chili powder or incorporating a pinch of cayenne pepper if you prefer more kick.
Can I add other vegetables?
Definitely! Feel free to add sliced zucchini, mushrooms, or even cherry tomatoes to the sheet pan. Just keep in mind cooking times vary, so add softer vegetables later or cut them to a size that cooks evenly alongside the peppers and onions.
Final Thoughts
This Sheet Pan Chicken Fajitas Recipe is truly a weeknight game-changer with its combination of bold flavors, simplicity, and minimal cleanup. It’s a recipe you’ll want to come back to again and again, whether for a busy family dinner or casual entertaining. Give it a try—you might just find your new favorite go-to meal that fills your kitchen with wonderful aromas and your table with smiles.
Print
Sheet Pan Chicken Fajitas Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Sheet Pan Chicken Fajitas recipe offers a simple, flavorful, and colorful meal perfect for weeknight dinners. Juicy, spice-coated chicken thighs are baked and broiled to juicy perfection alongside vibrant roasted bell peppers and onions, all cooked on one pan for easy cleanup. Served with warm tortillas and your favorite toppings, these fajitas bring a delicious blend of smoky, tangy, and savory flavors in every bite.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 2 teaspoons salt
- 1–1/2 teaspoons black pepper
- 2 tablespoons + 2 teaspoons olive oil (divided)
- 4 teaspoons balsamic vinegar
Vegetables
- 4 bell peppers (red, orange, yellow, and green), sliced 1/4-inch thick
- 2 red onions, peeled and sliced 1/2-inch thick
Vegetable Seasoning
- 1–1/2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Toppings (Optional)
- Fresh lime wedges
- Warm tortillas
- Any other preferred fajita toppings such as sour cream, guacamole, salsa, cheese, or cilantro
Instructions
- Prep Oven: Preheat your oven to 425°F and line a large sheet pan with aluminum foil for easy cleanup.
- Season Chicken: Trim any excess fat and pat the chicken thighs dry with paper towels. In a large bowl, whisk together 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon ground coriander, 2 teaspoons salt, 1-1/2 teaspoons pepper, 2 tablespoons plus 2 teaspoons olive oil, and 4 teaspoons balsamic vinegar. Add the chicken to the bowl and toss with a spatula to coat all pieces evenly. Arrange the chicken on the prepared sheet pan in a single layer, smooth side up, ensuring pieces do not overlap.
- Bake Chicken: Place the chicken in the preheated oven and bake for 15 minutes to cook through.
- Broil Chicken: Remove the pan from the oven, move the oven rack about 8 inches from the broiler element, switch the oven to broil, and immediately return the sheet pan to the oven. Broil the chicken for 7 to 9 minutes until it is nicely blackened and caramelized. Remove from the oven and allow the chicken to rest for 10 minutes before slicing into strips or cubes. Optionally, squeeze fresh lime juice over the chicken for added brightness.
- Season and Roast Vegetables: Increase the oven temperature to 500°F. In the same bowl used for the chicken, combine the sliced bell peppers and onions with 1-1/2 teaspoons chili powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 2 tablespoons olive oil. Toss well to coat the veggies thoroughly. Spread the vegetables evenly on the same sheet pan and bake for 10 minutes.
- Broil Vegetables: After baking, broil the vegetables for 1 to 2 minutes, watching carefully to achieve slight charring and caramelization without burning.
- Serve: Serve the cooked chicken and roasted peppers and onions hot with warm tortillas and your favorite fajita toppings for a complete and flavorful meal.
Notes
- Use boneless, skinless chicken thighs for the best flavor and juiciness, but chicken breasts can be substituted if preferred.
- Feel free to customize toppings such as sour cream, guacamole, salsa, shredded cheese, or fresh cilantro to suit your taste.
- Broiling steps add a lovely caramelized and charred flavor; keep a close eye during broiling to prevent burning.
- Line the sheet pan with foil to simplify cleanup and prevent sticking.
