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
Scale
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.
