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Easy Sheet-Pan Chicken Thigh Fajitas: Best One-Pan Dinner

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Juicy chicken thighs and caramelized peppers and onions roasted together on a single sheet pan for a quick, flavorful, and fuss-free weeknight dinner. Ready in about 35 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 3 medium bell peppers (mixed colors), sliced into 1/2-inch strips
  • 1 large yellow onion, sliced into half-moons
  • 3 tablespoons (45ml) olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Flour or corn tortillas (for serving, optional)
  • Sour cream or Greek yogurt (for serving, optional)
  • Guacamole or sliced avocado (for serving, optional)
  • Salsa or hot sauce (for serving, optional)
  • Shredded cheese (queso fresco or cheddar, for serving, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the middle.
  2. Line your sheet pan with parchment paper or aluminum foil. If using foil, spray lightly with cooking spray.
  3. In a small bowl, combine 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir with a fork to break up any clumps.
  4. Pat the chicken thighs dry with a paper towel. Place them in a large bowl, drizzle with 1 tablespoon of olive oil, and sprinkle with half of the spice rub. Toss to coat evenly. Set aside.
  5. Slice the bell peppers into 1/2-inch strips and the onion into half-moons. In the same bowl, combine the peppers and onion with the remaining 2 tablespoons of olive oil and the rest of the spice rub. Toss well.
  6. Spread the seasoned peppers and onions in an even layer on the prepared pan. Nestle the chicken thighs on top of the vegetables, skin-side up (if they have skin) or simply spaced evenly. Leave a little space between each piece.
  7. Roast for 20 minutes. Do not open the oven for the first 15 minutes.
  8. After 20 minutes, remove the pan from the oven. Using tongs, flip the chicken thighs over. Return the pan to the oven and roast for another 5-10 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the peppers are tender with charred edges.
  9. Remove the pan from the oven and let it rest for 5 minutes. Squeeze the juice of one lime over everything.
  10. Transfer the chicken thighs to a cutting board. Let them rest for a minute, then slice against the grain into strips, or shred with two forks. Return the chicken to the pan with the peppers and toss gently to combine. Garnish with fresh cilantro.

Notes

Pat chicken dry for better browning. Don’t crowd the pan—use a half-sheet pan. Flip chicken halfway through for even browning. Let rest 5 minutes before slicing. Toast tortillas over a gas flame or in a dry skillet for best texture. For chicken breasts, reduce cooking time to 15-18 minutes total.

Nutrition

Keywords: sheet pan fajitas, chicken thigh fajitas, one pan dinner, easy fajitas, weeknight dinner, gluten free fajitas

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