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One Pan Chicken Fajitas Recipe

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★★★★★

4.7 from 85 reviews

This One Pan Chicken Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas using boneless chicken thighs and colorful bell peppers. Everything cooks together on a single sheet pan in the oven, making cleanup easy and dinner effortless. The homemade fajita seasoning enhances both the chicken and vegetables, delivering a balanced, smoky, and slightly spicy taste perfect for wrapping in warm flour tortillas.

Ingredients

Scale

Protein

  • 1 lb boneless skinless chicken thighs

Vegetables

  • 3 bell peppers (1 green, 1 red, 1 yellow)
  • 1 medium yellow onion

Seasonings & Spices

  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1/2 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt, to taste
  • Pepper, to taste

Other

  • 1 package (8 small) flour tortillas
  • Olive oil, for drizzling
  • Optional: 1 lime (for juice)
  • Optional: Fresh cilantro (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure a hot environment for roasting the chicken and vegetables, which helps develop great flavors and char.
  2. Prepare Sheet Pan: Line a sheet pan with parchment paper, or alternatively aluminum foil or spray the pan with non-stick spray. This will prevent sticking and make cleanup easier.
  3. Make Fajita Seasoning: In a small bowl, combine chili powder, cumin, paprika, oregano, onion powder, and garlic powder. Mix well to create the homemade fajita seasoning blend.
  4. Slice and Season Chicken: Thinly slice chicken thighs into fajita-sized strips. Season lightly with salt and pepper, then toss with half of the fajita seasoning to coat evenly. Spread chicken on one side of the prepared sheet pan.
  5. Slice and Season Vegetables: Thinly slice the three bell peppers and the yellow onion. Arrange them in rows on the other side of the sheet pan. Drizzle with olive oil and sprinkle with the remaining fajita seasoning. Toss lightly to coat all the peppers and onions.
  6. Combine Chicken and Vegetables: Mix together the chicken strips and the vegetables on the sheet pan so the flavors intermingle and cook evenly.
  7. Bake: Place the sheet pan in the preheated oven and bake for 20 minutes, or until the chicken is cooked through and vegetables are tender and slightly caramelized.
  8. Serve: Remove from the oven and serve the chicken and vegetables on the warm flour tortillas. Optionally, squeeze fresh lime juice over the top and garnish with chopped fresh cilantro for a boost of brightness and flavor.

Notes

  • Use boneless chicken thighs for juicier meat, but chicken breasts can substitute if preferred.
  • If you want extra char, broil the fajitas for 2-3 minutes at the end of cooking, watching closely to prevent burning.
  • Customize seasoning amounts to taste, adding more chili powder for extra heat if desired.
  • Flour tortillas can be warmed in the oven wrapped in foil or on a skillet before serving.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.

Keywords: one pan chicken fajitas, sheet pan fajitas, easy chicken fajitas, baked fajitas, Mexican chicken recipe

Find it online: https://yumwithmia.com/one-pan-chicken-fajitas-recipe/