Sheet Pan Chicken Fajitas

This simple and delicious recipe involves cooking juicy chicken thighs with peppers and onions all on one sheet pan. The blend of spices gives it a flavorful kick, and the straightforward preparation makes it perfect for a quick weeknight meal. The vegetables are tender, and the chicken turns out crispy and perfectly cooked. Serve with warm tortillas and your favorite toppings for a complete family-friendly dinner.


  • 1 lb chicken thighs, boneless and skinless, sliced into strips
  • 3 bell peppers, assorted colors, sliced into strips
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Warm tortillas, for serving
  • Your favorite toppings, for serving


  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Mix well to create the marinade.
  3. Add the chicken strips, bell peppers, and onion slices to the bowl. Toss to coat everything evenly with the marinade.
  4. Spread the chicken and vegetable mixture evenly on a sheet pan.
  5. Bake for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
  6. Remove from the oven and serve with warm tortillas and your favorite toppings.

Check out the inspiration recipe at Serious Eats

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