Sheet Pan Chicken with Peppers and Onions (Chicken Fajitas)

Name: Sheet Pan Chicken with Peppers and Onions (Chicken Fajitas)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon brown sugar; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 8 boneless, skinless chicken thighs - small to medium-sized; 6 large bell peppers - sliced; 1 large yellow onion - sliced; 4 tablespoons extra virgin olive oil - divided; Kosher salt

Jump to Recipe·Print Recipe· 5 from 1 review

This sheet pan chicken with peppers and onions recipe makes fajita night a breeze, delivering bold flavors with minimal effort! They're just as delicious as skillet fajitas but require a fraction of the work, making this sheet pan dinner a weeknight winner!

Fajita-seasoned sheet pan chicken with peppers and onions cooked and layered on a round serving plate. Extra fajita seasoning and sliced limed are in the background.

Busy nights call for quick and easy dinners, and it doesn't get easier than this sheet pan chicken with peppers and onions. Except for maybe these sheet pan chimichurri chicken thighs... I'll let you decide on that one!

For this one-pan dinner, boneless chicken thighs, sliced bell peppers, and yellow onions are liberally seasoned with a simple homemade fajita spice mix and then cooked in just 30 minutes on a large baking sheet.

I've made this chicken and peppers sheet pan dinner more times than I can count! It's a go-to dinner recipe for nights when I don't feel like cooking!

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Why you'll love this recipe
Ingredients
How to make sheet pan chicken with peppers and onions
What to serve with chicken, peppers, and onions
Expert tips
How to store, freeze, and reheat
Frequently asked questions
More easy dinner recipes you'll love
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Why you'll love this recipe

Easy - This chicken and peppers recipe calls for just 3 main ingredients plus some oil and dried herbs.
Flavor - It's packed with a vibrant, smoky flavor, thanks to the blend of spices like cumin, chili powder, and paprika.
Meal prep - This is a big-batch recipe that'll feed a large family and still leave leftovers for lunch the next day.

Ingredients

Chicken thighs - Boneless, skinless chicken thighs easily absorb the flavors of the fajita seasoning, and they're practically guaranteed to turn out juicy and tender thanks to their slightly higher fat content.
Bell peppers - Use any combination of red, yellow, orange, or green bell peppers.
Onion - I like to use white or yellow onions, but red is okay, too, if that's all you have on hand.
Fajita seasoning - To make fajita seasoning at home, you'll need chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, brown sugar, and black pepper. Storebought is okay, too. But if you have the spices on hand, it's super easy to make the mixture yourself!
Kosher salt - To better control the flavor, I prefer to salt the chicken thighs, peppers, and onions directly rather than mixing salt into the fajita seasoning.

How to make sheet pan chicken with peppers and onions

Recipe rundown

Mix the fajita seasoning.
Season the chicken thighs.
Assemble the sliced peppers and onions on a sheet pan, drizzle with oil, and lightly season.
Add the chicken thighs to the sheet pan.
Bake at 400°F, serve immediately, and enjoy!

Step-by-step instructions

Step 1: Place the chicken thighs in a large mixing bowl, then drizzle with olive oil. Sprinkle salt and fajita seasoning over the chicken, using tongs to toss the chicken thighs into the spice mixture until they're thoroughly coated.

Step 2: Spread the peppers and onions out onto a large baking sheet. Drizzle with olive oil, season with kosher salt, and sprinkle with about 1 tablespoon of fajita seasoning, and then toss to combine.

Step 3: Transfer the chicken thighs to the baking sheet and nestle them between the peppers and onions.

Step 4: Bake the sheet pan chicken with peppers and onions at 400°F for about 30 minutes, or until the chicken reaches an internal temperature of at least 165°F.

Step 5: Once fully cooked, broil under high heat for 3-5 minutes to crisp the top of the chicken thighs. Keep an eye on the chicken and peppers during this step to make sure they don't burn!

Step 6: Slice the chicken into thin strips, serve over Spanish rice or tortilla shells, and enjoy!

What to serve with chicken, peppers, and onions

I prefer to serve this chicken with peppers and onions recipe over Spanish rice. But the classic tortilla shell with toppings is also a crowd-pleaser! For an even more satisfying meal, you can serve chicken fajitas with any of these sides:

Blackened corn
Refried beans
Tortilla chips, salsa, and guacamole
Black Bean Salad

Expert tips

Use a large baking sheet. This chicken with peppers and onions recipe makes a big portion, so you'll need to use a large baking sheet or two half-size pans.
Slice the peppers and onions into thick strips, as they cook quickly and reduce significantly in size. Anything too thin will turn to mush or burn!
It's okay to overcrowd the baking sheet. Even though we're roasting the vegetables, we aren't trying to make them crisp; we just want to soften them.
Trim excess fat from your chicken thighs. A little fat is okay, but any large portions should be cut away. Kitchen scissors make this really easy to do!
Choose small to medium-sized chicken thighs if you can. These are the most tender and have the best flavor. Extra large chicken thighs take longer to cook and can become tough.
Season with kosher salt to taste. The fajita seasoning doesn't contain salt because I prefer to salt the chicken thighs, peppers, and onions separately. I've found I have better control over the flavors this way.
Don't skip the brown sugar. It adds a touch of caramel-like sweetness to the fajita seasoning.
You'll have leftover fajita seasoning. Save this for later use!

How to store, freeze, and reheat

How to store: Once cooled, transfer leftover chicken, peppers, and onions to a glass, airtight container and store in the refrigerator for 3-4 days.
How to reheat: Reheat leftovers in a skillet on the stove over low heat or in the microwave for 1 minute at a time, until warmed through.
How to freeze: Allow leftovers to fully cool, then transfer them to a plastic, ziplock freezer bag. Freeze flat on a freezer shelf for up to 3 months. Let thaw overnight in the refrigerator and reheat as desired.

Frequently asked questions

Can you cook raw chicken and peppers at the same time?

It's perfectly okay to cook raw chicken and peppers at the same time. Just make sure your chicken isn't too thick. Overly thick pieces of chicken take longer to cook, which could lead to overcooking your peppers and onions.

Do you cook onions and peppers first or meat?

If you're cooking chicken with peppers and onions on a sheet pan, everything can be cooked at the same time as long as your chicken thighs or chicken breast aren't too thick. If you're using a skillet, it's best to cook everything in batches, starting with the peppers and onions.

Can I substitute the boneless chicken thighs for bone-in chicken thighs or chicken breast?

You can make these substitutions; however, the overall recipe cooking time will change. Bone-in chicken thighs and chicken breasts take much longer to cook.