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Chicken with Peppers and Onions (Sheet Pan Chicken Fajitas)

Fajita-seasoned sheet pan chicken with peppers and onions on a round plate. The chicken is sliced.

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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!

Ingredients

Scale

For the fajita seasoning

  • 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

For the chicken, peppers, and onions

  • 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 

Instructions

  1. Preheat your oven to 400°F.
  2. Add the fajita seasoning ingredients to a small mixing bowl and mix to combine. 
  3. Transfer the chicken thighs to a large mixing bowl. Drizzle with 2 tablespoons of olive oil and season with kosher salt. Make sure you season both sides of the chicken. 
  4. Sprinkle about 3 tablespoons of the fajita seasoning over the chicken thighs. Use tongs to toss the chicken thighs into the olive oil and seasoning, mixing until they're thoroughly coated. 
  5. Spread the sliced bell peppers and onions onto a large baking sheet (or 2 half-sheets). Do your best to spread them into an even layer, but it's okay if they overlap in places. 
  6. Drizzle 2 tablespoons of olive oil over the peppers and onions and lightly season with kosher salt. Then, sprinkle 1 tablespoon of fajita seasoning over the peppers and onions. Toss to combine and then spread them back out into an even layer. 
  7. Nestle the chicken thighs into the peppers and onions. 
  8. Transfer the chicken, peppers, and onions into your preheated oven and cook for 30-35 minutes, or until the internal temperature of the chicken reaches at least 165°F.
  9. Once cooked through, broil under high heat for 3-5 minutes to crisp the tops of the chicken thighs. Keep an eye on them during this step to make sure they don't burn!
  10. Remove from the oven, let rest for about 10 minutes, and then slice the chicken thighs into thin strips.
  11. Serve the chicken thighs, peppers, and onions over rice or in a tortilla shell. Enjoy! 

Notes

  • Slice the peppers and onions into thick strips, as they cook quickly and reduce significantly in size.
  • 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.
  • The nutrition information shown below is an estimate provided by an online nutrition calculator.  It should not be considered a substitute for professional medical advice. The nutrition facts listed below are for 1/8 of the recipe and does not include added salt to taste. 

Nutrition