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Fajita-seasoned sheet pan chicken with peppers and onions on a round plate. The chicken is sliced.
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5 from 2 votes

Chicken with Peppers and Onions (Sheet Pan Chicken Fajitas)

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!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 6
Author: Katie Youngs

Ingredients

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
  • ½ teaspoon ground black pepper

For the chicken, peppers, and onions

  • 8 boneless skinless chicken thighs small to medium-sized
  • 6 large bell peppers thickly sliced
  • 1 large yellow onion thickly sliced
  • 4 tablespoons extra virgin olive oil divided
  • Kosher salt

Instructions

  • Preheat your oven to 400°F.
  • Add the fajita seasoning ingredients to a small mixing bowl and mix to combine. 
  • 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. 
  • 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. 
  • 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. 
  • 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. 
  • Nestle the chicken thighs into the peppers and onions. 
  • 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.
  • 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!
  • Remove from the oven, let rest for about 10 minutes, and then slice the chicken thighs into thin strips.
  • 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 is an estimate provided by an online nutrition calculator.  It should not be considered a substitute for professional medical advice. The nutrition facts do not include the added salt to taste. 

Nutrition

Calories: 326kcal | Carbohydrates: 14g | Protein: 31g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 187mg | Potassium: 749mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4737IU | Vitamin C: 154mg | Calcium: 55mg | Iron: 3mg

Find it online at sugarandsnappeas.com!