Description
This One-Pan Chicken Fajitas recipe is a flavorful and easy-to-make meal featuring marinated chicken thighs baked alongside colorful bell peppers and onions. Served with warm tortillas and optional toppings like salsa verde crema, sour cream, guacamole, and cilantro, it’s a perfect weeknight dinner that’s both vibrant and satisfying.
Ingredients
Scale
Seasoning Mix
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ – ½ teaspoon chipotle chili pepper (optional, for spicier fajitas)
Chicken Marinade
- 1 ½ pounds boneless, skinless chicken thighs, sliced into ½-inch strips
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- Juice and zest from 1 lime
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon liquid smoke
Vegetables
- 3 bell peppers (red, orange, yellow), sliced into ¼-inch strips
- ½ large red onion, thinly sliced
Salsa Verde Crema
- 1 cup sour cream
- ¼ cup salsa verde
- 1 tablespoon lime juice
- Chipotle powder to taste (optional)
Additional
- 8-10 (6-inch) flour tortillas
- Sour cream (for serving)
- Guacamole (for serving)
- Cilantro (for garnish)
- Pico de gallo (optional for serving)
- Lime wedges (for serving)
- Hot sauce (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees F. Line a large jelly roll pan (21×15 inches) with foil and lightly spray with cooking spray or alternatively use two baking sheets to prepare for cooking.
- Make Marinade and Seasoning: In a large freezer bag or bowl, whisk together all the fajita seasoning ingredients with the marinade components, except the chicken. Set aside 1 ½ tablespoons of this mixture for the vegetables.
- Marinate Chicken: Add the sliced chicken thighs to the marinade and stir well to coat evenly. You can set aside at room temperature while prepping vegetables or cover and refrigerate up to 8 hours. If refrigerated, bring to room temperature before cooking.
- Prep Vegetables: Spread the sliced bell peppers and red onions on one side of the prepared baking sheet. Toss with the reserved 1 ½ tablespoons of marinade that was kept separate from raw chicken to prevent contamination.
- Arrange Chicken: Using tongs, remove the chicken strips from the marinade and lay them out on the other side of the baking sheet, making sure pieces do not overlap for even cooking.
- Bake: Place the baking sheet in the oven and bake for 16-22 minutes until the chicken thighs reach an internal temperature of 170 degrees F. If using chicken breasts, cook to 160 degrees F.
- Warm Tortillas: During the last 8-12 minutes of chicken cooking time, wrap the tortillas tightly in foil and warm them in the oven alongside the chicken and vegetables.
- Make Salsa Verde Crema: While the chicken and vegetables bake, whisk together the sour cream, salsa verde, lime juice, and optional chipotle powder to make a flavorful crema to serve with the fajitas.
- Serve: Once cooked, stir the chicken and vegetables together gently on the pan. Serve the mixture on warm tortillas and top with Salsa Verde Crema or sour cream, guacamole, cilantro, pico de gallo, fresh lime wedges, and hot sauce as desired.
Notes
- You can marinate the chicken up to 8 hours ahead for more intense flavor.
- Adjust chipotle chili pepper and chipotle powder levels to control spice intensity.
- Use chicken breasts if preferred; just ensure proper cooking temperature for safety.
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- Leftovers keep well refrigerated for up to 3 days and make great fajita bowls or wraps.
