If you are looking for an easy, cheap, and delicious dinner recipe these Sheet Pan Chicken Thigh Fajitas won’t disappoint! This recipe is great for switching up your Taco Tuesday dinners!

These are made with boneless skinless chicken thighs, taco seasoning, peppers, onions, and lime juice. They are great served like fajitas in flour tortillas or over some Spanish Rice with some white queso and homemade guacamole.

The leftovers reheat really well making this sheet pan recipe an awesome lunch prep!

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Easy Sheet Pan Meals are a staple at my house! I recently posted a Sheet Pan Parmesan Garlic Chicken Thigh recipe that went viral. It’s also easy and delicious!

If you are looking for other sheet pan dinners, check out my Kielbasa and Pierogies Sheet Pan Meal. This one was a favorite with my kids and comes together super quick!

My Teriyaki Chicken Sheet Pan Meal is also a winner with the family. This one makes a great meal prep and gets served over white rice.

Ingredients

Boneless skinless chicken thighs
Oil
Salt, pepper, cumin, dried cilantro, garlic powder, chili powder
1 lime, juiced
4 bell peppers, sliced
1 large onion, sliced
Fresh cilantro

Make Sheet Pan Chicken Thigh Fajitas

To start making this easy sheet pan meal, slice all of the peppers and the onion.

Spray a large sheet pan with cooking spray and add the peppers and onions.

Drizzle them with a little bit of oil and season them with some salt, pepper, and garlic powder.

Next, add about 2 1/2 lbs of boneless skinlesss chicken thighs to a bowl and add some oil.

Season with salt, pepper, cumin, dried cilantro, garlic powder, and chili powder.

Add the juice of one lime and stir everything together well until the chicken is well coated in seasoning.

Add the seasoned chicken thighs to the sheet pan. I like to make little holes between the peppers and onions for each chicken thigh.

Bake in the oven at 400 degrees F for about 35 minutes, or until the chicken reaches an internal temp of at least 165 degrees F.

I personally like them cooked closer to 185 degrees F. Cooking them closer to a temp of 185 degrees F helps the fat render.

Pour off any extra liquid (if needed) and broil for a couple of minutes if desired. We like to get a little char on the veggies under the broiler.

Serve Chicken Thigh Fajitas

Once the chicken is fully cooked, it’s time to eat! Top the sheet pan with cilantro.

Serve with tortillas, homemade guac, or some pico de gallo! This is also really good served over some Spanish rice if you aren’t feeling tortillas.

I ate mine over the rice and topped it with a little bit of white queso.

You will love this recipe because it’s easy to make, cheap, and absolutely delicious! Leftovers reheat really well making it great for lunch prep as well.

You could also prep the seasonings and slice the peppers and onions ahead of time. This would make it really easy to add to the sheet pan and bake on a busy weeknight.

Tips and Frequently Asked Questions

This cooked in my oven at 400 degrees for about 35 minutes, but all ovens cook differently and cooking time can vary.
If your sheet pan meal has some liquid on it after cooking, you can carefully pour off a little bit of the liquid and cook it in the oven for a few more minutes.
I cook chicken thighs until they reach an internal temperature of at least 185 degrees F. This helps the fat render, but they are technically fully cooked at 165 degrees F.
I like using my homemade blend for taco seasoning, but you could use some taco seasoning packets if you are short on time.
Serve these with flour tortillas for fajitas or serve it over some Spanish rice!
The sheet pan I am using is from Sam’s club and is technically called the half sheet.

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