Description
This One-Pan Chicken Fajitas recipe is a vibrant, easy-to-make dish that combines marinated chicken thighs and colorful bell peppers baked together for a deliciously juicy and flavorful meal. The fajitas are seasoned with a smoky, slightly spicy blend of chili powder, cumin, smoked paprika, and chipotle chili pepper, then baked in the oven until perfectly cooked. Served with warm flour tortillas and optional toppings like salsa verde crema, sour cream, guacamole, and fresh lime wedges, this family-friendly recipe is perfect for a quick weeknight dinner or casual entertaining.
Ingredients
Fajita Seasoning and Marinade
- 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)
- 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
Main Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, sliced into ½-inch strips
- 3 bell peppers (red, orange, yellow), sliced into ¼-inch strips
- ½ large red onion, thinly sliced
Additional Ingredients
- 1 cup sour cream
- ¼ cup salsa verde
- 1 tablespoon lime juice
- Chipotle powder to taste (optional)
- 8-10 (6-inch) flour tortillas
- Sour cream, for serving
- Guacamole, for serving
- Cilantro, for serving
- Pico de gallo, for serving
- Lime wedges, for serving
- Hot sauce, for serving
Instructions
- Preheat and Prep: Preheat your oven to 400°F. Line a large jelly roll pan (21×15 inches) with foil and lightly spray it with cooking spray to prevent sticking. Alternatively, use two baking sheets if preferred.
- Make Marinade and Seasoning: In a large freezer bag or bowl, whisk together all the fajita seasoning ingredients and marinade components except the chicken. Remove 1 ½ tablespoons of this mixture to use separately for the vegetables to keep flavors balanced.
- Marinate Chicken: Add the sliced chicken thighs to the remaining marinade and stir well to ensure all pieces are evenly coated. Let the chicken marinate while you prep the vegetables. For deeper flavor, cover and refrigerate for up to 8 hours, then bring the chicken back to room temperature before cooking.
- Prep Vegetables: Arrange the sliced bell peppers and red onion on one side of the prepared baking sheet. Toss them with the reserved 1 ½ tablespoons of the marinade that has not touched the raw chicken to infuse flavor without cross-contamination. Spread the vegetables evenly in a single layer.
- Arrange Chicken: Using tongs, transfer the marinated chicken strips onto the other side of the baking sheet in a single layer, avoiding overlap to ensure even cooking.
- Bake: Place the pan in the preheated oven and bake for 16-22 minutes. Check the chicken for doneness, which should reach an internal temperature of 170°F for thighs (160°F if using chicken breasts). The vegetables should be tender and slightly charred on the edges.
- Warm Tortillas: During the last 8-12 minutes of baking, wrap the tortillas tightly in foil and warm them in the oven to make them soft and pliable for serving.
- Make Salsa Verde Crema: While the chicken and vegetables bake, whisk together the salsa verde, sour cream, lime juice, and chipotle powder if using, to create a creamy, tangy sauce to complement the fajitas.
- Serve: Once cooked, give the chicken and vegetables a quick stir to mix flavors evenly. Serve the fajita filling hot, spooned onto warmed tortillas and topped with salsa verde crema, additional sour cream, guacamole, cilantro, pico de gallo, lime wedges, and hot sauce as desired for a customizable feast.
Notes
- For extra smoky flavor, keep the chipotle chili pepper in the seasoning or adjust to taste for preferred heat level.
- Marinating the chicken longer (up to 8 hours) intensifies the flavors but even a short marinade time will produce tasty results.
- Use a meat thermometer to ensure chicken is cooked safely to avoid dryness or undercooking.
- Flour tortillas can be substituted with corn tortillas to make the dish gluten-free if desired.
- Leftover fajita mixture can be refrigerated for up to 3 days and reheated gently on stovetop or oven.
