One Pan Chicken Fajitas
The ultimate weeknight dinner, One Pan Chicken Fajitas are bursting with flavor and convenience. Tender chicken marinated in spices is roasted to perfection with colorful bell peppers and onions. Top with your favorites like guacamole and sour cream for a satisfying meal. Make this tonight for a taste of home!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 tablespoon Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried oregano
- 0.25-0.5 teaspoon Chipotle chile pepper (optional for spicier)
- 1.5 pounds Boneless skinless chicken thighs (sliced into 1/2-inch strips)
- 2 tablespoons Olive oil
- 2 tablespoons Orange juice
- 1 medium Lime (juice and zest)
- 1 tablespoon Reduced sodium soy sauce
- 1 tablespoon Honey
- 1 teaspoon Liquid smoke
- 3 Bell peppers (red, orange, yellow) (sliced into 1/4-inch strips)
- 0.5 large Red onion (thinly sliced)
- 1 cup Sour cream
- 0.25 cup Salsa verde
- 1 tablespoon Lime juice
- Chipotle powder (to taste, optional)
- 8-10 6-inch Flour tortillas
- Sour cream
- Guacamole
- Cilantro
- Pico de gallo
- Lime wedges
- Hot sauce
Instructions
- Preheat your oven to 400 degrees F. Line a large jelly roll pan (21×15) with foil and lightly spray with cooking spray (or use two baking sheets).
- In a large freezer bag or bowl, whisk together the Fajita Seasoning and Chicken Marinade ingredients. Remove 1 ½ tablespoons to use on the vegetables. Add the sliced chicken to the marinade and stir to evenly coat.
- Add the bell peppers and onions to the prepared baking sheet. Toss with the reserved marinade. Spread into an even layer on one side of the pan. Using tongs, remove the chicken from the marinade and spread on the other side of the pan.
- Bake at 400 degrees F for 16-22 minutes, until the chicken thighs are cooked to 170 degrees F (160 F for chicken breasts). Wrap tortillas tightly in foil and warm in oven during last 8-12 minutes of cooking.
- Give the cooked chicken and bell peppers a stir. Serve by adding to warmed tortillas and piling on desired toppings.
Notes
- Slice the chicken thighs: This will create shorter slices with more uniform thickness.
- Use the correct pan size: A rimmed jelly roll pan measuring 15 x 21 inches is ideal.
- Liquid smoke: This adds a smoky flavor to the chicken.
- Chipotle chili powder: Adds smoky heat—use cayenne as a substitute if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.