Sometimes the best recipes come from friends! A friend of mine shared a sheet pan chicken fajita recipe on Instagram, and as soon as I saw it, I knew I wanted to try it.

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Of course, I can rarely make a recipe without changing something. 😂

I swapped the chicken breasts for boneless chicken thighs, added a little dried cilantro and taco seasoning, and used a bit more olive oil. Oh my goodness — these turned out SO scrumptious!

The chicken was juicy and flavorful, the peppers and onions caramelized beautifully in the oven, and I loved the addition of zucchini. Even better? Everything cooks together on one sheet pan, which makes this such an easy dinner.

And the whole family loved it. That always makes a recipe a keeper!

Why I Used Chicken Thighs for My Fajitas

The original recipe called for chicken breasts, but I had boneless chicken thighs and decided to use those instead.

I actually think they were perfect for this recipe. Chicken thighs stay wonderfully juicy while roasting at a higher temperature, and they have so much flavor.

I sliced the chicken into strips and added it to a large bowl along with sliced bell peppers, onions and zucchini.

My Easy Fajita Seasoning

The original recipe called for a chili-lime seasoning blend, cumin, salt and pepper. I changed things up just a little and added:

• About 1/4 packet taco seasoning
• 1 teaspoon dried cilantro
• 1 teaspoon cumin
• Salt and pepper
• Olive oil

I used a little more olive oil than the original recipe called for because I wanted everything nicely coated before roasting.

Then I just got in there with my hands and tossed everything together. Sometimes your hands really are the best kitchen tool!

Spread Everything on One Sheet Pan

This is what makes these chicken fajitas so easy.

Line a large sheet pan with parchment paper, spread the seasoned chicken and vegetables out in a single layer, and pop the whole thing into a 375°F oven.

You want to give everything a little breathing room so the chicken and vegetables roast rather than steam.

Bake for about 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and beginning to brown.

Because chicken thighs can vary in size, I always recommend checking the temperature rather than relying only on cooking time.

Look at Those Roasted Veggies!

This may have been my favorite part.

The edges of the onions and peppers became slightly caramelized, the zucchini was tender, and all those juices and seasonings mingled together on the pan.

And cleanup? So easy!

How We Served Our Sheet Pan Chicken Fajitas

We took one extra little step with the tortillas, and I think it made these even better.

Instead of simply warming our small flour tortillas, we sprayed a griddle with a little cooking spray and lightly toasted them. Then we sprinkled some shredded cheese onto each tortilla and let it get warm and melty.

Ohhhh yes. Do this!

We piled on the roasted chicken, peppers, onions and zucchini and finished them with:

sour cream + salsa + fresh cilantro

You could also add avocado, guacamole, pico de gallo, lime wedges or whatever your family loves.

Serve immediately and enjoy!

If you love this recipe you will absolutely love my leftover Pork taco recipe too.

A Few Easy Ways to Change Them Up

This is one of those recipes you really don’t have to be precise with. Use red, yellow, orange or green bell peppers — or a mixture of whatever you have. Add mushrooms, leave out the zucchini, use chicken breasts instead of thighs, or make yours extra spicy with jalapeños.

You could also skip the tortillas and serve the chicken and vegetables over rice for an easy chicken fajita bowl.

I especially love recipes like this because everyone can build their own dinner. Put all the toppings on the table and let everyone go to town.

This One Is Going Into Our Dinner Rotation

I love finding a dinner that is easy enough for a busy night but still feels like you’ve made something really good.

These easy sheet pan chicken fajitas with zucchini definitely fit the bill. Juicy seasoned chicken, roasted vegetables, warm cheesy tortillas, sour cream, salsa and fresh cilantro — what is not to love?

Thanks to my friend for the inspiration because this one was a hit at our house!

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