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Love fajitas, but hate standing over sizzling skillets in the summertime? Then these sheet pan chicken fajitas are about to change your fajita-making game.
Sheet Pan Fajitas
Everything cooks together on the sheet pan without any hands-on cooking effort. So, everyone can stay nice and cool and out of the kitchen while the house starts to smell amazing. When the fajitas are done cooking, grab your favorite toppings, and everyone can assemble their own.
The best tip I can give you when making sheet pan fajitas is to use two pans if you’re cooking the full recipe below. There should be plenty of space on the pan to spread everything out after it’s been coated in the oil and spices. You want the edges to get a little crispy and caramelized, and that won’t happen if the pan is too crowded.
While the broiling step is technically optional (you can certainly just roast everything and be done when it’s cooked through), I love the additional browning that broiling creates. It only takes a few extra minutes and I think it’s worth the time.
Easy Chicken Fajitas
I love making chicken fajitas because they tend to be as flexible as they are simple to make. Use whichever colors of bell peppers you happen to have on hand, along with yellow, white, or red onions – this doesn’t require a special trip to the store for exact ingredients if you have similar things in the fridge and pantry already.
If your family likes things spicy, add some hot peppers or crushed red pepper flakes when you’re tossing everything together. The one ingredient that I do swear by here is the fresh lime. It brightens everything so nicely at the end of the cooking time.
No taco seasoning in the house? Try making your own or using a combination of different spices to come up with something similar.
For another hands-free fajita dinner, strips of chicken, bell peppers, and onion are cooked together in this oh-so-easy crock-pot recipe for chicken fajitas. This is a meal that you can start in the afternoon, and it’ll be ready by the time everyone is hungry in the evening.
If you’re lucky enough to have some of these fajitas leftover after dinner, turn them into fajita quesadillas for lunch the following day. Who would turn down a piping hot chicken fajita quesadilla for lunch? (Not me!)
Sheet Pan Chicken Fajitas
Ingredients
- 2 tablespoons light-flavored olive oil
- 2 pounds boneless skinless chicken thighs sliced into very thin strips
- 3 tablespoons taco seasoning
- 1 medium yellow onion sliced into thin strips, about 1 cup
- 3 large bell peppers, any color sliced into thin strips, about 3 cups
- 2 tablespoons fresh lime juice
For Serving
- sour cream
- guacamole
- fresh cilantro finely chopped
- flour or corn tortillas
Instructions
- Preheat the oven to 425°F. Place two baking sheets on the counter.
- Combine the chicken, bell peppers, and onions in a large mixing bowl or on one of the baking sheets. Drizzle the chicken and vegetables with olive oil and sprinkle generously with taco seasoning. Toss well with your hands to thoroughly coat.
- Divide the chicken and vegetables evenly between the two sheet pans and spread them across the pans in a single layer.
- Place the pans in the oven and bake for 8 minutes. Remove from the oven, and increase the oven heat to BROIL on high. Return one baking sheet to the top oven rack and broil for about 3 minutes, until the chicken is cooked through and very lightly browned on the edges, taking care not to overcook.
- Remove the finished tray of fajitas from the oven and place the other tray in the oven. Repeat the broiling process with the second batch of fajitas. When everything is cooked, transfer everything to a serving bowl and drizzle with lime juice.
- Serve with warm tortillas. Top with sour cream, guacamole, and cilantro as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
