HOW TO MAKE Sheet Pan Chicken FajitaS VIDEo
Hassle-free Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are a simple, versatile, trusty weeknight dinner that are destined to become a repeat favorite. The juicy, chili lime chicken, bell peppers and red onions are all baked on a single sheet pan for a hassle-free and mess free dinner with just minutes of prep and only a cutting board to wash! You will be amazed at the explosion of vibrant, juicy, robust, earthy, smokiness that comes from just a 15-minute marinade! You can serve the Sheet Pan Chicken Fajitas wrapped in a warm tortilla and piled with your favorite toppings OR you can make chicken fajita salad, chicken fajita burritos, chicken fajita burrito bowls, etc., all variations included. Add a side of Mexican rice or cilantro lime rice and Mexican Street Corn Salad for a meal everyone will be dreaming about.
Sheet Pan Fajitas Chicken ingredients
We may be making chicken fajitas in the oven, but this recipe is every bit as flavorful as my original recipe that cooks on the grill or stovetop thanks to the fajita seasonings and marinade. The ingredient list might look lengthy, but you are just whisking all the marinade ingredients together. Let’s take a closer look at what you’ll need to make this recipe (full recipe in the printable recipe card at the bottom of the post):
Chicken Marinade:
For the Fajitas:
How to Make Sheet Pan Chicken Fajitas
Making baked chicken fajitas couldn’t be simpler! Here’s an overview of how the sheet pan chicken fajitas are made. (Scroll to the bottom of this post for the full recipe card.)
Step 1: Make the Fajita Seasoning
In a large freezer bag or bowl (whatever you are going to marinate your chicken in), whisk al of the chicken marinade ingredients together. Remove 1 ½ tablespoons to use on the vegetables.
Step 2: Marinate the Chicken
Add the chicken and turn to evenly coat evenly in the marinade. Note, the marinade is thick and will be more like a wet rub without excess liquid. Set aside while you prep the vegetables OR cover and refrigerate for up to 8 hours, then bring to room temperature before cooking.
Step 3: Prep the Fajita Vegetables
Add onions and bell peppers to a large, foil lined baking sheet. Toss the veggies with the reserved marinade (that never touched the raw chicken) until evenly coated, then spread evenly on half of the baking pan. Add the chicken to the side of of the vegetables and spread into an even layer.
Step 4: Bake the Fajitas
Bake the chicken fajitas at 400 degrees F until the chicken is cooked through. Wrap tortillas tightly in foil and warm in the oven during the last 8-12 minutes of cooking, or char on the stovetop.
Step 5: Serve the Sheet Pan Chicken Fajitas
Layer tortillas with the chicken fajita filling and add desired toppings such as sour cream or salsa verde crema, guacamole and cilantro with plenty of freshly squeezed lime juice.
How to warm tortillas for Sheet Pan Fajitas
I HIGHLY recommend warming your tortillas for the BEST Chicken Fajitas using any of the outlined methods below. Once your tortillas are warmed, keep them warm and pliable by stacking them on a plate and covering with a slightly dampened, warmed paper towel or in a tortilla warmer.
Open Flame (gas stove or grill): This method is how I achieve the smoky char you see on the tortillas. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill. Skillet: Heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20 seconds until warm and soft. You are not looking for char marks with this method. Microwave: Working with about 5-7 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through. Oven: Create separate stacks of about 6-7 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 8-12 minutes or until heated through (you can bake all stacks at once).
My favorite toppings for sheet pan chicken fajitas are salsa verde crema (recipe included), guacamole and cilantro. The cool, refreshing creaminess against the dynamic sizzling chicken and veggies is a must in my book.
Chicken Fajita Salad: Toss the chicken and bell peppers with lettuce, corn, black beans, pepitas/sunflower seeds, cheese and/or tortilla strips then drizzle with Tomatillo Avocado Ranch or Cilantro Lime Dressing. Chicken Fajita Quesadilla: Sandwich the chicken and bell peppers in flour tortillas and smother with cheese and bake, grill or toast on the stove. Serve with a healthy dose of sour cream, salsa and guacamole. Chicken Fajita Burritos: Layer a large tortilla with chicken, bell peppers, rice, black beans, lettuce, sour cream and guacamole and wrap up burrito style. Chicken Fajita Burrito Bowl: Pile the chicken and bell peppers on a bed of rice with black beans, lettuce and tortilla chips with condiments of choice like pico de gallo, pickled red onions and guacamole or Tomatillo Avocado Ranch.
Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You!
