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Sheet Pan Chicken Fajitas: Sheet pan chicken fajitas — minimal prep, maximum flavor, one pan cleanup.

Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas -- minimal prep, maximum flavor, one pan cleanup.

Total: 30 minDifficulty: EasyYield: 1 serving

Timing note: 30 mins

ItalianMexicanChicken

The Key Move

Ensure the sheet pan is fully preheated before adding the chicken and vegetables to achieve proper searing and even cooking in the initial 15-minute roast.

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The Setup

  • Sheet Pan
    Half sheet (18×13)
  • Cutting Board
  • Chef's Knife

The Mise en Place

5 of 12

Your prep station before cooking begins

The Dry Mix (0/10)

2 wholebell peppers(sliced)
1 wholelarge onion(sliced)
1 tspcumin

My chicken looks pale and the veggies are limp, not browned at all.

Ah, you're seeing the ingredients didn't get that initial sear.

The chicken is cooked, but it feels dry and tough, and the veggies are all over the place.

That sounds like the chicken went a little too long. The initial roast is quick, and sometimes those last few minutes can push it over the edge. The best way to know for sure is to…

Chef's Notes

Tip

Don't overcrowd the pan. Use two sheets if necessary for even browning and tender-crisp veggies.

Tip

Slice chicken and veggies uniformly for even cooking. Aim for 1/4-inch thick slices.

Serving

Serve with warm tortillas, avocado, salsa, sour cream, and a squeeze of lime.

Make Ahead

Chop veggies and marinate chicken up to 24 hours ahead. Store separately in the fridge.

The Method

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