Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas -- minimal prep, maximum flavor, one pan cleanup.
Timing note: 30 mins
Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas -- minimal prep, maximum flavor, one pan cleanup.
Timing note: 30 mins
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 PanHalf sheet (18×13)
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 12Your prep station before cooking begins
The Dry Mix (0/10)
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
Don't overcrowd the pan. Use two sheets if necessary for even browning and tender-crisp veggies.
Slice chicken and veggies uniformly for even cooking. Aim for 1/4-inch thick slices.
Serve with warm tortillas, avocado, salsa, sour cream, and a squeeze of lime.
Chop veggies and marinate chicken up to 24 hours ahead. Store separately in the fridge.
The Method
HEAT
Oven to 475°F / 246°C. Put sheet pan in to preheat.
Oven is fully preheated and the sheet pan is hot (use mitts).
TOSS
Chicken + peppers + onion + oil + spices + salt.
ROAST
Spread on hot pan in a single layer. Roast 15 minutes.
FINISH
Roast 5-8 minutes more until chicken is cooked through.
LIME + SERVE
Squeeze lime (1 whole) over everything.
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