Sheet Pan Chicken Fajitas
Hey There, Let’s Talk Sheet Pan Chicken Fajitas!
You know those nights when you just want something easy, but also delicious enough that everyone at the table nods approvingly? Well, sheet pan chicken fajitas are my go-to. I remember the first time I made them; I was juggling a toddler and a dinner party (not my brightest idea!), but these were a hit and, dare I say, savior of the evening. I still chuckle about how the guests were none the wiser about my kitchen chaos!
Why You’ll Love This Recipe
I whip these up when I’ve had one of those days where the last thing I want to do is spend hours in the kitchen. My family goes crazy for the smoky, spicy aroma wafting through the house—it’s honestly like a dinner bell. Plus, all the mess stays on one pan (which, let’s be real, is a lifesaver on a weeknight).
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced (or thighs if you prefer—they’re juicier!)
- 2 bell peppers, sliced (any color, but I have a soft spot for red and yellow for a pop of color)
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning (you can grab this brand or make your own)
- Salt and pepper to taste
- Warm tortillas, to serve
- Optional toppings: sour cream, avocado, salsa (when in doubt, pile it on!)
Directions
- Preheat your oven to 400°F (200°C). While waiting, sip some tea, or coffee if you’re like me.
- In a large bowl, combine the chicken, peppers, onion, olive oil, and fajita seasoning. Mix until everything’s nicely coated—this is where I usually sneak a taste (shh!).
- Spread the mixture out on a baking sheet. Don’t worry if it’s a bit crowded; it will cook down.
- Bake in the preheated oven for about 20 minutes. I tend to check at 15 minutes because I’m too impatient.
- Remove from the oven when the chicken is cooked through and the veggies are tender. Let it rest for a couple of minutes before serving.
Notes
If you want a bit more zing, throw in some jalapeños. I tried that once—but oops, forgot to warn the kids. Also, if you’re feeling fancy, a squeeze of lime over the top really brightens it up.
Fun Variations to Try
One time, I swapped the chicken for shrimp. It was divine! Another time I used tofu for a veggie version, but my veggie-skeptic husband wasn’t a fan (win some, lose some!).
Equipment Tips
Don’t have a sheet pan? Use any large baking dish you have—just make sure it’s not too deep, so everything roasts instead of steams.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love serving these with a side of Spanish rice or stuffing them into tortillas with all the toppings. Oh, and a cold beer or lemonade doesn’t hurt either!
Pro Tips
I once tried rushing the seasoning step, and regretted it because the flavor didn’t quite meld. Take that extra minute to really mix it up well.
FAQ
Q: Can I make these ahead of time?
A: Sure thing! Prep and marinate the chicken and veggies ahead, then just pop it in the oven when you’re ready.
Q: What if I don’t have fajita seasoning?
A: No worries! Just use a mix of chili powder, paprika, garlic powder, and a bit of cumin. Experiment with what you have!
