Easy Sheet Pan Chicken Fajitas
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Mexican
Easy Sheet Pan Chicken Fajitas
Description
This recipe for Easy Sheet Pan Chicken Fajitas uses boneless, skinless chicken breasts sliced thin alongside bell peppers and onions. The chicken is marinated in oil, minced garlic, red wine vinegar, soy sauce, liquid smoke, chili powder, cumin, oregano, salt, and pepper. The vegetables are tossed with oil, salt, and pepper separately. Baking the chicken and vegetables on separate preheated pans prevents overcrowding, allowing the chicken to cook thoroughly and the vegetables to develop tender-crisp texture with light caramelization.
Cooking on two racks accommodates different cooking times, as chicken cooks faster than the vegetables. The liquid smoke in the marinade imparts a gentle smokiness without requiring an outdoor grill. Once baked, the fajita ingredients are ready to serve in warm tortillas with optional toppings like sour cream, guacamole, and fresh lime juice.
For best results, preheating the sheet pans helps achieve quick searing upon contact. This method supports convenience and flavor development. Chicken thighs can substitute breasts but require longer cooking. Nutrition facts consider only chicken and vegetables, excluding tortillas and toppings.
Ingredients
- 1 ½ to 2 to 2 pounds chicken breast boneless, skinless, see note for using chicken thighs
- 1 onion large, yellow, white, or red
- 2 bell pepper any color
- 2 tablespoons neutral cooking oil divided (you'll use half for the chicken, half for the veggies, generic cooking oil
- 2 to 3 to 3 cloves garlic finely minced or pressed through a garlic press
- 1 tablespoon red wine vinegar can sub apple cider vinegar or rice vinegar
- 1 tablespoon soy sauce I use low-sodium
- 1 teaspoon liquid smoke optional but so very delicious
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano dried
- ½ teaspoon salt I use coarse, kosher salt
- Pinch black pepper
- lime juice fresh, squeeze of
- tortillas
- sour cream guacamole, cilantro, tomatoes, etc, optional toppings
Instructions
- Preheat oven to 400 degrees F. Place oven racks in upper and lower positions (you'll use both racks). If you have convection setting, preheat to 375 degrees F.
- Cut chicken into 1/4-inch strips and place in medium bowl. Cut onion in half, peel off the skin, and cut each half into 1/4-inch half moon strips. Place onion in a separate bowl. Cut the bell peppers into 1/4-inch strips and add to the bowl with the onions.
- Place the baking sheets in the oven, one on each rack, to preheat for 5-6 minutes.
- While the baking sheets preheat, add the following to the bowl with the chicken: 1 tablespoon oil, 2-3 cloves minced garlic, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1 teaspoon liquid smoke, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and a pinch of black pepper. Toss to combine.
- To the bowl with the onions/peppers, add 1 tablespoon oil (more or less) and a pinch of salt and pepper. Toss to combine.
- Remove the baking sheets from the oven and quickly (but carefully) dump the chicken on one sheet pan and the veggies on the other pan. Spread both chicken and veggies into a single layer. Return the pans to the oven. If using a standard oven (non-convection), put the pan with the chicken on the bottom rack and the veggies on the top rack.
- Cook the chicken for 6-7 minutes until tender and cooked through. Remove from the oven and continue cooking the veggies 5-6 minutes longer until crisp-tender (add time if you want the veggies even softer).
- I like to dump the pan of hot, cooked veggies onto the sheet pan with the chicken and toss to combine. Squeeze the juice of a lime across the top; toss lightly. Serve the chicken and veggies in tortillas (or on a salad!) piled high with toppings of your choice.
Notes
- Preheating baking sheets ensures ingredients sizzle and reduces sticking when added.
- Cooking chicken and vegetables on separate pans prevents overcrowding and allows proper cooking times for each.
- Liquid smoke adds smoky flavor; if unavailable, smoked paprika can be substituted.
- Chicken breasts cook faster than thighs; thighs require longer cooking and can be baked with vegetables on one pan.
- Dark nonstick pans cook faster; consider lowering oven temperature to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 196kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 503mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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