Sheet-Pan Chicken Fajitas

 

Easy, Oven-Baked Sheet Pan Chicken Fajitas

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HOW TO MAKE SHEET PAN CHICKEN FAJITAS |OVEN BAKED CHICKEN FAJITAS | The JayLi Life

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CHICKEN FAJITAS | the best easy mexican recipe + homemade seasoning

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Sheet Pan Chicken Fajita Crunchwrap Recipe

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Sheet Pan Chicken Fajitas

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Oven-Baked Sheet Pan Chicken Fajitas

Video taken from the channel: Evolving Table


Directions Step 1 Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large Step 2 Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours. Step 3 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan. This is how it goes down in our house: Grab a tortilla (freshly cooked is amazing). Spread it with some sour cream.

Add some of the roasted veggies and chicken. Top with avocado, fresh cilantro, and a squeeze of lime juice. Ingredients: 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper, to taste 1 1/2 pounds boneless, skinless chicken breasts. Directions Preheat oven to 400°F (232°C). Toss chicken, peppers and onion with fajita seasoning and olive oil.

Spread in a single layer on a sheet pan and bake 15 minutes, until chicken is cooked through and vegetables are tender. Preheat oven to 425° and grease a large rimmed baking sheet with cooking spray. In a small bowl, whisk together spices.

In a large bowl, combine chicken. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. Step 2 Cut chicken breasts in half horizontally, then slice crosswise into. For sheet pan fajitas, the chicken is cooked in the oven rather than being grilled. Everything is placed onto a rimmed baking sheet.

As a result, the clean up is SO much easier than with a traditional chicken fajita recipe. First, slice some boneless skinless chicken breasts and veggies into thin strips. Place chicken and veggies on sheet pan and bake at 400ºF until chicken strips are cooked through and veggies are tender, about 20-25 minutes Remove from oven and squeeze fresh lime over. Serve as desired in tortillas or over cauliflower rice.

Optional: Serve with *gluten-free tortillas* or cauliflower rice, pico, guacamole. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix together the fajita seasoning ingredients. On a sheet pan, add the chicken, bell pepper, and onion slices. Drizzle with olive oi.

Sheet Pan Chicken Fajitas are a simple one pan dinner that includes seasoned chicken and vegetables roasted all on one pan and served in warm flour tortillas with your favorite toppings. We specialize in Mexican food here at TBFS. Don’t miss our NEW.

List of related literature:

Spread peppers out over aluminum foil–lined baking sheet and broil until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through cooking.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

When ready to cook, remove the chicken thighs from the marinade, shake off to remove extra moisture, and move to the foil-lined rimmed baking sheet.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

Toss to combine and coat the chicken evenly with the seasonings, then lay the chicken thighs flat on the sheet pan.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
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Broil poblano pepper halves, skin side up, on an aluminum foillined baking sheet 5½ inches from heat 5 to 6 minutes or until pepper looks blistered.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

You can use this as a taco filling by shredding the chicken (discarding bones and skin) and stirring it into the sauce with the poblano purée before baking.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Broil until chiles begin to blacken and soften, about 10 minutes, rotating pan halfway through broiling.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
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America’s Test Kitchen, 2015

Cook the remaining half of the chicken until golden brown, 2 to 3 minutes per side; transfer to the baking sheet.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
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WHY THIS RECIPE WORKS: Too often, chicken fajitas need to be slathered with guacamole, sour cream, and salsa to mask the bland flavor of the soggy underlying ingredients.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
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In a dry, heavy skillet or comal over medium-high heat, cook the onion slices, garlic cloves, and chiles, turning occasionally, until they char.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

Lift the chicken pieces up (most of the marinade will cling to them) and place them down in a single layer in a shallow baking pan lined with aluminum foil.

“Madhur Jaffrey's Quick & Easy Indian Cooking” by Madhur Jaffrey, Noel Barnhurst
from Madhur Jaffrey’s Quick & Easy Indian Cooking
by Madhur Jaffrey, Noel Barnhurst
Chronicle Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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27 comments

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  • What size pan and tortillas are used?? Because I have cookie sheets and want to make this, but can’t afford any new pans atm.

    Also a tip: put the recipe in the description so I don’t have to rewind and pause the video a million times

  • Another excellent mouth watering delicious recipe..Very talented yet extremely gorgeous.Wow. You really belong on Best Food Network…I mean it… Love from Didim TURKEY…

  • Made this tonight after work (had cut up peppers before I left for work). Fast and yummy. Husband said “delicious “. Success!

  • I would add all the ingredients to a zip lock bag first so you can make sure all the spices are mixed evenly then throw on the sheet pan. Regardless it looks delicious i can’t wait to try it!

  • Did exactly what you said but twice the amount, came out better than a restaurant. Me and my wife Hosted my family for the first time as newly weds everyone loved it. Thank you

  • Have you ever used a chicken fajita instead? If so, just one? Would you use any other spices or seasonings other than salt & pepper if you used a fajita packet? I love recipes. Thanks for sharing!!

  • Who’s ready for an easy, healthy dinner recipe? ��‍♀️ Chicken fajitas are one of my favorite year-round recipes as it’s easy and flavorful. I also love Mexican cuisine and have recipes for guacamole, pico de gallo, huevos rancheros, shrimp tacos, carne asada and so much more on my website. But what other Mexican favorites would you like to see me whip up? Let me know! xo Lisa

  • It would be helpful if you put at least the ingredients video info part. Sucks having to always go back 10 sec if I miss a measurement

  • How do you clean your staub pan? I’m struggling with some bits remaining stuck on it even after I’ve heated water and dust soap in it to loosen things up. This just after one round of cooking like you did. I’m trying to avoid abrasives in order not to damage the coating. But…:(

  • These fajitas are the reason I subscribed to your Chanel. I just made them for the second time.
    I use boneless chicken thighs. They come out awesome. Thank you for this recipe!

  • These look so good (and I just love your new editing!!). You have really stepped it up and look like you belong on the Food Network!!

  • Love this recipe! Super easy! I would use the fajita seasoning packet (as you mentioned). Definitely shredded Mexican cheese for a topping. My husband likes salsa on his fajitas too.

  • I’m trying to find a recipe she made with chicken tenders the kind that are in meat department, not breaded, ranch dressing, the actual dressing, bacon, maybe minced onions and it goes in oven
    Does anyone know. It’s one of our favs but haven’t made in awhile so forgot how to make it, thanks.

  • Disappointing. I’ve been cooking successfully for almost forty years and followed this to the letter, but it did not turn out like the results in the video. It was mushy and horrible and the tortilla wraps round the outside ended up like dry biscuits. Will not be making again!

  • These look so good (and I just love your new editing!!). You have really stepped it up and look like you belong on the Food Network!!

  • you know you cook your chiken without fat when you put your peppers it s burn it s not. ahhh american you have to keep somme cooking lesson off french people. with out that your recipe is wheell!!!

  • This is the best Fajita recipe EVER. I doubled up on the spices as I used 4 large chicken breasts so I used and extra tbsp of olive oil also. My family of 5 had two fajita each and they all said they were the tastiest fajita they had ever had. Thank you so much ������x

  • I really want to thank you for this recipe. I actually have never tried fajitas before, so I tried your recipe and it came out very good. It seemed to get better the day after as well. I put leftovers in ziplock and heated up in oven in 10 minutes. I’m going to try freezing some from my next attempt so I will have a fast weeknight meal. Thank you again!

  • These look so good (and I just love your new editing!!). You have really stepped it up and look like you belong on the Food Network!!

  • Wow‼️ not quite 2 minutes in & have to compliment & give credit where due �� you have got it together! Teaching me things about cutting chicken �� & making great points about buying the full breast & chopping yourself to save on price ��
    already knew about trimming fat, but didn’t necessarily think about cutting against the grain �� and never knew until now about the tender piece! ��
    Very good, informative video already ��

  • Thanks for the video….to achieve even thickness chicken strips it’s worth considering flattening the chicken to an even thickness before seasoning and cooking ��

  • Thank you for helping me lose 15 lbs and more to come! You are a godsend, please continue making your videos. I am always looking forward to watching them whether they are recent or old. I never get tired of reviewing.

  • I just cooked this EXACTLY as you created it and it was AHHHHAAAAMMMMMAAAZZZZZZINNNNGGGGG Definitely adding the spice mixture to my recipes! DELICIOUS…I added a dash of red pepper flakes for a little extra kick

  • I make these a lot. It’s also a great freezer meal. Cut up everything and put in a freezer pan (don’t season) and freeze. When ready sprinkle (frozen or thawed) and pop in oven. I make for meal trains or friends who just had babies

  • I tried this yesterday and the only spice i didn’t had was paprika and i added extra chill powder and black pepper for extra spicy, it turned out so good. Thank you

  • Could it be that it looks and maybe tastes better when u cook the breast in a piece instead of stripes? Bcs it Looks like that, great vid by the way

  • I’ve made a similar recipe for several years. I highly recommend it as it’s easy to prepare and the leftovers (if you have any) will reheat beautifully for lunches. Thank you.