Recipe: Sheet Pan Chicken Fajitas
Let's talk about the fajita effect. It's the restaurant moment when a server swaggers by with a sizzling platter of fajitas and all heads turn to the sound and aroma of seasoned meat, peppers, and onions parading past the table. If you were smart enough to order that platter, you gloat as you pile warm tortillas with all the toppings and meat fresh from the skillet.
Recreating that exquisitely satisfying fajita effect at home is easier than you might think, and you can even make enough to share, thanks to the trusty, ever-versatile sheet pan.
Easy Chicken Fajitas: Watch the Video
The Sheet Pan: Poster Child of Hands-Off Cooking
The beauty of this dish is that one baking sheet can make enough fajitas to feed a hungry crowd. Getting a lot of flavor into the chicken requires just a few pantry ingredients and some quick marinating time while heating up the oven. By slicing chicken breasts into thinner pieces first, there's more surface area to absorb the flavorful marinade, and they'll cook much faster.
After the chicken's roasted on a hot sheet pan, it's set aside to rest while the peppers and onions cook on the same sheet pan and the tortillas warm in stacks on a different oven rack. You might be tempted to put the chicken and peppers on different baking sheets and cook them at the same time, but the food will steam and not cook up as nicely. Plus, the chicken benefits from some resting time to stay nice and juicy when it's being sliced, and the veggies soak up some of the chicken flavor from the sheet pan.
These fajitas only need 20 minutes total of cooking time in the oven, which is just about the right amount of time to prep your toppings. Slice up avocados or make guacamole, open up a favorite jar of salsa, and cut up limes to squeeze over the fajitas. A magical sheet pan dinner awaits!