Sheet Pan Chicken Fajita: Easy Recipe for a Quick Weeknight Meal

Sheet Pan Chicken Fajita night just got a whole lot easier! Forget standing over a hot stove, endlessly flipping and stirring. This vibrant and flavorful recipe brings the sizzling taste of your favorite Mexican restaurant right to your kitchen, with minimal effort and maximum deliciousness. Imagine tender, juicy chicken and perfectly charred bell peppers and onions, all infused with a smoky, spicy seasoning blend.

Fajitas, derived from the Spanish word for “little strips,” have a rich history rooted in the Tex-Mex culinary tradition. Originally, they were made with skirt steak, a cut often discarded by ranchers. But resourceful cooks transformed it into something truly special. Over time, chicken and other proteins became popular additions, and the dish evolved into the customizable feast we know and love today.

What makes Sheet Pan Chicken Fajita so irresistible? It’s the perfect combination of textures and tastes: the slight char on the vegetables, the tender chicken, and the burst of flavor from the spices. Plus, it’s incredibly convenient! Everything cooks together on one pan, making cleanup a breeze. Whether you’re feeding a family or hosting a casual get-together, this recipe is guaranteed to be a crowd-pleaser. Get ready to enjoy a quick, easy, and incredibly satisfying meal!

this Recipe

Ingredients:

• For the Chicken and Vegetables:
• 2 lbs boneless, skinless chicken breasts, cut into 1/4-inch thick strips
• 1 large red bell pepper, thinly sliced
• 1 large orange bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 large red onion, thinly sliced
• 2 tablespoons olive oil
• 1 packet (1 ounce) fajita seasoning
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• For Serving:
• 12 flour tortillas, warmed
• Optional toppings: sour cream, guacamole, salsa, shredded cheese, chopped cilantro, lime wedges

Preparing the Chicken and Vegetables:

1. Preheat your oven and prepare the sheet pan: First things first, preheat your oven to 400°F (200°C). While the oven is heating up, line a large baking sheet with parchment paper. This makes cleanup a breeze! If you don’t have parchment paper, you can lightly grease the sheet pan with cooking spray.
2. Slice the chicken and vegetables: Now, let’s get chopping! Cut the chicken breasts into thin strips, about 1/4-inch thick. This ensures they cook quickly and evenly. Next, slice the bell peppers (red, orange, and yellow) and the red onion into thin strips as well. Try to keep the vegetable strips roughly the same size as the chicken strips for consistent cooking.
3. Combine the chicken and vegetables: In a large bowl, combine the sliced chicken, bell peppers, and red onion. Make sure you have enough space to toss everything comfortably.
4. Add the olive oil and seasonings: Drizzle the olive oil over the chicken and vegetables. Then, sprinkle the fajita seasoning, chili powder, cumin, smoked paprika, and garlic powder over the mixture. Season generously with salt and freshly ground black pepper to taste. Don’t be shy with the seasonings – they’re what give the fajitas their amazing flavor!
5. Toss everything together: Using your hands or a large spoon, toss the chicken and vegetables until they are evenly coated with the olive oil and seasonings. Make sure every piece is nicely covered for maximum flavor.

Cooking Process:

1. Spread the mixture on the sheet pan: Spread the seasoned chicken and vegetable mixture in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this can cause the ingredients to steam instead of roast. If necessary, use two sheet pans to ensure everything cooks properly.
2. Bake in the preheated oven: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C). I always recommend using a meat thermometer to ensure the chicken is fully cooked.
3. Check for doneness: Halfway through the cooking time (around 10-12 minutes), give the chicken and vegetables a toss to ensure even cooking. This will help prevent any burning and ensure everything is cooked to perfection.
4. Broil for extra color (optional): If you want a little extra char on your fajitas, you can broil them for the last 1-2 minutes of cooking time. Keep a close eye on them to prevent burning! Broiling adds a nice smoky flavor and visual appeal.

Assembling and Serving:

1. Warm the tortillas: While the chicken and vegetables are cooking, warm the flour tortillas according to package directions. You can warm them in the microwave, in a dry skillet, or wrapped in foil in the oven. Warm tortillas are much more pliable and easier to fill.
2. Assemble the fajitas: Once the chicken and vegetables are cooked, remove them from the oven. Now it’s time to assemble your fajitas! Spoon the chicken and vegetable mixture into the warm tortillas.
3. Add your favorite toppings: Top the fajitas with your favorite toppings, such as sour cream, guacamole, salsa, shredded cheese, chopped cilantro, and lime wedges. Get creative and customize your fajitas to your liking!
4. Serve immediately: Serve the sheet pan chicken fajitas immediately and enjoy! These are best enjoyed fresh and hot.

Tips and Variations:

• Spice it up: If you like your fajitas with a little extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the seasoning mixture.
• Add other vegetables: Feel free to add other vegetables to your fajitas, such as mushrooms, zucchini, or poblano peppers.
• Use different protein: You can also use steak or shrimp instead of chicken. Just adjust the cooking time accordingly.
• Make it vegetarian: For a vegetarian option, use tofu or portobello mushrooms instead of chicken.
• Meal prep friendly: This recipe is great for meal prepping! Cook the chicken and vegetables ahead of time and store them in the refrigerator. When you’re ready to eat, simply warm them up and assemble your fajitas.
• Make it a bowl: Skip the tortillas and serve the chicken and vegetables over rice or quinoa for a healthy and delicious bowl.
• Don’t overcrowd the pan: Overcrowding the pan will cause the vegetables and chicken to steam instead of roast, resulting in soggy fajitas. If necessary, use two sheet pans.
• Use high heat: Cooking the fajitas at a high temperature (400°F/200°C) helps to caramelize the vegetables and give them a nice char.
• Adjust seasonings to taste: Everyone has different preferences when it comes to seasoning. Feel free to adjust the amount of fajita seasoning, chili powder, cumin, smoked paprika, and garlic powder to your liking.
• Lime juice: Squeeze fresh lime juice over the cooked fajitas for a burst of flavor.

Enjoy your delicious and easy sheet pan chicken fajitas!

Conclusion:

This Mushroom Asparagus Chicken Penne isn’t just another pasta dish; it’s a flavor explosion waiting to happen in your kitchen! The earthy mushrooms, tender asparagus, and juicy chicken, all coated in a creamy, dreamy sauce, create a symphony of textures and tastes that will leave you craving more. I truly believe this recipe is a must-try because it’s incredibly versatile, relatively quick to prepare, and guaranteed to impress even the pickiest eaters. It’s the perfect weeknight meal that feels like a weekend indulgence.

But the best part? You can easily customize it to your liking! Feeling adventurous? Add a pinch of red pepper flakes for a little kick. Want to make it vegetarian? Simply omit the chicken and add some extra vegetables like bell peppers or zucchini. For a richer flavor, try using different types of mushrooms, such as shiitake or oyster mushrooms, in addition to or instead of the cremini. And if you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or even a cashew cream sauce for a dairy-free alternative.

Serving suggestions are endless! I personally love serving this Mushroom Asparagus Chicken Penne with a simple side salad and some crusty bread to soak up all that delicious sauce. You could also sprinkle some freshly grated Parmesan cheese on top for an extra layer of flavor. For a more complete meal, consider adding a side of roasted vegetables like broccoli or Brussels sprouts. And if you have any leftovers (which I highly doubt!), they’re just as delicious the next day for lunch.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and sophisticated, making it perfect for any occasion. Whether you’re cooking for a romantic dinner, a family gathering, or simply a cozy night in, this Mushroom Asparagus Chicken Penne is sure to be a crowd-pleaser.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some culinary magic! I promise you won’t regret it. And most importantly, don’t be afraid to experiment and make it your own. Cooking should be fun and creative, so let your imagination run wild!

Once you’ve tried this recipe, I would absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavor? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating delicious and easy-to-follow recipes that everyone can enjoy. Happy cooking! I can’t wait to see what you create with this fantastic Mushroom Asparagus Chicken Penne recipe.