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These Sheet Pan Chicken Fajitas Are Game-Changing

The best part of fajitas are the toppings, so why not just cook them right in?

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Sheet Pan Cheesy Hasselback Chicken Fajitas

Makes 3 servings

Estimated active time: 15 minutes

Estimated total time: 45 minutes


2 medium bell peppers, sliced

2 medium red onions, sliced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 tablespoon olive oil

Kosher salt and freshly ground pepper

¼ cup fresh cilantro leaves, roughly chopped

¾ cup sour cream

4 ounces shredded cheddar cheese

3 small boneless, skinless chicken breasts

Kosher salt and freshly ground pepper

6 (8-inch) flour tortillas

Salsa, guacamole, shredded cheddar, and sour cream, for topping


1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. In a large mixing bowl, toss the peppers and onions with the garlic powder, onion powder, chili powder, olive oil, and some salt and pepper. Spread the vegetables out over two-thirds of the baking sheet, leaving one-third of the sheet tray empty.

3. In a small mixing bowl, stir together the chopped cilantro, sour cream, and cheddar cheese. Slice deep slits into the chicken breasts, spacing the slits about ¾-inches apart and making sure not to slice all the way through the bottom of the chicken breast. Place the chicken breasts on the empty part of the baking sheet, and spoon some of the cilantro-sour cream sauceinto each slit, using up all the sauce Bake everything in the preheated oven for 20 minutes, until the vegetables are soft but still al dente. The chicken will be almost cooked through.

4. Push the vegetables towards the center of the pan to make room for the tortillas, then dry the empty space on the sheet tray with a paper towel. Lay the tortillas over the empty part of the sheet tray (it's OK if they overlap) and bake everything for another 5 minutes, until the vegetables are soft, the chicken is cooked through, and the tortillas are warm. Serve immediately, with whatever toppings you like.

Recipe by Christine Byrne