Sheet-Pan Poblano-&-Corn Chicken Fajitas Recipe

If you’re looking for a delicious weeknight dinner that feels special but doesn’t keep you tethered to the stove, you are going to love this Sheet-Pan Poblano-&-Corn Chicken Fajitas Recipe. I absolutely love how the charred poblanos and sweet corn complement the smoky, tender chicken all cooked together on one pan. The flavors are vibrant but balanced—mild ancho chile powder, cumin, and paprika add warmth without overpowering, making it a perfect dish for anyone new to fajitas or those who want something easy yet tasty.

When I first tried this recipe, I was blown away by how simple and quick it is. You can prep everything in just a few minutes, then broil it all to perfection with minimal cleanup. This Sheet-Pan Poblano-&-Corn Chicken Fajitas Recipe shines whether you’re aiming for a cozy family dinner or entertaining friends when time is limited. Plus, it’s a great way to sneak in fresh veggies like poblano peppers and corn without any extra fuss.

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Ingredients You’ll Need

These ingredients come together beautifully to give you juicy chicken fajitas with that wonderful, slightly smoky roasting flavor. When shopping, try to find fresh, firm poblanos and a ripe avocado to make every bite shine.

• Neutral oil (such as canola or avocado): Great for high-heat cooking and won’t overpower your spices.
• Ancho chile powder: Adds a mild, smoky depth without heat—my secret weapon for fajitas everyone loves.
• Ground cumin: Brings earthiness that pairs perfectly with chili powder and paprika.
• Paprika: For a subtle smokiness and vibrant color.
• Garlic powder: Because garlic flavor without fuss always wins in my book.
• Salt: Balances and enhances every ingredient.
• Boneless, skinless chicken breasts: Cut into strips for even cooking and quick broiling.
• Poblano peppers: Mild heat with a smoky flavor that roasts beautifully under the broiler.
• Yellow onion: Adds sweetness and texture as it chars alongside the chicken and peppers.
• Ear of corn: Fresh corn gives a sweet pop that you’ll want to scoop up alongside your fajitas.
• Fajita-size corn or flour tortillas: Warmed just before serving to make wrapping the goodies easier.
• Ripe avocado: Creamy slices brighten up the dish and add a buttery richness.
• Sour cream: A cooling dollop is just the finishing touch.
• Fresh cilantro: Adds herbal brightness and a bit of color.
• Lime wedges: Offering a zesty squeeze you won’t want to skip.

Variations

I love switching up this Sheet-Pan Poblano-&-Corn Chicken Fajitas Recipe depending on the season or what’s in my fridge. It’s really forgiving, so feel free to get creative with your veggies or how spicy you want to make it.

• Add heat: When I’m craving a kick, I toss in some sliced jalapeños or sprinkle cayenne pepper in the spice mix—my family goes crazy for the extra zing.
• Make it vegetarian: Swap chicken for extra bell peppers, zucchini, or mushrooms for a plant-based version that’s just as flavorful.
• Seasonal veggies: Roasted sweet potatoes or cherry tomatoes work beautifully in fall and summer, adding color and texture variety.
• Different proteins: You can replace chicken with shrimp or thinly sliced steak if you want to switch things up quickly.

How to Make Sheet-Pan Poblano-&-Corn Chicken Fajitas Recipe

Step 1: Prep Your Ingredients and Broiler

Start by preheating your oven’s broiler and positioning the rack about 7 to 8 inches from the heat source. Line a large rimmed baking sheet with foil—it makes cleanup super easy. While that heats up, slice your chicken breasts into strips and cut your poblanos and onion into roughly ½-inch slices. This size ensures everything cooks evenly and quickly under the broiler.

Step 2: Mix the Spice Blend and Coat Chicken

In a big bowl, whisk together the neutral oil, ancho chile powder, cumin, paprika, garlic powder, and salt. This simple spice mix packs a punch of flavor without being too spicy. Toss your chicken strips in the mixture until each piece is well coated. Trust me, this step is key to juicy, flavorful chicken!

Step 3: Arrange and Broil the Chicken and Veggies

Place the chicken in an even layer on one half of the prepared baking sheet. Then toss the sliced poblanos and onion in any remaining spice mixture and spread them out on the other half of the sheet. Lay your whole ear of corn on the sheet as well. Pop it under the broiler and roast for about 7 to 8 minutes until the chicken gets that beautiful light char and is cooked through.

Step 4: Rest Chicken and Char the Veggies

Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. Spread out the poblanos and onions a bit to help them cook evenly, then use tongs to turn the corn cob so it chars all around. Return the pan to the broiler for about 5 more minutes, until the veggies are tender and nicely charred.

Step 5: Assemble and Serve

Cut the kernels off the hoe. Toss the corn kernels with the roasted poblanos and onions for a sweet, smoky mix. Warm your tortillas and pile on the chicken and veggie mix. Top with creamy avocado slices, sour cream, and fresh cilantro. Don’t forget a squeeze of lime juice for that bright, tangy finish!

How to Serve Sheet-Pan Poblano-&-Corn Chicken Fajitas Recipe

Garnishes

Whenever I serve these fajitas, I’m all about generous garnishes. Slices of creamy avocado and a dollop of sour cream add creaminess that balances the smoky spices perfectly. Fresh cilantro is non-negotiable for that lift of herbal brightness. And a wedge or two of lime to squeeze over the top always gets rave reviews at my table.

Side Dishes

I usually keep sides easy and fresh—Mexican rice or a simple black bean salad complements the fajitas wonderfully without stealing the spotlight. A crunchy cabbage slaw with lime and cilantro can add a refreshing crunch too. For a quick weeknight, sliced jicama or cucumber sticks work well for a crunchy, cooling bite on the side.

Creative Ways to Present

For casual get-togethers, I like to turn this into a fajita bar: lay out the chicken and veggies on a big platter with bowls of toppings and warm tortillas on the side. It’s fun, interactive, and everyone loves customizing their own. For a festive touch, you can serve it in warm cast-iron skillets or pile everything into crispy tostada shells for a fun crunch.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and veggies in an airtight container in the fridge for up to 3 days. Keeping the corn kernels separate helps maintain their texture if I want to reheat everything at once. This way, you can enjoy a quick meal or lunch the next day without losing any flavor or moisture.

Freezing

While I rarely freeze this dish because it’s so quick to make fresh, I’ve had success freezing just the cooked chicken and veggies separately in freezer-safe bags for up to 2 months. Just thaw overnight in the fridge and reheat gently to keep them juicy.

Reheating

Reheat leftovers in a hot skillet or under the broiler for just a few minutes to revive the charred texture and avoid drying out the chicken. If you microwave, do it in short bursts to keep the meat tender. Adding a squeeze of lime or fresh cilantro after reheating really perks up the flavors again.

FAQs

Final Thoughts

This Sheet-Pan Poblano-&-Corn Chicken Fajitas Recipe has become a staple in my kitchen because it delivers on flavor, speed, and easy cleanup—a triple win. I love how fresh and vibrant the veggies taste alongside juicy, tender chicken, and how customizable it is for different moods and tastes. If you want a quick dinner that feels like a special night in, I really encourage you to give this a try. Trust me, it’ll quickly become one of your go-to meals too!

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