Sheet-Pan Poblano & Corn Chicken Fajitas Recipe

There’s something about a sheet-pan meal that instantly feels like a win in my kitchen, and this Sheet-Pan Poblano & Corn Chicken Fajitas Recipe is no exception! I love how it brings together smoky, slightly charred poblanos, sweet corn, and tender chicken all in one roasting pan — no messy multitasking, just simple, flavorful magic. If you’re looking for a quick dinner that’s perfect for weeknights but still feels special, this recipe really hits the spot.

When I first tried this, I was blown away by how effortlessly all the ingredients came together under the broiler, giving everything that perfect roasted taste with minimal fuss. You’ll find that these fajitas have just the right blend of spice from ancho chile powder and warmth from cumin and paprika, making them a family favorite for casual dinners or even laid-back weekend gatherings.

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Ingredients You’ll Need

The ingredients for this Sheet-Pan Poblano & Corn Chicken Fajitas Recipe are simple and fresh — and they work so well together. Using fresh poblano peppers and corn really brings a nice sweet and smoky contrast to the spiced chicken, while the tortillas and creamy toppings balance everything out.

• Neutral oil (such as canola or avocado): I prefer avocado oil for its mild flavor and high smoke point, which helps with broiling.
• Ancho chile powder: Adds a rich, smoky depth without overwhelming heat.
• Ground cumin: Brings warmth and a touch of earthiness that pairs beautifully with the chicken.
• Paprika: I usually use smoked paprika to enhance that roasted flavor.
• Garlic powder: A great way to infuse garlic flavor evenly throughout without chopping.
• Salt: Essential for balancing all flavors and enhancing the spices.
• Boneless, skinless chicken breasts: Cutting them into strips helps them cook quickly and evenly.
• Poblano peppers: Mild and flavorful with just a hint of heat—make sure to seed and slice them into uniform strips.
• Yellow onion: Adds sweetness and crunch once roasted.
• Corn on the cob: Fresh corn kernels burst with sweetness when roasted under the broiler.
• Fajita-size corn or flour tortillas: Warmed for softness and pliability, perfect for wrapping all the tasty fillings.
• Ripe avocado: Creamy slices that mellow out the spice and add richness.
• Sour cream: Adds cool tang, I love dolloping this on top for balance.
• Fresh cilantro: Brightens the dish with a fresh herbal note.
• Lime wedges: A squeeze of lime juice really pulls all the flavors together.

Variations

One of my favorite things about this Sheet-Pan Poblano & Corn Chicken Fajitas Recipe is how easy it is to customize. Whether you’re cooking for someone who prefers less spice or want to sneak in extra veggies, feel free to play around and make it your own.

• Add extra vegetables: Bell peppers or mushrooms work great, and I often toss in sliced zucchini for some extra color and texture.
• Swap chicken for steak or shrimp: I’ve made this with thinly sliced flank steak, and it’s just as delicious broiled to your preferred doneness.
• Make it vegetarian: Replace chicken with firm tofu or extra corn and black beans for a hearty plant-based option.
• Adjust spice levels: If you want more heat, add some chipotle powder or a diced jalapeño to the mix.

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

Step 1: Prep the Oven and Baking Sheet

First things first: turn your oven broiler on and position the rack about 7 to 8 inches from the heat source — this helps get that perfect char. Line a large rimmed baking sheet with foil for quick cleanup (this step always makes me happy since it means less scrubbing later!).

Step 2: Mix the Spice Blend and Coat the Chicken

In a large bowl, stir together the neutral oil, ancho chile powder, ground cumin, paprika, garlic powder, and salt. This spice blend is where all the flavor magic happens, so I usually double-check to ensure it’s well mixed before moving on. Slice the chicken breasts crosswise after halving them horizontally to create strips, then toss everything in the spice mixture until each piece is luxuriously coated.

Step 3: Arrange Chicken and Veggies on the Sheet

Spread the chicken out evenly on one side of your prepared pan — overcrowding will steam instead of broil. Then toss your sliced poblanos and onions in the leftover spice mixture in the bowl and add them to the other side of the pan. Don’t forget the ear of corn: place it whole on the pan to roast alongside everything else.

Step 4: Broil the Chicken and Vegetables

Broil the chicken for 7 to 8 minutes, watching closely so it gets that gorgeous light charring but doesn’t dry out — this step always feels a bit like a balancing act, but it’s worth it. Once the chicken is cooked, transfer it to a plate and tent with foil to stay warm. Spread out your poblanos and onions on the pan and turn the corn for even roasting, then broil everything for another 5 minutes until tender and charred.

Step 5: Assemble Your Fajitas

Cut the corn kernels off the cob and gently mix them with the roasted veggies. Warm your tortillas and build your fajitas by layering chicken, veggies, avocado slices, sour cream, and cilantro. Finish with a squeeze of lime — that little citrus zing is the final touch that brings everything alive.

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

Garnishes

I’m all about fresh toppings with these fajitas — creamy slices of ripe avocado and a dollop of sour cream help mellow the spices and add richness. I always sprinkle chopped cilantro over the top and serve lime wedges on the side for that fresh pop of brightness. If you like a little heat, a few pickled jalapeño slices on top can be amazing too!

Side Dishes

To me, these fajitas shine best with simple sides. You really can’t go wrong with a fresh green salad or a scoop of Mexican-style rice. Sometimes, I serve them with black beans or even a zesty corn and tomato salad to keep the flavors vibrant and fresh.

Creative Ways to Present

For casual get-togethers, I like laying all the ingredients out buffet-style so friends can build their own fajitas — it’s fun and interactive. Another idea is to serve the chicken and veggies over a bed of cilantro-lime rice or even inside crispy tostada shells for a crunchy twist.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and veggies in an airtight container in the fridge, and they usually stay fresh for 3-4 days. Before reheating, I like to separate the corn kernels from the cob if I didn’t do so initially — makes it easier to reheat evenly.

Freezing

While I don’t usually freeze the fajitas assembled, the cooked chicken and veggies freeze beautifully on their own. Just cool them completely, portion into freezer-safe containers, and use within 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming the leftovers in a skillet over medium heat — this helps keep the chicken juicy and the veggies crisp without turning soggy. A quick zap in the microwave works too in a pinch, but I recommend adding a splash of water and covering loosely to maintain moisture.

FAQs

Final Thoughts

I absolutely love how this Sheet-Pan Poblano & Corn Chicken Fajitas Recipe simplifies dinner without sacrificing flavor – it’s become a go-to in my house when I want something fast, fresh, and satisfying. I hope you’ll give it a try and find yourself coming back to those smoky, sweet roasted flavors over and over. Trust me, once you make this, fajita night will never be the same!

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