Sheet Pan Chicken Tacos
Sheet pan chicken and veggies get loaded into soft tortillas with melty cheese and an assortment of toppings for the easiest taco night ever! Ready in under an hour from scratch, these Sheet Pan Chicken Tacos are healthy, customizable, and guaranteed to please all taco lovers.
This really is a zero-fuss dish – just toss everything on a sheet pan, bake, and assemble. The smoky chipotle chicken pairs perfectly with sweet corn and charred poblanos, while the melty cheese ties it all together.
Perfect for busy nights or last-minute gatherings, this oven baked tacos recipe easily adapts to any size of crowd or topping preferences. It’s inspired by my love of tacos and the convenience of sheet pan meals.
If you share my love for sheet pan recipes, make sure to try Sheet Pan Sweet and Spicy Meatballs with Broccoli, Honey Garlic Lemon Pepper Chicken Thighs, and Ginger Shrimp Vegetables Sheet Pan Dinner. Since we are basically taco obsessed in this house, these Sheet Pan Chicken Tacos just had to be next!
What are Baked Chicken Tacos?
Oven baked chicken tacos are the ultimate no-fuss solution for taco night, where all the ingredients roast together on a single baking sheet. Once cooked to tender perfection, shred the chicken and combine with the charred veggies, loaded into soft flour tortillas with melty cheese for a final bake until golden and crisp.
These tacos are then topped with avocado, sour cream, cotija, lime wedges, or any other favorites. Serve them warm with a simple salad or crunchy slaw for a busy weeknight dinner or your next casual gathering.
These sheet pan tacos deliver big taste with barely any effort. Just assemble, bake, and dig in!
Ingredients needed to make Sheet Pan Chicken Tacos
- Chicken: Boneless, skinless chicken tenders or small breasts are perfect for quick cooking and easy shredding.
- Olive oil: Extra virgin olive oil is my go-to for its rich flavor and nutritional value, but any high-quality oil works.
- Chipotle chilies in adobo: Finely chopped for smoky heat and depth.
- Kosher salt and black pepper: Keeps seasoning simple so the other flavors shine.
- Corn: Fresh ears add sweetness and crunch. Cook them right on the sheet pan!
- Poblano peppers: Mild heat with a touch of earthiness. NOTE: Look for green peppers if you can’t find poblano peppers in the grocery store.
- Sweet onions: Vidalia, Walla Walla, or Maui are sweet onion varieties that caramelize beautifully.
- Garlic: Fresh cloves are non-negotiable for that aromatic punch.
- Salsa verde: Homemade or store-bought. Swap with red salsa if you prefer.
- Cilantro: Added just before serving for a fresh herbaceous touch.
- Flour tortillas: Small tortillas are ideal for easy handling. You could use corn tortillas instead.
- Cheese: Shredded Mexican blend and Pepper Jack for melty goodness.
- Toppings: Go wild with avocado, sour cream, cotija, lime wedges, shredded lettuce, guacamole, or pico de gallo!
How do you make Sheet Pan Chicken Tacos?
Season & bake:
- Preheat the oven to 400°F.
- Rub the chicken with olive oil, chipotle chilies, salt, and pepper, then place on a large baking sheet. Arrange the corn cobs, poblano peppers (or green peppers), quartered onions, and garlic around the chicken. Drizzle everything with olive oil and season lightly.
- Bake until the chicken is cooked through (about 15 minutes, or longer if using thick breasts).
- Transfer the chicken to a plate.
Broil the vegetables:
- Switch the oven to BROIL. Return the vegetables to the oven and broil for 1–2 minutes, turning once, until lightly charred. Watch closely as they can burn fast.
- Let them cool slightly.
Prep the taco fillings:
- Shred the chicken with two forks.
- Cut the corn kernels off the cobs. Peel and seed the poblanos (no need to remove every bit of skin), then dice. Chop the onions and garlic.
- In a large bowl, combine the veggies, salsa verde, shredded cheese, and cilantro.
- Toss gently.
Assemble & melt:
- Line a baking sheet with foil. Fill each tortilla with the chicken and veggie mixture, arranging them snugly on the sheet. Drizzle with extra salsa verde and sprinkle with pepper Jack cheese.
- Bake at 400°F for 10–15 minutes until the cheese melts.
Serve:
- Top your baked chicken tacos with avocado, sour cream, cotija, lime wedges, or other favorites. Serve warm!
Serving
These smoky, cheesy sheet pan tacos pair perfectly with fresh sides to balance their bold flavors.
For a light contrast, try them with a refreshing Cucumber Melon Salad or this Mango Cucumber Summer Slaw for a bit of crunch. I love this Mexican Cabbage Salsa for a slightly spicy side dish or as another great topping for these baked chicken tacos.
Stay within the Mexican food theme and enjoy these Mini Margarita Cheesecakes as a sweet ending to this fiesta!
Sandy’s tips and substitutions:
- Poblano peppers: Look for green peppers if you can’t find poblano peppers in the grocery store.
- Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 4 days or frozen for 3 months. For assembled sheet pan tacos, wrap individually in foil before refrigerating (up to 2 days) to prevent sticking.
- Reheat: Revive leftover tacos in a 375°F oven for 10–15 minutes to maintain crispness.
- Easy cleanup: Line your sheet pan with foil or use a roasting pan to contain any juices. A rimmed baking sheet works best.
- Check for doneness: Chicken is safe to eat when a meat thermometer reads 165°F at the thickest part.
- Adjust the cook time: Chicken breasts work but require longer cooking. Opt for smaller cuts if not using chicken tenders.
- Make ahead: Prep the seasoned chicken and veggies ahead of time, then refrigerate until ready to bake.
- Don’t overcrowd: Use a large sheet pan to ensure proper browning as crowding causes steaming.
- Tortillas: Flour tortillas are ideal, but corn tortillas work too. For better pliability and some crispy crunch, brush the tortillas with oil before baking.
- Soften the tortillas: Prevent cracking in the tortillas by first microwaving them wrapped in damp paper towels for 50 seconds or coat them lightly with oil.
- Prevent Curling: Gently press down any curling tortilla edges with a spatula during baking.
- Double the recipe: Use two sheet pans to make up to 24 sheet pan chicken tacos for a crowd – just rotate the pans halfway for even cooking.
More taco recipes you may want to try:
Get the Recipe:
Sheet Pan Chicken Tacos
Ingredients
- 2 pounds boneless skinless chicken tenders or small breasts
- 4 tablespoons extra virgin olive oil
- 5 chipotle chilies in adobo, finely chopped
- kosher salt and black pepper
- 6 ears corn
- 2 poblano peppers, or green peppers
- 2 sweet onions, quartered
- 6 large garlic cloves, peeled
- 5-6 cups salsa verde
- 1 cup fresh cilantro, chopped, plus more for serving
- 24 small flour tortillas, or corn
- 2 cups shredded Mexican mixed cheese
- 1 cup shredded pepper jack cheese
- Toppings: avocado, sour cream, crumbled cotija cheese, quartered limes.
Equipment
- 1 large baking sheet pan
Instructions
- Preheat the oven to 400 degrees F.
- Rub the chicken with 2 tablespoons of olive oil, the chipotle chilies, and a pinch each of salt and pepper, and place on a large baking sheet. Arrange the whole corn cobs, poblano peppers, quartered onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes, until the chicken is cooked through (it might take longer is the chicken breast is really thick). Remove the chicken from the baking sheet and set aside.
- Turn the oven to BROIL. Place the vegetables back in the oven and roast until lightly charred, 1-2 minutes, turning them as they roast. Don’t walk away but watch closely. Remove from the oven and allow to cool for a few minutes.
- Using two forks, shred the chicken. Cut the corn kernels from the cob. Peel off the skin of the poblano pepper (you don’t need to remove it all), and the seeds, and cut into small pieces. Next, chop the onions and garlic. Add all the veggies together in a large bowl and toss with 2 cups of salsa verde, and 2 cups Mexican mixed shredded cheese. Toss together and add the cilantro.
- Make the tacos: Line a large baking sheet with foil. To each tortilla, add the chicken mixture and the veggies. Do this until all 24 tacos are filled and place on the lined baking sheet. Pour any remaining salsa verde over the top and sprinkling with the Jack cheese.
- Transfer the baking sheet to the oven and bake for 10-15 minutes, until the cheese has melted.
- Serve the sheet pan chicken tacos with your favorite toppings (avocado, sour cream, crumbled cotija cheese, quartered limes) and serve warm.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
