After seeing how much you all loved my Sheet Pan Beef Tacos with Avocado Lime Crema, I knew I had to make another version—this time with chicken. Say hello to Sheet Pan Chicken Tacos with Chipotle Crema. Tender, juicy chicken thighs are boldly seasoned, quickly sautéed, and then layered into tortillas with plenty of shredded cheese. They bake up golden, melty, and irresistible, but then a drizzle of smoky chipotle crema takes them to the next level. They’re warm, satisfying, and on your table in just 30 minutes — with hardly any dishes to worry about after.

Why You’ll Love This Recipe:

• Quick & Easy: With minimal prep and cook time, these tacos come together in just 30 minutes.
• Adjustable Spice Blend: Adjust the seasonings based on what you’ve got in your pantry—or leave out any spices you’re not a fan of.
• Family-Friendly: These tacos are a hit with everyone, making them perfect for feeding the whole crew.
• Perfect for Any Size Group: Whether you’re cooking for just yourself or for a crowd, this recipe can be easily halved or doubled.

Prep for the Sheet Pan Chicken Tacos:

Luckily, this recipe doesn’t need much prep at all! A few helpful tips:

• Be sure to preheat your oven.
• Measure out all of your spices into a bowl to save time.
• Dice the chicken thighs into small pieces with a sharp knife or kitchen shears. 
• Gather any additional toppings you want to use—I used picked red onion, cilantro, and lime wedges!

How to make Sheet Pan Chicken Tacos:

Step One:

Preheat the oven to 400°F.

Step Two:

In a pan, heat olive oil over medium heat. Add the diced chicken and season with the spices. Sauté until the chicken is nicely browned. Set to the side.

Step Three:

Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Add the sautéed chicken to one half of each tortilla.

Step Four:

Top the chicken with a generous amount of grated cheese. Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top. 

Step Five:

Bake in the oven for about 15 minutes, or until golden and the cheese is melted and bubbly!

Step Six:

While the tacos bake, make the chipotle crema: In a blender or food processor, combine sour cream or Greek yogurt, a chipotle pepper with a bit of adobo sauce, the juice of 1/2 lime, and a pinch of salt. Blend until smooth.

Step Seven:

Once the tacos are crispy and golden, remove from the oven. Dress with pickled red onions, cilantro, lime wedges, and a drizzle of the chipotle crema.

Substitutions You Can Try:

This recipe is super flexible, so feel free to make it your own!

• Chicken: I used chicken breasts, but chicken thighs work just as well here. You can also try ground chicken!
• Cheese: I used a mix of cheddar and monterey jack, but any flavourful shredded cheese you like will work here.
• Spice Adjustments: Adjust the spices to your taste—omit what you don’t love and add what you do.
• Garnishes: Feel free to play with the final garnishes. Try shredded lettuce, sour cream, guacamole, or pico de gallo.
• Tortillas: I used flour tortillas, but large corn tortillas would also work here. Pop them in the microwave for a few seconds to soften before assembling.

How to Store the Sheet Pan Tacos:

If you haven’t assembled all of the tacos yet (preferred storage method):

If it’s looking like you cooked extra chicken, let it cool completely, then store it in an airtight container in the fridge for up to 4 days, or the freezer for up to 3 months. 

Reheat in a skillet and then assemble + bake fresh tacos when you’re ready to enjoy this meal again!

If you need to store assembled tacos:

Wrap each leftover taco in its own piece of foil to avoid them sticking together, then place them in an airtight container. Store in the fridge for up to 2 days.

Reheat in the oven at 375°F for 10-15 min.

Freezing the tacos:

Allow the prepared tacos to cool completely and then store in the freezer for up to two months.

Reheat in the air fryer: 375°F for 5-8 minutes, flipping halfway through (no overlapping).

Reheat in the oven: 375°F for 12-15 minutes, flipping halfway through (on a baking sheet).

I honestly can’t choose a favourite between these and my sheet pan beef tacos—both are SO delicious. Tag me if you try them out (@britacooks) — I absolutely LOVE seeing you create these recipes xx.