Sheet Pan Chipotle Chicken Peach Tacos
These 30-minute sheet pan chipotle chicken peach tacos are quick and easy yet they taste gourmet: who doesn’t love that?! Each bite is filled with chipotle chicken, sweet peaches, and savory onions. You can serve them on soft shelled tortillas with all the fixings or on a bed of crunchy tortilla chips to make nachos! This recipe includes a video tutorial so you can make it alongside me, step-by-step!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
Okay, I absolutely love sheet pan tacos. Whenever someone asks me what my favorite quick and easy meal is, I always share my sheet pan taco recipes. They truly are perfect for busy nights or when you’re feeling lazy. P.S. Everyone feels lazy sometimes haha!
There’s something about a taco with baked fruit. The sweetness perfectly pairs with the savory chicken and spices, creating the perfect bite of food.
Oh man, my mouth is watering just thinking of this dish! I hope you love it as much as my husband and I do!
Inspiration Behind My Chipotle Chicken Peach Tacos
Last summer, I developed two different sheet pan taco recipes: chipotle pineapple sheet pan chicken tacos and mango chicken sheet pan tacos. They are both absolutely amazing!
Fast forward to this summer, I kept telling my husband I wanted to create a new sheet pan taco recipe using more seasonal fruit.
One night, after getting a huge box of The Peach Truck peaches delivered to our doorstep, he looked at me and said, “why not do a peach chicken taco on a sheet pan?”.
I instantly fell in love with the idea! I was both memorized and shocked that he came up with this recipe idea and it had everything I was looking for. My mouth hit the floor. It was the greatest of ideas!
So a few weeks later, I got busy developing this recipe to share with you here on my blog. I can’t wait for you to try it! I hope it finds a place in your weekly supper schedule soon!
Why You’ll Love These Easy 30-Minute Chicken Tacos
- Super Easy Recipe: It’s as simple as chopping the onion and peaches and then tossing everything on a sheet pan. That’s it!
- Quick to Throw Together: It only takes about 5 minutes to put this recipe together before baking.
- Wholesome Ingredients: Every ingredient is wholesome, so you don’t have to worry about any added junk in your food.
- A Good for You Meal: This recipe is wholesome and so good for you with the chicken, spices, onions, and peaches.
- Savory Way to Use Up Peaches: When you have peaches leftover but you don’t want to make another dessert, peach tacos are the perfect option.
- Fun Supper for Summer: This recipe is not only seasonal but a fun summer themed supper!
- Perfect for Sharing with Friends and Family: Not only is this recipe delicious, but it’s really easy to double or triple if you have friends and family coming to visit. It tastes amazing and requires little effort. That’s the perfect hosting recipe!
Molly’s Tips for Making Sheet Pan Tacos
- Chop your veggies and fruit large enough that they’re still bite sized but aren’t too small. You don’t want them to burn in the oven.
- Always use parchment paper to prevent sticking.
- When the tacos come out of the oven, dump everything off the parchment paper and on to the pan. This prevents pieces of soggy parchment from getting in your food while you shred the chicken.
- When seasoning, be sure to focus on the chicken, but don’t forget to sprinkle the veggies and fruit.
Choosing the Best Peaches for These Tacos
You’ll want to choose peaches that are ripe yet firm. You don’t want to use mushy peaches for this recipe or they’ll break down too much in the oven.
I recommend using local peaches if possible. They always seem to have that firm yet soft feel when they’re ripe. Large grocery stores often have under ripened or over mushy peaches, but they’ll work in a pinch.
I love getting my peaches from The Peach Truck here in Nashville. They ship them so anyone can have fresh homegrown peaches. They’re always full of flavor!
Choosing the Best Tortillas for These Tacos
You can use any type of tortillas for this recipe (or tortilla chips), but I recommend the soft shelled. I always make homemade sourdough tortillas for taco nights in our house.
They taste so good and are so much better for you than the grocery store tortillas. But if you’re in a pinch or don’t want to make your own, store bought will do just fine.
Don’t Have a Sourdough Starter? No Worries!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Ingredients You’ll Need (with notes)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- chicken breast: make sure it’s boneless and skinless
- sea salt: I love using sea salt but you can use any kind you desire
- ground black pepper: this adds so much flavor to these tacos
- garlic powder: make sure you use salt-free
- onion powder: make sure you use salt-free
- ground cumin: adds an iconic taco flavor
- chipotle seasoning: you can use 1/2 Tbsp for a mild flavor or 3/4 Tbsp for a spicy flavor
- peaches: make sure they are ripe but firm, not mushy
- onion: you can use a white or yellow onion
- taco shells: use any kind you desire, I recommend making them homemade
- toppings of choice: we love using shredded lettuce, sour cream, and fresh cilantro
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
How to Make Chipotle Chicken Peach Tacos on a Sheet Pan
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Preheat the oven to 425 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.
In a small mixing bowl mix together salt, pepper, garlic powder, onion powder, cumin, and chipotle. Set aside.
Cut peaches into medium sized chunks (bite sized). Set aside.
Dice the onion into small bite sized chunks and set aside.
Place chicken breast, peach chunks, and onion on the sheet pan (arrangement doesn’t matter just dump them all on).
Sprinkle seasoning mixture over ingredients on the pan. Focus mostly on the chicken breast but also season the produce. Use all the seasoning.
Bake at 425 degrees for 25 minutes or until chicken is fully cooked.
Take out of oven and let rest for 2-5 minutes then shred the chicken.
Once chicken is shredded use a spoon to mix everything together (this coats the shredded chicken evenly in seasoning).
Serve on tortilla shells of your choice and add any toppings you desire. Enjoy!
Video Tutorial
Best Way to Serve Chicken Peach Tacos
You can serve these tacos for a weeknight supper, a weekend lunch, a meal while hosting friends and family, or even made ahead for a road trip!
Serve the tacos on soft or hard shells with toppings of your choice. If you’re looking for something different, you can even use buns to make a sandwich or tortilla chips for nachos!
The Best Toppings for These Tacos
You can use any toppings you desire for these tacos but here’s a few ideas:
- shredded lettuce
- fresh cilantro
- creme fraiche (cream + buttermilk that thicken after sitting together for 12+ hours)
- sour cream
- salsa
- pico de gallo
Tips to Make Sheet Pan Tacos Ahead
To make this recipe ahead:
- Chop up the onions and peaches and store them in an airtight container in the fridge.
- Trim the fat off of the chicken so it’s ready to go.
- Make the seasoning mix and store it in an airtight container.
Storing & Freezing Leftovers
Fridge Storage Instructions: Store leftovers in an airtight container in the fridge for 2–3 days. I always recommend using glass storage containers so no plastic taste leaches into your food.
Freezer Storage Instructions: Store leftovers in a freezer-safe airtight container for 1-2 months in the freezer.
I love and highly recommend storing your leftover taco meat in the freezer even if it’s just for a day. It preserves the flavors and texture!
Molly’s Favorite Way to Reheat Chicken Tacos
Whether you store leftover taco meat in the fridge or freezer, the best way to reheat it is in the oven. You’ll want to preheat the oven to 375 degrees Fahrenheit. Then warm the meat about 5-10 minutes if refrigerated or 10-15 if frozen (depending on how much you have left).
Frequently Asked Questions
Yes, you can! Instead of putting everything on a sheet pan, place in a slow cooker. Cook on low for 5 hours or high for 3 hours.
Of course! Instead of adding them to tortillas use buns.
Yes, they will just note that they will be sweeter than fresh or frozen.
Yes, you can use frozen peaches if you’d like.
More Easy Chicken Dinner Recipes to Try
If you’re looking for more easy dinner recipes with chicken, try a few of these:
- Chipotle Pineapple Chicken Tacos (sheet pan recipe)
- Mango Chicken Tacos (sheet pan recipe)
- Baked Mexican Chicken Skewers
- Crockpot Chicken Enchilada Soup
- Easy Chicken Broccoli Stir Fry
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Recipe
Sheet Pan Chipotle Chicken Peach Tacos
Ingredients
- 1 large boneless skinless chicken breast
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground cumin
- Chipotle seasoning (1/2 Tbsp = mild 3/4 Tbsp = medium/hot)
- 2 ripe peaches
- 1/2 of a large onion
- Taco shells (hard or soft)
- Optional – Toppings (sour cream, lettuce, cilantro, etc.)
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.
- In a small mixing bowl mix together salt, pepper, garlic powder, onion powder, cumin, and chipotle. Set aside.
- Cut peaches into medium sized chunks (bite sized). Set aside.
- Dice the onion into small bite sized chunks and set aside.
- Place chicken breast, peach chunks, and onion on the sheet pan (arrangement doesn’t matter just dump them all on).
- Sprinkle seasoning mixture over ingredients on the pan. Focus mostly on the chicken breast but also season the produce. Use all the seasoning.
- Bake at 425 degrees for 25 minutes or until chicken is fully cooked.
- Take out of oven and let rest for 2-5 minutes then shred the chicken.
- Once chicken is shredded use a spoon to mix everything together (this coats the shredded chicken evenly in seasoning).
- Serve on tortilla shells of your choice and add any toppings you desire. Enjoy!
Video