Easy Chicken Fajitas sheet pan recipe for a crowd

Sheet pan Chicken Fajitas is an easy meal, using a single sheet pan you can get delicious chicken fajitas on your table in no time!  There is no way you can go wrong with this easy recipe.

When we travel we like to eat out, but honestly it gets to be a bit costly, especially when traveling with a crowd, so usually I will cook half of the meals in and the other half we will eat out.  Vacation meals are never fussy.  That’s why this easy chicken fajita recipe is a great way to satisfy your whole family at dinner time. You don’t have to be on vacation to make this recipe its perfect for busy week nights as well. Flavorful chicken and colorful veggies this by far is the easiest and best chicken fajita recipe you’ll find!

Ingredient List

How to make Sheet Pan Fajitas

1. Preheat oven to 425 degrees.
2. Cut chicken breasts into long thin strips, place in a large bowl. Drizzle a couple of tablespoons of olive oil or vegetable oil over chicken.
3. Mix spices together in a separate small bowl. Sprinkle over chicken and combine making sure all chicken is coated with spices. Let sit a couple of minutes while you prep the onions and peppers.
4. Cut Onions and peppers into thin strips and place on large sheet pan (11×15 inch) or roasting pan. Or if grilling use heavy duty aluminum foil.
5. Spread spiced chicken evenly over vegetables.
6. Drain can of Rotel and distribute evenly over chicken. Place in oven and bake for 30 minutes. See variations for grilling instructions, or print recipe below!

Mexican is one of our family’s favorite dinners!  We’ve eaten it twice already, and we have two more nights of it planned.  My son brought a couple of friends with us on this vacation. One of which could live on guacamole.  Can I adopt this child?

Tips and Variations

• If you want to save time, you can purchase chicken breast already sliced thin in the grocery store. Also allowing your chicken to come to room temperature will help with cooking time.
• It is much easier to slice meat into thin strips when it is still a little bit frozen, not completely frozen, but mostly. Always make sure your knife if sharp and it will slice easily into think strips.
• If you are feeling pressed for time or find that you do not have the right spices on hand, you can substitute a store bought fajita seasoning. You could also use two envelopes of your favorite taco seasoning. Or if you have a taco seasoning in a jar, refer to the directions and use the suggested amount per pound of protein.
• Grilling Method: prepare two large pieces of heavy duty foil, approximately 15 inches each.  Divide onions and pepper evenly and place on foil.  Leaving plenty of room to fold foil over to cover veggies and chicken at the end. Divide and spread spiced chicken over veggies. Fold foil by joining short sides together and folding, then pull up the long sides and fold in to seal, so no juices drip out. Grill over medium heat, 20 minutes.  Remove to a baking sheet and allow to set for an additional 10 minutes before serving. This 10 minutes allows for residual cooking. This will allow to finish cooking without over cooking. 
• Freezer Meal: Slice the boneless skinless chicken breast or chicken thighs and place them in a gallon freezer bag, sprinkle seasonings into bag, seal and mix around. Press bag flat and freeze. When you are ready to use, thaw and follow directions in the recipe card.
• Slow Cooker or Crock Pot Chicken Fajitas : Place chicken, rotel, and seasonings in slow cooker cook on high for 2 hours, or on low for 4. Never put frozen chicken in crock pot. Always thaw before cooking raw chicken in a slow cooker / crock pot.

Serving Suggestions

• Serve with all your favorite toppings. Fresh warm corn tortillas or warm flour tortillas (warmed in a skillet and place in aluminum foil to keep warm), cheddar cheese, guacamole, pico de gallo, sour cream, rice, or spanish rice, beans.
• Chicken Fajitas Bowls: As in Chipotle at home! Layer rice, beans (drain and rinse a can of black beans), chicken fajita and any other toppings you like in a bowl. Its delicous!
• Leftovers: Chicken fajitas are so good the next day! And they are perfect for making chicken fajita quesadillas. Layer the chicken and veggies with your favorite cheese into a flour tortilla and grill it on both sides until it gets all melted, and the tortilla is slightly crunchy. Cut into wedges and enjoy!
• Fajita Party: This easy chicken fajita recipe is great for a large group. You make the chicken with peppers and onions, and ask your guests to each bring a different side. Don’t forget the margaritas! What an easy dinner club party idea!

How to Store and Freeze

• Store leftovers in an airtight container up to 3 days. See serving suggestions above for ways you can use up any leftovers.
• Save time by slicing chicken and, toss with oil and seasonings and placing it in a gallon freeze bag. Freeze chicken mixture for up to 3 months. When you are ready to use, thaw and follow the instructions as they are written in the recipe card for the best chicken fajitas ever!

This recipe is sure to become one of your familys favorite meals

Sheet Pan Chicken Fajitas

Sheila

This Chicken Fajita recipe is great for a crowd, and is always a favorite!

No ratings yet

Print Recipe Pin Recipe

Cook ModePrevent your screen from going to sleep

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course dinner

Cuisine Mexican

Servings 8 people

Equipment

• 1 12-15" sheet pan
• 1 cutting board
• sharp knife for cutting meat and prepping vegetables
• measuring cups and spoons

Ingredients

  

1x2x3x

• 3 pounds chicken breast boneless, skinless
• 1 Green Pepper cored and sliced into thin strips
• 2 Red Bell Peppers cored and sliced into thin strips
• 1 Yellow or Orange Pepper cored and sliced into thin strips
• 1 large Sweet Onion peeled and cut into thin slices
• 1 10 ounce can original Rotel Tomatoes
• 3 tablespoons Olive Oil or vegetable oil
• 2 teaspoons Cumin powder
• 2 teaspoons Chili Powder
• 2 teaspoons dried Oregano
• 1 teaspoon Smoked Paprika
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/8 teaspoon Cayenne Pepper more if you like spice

Instructions

 

Preheat oven to 425 degrees.

• Cut chicken breasts into long thin strips, place in a large glass bowl. Drizzle oil over chicken.
• Mix spices together in a separate bowl. Sprinkle over chicken and combine. Let sit while you prep the onions and peppers.
• Cut Onions and peppers into thin strips place on 11×15 inch baking sheet or in a large roasting pan.
• Spread spiced chicken evenly over vegetables.
• Drain rotel and evenly distribute tomatoes over chicken. Place in oven and bake for 30 minutes.

Notes

Serve with tortillas and your favorite Mexican sides. Guacamole, sour cream, chips and salsa, Spanish rice, refried beans.

Note for grilling: prepare two large pieces of heavy duty foil, approximately 15 inches each.  Divide onions and pepper evenly and place on foil.  Leaving plenty of room to fold foil over to cover veggies and chicken at the end. Divide and spread spiced chicken over veggies leaving room to fold foil and enclose. Fold foil over and seal, by folding over in the middle and folding ends up so no juices drip out. Grill over medium heat, not too close to flame for 20 minutes.  Remove to a baking sheet and allow to set for an additional 10 minutes before serving. This 10 minutes allows for residual cooking. This will allow to finish cooking without over cooking. 

Keyword chicken, dinner, fajita, sheet pan, taco

Tried this recipe?Mention @eat2gather or tag #eat2gather!

Thats all folks! I’m off to catch some sunshine!

Sheila

Here’s a pic of our merry band on our way to Florida.  We are 6 kids and counting on this trip!  These six are easy, and fun, but I was thinking how DO the Duggers do it?  For the record I’m not cut out to be a dugger.  And yes I just made their proper name into a common noun. Anyway let me present to you the gang! Gosh I love (to feed) these people.