Chicken Fajitas for a Crowd

Fajitas are a fun party food, but trying to get all the different components to be ready at the same time can be frustrating. That’s why this recipe is such a help: the meat and the vegetables cooking is very hands-off, leaving you time to prepare the fixings, and – gasp! – socialize with your family and friends. I like to serve this with rice, too – this gives everyone the flexibility to eat it exactly how they prefer.


What you need:

Chicken Fajitas for a Crowd

Chicken Fajitas for a Crowd


  • 3 lbs. boneless skinless chicken breast
  • Marinade:
    • 1/4 c. lime juice
    • 1/4 c. olive oil
    • 2 t. chili powder
    • 1 t. oregano
    • 3/4 t. salt
    • 1/2 t. black pepper
    • 1/2 t. cumin
    • 1/4 t. garlic (minced or powder)
  • Veggies:
    • 2 large sweet onions, cut in half-moons
    • 1/4 c. olive oil
    • 3 peppers, a variety, cut in thin strips (any color – I used red, green, and orange)
    • 1/2 t. kosher salt
    • 1/2 t. black pepper
    • 1/2 t. oregano
  • To assemble fajitas:
    • tortillas
    • sour cream
    • shredded cheese
    • salsa
    • guacamole


  • 2 9″x13″ glass casserole dishes, preferably one with a lid
  • measuring cups and spoons
  • cutting board and knife

Time: 15 minutes prep + 2-4 hours marinading time + 30-40 minutes baking time.

Freezeable: You could freeze the uncooked chicken in the marinade.

Serves: 8-10.

Multiplying the recipe: The two pans already take up the entire oven, so multiplying the recipe isn’t really realistic.

Chicken Fajitas for a Crowd:

A few hours ahead of time, place the chicken in one of the casserole dishes. Stir together the marinade ingredients in a measuring cup, whisking to combine. Pour the marinade over the chicken to coat. Cover the dish with a lid or cling wrap and refrigerate for 2-4 hours. If possible, turn the chicken to coat more evenly with the marinade.

One hour before serving, preheat the oven to 400F. Take the chicken dish out of the fridge.

Prep the veggies: Place the peppers and onions in the other casserole dish. Sprinkle with seasonings and toss well to combine. Place the veggie and chicken dishes in the oven 40 minutes before serving. Stir every 10 minutes to prevent burning and to check for doneness.

When chicken is cooked through, remove from the oven and allow to sit for 2-3 minutes. Slice the chicken into strips.

The veggies will be done when they are softened and browning, and the onions are translucent.

Serve the chicken and veggies immediately over soft tortillas, with sour cream, shredded cheese, salsa, and guacamole.

Chicken Fajitas for a Crowd

Chicken Fajitas for a Crowd

About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Baking, Main Dishes, party food and tagged , , , , , , , , , , , , . Bookmark the permalink.

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