Chicken Fajitas Recipe (VIDEO)
These Chicken Fajitas are loaded with juicy and perfectly spiced chicken, sweet bell pepper, and onions. These are especially delicious wrapped in homemade Flour Tortillas. Watch the video tutorial and see how easy it is.
We love to recreate our favorite Mexican-inspired recipes, from Flan to Mexican Street Corn. If you are a fan of Mexican food, this Chicken Fajita recipe is a must-try!

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Chicken Fajitas
Like our Tostadas and Shrimp Fajitas, these Chicken Fajitas are an easy 30-minute weeknight meal that comes together in one skillet. They are loaded with protein and veggies and are so satisfying especially when you start adding Homemade Salsa, shredded cheese, and all the fixings.
What makes this recipe really stand out from the rest is the exciting flavor. It has the perfect blend of homemade chicken fajita seasoning that makes every bite delicious.
Chicken Fajitas Video
Watch Natasha make easy Chicken Fajitas. You will be surprised at how quick and easy it is. I could eat this for days and not get tired of it. Now go forth and cook some fajitas!
Ingredients
The key to making great fajitas is in the marinade. These are never bland or boring, but packed with flavor, from the chicken to the veggies as they take on all the spices left in the skillet.
- Chicken breast – we use two chicken breasts and cut them in half lengthwise for even cooking.
- Olive oil – for sauteeing and marinating the chicken
- Lime juice – tenderizes the chicken and adds fresh flavor and vibrance. Keep in mind you’ll want more lime wedges for serving fajitas.
- Fajita Seasoning – a perfect and flavorful blend of chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper create the perfect homemade seasoning for fajitas.
- Bell peppers – we used 3 different colors of bell pepper for color and variety, but you can use whatever bell peppers you have on hand.
- Onion – use a medium yellow onion
- Tortillas – we love using the smaller hand-held size and Homemade Tortillas are best if you have time to make them.

Pro Tip: Even though the chicken fajitas are well seasoned, they are pretty mild in spiciness. If you prefer spicier fajitas, add more chili powder to taste.
How to Make Chicken Fajitas
- Make Fajita Seasoning – in a small mixing bowl, add lime juice and olive oil along with your chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Stir to combine.
- Marinate chicken – cut chicken in half lengthwise, cover, and let it rest while you prep your veggies, or cover and refrigerate if you are doing this step ahead.
- Prep Veggies – thinly slice your bell peppers and onions into 1/4″ thick slices. See the photo tutorial below for a reference on how to slice vegetables for fajitas.
- Sautee chicken – Set a large, heavy skillet over medium heat. Add oil and sautee chicken for 3-5 minutes or until 165˚F on an instant-read thermometer. Transfer to a cutting board and rest for a few minutes.
- Sautee vegetables – Add more oil to the pan and saute onions and bell peppers, stirring occasionally and scraping the pan to pick up the seasonings and flavor. Season with salt and pepper to taste.
- Combine – Slice chicken against the grain, add it back to the pan, and stir to combine. Cover to keep warm until ready to serve.

Pro Tip: Since the chicken has so much flavoring, it really doesn’t need more than 15 minutes of marinating time. If you prefer, you can cover the marinated chicken and refrigerate for up to 4 hours before cooking.

How to Heat Tortillas
Warmed tortillas are tastier and easier to wrap around your warm fajita filling. There are several quick and easy methods. Our favorite is the gas flame or a griddle when serving a larger crowd. These methods work for storebought or homemade flour tortillas, or even corn tortillas.
- Gas stove – Turn your burner on to medium/low. Set a tortilla over the grates and rotate every 5 seconds. Flip as soon as you see any blackened spots on the first side. Repeat with the second side. Do not walk away from it as it burns fast.
- Griddle – set the griddle to medium/high heat and toast the tortillas for 15-20 seconds per side until golden and heated through.
- Skillet – we prefer a cast iron skillet but any pan will do. Toast the tortillas over medium/high heat for 15-30 seconds per side.
- To keep tortillas warm – Wrap tortillas in a dry kitchen towel right off the heat. This will keep them warm and prevent them from drying out.
The Best Fajita Toppings
There are so many delicious ways to dress up your chicken fajitas. You can even build a fabulous topping bar. You can’t go wrong with any of these options:
- Lime Wedges – to squeeze over fajitas
- Pico de Gallo
- Shredded cheese (try cheddar or Mexican cheese)
- Guacamole or Sliced Avocado
- Iceberg Lettuce, chopped
- Roasted Salsa
- Sour Cream
- Cilantro sprigs

Common Questions
You can substitute with your favorite store-bought fajita seasoning (although I would argue our homemade version is better).
You can substitute with chicken tenders or even trimmed chicken thighs. If you’re looking to change up the meat, try our Shrimp Fajitas.
Use a large, heavy pan. We prefer a coated cast iron pan which is non-reactive (keep in mind there is lime juice in the chicken marinade). That said, I have cooked this in a regular cast iron pan and it still worked. A heavy stainless steel or even a non-stick pan will also work.
We like to cut our bell peppers into thin 1/4″ strips with grain. The same goes for onions. If you cut onions with the grain, you get a sweeter and milder onion flavor and it’s more visually appealing for sauteeing.
Yes, you can double but I suggest using at least a 12-inch skillet (you will need to cook the chicken in batches) or cooking in 2 separate skillets for best results.

Make-Ahead Tips
- To Refrigerate: You can marinate the chicken for up to 4 hours ahead of time. Since there is lime juice in the marinade, I would not recommend marinating for longer than 4 hours. If refrigerating the cooked chicken fajita mixture, cover and refrigerate for 3-4 days.
- Freezing: You can combine the raw chicken and marinade in a freezer-safe zip bag, squeeze out the extra air and freeze for 2-3 months. Freeze right away without marinating and it will marinate plenty as it thaws. We did the same with our Moroccan Chicken. It’s a great option for meal planning.
- To Reheat: It’s best to reheat leftovers the same way the recipe was cooked. Set the fajita mixture on a skillet over medium/low heat and saute until hot, stirring frequently.

I hope these Chicken Fajitas become a go-to dinner option for you. If you want to change up your Taco Tuesday routine, then this is an excellent choice.
More Mexican Recipes
My husband and I fell in love with Mexican food on our honeymoon in Mexico almost 20 years ago and we’ve been re-creating our favorites ever since. The flavors are so exciting and we enjoy the variety of dishes. If you liked this Chicken Fajita recipe, then you won’t want to miss these top-rated Mexican-inspired dishes:
Chicken Fajitas Recipe

Ingredients
For the Chicken Fajitas:
- 2 large boneless skinless chicken breasts, about 1 1/2 lbs
- 4 Tbsp olive oil, divided
- 2 Tbsp lime juice
- 1 tsp ground chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp ground black pepper
- 3 bell peppers , Red, Yellow, and Green, sliced into 1/4” thick slices
- 1 medium onion, thinly sliced
- 8 small flour tortillas, toasted or warmed
Options to Serve:
- lime wedges, to squeeze over fajitas
- cilantro, to garnish
- sour cream
- Pico de gallo, or salsa
- Guacamole , or sliced avocado
- shredded cheddar cheese, Monterey Jack, or Mexican Cheese
Instructions
- In a mixing bowl add 2 Tbsp oil, 2 Tbsp lime juice, and all of the seasonings: chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Stir to combine.
- Cut chicken breasts in half lengthwise and add cutlets to the seasoning mix, turning to evenly coat. Set that aside while you prep the remaining veggies. You can marinate for up to 4 hours.
- Cut bell peppers and onions into 1/4” thin slices, cutting with the grain.
- Set a large heavy skillet (such as cast iron) over medium heat. Add 1 Tbsp oil then add chicken in a single layer and sear for 3-5 minutes per side or until browned and cooked through to 165˚F in the center on an instant-read thermometer. Cook in batches if needed. Transfer chicken to a cutting board and let it rest while you cook the vegetables.
- In the same skillet over medium heat, add 1 Tbsp oil then add the onion and bell peppers and sauté until softened and browned in spots, about 5-6 minutes, stirring frequently. Season with salt and pepper to taste.
- While the veggies are cooking, slice the chicken into strips against the grain. When the veggies are done, add the chicken back to the pan, stir to combine, and remove from heat.
- Serve over warmed tortillas with a squeeze of fresh lime juice, garnished with cilantro and your favorite toppings.
I have a “go to” channel I normally use for most mexican recipes. I found chicken fajitas over there & they looked good etc. However, I decided to compare with another recipe & remembered this channel (which I have used before & subsequently subscribed to). I ended up going with Natasha’s which was very straightforward & actually looked even better than the other recipe I was considering. Bottom line: I was able to totally pull it off & my family thoroughly enjoyed it stating, “put it on the rotation”. I served it with mexican rice. I’m very grateful for this channel & will be returning 🙏.
That’s wonderful to hear. Thank you for sharing. I’m so glad it made it to the rotation.
Does it make any difference if you use chicken already cut into strips from grocery stores?
Hi Regina! You can, but it’s easy to overcook and dry out. That’s why we like to use chicken breast and then cut them into strips.
Oh my goodness! This is the best chicken fajita recipe! I used chicken tenderloins so it was extra easy. Marinated the chicken about an hour and that was perfect! Thank you for a delicious recipe!
You’re welcome, Carol. So happy to hear that you loved this recipe so much!
You always make splitting the chicken breasts into cutlets look so easy ! How many takes do you have to do before you actually get it right ? Cuz I’m terrible at it !
Haha. It took a little while. You can get there too, with practice!
Every time I follow your recipes I feel like I’m a really good cook! This recipe is amazing, chicken was tender and flavorful, pepper and onion picked up the flavorful glaze, just perfect. I’ve made pico de gallo and add sour cream to complete…the best ever. Thank you!
Aww, that’s the best! Thank you so much for sharing that with me, Andrea. I’m all smiles
This was absolutely delicious!! It was easy & beautiful. For toppings we had limes, cilantro & lime crema, avos, cotija & sharp cheese and of course salsa! My family loved every bite! Thank you for sharing this yummy recipe.
Sounds yummy and we’re glad tha tyou all enjoyed our Chicken Fajitas Recipe!
This is so very good, the seasonings are just right. I haven’t cooked fajitas at home in a very long time and these were great.
That’s great, Martha! Thank you for trying my recipe.
I made your chicken fajitas today for lunch, and it was so good. My husband can’t have much sodium, and with this recipe we didn’t miss it. My son asked me 3 times to make them again. I made some flatbread to use instead of tortillas. For some reason tortillas a very expensive here in Hawaii. Thank you!
That’s so great! It sounds like you have a new family favorite, Karin! If you’re looking to make your own, we have this awesome Soft Flour Tortillas Recipe you will love!
I made this recipe as you described it. So fantastically delicious! I love your enthusiasm and energy in your kitchen! Keep up the excellent work on inspirational videos for amazing recipes!
Hi Judy! Thank you so much for your love and support! I’m glad you are loving the recipes!
can I use lemon juice instead of lime as I don’t have limes love all your recipes
Hi Joyce, we prefer it with lime, but that should work. I hope you love this recipe!
Best chicken fajita recipe ever, look no further! Followed this recipe exactly and marinated the chicken for one hour. So flavorful and delicious! Looking forward to having the leftover for lunch today! 😊
Hi Karen! That’s great to hear. Thank you for trying my recipes. I’m so glad it was a hit!
Thanks and thanks! Delicious! That’s from myself as well as the garage !!!! Natasha your recipes are great and easy to understand! Can’t wait for the next one. Love your videos. They really help…
Darryl
Hi Darryl! I’m so glad you are enjoying my recipes. Thank you.
I love your recipes! For this one could we not just cut the chicken into the fajita pieces and marinate them that way instead of just in half? Just curious if there is a difference.
Hi Kim! You can do that if you prefer, just be careful not to overcook and dry out the chicken.
Thank you! Made it last night and the whole family loved it! I’ve probably made 30 of your recipes and they are all amazing!
Aww, that’s the best! Thank you so much for sharing that with me, Kim. I’m all smiles!
Yours is becoming one of my go to blogs for good eats. Love your fun, funny videos, your great recipes, and tips and tricks. Thank you for sharing your love of cooking. Brava!
I’m so happy to hear that, Barbara! Thank you.
Natasha, I Love all your recipes! Hubby Loved these Fajitas: “Love the Flavor!” I enjoy how you demo…with accuracy but Fun! I’m a home baker, but cooking not my choice. Watching you helps me want to cook some of these foods! Bless You for a Wonderful Talent! (Beautiful Family too & awaiting your Cookbook I ordered!)
Hi Donnamarie! I’m so glad you love the recipe. Thank you for ordering my cookbook! I can’t wait for you to get your copy.
I love this recipe. I added about 30% more of each of the spices and marinated chicken in fridge for at least an hour.
Love your video. This is the very best chicken fajita recipe ever.
Awesome! I’m so glad that you enjoyed it!
Thanks for sharing this excellent recipe. The chicken breasts were nice and juicy. I marinated for 2.5 hours. Will definitely make these very flavorful fajitas on a regular basis
So glad you loved it, Doris! Thank you for the feedback.
These fajitas were ANOTHER win/love for my family… like all the other recipes you post for us. Along with the veggies listed in the recipe, I added some fresh mushrooms. I didn’t make any, but I do believe that the lime crema would be a great added addition as a topping….however, the dollop of sour cream and squeeze of lime juice came close…We used some of our homemade salsa as another topping… These were just delicious….I actually doubled the recipe and thought that I’d freeze the filling in individual portion/lunch sizes for a really quick meal….just heat up the filling and wrap it in a toasted tortilla….add a few toppings and done! Thank you again for another great meal! P.S. We just really love that huge pepper grinder…. it’s a biggen’. lol..
Hi TJ! Thank you so much for the feedback. I’m glad you loved the recipe.
Delicious, easy & fast! I marinated the chicken for 4 hours, was tender and juicy. Will definitely add this recipe to our regular meal rotation. Thanks for another great recipe!
You’re very welcome, Amanda!
I make all fajitas the same way as you but add 1/3 C oil and 1/3 C tequila to the marinade for 3-4 hours. Yum! A favorite summer grilled fajita or taco – chicken/steak/shrimp/fish!
Love all your recipes. Have never had a failure! Delicious!
Thank you so much for sharing that with me, Marilyn!
Can you use the same fajita seasoning for steak fajita? What beef would you recommend, sirloin? Thank you!
Hi Peggy, Yes, you can use the same seasoning if using steak.
Thank you for sharing this delicious fajitas recipe! It was so easy to put together and a huge hit with my family!
I’m glad you loved it, Olivia!
This recipe was so good and easy to make. Natasha, your recipes never fail!
Thank you for your great comments and review, Jane!
Thank you for sharing this delicious recipe! It was so tasty, healthy and easy to make. I value your posts and appreciate how you teach us to prepare and enjoy so many meals.
I look forward to receiving your upcoming cookbook for even more
outstanding recipes! 🙂
God bless you and your beautiful family.
Thanks so much, Kimberly! I appreciate the love and support. Be blessed!
Finally! A recipe that I can use to enjoy bell peppers with avocados.Thanks a million!
You’re welcome, Anahera! So glad you enjoyed the recipe.
If I make this with beef fajitas what do I season it with do I use the same seasoning? Thank you!
Hi Alyssia! Yes, you can use the same seasonings.
Hi Natasha! 😊
I been craving these Fajitas for couple of days since I was on my Vaca and finally saw a recipe you posted of them right when I came back yesterday after my trip, had to shop for them this morning to make them for lunch, Oh my my! They are so delicious!!! Thanks for always sharing the best and easiest to make recipes, you’re the best Slavic food blogger there is!!! Thank you for doing them for us to enjoy cooking!!! Blessings to you and your family! 🤗❤️💐
Hi Alla! That’s amazing. Thank you for trying and trusting my recipes. I’m so glad you are loving them. Be blessed!
I’m making this tonight! Looks delicious!! Thanks for the email post for Cinco de Mayo.
I hope you love it, Juls!
They came out delicious! Chicken was so tender and flavorful. I’ve tried other recipes and they are so dense with spices it hides all the natural flavors of the chicken and veggies. This is a keeper and a one pan go to….often…. 🙂
P.S. I made the homemade Pico de gallo too and added even more freshness!
That’s wonderful, Juls! I’m so glad you loved my recipe. Thank you for the wonderful feedback.
I got to watch the video today as it was released. I can’t wait to make this recipe! I know it’s going to be great! This recipe is going in my WINNER! WINNER!! WINNER!!! file, no doubt about it! Thanks Natasha! 😋 ❤️
Thank you so much for watching, Steven! I hope you love this recipe!
Hi Natasha. I can’t wait to try this as its a family favourite for us too. However, I was wondering is there a substitute that you suggest to replace the ground chili spice or is there a mild kind? I don’t mind a little spice but some in the family not a fan of hot stuff. Please advice. Thx for sharing. Love your recipes. Cheers 🤗.
Hi Sylvia! I don’t feel like it’s too spicy, but you can leave it out if you prefer. Chili powder is mild to moderately spicy (depending on how much cayenne pepper makes up the mixture). I hope you love the recipe!
this is such an incredible and delicous easy dinner! thank you so much for sharing this amazing recipe!
You’re welcome, Jess! I’m so glad you love it. 🙂
This recipe produced the most perfectly flavored fajitas I have ever made! So flavorful! – Thank you
I’m so happy you enjoyed that. Thank you for sharing that with us, Andie!