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!
This post may contain affiliate links. Read my disclosure policy.
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.
Delish!! Followed recipe exactly as described. you are my go-to when I am looking for something for dinner. Will make this again!
Made this before a number of times so knew it’s 👍. This time I used the same marinade but only with top sirloin for steak fajitas. I flattened steak best I could with meat mallet and marinated about 4 hours. Cooked in cast iron skillet high heat about 3 minutes per side till thermometer read 120. Let sit under foil about 10 or 15 minutes till I cut very thin with kitchen shears against the grain. Before cooking vegetables in same pan put them in steak marinade zip lock to soak up residual flavoring. Bell pepper 🫑 and onion 🧅 5 minutes on medium as per instructions. Came out 🔥! Served with flour tortillas and pinto beans on side, everyone loved it. Only used top sirloin cuz that’s what had on hand, would definitely use again if no flank or skirt steak 🥩. Thanks Natasha. Your recipes are the easiest for me to pull off and everyone here actually eat / like / compliment it. God bless you friend
Can you cook the day before and warm in oven the next day
Yes you can! Please go through the “Make Ahead Tips” in the recipe.
Everyone loved this! It made a lot, so I had to transfer the cooked and chopped chicken with the vegies, into a dutch oven after cooking. But that would depend on the size of your cast iron. I’d love to try this in the oven perhaps, might be less time consuming.
Great recipe! Only one I use now. Thank you! So good!
Followed to the recipe and it turned out great! My fajitas always turned out bland in the past but these are BOMB!
If you like Old El Paso taco seasoning, this receipe is for you. I was hoping for better. I have prepared other receipes from Natasha and they were very good. This one was disappointing.
Hi Robert, I haven’t tried this with that premade seasoning so I can’t vouch for that, but the seasonings listed here work really well in the recipe.
Came out so great
Thank you
Keep up the great work Natasha ❤️
You’re so very welcome, Sherry!
I went online looking for a chicken fajita recipe and when I saw one with your name on it I clicked it on. I love your recipes! I have this marinating now for dinner tonight. Thanks for the great recipes!
Thank you so much for sharing that with me, Patti! I hope you love this!
I made this for my son and he absolutely loved it. So delicious. Thank you so much for the terrific recipe.
This recipe was absolutely delicious. My family loved it. Thank you for another amazing recipe.
This was delicious!! Thanks for another great recipe
Love your recipes and personality. Keep it up!
Thank you!
Absolutely delicious and so easy! Your recipes never disappoint.
That’s just awesome! Thank you for sharing your wonderful review, Susan!
I only had chili powder, cumin, garlic powder & I added tumeric with the salt & pepper. It still taste really good. I’m sensitive to really spicy food, but you can cut spices using lime. I’m saving this recipe & next time I will get all the spices. I’m sure it will taste even better. The chicken marinaded for 1/2 hr. and still flavorful.
This recipe is a keeper! Used fresh peppers from the garden. The marinade provides a great blend of flavors and isn’t too spicy. My husband loved these fajitas!
Can we use the same ingredients for beef fajitas?
I think that will be fine. We’d love to know how it goes!
These are the best chicken fajitas I’ve ever made, the family agrees. Third time I made them. Thank you for an excellent recipe!
That’s so great, Martha! I’m glad it was a hit.