Chicken Fajitas

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Chicken fajitas are a classic Mexican recipe and a personal favorite for an easy, healthy, and flavorful weeknight meal. Juicy chicken breasts are seasoned and seared, then tossed with vibrant vegetables, and finished with a punch of fresh lime juice. And while this is the perfect meal wrapped with tortillas and toppings, I’ve got a few more tasty serving ideas below!

A skillet of chicken fajitas.
Photo: Gayle McLeod

Why Everyone Raves About These Chicken Fajitas

Chicken fajitas are hands-down the item I order most frequently at Mexican restaurants (besides guacamole, of course). There’s just something about the sizzling skillet being brought to the table that gets my taste buds excited! And the good news is that it’s incredibly easy to recreate this fabulous dinner at home. It’s also a fun crowd-pleaser for Taco Tuesday or when I’m hosting a dinner party. But here are a few other things to love about this recipe: 

  • The homemade fajita seasoning is unmatched. The simple blend of bold spices really elevates the flavor of the dish. I often make a double batch of the fajita seasoning to keep on hand.
  • It’s made in less than 30 minutes. From start to finish, it takes very little time to create juicy chicken, tender veggies, and an all-around satisfying meal. That’s why it’s a favorite for easy weeknight dinners.
  • It’s great for meal prep. You can store any leftover fajitas in the fridge to enjoy for several days or top the sliced chicken and veggies on salad greens for a lighter lunch. 
  • You can switch up the proteins. While chicken fajitas are my go-to, I often switch up this recipe and make shrimp fajitas or steak fajitas. Essentially, I’ll happily eat all the different types of fajitas. 
Ingredients for chicken fajitas.

Chicken Fajita Ingredients

  • Chicken Breasts: I’m using boneless skinless chicken breasts. But you could also use chicken thighs for an even juicier option. 
  • Vegetables: Sliced onion and bell peppers make for a bright and tasty fajita dish. I like to use red, yellow, and green bell peppers for lots of color, but you can choose any color of bell peppers.  
  • Lime: Grab a fresh lime to squeeze on top at the end. The punch of acidity really makes the dish.
  • Fajita seasoning: Skip the pre-made seasoning packets because nothing compares to the flavor of homemade seasonings. Plus, you’ll avoid any unnecessary fillers and additives. You just need a combination of chili powder, ground cumin, garlic powder, paprika, oregano, salt, and pepper.
  • Taco additions: A few essentials I love to prepare are my cassava flour tortillas, sour cream, pico de Gallo, and sliced avocados. But I’ll talk through more serving ideas below.

Is it better to use a fajita seasoning or marinade? Both are great options! I have a chicken fajita marinade (from my list of chicken marinades) that can be used for this recipe with delicious results. But the dry rub fajita seasoning flavors the chicken perfectly for an equally delicious and super quick meal. 

Find the printable recipe with measurements below.

How To Make Chicken Fajitas

Season the chicken. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it in.

Adding fajita seasoning on chicken breasts.

Sear the chicken. Lightly coat your skillet with oil and sear the chicken breasts on each side for 7 to 8 minutes. Then remove them from the pan and let them rest for a few minutes before slicing them into strips. 

Seared chicken breasts.

Saute the bell peppers and onion. While the chicken is cooking, slice the bell peppers and onions. Then saute them in the same skillet for a few minutes until caramelized. You’re essentially making fajita veggies!

Cooking vegetables in a skillet.

Mix everything and serve. Slice the chicken into thin strips and add them back into the skillet. You can also slice those strips in half again if they’re too thick. Add a squeeze of fresh lime juice on top, and stir everything together before serving.

Sliced chicken breast on a wooden board.

Ways To Serve Chicken Fajitas

  • Make chicken fajita tacos or wraps: This is my favorite way to serve them! Grab a fresh batch of tortillas and prep a few toppings such as sliced avocados or guacamole, red salsa or pico de gallo, sour cream, and chopped cilantro. 
  • Go light with lettuce wraps. Instead of using tortillas, use butter lettuce to make a lettuce wrap! Then add your favorite taco toppings.
  • Make a fajita rice bowl: Make my cilantro lime rice or Mexican rice for a super delicious rice bowl. Then add black beans, sweet corn, cotija cheese, and a drizzle of lime crema or chipotle sauce on top for a flavorful touch.

Common Questions 

Do I need a cast iron skillet?

When it comes to cooking the chicken, a cast iron skillet is ideal for searing. It gives a nice char and maximizes the flavors from the seasoning. Just make sure to season your cast iron properly to prevent sticking. But if you don’t own a cast iron pan, a stainless steel pan will work.

Can I grill the chicken?

Fajitas are typically cooked in a skillet, but you are more than welcome to grill the chicken! You’ll get a nice smoky flavor, enhancing all those delicious Mexican spices.

Can I slice and season the chicken before cooking it?

Definitely! This is another great way to ensure the seasoning coats all sides of the chicken before it’s thrown onto the skillet. But again, it’s not necessary. 

How do I store leftovers?

Any leftovers can be stored in the fridge for 4 to 5 days or in the freezer for up to 3 months. Just thaw it in the refrigerator the night before, then quickly reheat it in the microwave.

Skillet chicken fajitas.

More Easy Mexican Recipes

If you make this chicken fajitas recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.

Chicken fajitas in a black skillet.

Chicken Fajitas – Easy & Flavorful!

4.97 from 427 votes
Prep: 10 minutes
Cook: 16 minutes
Total: 26 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

Enjoy these easy chicken fajitas with chicken and vibrant veggies tossed in the best fajita seasoning. Wrap them in tortillas for a deliciously easy taco night! Watch the video below to see how I make them in my kitchen!

Video

Equipment

Ingredients 
 

Chicken Fajitas

  • 3 boneless skinless chicken breasts
  • 1 onion, thinly sliced
  • 3 bell peppers , thinly sliced
  • 2 tablespoons olive oil
  • ½ lime

Fajita Seasoning

For Serving

Instructions 

  • Make fajita seasoning. Add the fajita seasoning ingredients to a small mixing bowl and stir together.
    A bowl of fajita seasoning.
  • Season the chicken. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
    Chicken seasoned with fajita seasoning.
  • Cook the chicken. Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7 to 8 minutes on each side.
    Searing chicken in a skillet.
  • Slice the veggies. While your chicken is cooking, cut the bell peppers and onion into thin slices.
    Sliced vegetables on a wooden board.
  • Cook the veggies. Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and saute for 4 to 5 minutes, stirring frequently.
    A skillet of fajita veggies.
  • Slice the chicken. When the bell peppers are just about done sauteing, slice the chicken breasts into strips. You can slice those pieces in half again for thinner strips of chicken.
    Sliced chicken breasts on a wooden chopping board.
  • Mix and serve. Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.
    Skillet chicken fajitas.

Lisa’s Tips

  • If you’re unsure if your chicken is cooked through, use an instant-read thermometer to see if the internal temperature is 165°F. And since you’ll be letting the chicken rest while cooking the veggies, I recommend taking it out of the pan at around 160°F, as there will be carry-over cooking. 
  • If you want extra flavoring on your chicken, use my fajita marinade from this chicken marinade post! Plus, these can be frozen and used at a later time.

Nutrition

Calories: 137kcal | Carbohydrates: 7g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 275mg | Potassium: 402mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2172IU | Vitamin C: 80mg | Calcium: 24mg | Iron: 1mg
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Fajita recipe, Chicken Fajitas, How To Make Chicken Fajitas
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted February 2020, but updated to include new photos and information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.97 from 427 votes (24 ratings without comment)

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829 Comments

  1. Hi there, I’m always confused by what is meant by “chili powder” in American recipes (I’m from New Zealand and it always means ground chili peppers here!) I thought it usually means the spice mix in the US but here it looks as though you’re also adding the ingredients you’d find in a chili spice mix. Also… Any tips on how to tell the difference in recipes? On smitten kitchen she uses “chile powder” for ground chilis and “chili powder” for the spice mix, but maybe that’s just an east coast thing!!! Thanks for your help!

    1. Hi Anna – in the US chili powder is most often a blend of spices. It does include a little bit of those other spices as well, but it’s a higher percentage of the individual chili pepper powder (dried and ground) within the blend. As for the spelling, I think that’s just misspellings more than anything. :)

  2. Amazing Fajita recipe! I used shrimp instead of chicken and it still tasted super flavorful and delicious.
    I love your food blog!5 stars

  3. I love this recipe and my chicken fajitas taste better than restaurant thanks so much my husband loved them5 stars

  4. Such a great recipe! Lovely flavor and such a versatile entree, I threw mine in a rice bowl with some roasted corn and it was amazing!!! Also, I really appreciate how you include step by step photos and a video- so helpful5 stars

  5. Absolutely loved the recipe! I cooked it for my family (4) and we had plenty of leftovers for lunches, too. I’ve always been meh on packaged fajita mixes, so this is double awesome :)5 stars

  6. Absolutely Delicious..Definately make this recipe again+again.Much better than pkt mix.Thankyou…..5 stars

  7. Just made this. Simple,quick, great flavor!  Served with avocado and homemade yogurt, corn tortillas. We loved it!  Thank you5 stars

    1. I made this recipe following the instructions and it was phenomenal! Has anyone tried it with steak? I’d like to try it but wasn’t sure if it would work the same.5 stars

  8. Made this today and it was super easy and very flavorful. I added lots of cilantro and some sour cream. I’m going to make more of the spice mix next time to have it on hand because it was perfect. (I also needed longer time for the chicken so next time I’ll slice them horizontally). 5 stars

  9. This was a huge hit! To make this even easier – I used frozen sliced red, green, yellow peppers and onions. Just like from a Mexican Restaurant! The chicken turned out so moist and delicious!5 stars

  10. Thank you! Will definitely use this recipe again! Loved that my chicken was moist and juicy and full on flavors!!! 5 stars

  11. WOW! This is my first time making chicken fajitas and I’m very impressed with this recipe, will definitely be making this again and again… I served it over brown rice and the whole family ate it all, no complaints :) 10/10 recommend.5 stars

  12. We made this tonight.  My first time making fajitas and I was a bit nervous.  Hands down the Best fajitas!!!  Easy to make and the spice combo is outstanding:) huge THANK you!!!!

    Armand5 stars

    1. Thrilled to hear this recipe was a success Armand! Now you can always have a chicken fajitas recipe to come back to :)

  13. This was my first time making chicken fajitas and this recipe was delicious! I used a stainless steel skillet and did have to cook the chicken for significantly longer than the instructions indicate. I also cooked the veggies for about 10 minutes. Forgot to add the lime, but will do that next time. This was a hit in our house!5 stars

    1. Amazing! Happy to hear your first ever chicken fajitas was a success :) And yes, definitely add the lime next time. It makes a difference.

  14. Super easy and VERY yummy! Made it along with your “Best ever guacamole” last night! Thank you for making this a happy meal for us!!!5 stars

  15. Made the fajitas for dinner tonight. There’s just me and my husband so I made just one chicken breast cut horizontally in half before sauteing. We really liked the fajita seasoning. I made half of the seasoning mixture and used it all.
    Thanks for the recipe. We will be making this again.5 stars

  16. I love this recipe! I’ve made it three times now and I’m giving it printed off along with the required spices as a Christmas gift to a friend who will love it. I also love the spice blend. I’ve put it in ground beef and used it to top baked potatoes. I’ve used the blend on veggies to be roasted and mixed it into spaghetti sauce to spice up my zucchini noodles.5 stars

  17. I had four other chicken fajita recipes pinned until I tried this one.  The entire family loved it!  Needless to say, I deleted the others and kept this one.  It is now part of my menu rotation.  Thank you for such a delicious recipe!5 stars

  18. I made your CHICKEN FAJITAS and it came out delicious! Easiest recipe I’ve ever tried. I used to cut raw chicken and prep it, then separately prep the veggies, and add the meat to the veggies… it never came out as good as your recipe!! So happy for this eye opening recipe :) and the seasoning is amazing!

  19. So so good on the first try I’m making it again!! Very easy to do and it will now be in my recipe file forever! Yum!!5 stars

  20. Made this with Indian red chili powder since that’s what I had on hand and oh boy it was spicy! It was absolutely delicious though but I will def reduce the chili powder quantity next time.5 stars

  21. I made this recipe very quickly, it’s the first time I attempted fajitas and my family loved it! I added a can of corn to the vegetables and we are it on tortillas with guacamole, salsa, and sour cream. Delicious and would definitely make again :)5 stars

  22. Loved the recipe! I used avocado oil and green onions, in addition to yellow onions. It was great on Ezekiel tortillas. Had rice and pinto beans with salsa. Thank you!5 stars

  23. Amazing Dry rub recipe for the chicken steaks. I made this recipe over the weekend and used whole-wheat tortillas to make it a bit more healthy!!!5 stars

  24. My 17 year old daughter offered to cook one night in quarantine when her favorite Mexican food go to spot was closed.  It’s amazing and super easy! The spice rub is the best! We have made it 3 times since that night. It’s as good as any I’ve had in a restaurant.5 stars

    1. Hi Mary- So glad you all enjoyed the fajita seasoning on this :) Now you can always enjoy restaurant quality chicken fajitas right at home!

  25. The seasoning was spot on perfect! I made extra and added a bit more to the veggies – loved every bite!
    Simple and quick AND one pan!? Doesn’t get much better than this one! I’m wondering how tofu would hold up here, I’m feeling like that might work well given the seasoning mix. I used smoked paprika and I had some smoked pepper that I used, very good stuff here!5 stars

    1. Hi Robert- So glad you enjoyed these chicken fajitas! And yes, you can definitely make this with tofu, except I would buy the firm tofu so it doesn’t split apart too easily :)

  26. Made this exactly according to recipe and my family loved and devoured it!! I can’t believe how easy, affordable, and full of flavor this dish is! Making the spice rub was so simple, I had everything in my pantry. The chicken was moist and delicious – timing for cooking was perfect. Why I don’t do fajitas more often, I do not know :/. Thank you, Lisa!5 stars