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!
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.
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.
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.
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!
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.
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
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.
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.
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.
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.
More Easy Mexican Recipes
- Carne Asada: Made with the best marinade for carne asada tacos.
- Birria: Turn this into crispy, cheesy birria tacos.
- Carnitas: A pork lover’s dream.
- Taco soup: Enjoy the best taco flavors in one hearty soup.
- Shrimp Tacos: Paired with a tasty cilantro bacon slaw.
- Huevos Rancheros: The best kind of savory Mexican breakfast.
- Or enjoy these other delicious 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.
Description
Video
Equipment
- Staub Cast Iron Fry Pan My favorite cast iron fry pan for stovetop dishes!
- Zwilling Chef's Knife This is the knife I use in my everyday cooking.
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
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For Serving
- tortillas
- sour cream
- pico de gallo
- avocado
Instructions
- Make fajita seasoning. Add the fajita seasoning ingredients to a small mixing bowl and stir together.
- Season the chicken. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
- 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.
- Slice the veggies. While your chicken is cooking, cut the bell peppers and onion into thin slices.
- 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.
- 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.
- 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.
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted February 2020, but updated to include new photos and information for your benefit!
This was sooooo good. Best chicken fajitas and easy to follow!
I have been making chicken fajitas for years using store bought packets, both dry and sauce based. They were okay but nothing great. Came across this recipe and thought I’d give it a try. WOW! So delicious and easy. Hubby and kids said they actually taste like restaurant quality fajitas. Will be making them again, and again…
Great flavours! Very nice recipe. It is a whole lot juicier and tastier made with boneless skinless chicken thighs, instead of the relatively dry and bland chicken breasts. For those worried about fat content, don’t forget that boneless skinless thighs have just 12 calories per hundred grams more than breasts. The difference is quite amazing.
So happy you enjoyed the recipe Scott! And I agree, chicken thighs are always so juicy and flavorful. :)
This was terrific! I adapted it to use faux chicken strips (Gardein), but the seasonings are spot-on. My wife and I both loved it ~ it’s going to be our new favorite dinner.
This was a great, easy, and very tasty recipe. I never realized how easy fajitas were. You can serve it with either corn or flour tortillas. Directions are perfectly clear.
Wonderful! I’m so glad you enjoyed the recipe. :)
The very best chicken fajitas. I made them according to the recipe, easy and quick and delicious.
Super easy recipe with great results.
Excellent
Easy & delicious recipe. I did cheat since I had leftover rotisserie chicken and used that instead of chicken breast. I had to stop at 2 fajitas, the flavor is addictive.
I am curious because I love using rotisserie chicken… when/how did you introduce the fajita seasoning?
Yum!!! love this recipe. It is so easy and delicious
Made these for maybe the third time Tuesday night and they have only gotten tastier! I love this recipe. Just a few ingredients make such an eventful dinner dish. Fajitas have always been an exciting dish for me (because of how I’ve seen them served at restaurants) so now making them at home… It’s such an awesome feeling knowing I can!
Wow so so good! I did add just a dash of cayenne pepper. I like a little more spicy flavors. The first time I made it I had COVID. It was actually the first time I realized I couldn’t smell or taste anything. So I had to try again. And boy it’s so good. Thank you!
Very good and EASY!
I’m so happy you enjoyed the recipe, Pamela!
This spice combo was PERFECT! Our Mexican night just got elevated in a good way. I usually just do a beef burrito/taco night, but I wanted to try to do Fajita/s because they are my Husband’s favorite. I tried to make these in the oven, but they were too dry. I followed the recipe almost exactly, I only had two chicken breasts, quite thick, so I sliced them in half to make 4 pieces and cooked them for 3-4 minutes on each side. My husband was actually humming to himself as he was making his plate. Next time I think I’ll add mushrooms. I’m so happy I decided to give this one a try! Thanks!
DELICIOUS! For college students: i just used frozen already cooked meet and pre packaged fajita veggie and pico de gallo mix and I saved tons of time.
This was absolutely delicious. Will be making it again for sure. Shared it with other members of the family also.
Wow! This was amazing! I never knew fajitas could be so easy. Some homemade guacamole to go with it and the fam was happy
This is a fabulous recipe! Very, very tasty and full of flavor. Going into the weekly dinner rotation for sure. Thank you!
Wonderful! I’m so glad you enjoyed the recipe.
This was a serious home run. I followed the directions exactly (I like to do that initially) and it came out perfect. I got high compliments from people who eat a lot of Mexican food. Love your site and production. You are a great teacher. Thanks. ; >
Lovely, a little less chilli 🌶 for me next time, but very tasty.
Hey Deb. Did you use Mexican chilli powder, or something hot like cayenne powder, which is often called “chilli powder” in Indian recipes? I ask because there was nothing else hot in the recipe, and what we in USA/Canada usually call Mexican “chilli powder” is not typically hot. Just wondering.
I absolutely love this recipe! Simple to make and delicious. My 5 year old said he wants it every night for dinner haha
Happy to hear the whole family enjoys this recipe Grace!
I substituted Cilantro for Oregano and also used Salsa Lizano at the end to season the whole thing, since I am in Costa Rica. Salsa Lizano is a tasty seasoned vegetable sauce that closely resembles commercial Fajita Sauce.
Mi Gusta!
Genuinely one of the best recipes I’ve found, I’ve cooked this twice now and it’s just so delicious. Only takes 30 minutes and packed full of flavour.
Glad to hear you’re loving this chicken fajitas recipe Laura!
Delicious and so easy! Think this will be a staple in our house!
Glad you enjoyed this chicken fajitas recipe Morgan!
Perfect! Christmas Dinner it is and family will love! Thanks!
What a great way to switch up Christmas dinner :)
I am from Texas, DFW area, fajitas are founded there. Best recipe I have ever made. Thank you.
Oh wonderful! Thanks so much for that positive review, Pat!
This will be meal for Thanksgiving.. thank you
For a simple recipe and quick prep, this was terrific. Only thing I would add is to slice the chicken breasts down to about 1/2” and cut the cook time in half. Came out very tender.
I’ve tried many fajita recipes and this was the easiest and best. Seasoning perfect-will be my go to recipe for fajitas from now on.
This was so delicious. Made it last night and doubled the spices and used chicken thighs.
Second day around tastes even better.
Thank you for this recipe!
This recipe is fantastic!!! Quick and easy! Whole family loved it!
This is the best chicken fajita recipe! It’s easy, fast, and delicious. The homemade seasoning is perfect.
This was delicious I added some sliced tomatoes and used a cooked hole chicken, added lime zest and cilantro!
good food.
These fajitas were SO delicious! I usually use the fajita seasoning packets from the store and have been wanting to start making more of my own seasoning mixes instead. Not only was this recipe yummy and nutritious, it is way healthier than those seasoning packets I used to buy! Thank you!!
You really can’t beat homemade fajita seasoning!
Delectable!
Made this exactly as written to a T, It was DELICIOUS and quick!! 5 stars! Thank you!
Thrilled to hear you enjoyed this chicken fajitas recipe Annelise!
I have made this recipe numerous times. We have it at least once every two weeks. It’s incredibly easy and I make Lisa’s Mexican rice to go along with it. Thanks, Lisa for this easy peasy recipe. Let us know if you come up with a corn bread recipe!
I made it today and it turned out to be a great dish, it is a keeper! Thanks!
Easy Fast and delicious. Saw the recipe today and made it for dinner tonight. It will be a staple in our monthly menu.
This chicken fajitas is the definition of an easy and so, so delicious recipe!
This was so easy and delicious! My family keeps asking me to make this. Thank you
Glad you found a winning family dish to make Maria!
Great recipe. As after getting free from golf when we get to our room so due to tiredness we can’t prepare anything huge and can’t eat anything huge. But yesterday I tried this recipe. Which took very little time in preparation. And it was also so much delicious and having less weight. Because after playing golf we don’t take huge diets.
Thanks for sharing this reciepe.
The seasoning is perfect! My husband and I loved it but I let the breasts half thaw so they’re still firm enough to slice in diagonal 1/4” strips. Fully thaw in fridge then put meat in a bowl and toss with hands covering and pressing seasoning into meat. Cooks quickly on each side in single layers and meat stays so juicy and tender!
Made this chicken fajita recipe it was very easy and my family loved it. Will use this recipe from now on. Thanks
Glad this was a family favorite Shell! :)
Made this chicken fajita recipe for the first time today and by far it is the best fajitas I have ever had! Definitely recommend to try this recipe!
This looks wonderful and I did a test run. My one question is what do you consider a serving? 1 fajita? 2? 3? I ask because I am going to be fixing this for a large group (15+) and want to make sure I adjust accordingly.
I would say each serving (wrapped with a tortilla), is about 2-3 fajitas. Depending on how much you fill the tortilla :)
I used chicken tights meat and topped only with pico de gallo, with parsley instead of cilanto, because I dont like it. Great result! Thank you for the recipe!
Glad this turned out great Asta!
You can’t get it better in a restaurant. Very good
Thrilled to hear you love this fajitas recipe so much Joe!
This is the best fajita recipe ever…seriously…I don’t post reviews, but this is a recipe not to be missed!
Your family will thank you. 😊
Glad you enjoyed these chicken fajitas so much Susan!
I would be hunting for less cooked breasts – cutting couple of minutes off the reverse side time would be sure attempt (they are not cold anymore). Can be on a little more raw side while slicing, as they are yet to return to the pan, even more than this – sliced to be done in an instant. Be it fish, steak, liver or chicken, you always get better result coming from the lesser side of cooking. Thanks for the introduction into Fajitas.
This is a delicious recipe. Very authentic tasting and easy to make!
Glad you’re loving this chicken fajita Rita!
The fajitas were delicious. Made some for a friend who has Covid and delivered to the door! Where did you buy that beautiful white dish you put the raw chicken breasts on? Love it.
How sweet of you Cathee! As for the plate, you can find them linked in my Shop page :)