Chicken Fajitas


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Chicken fajitas are an easy and flavorful weeknight meal. A classic Mexican recipe, juicy chicken is seasoned, seared and cooked to perfection, then tossed with sauteed bell peppers and onions. A squeeze of fresh lime adds a punch of flavor and the chicken fajitas are served with warm tortillas and toppings. You can’t beat this healthy family favorite recipe.

Chicken fajitas in a pan on a table with toppings.

Chicken Fajita Ingredients

Don’t you just love meals that only require a few basic ingredients? Well this chicken fajita recipe is just that. All you need is chicken, bell pepper, onion, lime juice and spices, plus tortillas and your favorite toppings. It’s incredibly easy.

It’s a one-pan recipe and in less than 30 minutes, you’ll have a tasty meal (I can’t get enough of those Mexican spices) that also makes for the best leftovers or meal prep.

Homemade Fajita Seasoning is Best

While you can buy pre-made seasoning packets, I’d caution against it. Nothing compares to the flavor of homemade fajita seasoning and it’s easy to whip up. 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 – that’s it!

Three chicken breasts sprinkled with fajita seasoning.

How To Make Chicken Fajitas

Once you’ve made your fajita seasoning, the chicken fajitas come together fast. Just follow these simple steps:

  1. Season the chicken. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it in.
  2. Cook the chicken. Heat a large skillet over medium heat and lightly coat it with a drizzle of olive oil or avocado oil. Sear the chicken breasts for about 7-8 minutes on each side. Then remove them from the pan and let them rest for a few minutes before slicing into strips.
  3. Saute the bell peppers and onion. While the chicken is cooking, cut the bell peppers and onions into thin slices. Then saute them in the same skillet over medium heat for a few minutes until caramelized. You’re essentially making fajita veggies.
  4. Mix together. Add the chicken back into the skillet, squeeze fresh lime juice on top and stir everything together.
  5. Wrap it up. Serve immediately with tortillas and extra toppings.
Chicken fajita ingredients in a saute pan.

Do You 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 to it 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, you can use a stainless steel pan as well.

Customize Your Chicken Fajitas

While chicken fajitas taste great on their own, toppings can make all the difference. From a dollop of sour cream to cheese or avocado slices, fajitas are a fun way to serve customizable options for your family or a large party! A few of my favorite toppings are pico de gallo and guacamole.

And if you’ve got some chicken fajitas leftover, don’t limit yourself to just wrapping them in tortillas. You can use butter lettuce to make lettuce wraps for a lighter option. Or, you can throw them in a bowl with some leafy greens, black beans, sweet corn and avocado for an easy fajita salad.

Can You Meal Prep Chicken Fajitas?

Absolutely! This is a great recipe to make ahead as the sautéed chicken and vegetables will keep for up to 5 days in the fridge. Just store them in a sealed container and then reheat before adding to a tortilla or salad.

Chicken fajitas in a saute pan.

More Fajita Recipes to Try

If you love fajitas as much as I do, I think you’ll love these tasty variations!

More Easy Mexican Recipes

And you can wash down all that deliciousness with a classic margarita or mango margarita. Enjoy!

Chicken fajitas in a pan on a table with toppings.

Chicken Fajitas – Easy & Flavorful!

4.98 from 426 votes
Prep: 10 minutes
Cook: 16 minutes
Total: 26 minutes
Servings: 6 servings
Author: Lisa Bryan


Chicken fajitas are an easy and flavorful weeknight meal. This Mexican recipe that everyone will love can be whipped up in less than 30 minutes. Watch the video below to see how I make them in my kitchen!



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


  • Add the fajitas seasoning ingredients to a small mixing bowl and stir together.
    Mixing the fajita seasoning in a bowl.
  • Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
  • Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.
  • While your chicken is cooking, cut the bell peppers and onion into thin slices.
    Slicing the bell pepper into strips.
  • 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 4-5 minutes, stirring frequently.
  • When the bell peppers are just about done sauteing, slice the chicken breasts into strips.
  • 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.
    Serving the chicken fajitas with tortillas, guacamole and other ingredients.


Calories: 140kcal | Carbohydrates: 7g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 275mg | Potassium: 389mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2160IU | Vitamin C: 80mg | Calcium: 23mg | 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!

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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.

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Recipe Rating


  1. My sweet college-aged son made these for me last night…so that speaks to how easy they were to throw together on a weeknight! :) I appreciated the spice mixture that wasn’t too spicy for my palette and had the perfect flavor combo with the tender chicken, onion and peppers. Mine was served in a bowl (Chipolte-style ;)) over greens, with lentils, rice and fresh avocado (next time I’ll try with your guacamole recipe). A delicious and easy taco Tuesday dinner! Thank you for sharing!5 stars

    1. This will depend on how big your chicken breasts are. But I would say about half to 1 cup of the peppers and chicken.

  2. The best chicken fajitas! They are on repeat 2-3x a month. So much flavor & easy to make…. Kids always request these when they want Mexican for lunch/dinner! Even my picky brother in law loves it! And asked for the recipe. Thank you Lisa for all your recipes!5 stars

  3. I made the spice mix just the way you said, and I will never buy fajita mix again because you were so right. It is better when you make it from scratch.5 stars

  4. Made these last night. They were great! I sliced the raw chicken into strips for greater marinade coverage. Also doubled the spice mixture, added a lil’ olive oil to it, and used that as a marinade for both the chicken and the veggies. Marinated both all day in the fridge. Flavor was great! Friends and I all agreed this recipe was a total keeper. Thanks!5 stars

  5. Definitely going to make this and appreciate some of the “tinkerings”! – any suggestions on what to do with the tortillas? I looked over many of the great reviews and one mentioned using warm tortillas.
    Use as is, heat over a hot pan, microwave with damp paper towels? Thank you

  6. This was such an easy and DELICIOUS meal to make!   It’s a keeper!   The directions were perfect. A new fave in our house for certain!!!!5 stars

  7. These are the ABSOLUTE BEST chicken fajitas!! They were fabulous and my husband and I both loved them! I added one extra ingredient, sliced mushrooms because I had a few left. I can’t rave enough about these! I’m making them again this week, my husband’s request!!! Thank you Lisa!5 stars

  8. Delicious. Made it with steak and just fresh, flavorful, and satisfying. So easy. I used my food processor to cut the peppers and onions. Added a jalapeno for some extra flavor. So good. My husband said delicious about three times during our meal. A keeper.5 stars

    1. Glad this worked out great with steak! I’ve actually got a steak fajitas recipe coming up soon as well :)

  9. This recipe is awesome!!!! Loved it. It was so easy to fix and did not take a long time to fix. Small amount to clean up. My kind of meal! Thank you5 stars

  10. This recipe is so easy – and so packed with flavor. I made the fajita seasoning and it is so good! Easily stored in my glass spice jars & labeled. I will make this recipe again and again. I tried a variant in serving this recipe: this recipe was served over a sinple salad placed in baked tortillas shaped into a bowl [via the “Perfect Tortilla Pan”] . I enjoy fajitas in a regular tortilla – and I enjoy the crunch of the baked tortilla as well.
    Thank you so much for an easy and great recipe!5 stars

  11. Who needs to go out for Mexican when you can make it so quick ( and healthier) at home! I live in south Texas so we know how chicken fajitas should taste and these are so juicy and tender! The seasonings are spot on. It’s so simple and quick to make on a weeknight like tonight. Thank you Lisa for another super easy and super yummy dish I feel good about serving to my family. 5 stars

  12. Excellent!  My wife says this is her favorite meal.  So easy to put together and enjoy.  I even enjoy cooking it in a cast iron skillet on the grill.5 stars

  13. I love these fajitas, as I do all the recipes I’ve tried of yours Lisa!

    Thank you so much for posting and sharing your tasty, super healthy, and simple recipes and ideas with the world!5 stars

  14. I thought very good, my wife loved them and the fact there are no preservatives in the seasonings. I added a bit of wedged tomatoes, which was really good5 stars

  15. Delicious!  Made these tonight for my 9 & 7 year old grandkids and we loved them.  Also included shredded cheddar cheese.  Thanks for the recipe!5 stars

  16. i doubled the recipe for the seasoning and used 4 large organic chicken breasts that i cut in half so they were not so thick . amazing flavor !!!!!5 stars

  17. I am having a party and would like to know if I can make 12 lbs. of fajitas and freeze them? This recipe sounds so easy and delicious. 
    Thank you 

  18. This was quite tasty. I used a package of vegetarian Morning Star “Chicken Strips” that I sliced into thinner strips. I also used about 10 oz of drained, canned tomatoes and about 15 oz of drained, bottled red bell pepper strips (I tend to buy these when on sale for other recipes). It won’t have as much crunch as fresh bell peppers, but still tasty. Also used 2-3 chicken stock cubes that I freeze in ice cube trays when I have leftover stock to add moisture when needed. I also like a more chili powder forward dish, so doubled the chili powder, and crushed some dried hot peppers into the dish for more heat.5 stars

  19. This recipe is absolutely delicious, the seasoning was perfect!  I made it vegetarian by not having chicken and just added an extra bell pepper or two.  Make double the seasoning and then throw it in with the cooked veggies.  This is such a simple recipe it’s become a staple for my household, the longest part is chopping vegetables, but that’s it.5 stars

  20. This recipe is so good that I now no longer enjoy fajitas out.  They aren’t as good as this!  It’s better when I make it myself using this recipe!5 stars

  21. Excellent recipe that the whole family loved. I was astounded at how it tastes like it’s from a restaurant. The chicken was perfect; not dry or tough. My only regret was not being able to eat more of it because I was full.5 stars

  22. I make this all the time as I’m making it now. This blows away any Mexican restaurant. Thank you so much for sharing. 5 stars

  23. I sliced my chicken into strips to get more seasoning in every bite. Then quickly sautéed and removed with plans to finish cooking later. I  cooked my veggies separately in same pan  to  have  more control over how long to cook each items.  Did both of those steps earlier in the day, then reheated all together at serving time. It was wonderful. I had cilantro in my garden and also garnished with avocado and a dollop of sour cream. Excellent dish! One night served with rice, another night served  in flour tortilla. Nice way to mix things up when eating solo. 5 stars

  24. Oh my goodness, this was phenomenal. The recipe is absolutely perfect. I made it exactly as written except I increased the seasoning by 25% and added a couple dashes of chipolte chile powder, cayenne pepper, and I through in a diced jalepeno with the bell peppers and onion. I cannot believe how something so simple and easy can result in such wonderful, delicious flavor. Hands down, the best fajitas I have ever made, and I have made quite a few. Served on warm flour tortillas with sour cream, shredded Mexican cheese blend, salsa, homemade pico, and an extra lime wedge. The chicken was so tender- everything was just perfect. I had seconds, son had thirds lol, and super picky daughter actually finished an entire fajita and admitted that it tasted great. Thank you so much for this amazing recipe. I have printed it out on cardstock, punched holes, and filed it in my favorites binder. :)5 stars

  25. Great recipe. I doubled the seasoning and added some cayenne pepper and peri peri seasoning, the chicken was excellent and I’ll definitely be holding onto this recipe for future fajita nights. Thank you so much for sharing.5 stars

  26. A “keeper” recipe. Saved about a tablespoon of the seasoning to sprinkle on the veggies while cooking. Excellent recipe. 

  27. I just did this recipe Except I stripped chicken and seasoned in bowl let sit for 1 hr then pan fried chicken and peppers in separate pans (so chicken doesn’t over cook) and chicken to peppers for 2 or 3 minutes,Yum Yum !!5 stars

  28. Easy and yummy! Simple is the only way I can cook. ;-) My wife had oven fried some chicken breasts a few days ago, so they were already cooked. I just used the blend and prep suggested here and they are terrific! Thank you very much.5 stars

  29. This was one of the most easiest recipes I’ve made, not to mention, very very tasteful. I had bought the fajita seasoning but then decided to try the recipe here. I’m glad I did. Homemade is ALWAYS better!  5 stars

  30. Excellent!  I sprinkled my seasoning on four medium chicken breasts and let it sit while I prepped the veggies. I cooked exactly as you wrote and rested the chicken breasts while I stir fried the veggies in the same pan. Just yum every step of the way!  Served on tortillas with salsa and plain Greek yougurt along side air fried sweet potato chunks tossed with EVOO and the same seasoning. Big hit with the family as we’re sitting here enjoying Canada’s Grey Cup! (I kept the fourth cooked chicken breast for lunch later this Week! . 5 stars

      1. Hi there, can’t wait to make this. Wondering if you equate one serving to one taco? So when the recipe says six servings, would that mean six tacos? Thanks! 

  31. I’ve made this several times now and the family loves it. The first time I made as-written (I try to do that with any new recipe) and it was great just as written. But I am a tinkerer – subsequent times I’ve quartered the breasts and made a marinade by adding all the spices to some olive oil, lime juice and water and let the chicken marinade an hour or so. Plus I add 1.5 teaspoon of onion powder (yes, I know there’s onions in the veggie part, but it still seems to add additional flavor).

    The other change is to fix a problem of my own making. I do the veggies first, then the chicken, and mix back together in a separate dish. This is only because I am weird and like to cook this dish using a smoking hot pan to get some blackening on both the chicken and the veggies. If you do this (blackening) with the chicken first you end up with loose black bits that get all over the veggies.

    But again, this recipe is truly great as it stands. No need to monkey around with it. Unless you’re weird like me!

    Thanks!5 stars

    1. We all have small personal preferences! But, I’m glad you enjoyed the base of this chicken fajitas recipe :)

  32. Fantastic recipe. Better than my local Mexican place because of less salt. Made as written but used more lime at the end. Will definitely go on the dinner menu rotation here.5 stars

  33. Will absolutely be making this again!! When putting the seasoning on it looked like way too much but I went with it…even tossed the little bit left onto the peppers and onions when sautéing them.  Topped with homemade salsa. Pico, cheese and sour cream … chicken was perfect!! 5 stars

    1. I really want to make these tonight can you please just advise if I can slice the chicken prior to marinading and cook them ready sliced?5 stars

  34. This is the easiest and best-tasting fajita recipe I have tried. The marinade is what uplifts the chicken into such a flavorful dish. I am Texan and this recipe stands tall in my book! Thank you.5 stars

  35. Hate to say it but they were much better than the last receipt I tried. I don’t think I will be looking for anymore fajita receipts. and I am signing up NOW lol

    will be watching more {all} of your videos on you tube.5 stars

  36. This recipe was easy and delicious. I cut up my chicken, seasoned it and let it sit while I cut up veggies. Cooked the chicken on our blackstone grill, took it off, did the veggies and added it all back together. Served with some black beans. YUM!5 stars

  37. I made this recipe on Saturday. Everyone loved it.  It was so easy and the seasoning gave it a wonderful taste.  I plan on using this recipe  often.