Chicken Fajitas
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Updated Nov 08, 2025, Published Sep 02, 2021
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If you’re looking for an easy, healthy, and super flavorful weeknight dinner, you’re going to love these Chicken Fajitas! My recipe takes less than 30 minutes to get on the table. It’s inexpensive, simple to make, and perfect for busy days when you need dinner fast but still want something delicious.
You might think that as a food blogger, my family eats new and creative recipes every night. I wish! There are plenty of days I spend on my computer, and before I know it, time flies and I’m racing to get dinner ready. Homemade fajitas are one of my go-to family favorites because they’re quick, nutritious, and always a hit.
Featured In
This Chicken Fajitas recipe has been featured on Parade.com and in the July 2019 issue of Relish magazine.
What Are Chicken Fajitas?
Fajitas are a beloved Tex-Mex dish made with marinated grilled meat, bell peppers, and onions, all served sizzling hot with warm tortillas and toppings. The word fajita comes from the Spanish word faja, which means “strip” or “belt,” referring to the thin strips of skirt steak used in traditional steak fajitas.
Although fajitas started as a Tex-Mex creation, they’re now loved everywhere for their bold flavors and endless topping options — from chicken fajitas to shrimp fajitas and everything in between.
If you’re interested in the history of the fajita, this is an interesting article to read!
Why You’ll Love This Recipe
- Quick & easy: Ready in under 30 minutes.
- Healthy & colorful: Loaded with lean protein and fresh veggies.
- Budget-friendly: Uses everyday ingredients you probably already have.
- Family favorite: Everyone can build their own fajita just how they like it.
- Versatile: Easily switch up the protein for steak fajitas or shrimp fajitas.
Ingredients & Substitutions
Here’s what you’ll need for this simple chicken fajitas recipe.
- Olive oil: Divided between the marinade and cooking.
- Lime juice: Freshly squeezed for bright flavor.
- Salt, black pepper, garlic powder, onion powder, chili powder, cumin: The perfect spice blend for fajitas.
- Shortcut: Use my homemade taco seasoning.
- Onion & bell peppers: Slice thin for even cooking.
- Boneless, skinless chicken breasts: You can also use chicken thighs for extra juiciness or swap in skirt steak for steak fajitas.
- Flour tortillas: For serving.
Topping Options: Shredded cheese, crema Mexicana or sour cream, pico de gallo or salsa, chunky guacamole, or fresh cilantro.
(You can find the full list of ingredients and quantities in the printable recipe card below.)
How to Make Chicken Fajitas
Step 1: Marinate the chicken. In a large bowl or zip-top bag, combine tablespoon oil, lime juice, and all the seasonings. Add sliced chicken, toss to coat, and refrigerate.
Step 2: Cook the chicken. Heat olive oil in a large cast-iron or heavy skillet over medium-high heat. Drain chicken, discard marinade, and cook for 5–8 minutes on each side until fully cooked. Remove from skillet.
Step 3: Sauté the veggies. In the same skillet, add the remaining oil, onion, and bell peppers. Cook until tender and slightly charred.
Step 4: Combine and serve. Add the cooked chicken back to the pan and toss everything together. Serve hot in warm tortillas with your favorite toppings.
Watch this video to see how simple these chicken fajitas are to make.
Serving Suggestions
Make it a full meal with sides like frijoles de la olla, arroz Mexicano, or a simple green salad. Serve fajitas sizzling in a cast-iron fajita plate for that restaurant-style presentation. I then like to divvy up my ingredients into easy grab and go containers for quick packed lunches throughout the week.
And if you’re craving something heartier, try the same recipe using skirt or flank steak for homemade steak fajitas. Don’t forget a lime chelada or agua fresca to complete the meal!
Chicken Fajitas Expert Tips & Tricks
- Slice the chicken before marinating so it absorbs flavor faster.
- Use a cast-iron skillet or Blackstone griddle for best results.
- Double the fajita seasoning mix and store it for easy weeknight dinners.
- Prep extra veggies and chicken for meal prep—they’re great in tacos, burrito bowl, or nachos.
- Want variety? Make a batch of steak fajitas or shrimp fajitas using the same seasoning mix.
- If you’re grilling, let the cooked chicken or steak rest 10 minutes before slicing for juicy results.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat fajitas in a skillet or microwave until warmed through. Store tortillas separately to keep them from getting soggy.
Frequently Asked Questions
Traditionally, steak fajitas are the original version of this dish, made with tender strips of marinated skirt steak. You can also make shrimp fajitas or use boneless skinless chicken thighs if you prefer dark meat. For a vegetarian option, try portobello mushrooms or roasted veggies seasoned with fajita or taco seasoning.
I love serving fajitas with shredded cheese, sour cream, guacamole, and Pico de Gallo or any Mexican salsa I have on hand. You can also add fresh cilantro, sliced green onions, jalapeños, or a drizzle of hot sauce. Mix it up and make your own dream combo.
At our house, we usually stick to the classics like frijoles de la olla, arroz Mexicano, and warm homemade flour tortillas. If I don’t have time to make tortillas from scratch, I grab fajita-size flour tortillas from the store. A side of corn tortilla chips and salsa or a cold chelada also pairs perfectly.
More Recipes
If you tried this Chicken Fajitas recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Summarize & Save This Content On
Chicken Fajitas
Ingredients
- 3 tablespoon olive oil, divided
- 1 lime, juiced
- ½ tablespoon salt
- ¼ teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/8 teaspoon cumin
- 1 large onion, sliced thin
- 3 bell peppers, sliced into strips
- 1 1/2 pounds chicken breasts, sliced
- Flour tortillas, for serving
Topping Options:
Instructions
- In a large bowl or ziplock bag, combine 1 tablespoons oil, lime juice, and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1 to 4 hours.
- Heat 1 tablespoon olive oil in a large cast-iron or heavy skillet, on medium-high heat. Drain chicken, discarding marinade. Add chicken; cook for 5-8 minutes on each side. Remove from skillet.
- In the same skillet add remaining olive oil, onion, and bell pepper; cook and stir until tender.
- Add cooked chicken to pan and combine.
- Fill warm tortillas with chicken, peppers, and onion. Top with your favorite toppings.
Video
Notes
- Use chicken thighs, shrimp, or steak for variety.
- You can substitute taco seasoning for the homemade mix.
- Serve with warm tortillas, rice, and beans for a complete meal.
- Store leftovers in an airtight container for up to 3 days.
- Nutrition facts do not include tortillas or toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
I will never use prepackaged seasoning again! Recipe is now on permanent rotation.
They are so delicious
I’m making them today,..