My yummy recipe for Chicken Fajitas takes less than 30 minutes to get on the table. If you’re looking for an inexpensive, easy, healthy, and super flavorful meal to feed your family on a busy weeknight, this is the recipe for you! 

chicken fajitas on a Cast Iron Fajita Set, Sizzling Skillet, Japanese Steak Plate with flour tortillas in a tortilla warmer and a molcajet filled with toppings      

You might think that as a food blogger, my family eats new and creative recipes every night. I wish!! There are actually many days that I spend on the computer, and before I know it the time flies by and I’m racing to get dinner on the table. Homemade fajitas are a family favorite for a quick and nutritious weeknight meal.

What Does “Fajita” Mean?

Believe it or not, fajitas are actually a Tex-Mex creation, and the word itself didn’t appear in print until 1971. The name came from the Spanish word faja, which means “strip” or “belt,” and refers to the thinly cut strips of skirt steak this dish was originally made with.

If you’re interested in the history of the fajita, this is an interesting article to read!

Homemade, Easy Fajita Seasoning

When my hubby is in charge of fajita making, he usually cheats and pulls out a pre-packaged seasoning packet. A few years ago, he challenged himself to make homemade fajita seasoning, and we have never looked back. Not only does making the seasoning blend from scratch cut out a bunch of sodium, preservatives and fillers, it’s also super easy to do!

All you have to do is measure out the spices and stir them together – that’s literally the whole recipe! So the next time you are thinking about making fajitas, try making your own seasoning. Remember, it is incredibly forgiving and you can add your own favorite spices for your own twist.

TIP: You can also make a large batch of fajita spice to keep in the spice cabinet for nights when you just don’t have the patience or time for fussing with lots of bottles. Not only is it cheaper than the pre-packaged stuff, it is also much healthier for you!

How to Make & Cook Chicken Fajitas

In a large bowl or ziplock bag, combine 1 tablespoon oil, lime juice, and seasonings; add sliced chicken. Turn to coat; cover and 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.

cooking chicken on a Blackstone griddle outside for chicken fajitas

In the same skillet, add the remaining olive oil, onion, and bell pepper; cook and stir until tender.

cooked colorful bell peppers and onions on a griddle

Add cooked chicken to pan and combine. 

cooked chicken and bell peppers in a dish for fajitas

Fill warm tortillas with chicken, peppers, and onion. Top with your favorite toppings.

Watch this video to see how simple these chicken fajitas are to make.

two chicken fajita tacos on a black plate with skillet of fajitas in the background

Should I slice chicken before or after cooked?

I personally prefer to cook slices of chicken breast for making fajitas. Using smaller pieces means that the marinade can sink in deeper in a shorter amount of time, and the chicken itself ends up cooking more quickly (which is exactly what I want from a weeknight meal).

cooked chicken breasts on griddle

However, if you have the foresight to give your chicken several hours to marinate, feel free to cook the whole chicken breast. This also frees you up to use the grill instead of a skillet.

When the chicken is cooked, allow it to rest for at least 10 minutes prior to slicing; this will allow the juices to redistribute and leave you with a much juicier piece of meat.

sliced grilled chicken on a wooden board

Do I Need A Cast Iron Skillet?

I grilled these fajitas on our NEW Blackstone griddle — it’s pretty dreamy! I highly recommend cooking fajitas on cast iron because it retains heat so well, but you can also swap in a heavy duty sauté pan. I also love to serve fajitas sizzling restaurant style on a cast iron fajita skillet.

Meal Prep Tips

Not only are these easy chicken fajitas a weeknight savior, they’re also an excellent dish for meal prepping. On your prep day, make a batch of the chicken and veggies, as well as some rice or beans (or both!). I then like to divvy up my ingredients into easy grab and go containers for quick packed lunches throughout the week.

To prevent yourself from getting bored, I recommend switching things up a bit; variety is the spice of life, and all. One day you can make a burrito bowl with rice, beans, and fajitas. Another day, bake up some fajita nachos and top with salsa and guacamole. On another day, make traditional flour tacos with all the fajita fixin’s.

One batch of my homemade chicken fajitas yields enough meat and veggies for four dinner sized servings, meaning you can make one recipe worth to stretch out a week of lunches for yourself. Feel free to scale the recipe as needed – I’ll often make a triple batch on meal prep days to make sure my kiddos and hubs have plenty of food that they can feed themselves during my busy weeks.

Frequently Asked Questions

What can I use instead of chicken?

Traditionally speaking, steak is the meat of choice for fajitas. That said, I also love making shrimp fajitas, too! You can also swap in boneless skinless chicken thighs if you prefer dark meat.

What toppings go on fajitas?

I typically serve my fajitas with shredded cheese, sour cream, guacamole, and Pico de Gallo or any salsa I have on hand. Feel free to get as creative as you like! Other options include fresh cilantro, green onions, and hot sauce. If you come up with any winning combos, let me know in the comments below!

What do you serve with chicken fajitas?

At our house, we generally stick to the classics: frijoles de la olla and arroz Mexicano, and if I’m feeling fancy homemade flour tortillas. If you don’t have any homemade flour tortillas on hand, these fajita size flour tortillas work great too.

More Fajita Recipes

If you tried my recipe for Easy Homemade Chicken Fajitas, please be sure to rate and review it below.

For more delicious Mexican recipe ideas, sign up for my email newsletter here. You can also subscribe to my YouTube channel and follow me on Instagram, Pinterest, or Facebook.

chicken fajitas on a Cast Iron Fajita Set, Sizzling Skillet, Japanese Steak Plate with a Native American blue wool runner

chicken fajitas on a cast iron skillet

Chicken Fajitas

4.86 (7 ratings)
Perfect restaurant-style Chicken Fajitas with colorful peppers, onions, and spices are a favorite choice for a quick weeknight meal.
Print Pin Rate
Yield: 4
Prep Time: 3 minutes
Cook Time: 20 minutes
Total Time: 23 minutes

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

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

  • Serve with warm flour tortillas and a variety of toppings and let your guests make their own dream tacos.
  • You could use shrimp or steak instead of chicken.
  • Nutrition facts do not include toppings.
Calories: 235kcal, Carbohydrates: 10g, Protein: 25g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 73mg, Sodium: 1012mg, Potassium: 602mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1934IU, Vitamin C: 84mg, Calcium: 18mg, Iron: 1mg
Author: Yvette Marquez
Course: Main Course
Cuisine: Mexican

Photography by Jenna Sparks
Originally published: April 2014.