These chicken fajitas are easy to make and have amazing seasoning. This 30-minute recipe is perfect for a weeknight dinner! Simply pan-fry peppers and onions, then sauté chicken. Mix everything together and serve!
These chicken fajitas are one of my favorite weeknight dinners. They’re easy, flavorful, and - just as important - ready fast. From start to finish, this recipe is ready in about 30 minutes, including chopping the vegetables. Mexican food is always delicious! In addition to these fajitas, I enjoy recipes like jalapeno poppers, slow cooker carnitas, and keto taco salad.
Ingredients
Here’s an overview of the ingredients needed to make these chicken fajitas. The exact measurements are listed in the recipe card below.
- Vegetables: Onions and bell peppers. I like to use three different colors for the peppers – it looks so pretty! You can also use frozen pre-sliced peppers, as I do in the video below. They add a bit more liquid to the dish, but the convenience is worth it.
- Chicken breast: I use boneless skinless chicken breasts in this recipe, sliced fairly thinly.
- Spices: Salt and pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes.
- Avocado oil: This oil has a neutral flavor and a high smoke point, making it ideal for high-heat cooking.
Variations
- If you'd like to marinate the chicken, mix half the spices with a tablespoon of olive oil and a tablespoon of lime juice. Place the chicken strips in a resealable bag and add the marinade, spreading it all over the chicken. Seal and marinate for two hours in the fridge.
- Play with your spices! In addition to those listed in the recipe card, tasty options that I tried and enjoyed include onion powder and dried thyme. You can add ½ teaspoon of each to the seasoning mix.
Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here's an overview of the steps:
Slice the chicken and vegetables. Combine the spices. Season the veggies with half the seasoning mix and cook them. Set aside.
Season the chicken with the second half of the seasoning mix and cook it.
Add the vegetables back to the skillet and cook briefly.
Serve immediately.
Expert Tip
If you use frozen sliced peppers, they will release water into the dish. You can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water.
Recipe FAQs
Fajitas are a Tex-Mex dish of marinated and grilled strips of meat (beef or chicken) served on top of cooked onions and peppers. They are typically served with soft tortillas, which the diners stuff with the meat/vegetable mixture.
Popular toppings include sour cream, salsa, guacamole, and shredded cheese.
You can, and it will make the chicken more tender. But you don't have to. Since making this recipe quickly is a top priority for me, I don't marinate the chicken, and it still comes out tasty and juicy.
Serving Suggestions
Traditionally, chicken fajitas are served in flour tortillas. But they’re just as good simply piled on a plate. Sometimes, I serve them in lettuce cups or on top of cauliflower rice.
You can top the fajitas with guacamole, sour cream (as shown in the photo below), salsa, and/or shredded cheese.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power.
More Mexican Recipes
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Recipe Card
Easy Chicken Fajitas
Video
Ingredients
Seasoning mix:
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
Fajitas:
- 3 medium bell peppers - cut into thin strips; or 1 pound of frozen sliced peppers
- 1 medium onion - thinly sliced
- 2 pounds boneless skinless chicken breast - cut into strips
- 2 tablespoons avocado oil
Optional, to thicken the sauce if using frozen peppers:
- 1 tablespoon cornstarch - see notes below
- 1 ½ tablespoon cold water
Instructions
- In a small bowl, combine the seasoning ingredients: sea salt, black pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes. You can divide each of the spices in half and mix them in two different bowls. Half will season the veggies, and half will season the chicken.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the seasoning mix. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.
- Using a slotted spoon, remove the vegetables onto a plate. Add the remaining oil to the skillet, then add the chicken slices with the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
- Return the vegetables to the skillet. Stir-fry everything together for 1-2 more minutes until the chicken is fully cooked and the dish is heated through.
- Serve the fajitas in bowls, drizzled with the pan juices, and topped (if you wish) with salsa, guacamole, sour cream, and/or shredded cheddar. You can also spoon them into warm tortillas or serve them in lettuce cups.
Notes
- If you'd like to marinate the chicken, mix half the spices with a tablespoon of olive oil and a tablespoon of lime juice. Place the chicken strips in a resealable bag and add the marinade, spreading it all over the chicken. Seal and marinate for two hours in the fridge.
- You can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water. This is optional and only needed if you've used frozen bell peppers, which release water into the dish.
- The nutrition info does not include cornstarch, tortillas, or toppings.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power.
Nutrition per Serving
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Carlos says
Easy and tasty chicken fajitas don’t take no time to cook
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Carlos! Thank you very much for the review.
Carlos Cuevas says
Very Easy don’t take no time and is super tasty
Vered DeLeeuw says
Glad you liked it, Carlos!
Luanne says
Just made it and it was perfectly delicious!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this recipe, Luanne! Thanks for the comment.
Michelle says
so what do we do with the cornstarch and water?
Vered DeLeeuw says
Hi Michelle,
This is explained under the "Notes" section. I'll add a comment next to these ingredients to clarify that.
You can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water. This is optional and only needed if you've used frozen bell peppers, which release water into the dish.
Marie says
I followed the recipe, it was easy to make and even easier and faster to eat
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Marie! I agree - I'm always astonished at the speed with which lovingly cooked food disappears! 🙂
Elizabeth says
Followed recipe exactly as written and it turned out awesome. This was the perfect amount of seasoning; didn’t even need to add additional salt or anything. Served it on flour tortillas with Spanish rice, shredded lettuce, guac, and grated cheese.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Elizabeth! Thank you for leaving a comment.