Chicken fajitas are so easy to make, and their seasoning is amazing. This 30-minute recipe is perfect for a weeknight dinner!
Simply pan-fry some peppers and onions, then sauté some chicken, mix everything together and serve!
I make chicken recipes fairly often for my family, so I’m always on the lookout for ways to make chicken a bit more interesting. One way to do that is to find inspiration in different cuisines and their amazing seasonings.
The seasonings in these easy chicken fajitas definitely spice things up! This is one of my favorite weeknight dinners. It’s easy, very flavorful, and – just as important – it’s ready fast.
I almost always have chicken breasts in the fridge (or freezer) and onions in the pantry. Bell peppers keep well for several days, so I tend to always have those too.
Since I always have the ingredients needed for this easy recipe and everyone raves about it whenever I make it, I end up making this dish almost weekly.
The exact measurements of the ingredients needed for this recipe are included in the recipe card below. Here’s an overview of what you’ll need:
Vegetables: Onions and bell peppers. I like to use three different colors for the peppers – it looks so pretty! But certainly, you can simply use what you have on hand.
You can also use frozen pre-sliced peppers as I do in the video below. They will add a bit more liquid to the dish, but it’s not really an issue.
Chicken breast: I use boneless skinless chicken breasts in this recipe, and I slice them fairly thinly.
Spices: I use salt and pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes. Do make sure the spices you use are fresh! A stale spice can easily ruin a dish.
Avocado oil: This oil has a neutral flavor and a high smoke point, making it ideal for high-heat cooking.
Making these chicken fajitas is so easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
Prepare the seasoning mix. Quickly mix the spices together. You can mix them in two separate bowls, as I do in the video.
Season the veggies and the chicken pieces. Half of the seasoning mix goes to the veggies and the other half goes to the chicken.
Pan-fry the seasoned ingredients in a hot skillet. First, you saute the vegetables, then the chicken, and finally, you mix them together.
That's it! From start to finish, this recipe is ready in about 30 minutes, including chopping the vegetables. So it truly is the perfect recipe for a weeknight dinner.
You can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoon of cold water. This is purely optional. It's only possibly needed if you've used frozen bell peppers, which release water into the dish.
Frequently asked questions
This dish comes from Tex-Mex cuisine. It refers to strips of meat (beef or chicken) that are marinated and grilled, then served on top of strips of cooked onions and peppers.
This dish is typically served with soft tortillas and the diners are expected to stuff the tortillas 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.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- If you'd like to marinate the chicken, mix half the spices with a tablespoon of olive oil and a tablepsoon of lime juice. Place the chicken strips in a resealbale bag, add the marinade, spreading it all over the chicken. Seal and marinate for 2 hours in the fridge.
- Play with your spices! In addition to those listed, tasty options include onion powder and dried thyme.
Traditionally, 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.
In fact, ever since I realized how good they are without the tortillas, chicken fajitas have become my go-to dish to order at Mexican restaurants.
You can also top them with a number of tasty toppings, including guacamole, sour cream, salsa, and shredded cheese.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.
The chicken tends to slightly dry out when reheated, but the leftovers are still very good.
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Easy 30-Minute Chicken Fajitas
- 1 teaspoon fine 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
- 3 medium bell peppers cut into thin strips (or 1 lb. frozen sliced peppers)
- 1 medium onion thinly sliced
- 2 lb. boneless skinless chicken breast cut into strips
- 2 tablespoons avocado oil
Optional, to thicken the sauce if using frozen peppers:
- 1 tablespoon cornstarch
- 1 ½ tablespoon cold water
- In a small bowl, mix together the seasoning ingredients. You can divide each of them in half and mix them in two different bowls, as I do in the video below. 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, about 2 minutes. Add the bell peppers, the 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 to 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.
- At this point, you can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoon of cold water. But this is purely optional. It's only needed if you've used frozen bell peppers, which release water into the dish.
- 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.