These well-seasoned chicken fajitas are so easy to make. Sauté the peppers and onions, pan-fry the chicken strips, then mix everything together and serve.
These chicken fajitas are one of my favorite weeknight dinners. With tender, well-seasoned chicken and sautéed peppers and onions, they're full of flavor yet ready in about 30 minutes, including chopping the vegetables. I also enjoy making other Mexican-inspired recipes like stuffed jalapenos, slow cooker carnitas, and keto taco salad. Check them out!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Vegetables: Onions and bell peppers. I like to use three different colors of peppers - it looks so pretty!
- Chicken: I use boneless, skinless chicken breasts, thinly sliced.
- 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. Sometimes, I use ghee instead.
Instructions
The detailed instructions are included in the recipe card below. Here's an overview of the steps.
Slice the chicken and vegetables and combine the spices. Season the veggies with half the seasoning mix and cook them, then set them aside.
Season the chicken with the remaining seasoning mix and cook it.
Add the vegetables back to the skillet and cook briefly. Serve immediately.
Followed the recipe exactly as written and it turned out awesome. This was the perfect amount of seasoning; didn't need to add additional salt or anything. Served it on flour tortillas with Spanish rice, shredded lettuce, guacamole, and grated cheese.
Elizabeth
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Recipe Tips
- Don't overcrowd the skillet. We're cooking 2 pounds of chicken, which is quite a lot. In a smaller skillet, the chicken can release enough liquid that it steams instead of browning. Cook it in two batches if necessary.
- Let the skillet get hot before adding the chicken. A properly heated pan helps the chicken brown instead of immediately releasing liquid and simmering.
- Don't overcook the peppers. Five minutes should leave them tender but still slightly crisp. Since they go back into the skillet with the chicken at the end, cooking them until completely soft during the first stage can make them mushy.
Recipe FAQs
I've made this recipe successfully in a well-seasoned cast-iron skillet, in a high-quality nonstick skillet, and in a stainless steel one. I would say that stainless steel is the trickiest, and you'll likely need to add a splash of water or slightly reduce the heat if you use one.
Yes. I often do, as shown in the video below, but they release water into the dish. The solution is to thicken the cooking liquids by stirring in a cornstarch slurry - 1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water.
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.
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, add the marinade, and spread it over the chicken. Seal and marinate for two hours in the fridge, or up to 8 hours. If you'd like to marinate it overnight, skip the lime juice.
You can keep the leftovers in an airtight container in the fridge (like the container shown below) for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. 
Serving Suggestions
Traditionally, chicken fajitas (or steak fajitas) are served in flour tortillas, but they're just as good simply piled on a plate or served in a bowl. Sometimes, as shown in the image below, I serve them in lettuce cups.
They're also good over cauliflower rice, as shown below, or regular rice if you don't mind the carbs.
You can top the fajitas with guacamole and sour cream, as shown in the photo below. Other delicious toppings include salsa and shredded cheese.
Recipe Card
Quick 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:
- 2 tablespoons avocado oil
- 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
Optional, to thicken the sauce (only if using frozen peppers):
- 1 tablespoon cornstarch - see notes below
- 1 ½ tablespoons 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. Divide the mixture into two bowls.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
- Heat 1 tablespoon of the oil in a large 12-inch 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 splash of water.2 tablespoons avocado oil, 3 medium bell peppers, 1 medium onion
- Using a slotted spoon, remove the vegetables to a plate. Add the remaining oil to the skillet, then add the chicken slices and the remaining seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. If the bottom of the skillet becomes too dry, add a splash of water.2 pounds boneless skinless chicken breast
- 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 immediately.
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- If you'd like to marinate the chicken, mix half the spices with 1 tablespoon olive oil and 1 tablespoon lime juice. Place the chicken strips in a resealable bag, add the marinade, and spread it over the chicken. Seal and marinate for 2 hours in the fridge, or up to 8 hours. If you'd like to marinate overnight, skip the lime juice.
- 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 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. You can also freeze the cooled leftovers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Christina says
I love the way everything goes into one pan
All that red pepper!!.
Vered DeLeeuw says
Thank you so much, Christina! I appreciate the review.
Karen Mcdonald says
While looking for a lower fat recipe I came across this one and it did not disappoint. So flavorful!
Vered DeLeeuw says
Glad you enjoyed it, Karen! Thanks so much for the review.