Chicken fajitas are so easy to make, and their seasoning is amazing. Simply pan-fry peppers and onions, then sauté some chicken, mix 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 ingredients you'll need
You’ll only need a few simple ingredients to make these tasty chicken fajitas. The exact measurements 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. 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.
How to make chicken fajitas?
It's a truly easy recipe. 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.
How to serve them?
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 top these fajitas with a number of tasty toppings, including guacamole, sour cream, salsa, and shredded cheese.
What about leftovers?
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 pretty good.
An alternative recipe: steak fajitas
Prefer beef to chicken? I also have an excellent recipe for easy and delicious steak fajitas. My husband, who much prefers beef, requests that dish regularly. It's really good, and it's just as easy to make as this one, although it's obviously a bit more expensive.
I typically publish a new recipe once a week. Want the new recipes in your inbox? Subscribe!
Easy 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 possibly needed if you've used frozen bell peppers, which release more water into the dish.
- Serve the chicken 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 the chicken fajitas into warm tortillas or serve them in lettuce cups.