Chicken fajitas are easy to make, and their seasoning is amazing. This 30-minute recipe is perfect for a weeknight dinner.
Simply pan-fry peppers and onions, then sauté chicken. Mix everything together and serve!
Mexican food is delicious. I greatly enjoy recipes such as jalapeno poppers, slow cooker carnitas, and keto taco salad.
These chicken fajitas are especially good. This is one of my favorite weeknight dinners. It’s easy, intensely flavorful, and – just as important – ready fast. From start to finish, this recipe is ready in about 30 minutes, including chopping the vegetables.
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Ingredients
Here’s an overview of the ingredients needed to make this recipe. 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.
Chicken Fajitas Instructions
The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:
- Slice the chicken and the vegetables (Photos 1, 2).
- Prepare the seasoning mix. Quickly mix the spices together. You can mix them in two separate bowls, as I do in the video below. (Photo 3).
- Season the veggies with half the seasoning mix and cook them. Set aside. (Photo 4).
- Season the chicken with the second half of the mix and cook it. (Photo 5).
- Add the vegetables back to the skillet and cook briefly. (Photo 6).
- 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
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; 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.
Serving Suggestions
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.
You can top the fajitas with guacamole, sour cream, salsa, and shredded cheese.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
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Recipe Card
Chicken Fajitas Recipe
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 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
Instructions
- 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. 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 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.
- At this point, you can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water. But this is 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.
Video
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.
- The nutrition info does not include cornstarch, tortillas, or toppings.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Stephanie
I made this recipe twice. The first time with frozen peppers. It was easy, but I didn't like the texture of the peppers. The second time, I used fresh peppers and it was PERFECT. So flavorful. And easy! It's easy enough to make with fresh peppers, in my opinion.
Vered DeLeeuw
I'm glad you enjoyed this recipe, Stephanie! Thank you for the feedback.