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Sizzling Chicken Fajitas are popular and for good reason! They are tasty and delicious, easily satisfying everyone’s cravings for the best Tex-Mex food ever. I make mine with perfectly-seasoned grilled chicken breasts, bell peppers, and yellow onions. This easy-to-follow fajita recipe is one of my all-time favorites.
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With their bold flavors and sizzling presentation, chicken fajitas always feel like a celebration to me—even on a regular weeknight. I love how quick and easy they are to throw together using simple ingredients I usually have on hand. If you’re looking for a no-fuss meal that still feels special, this is one I always come back to.
I also love how flexible this recipe is. Sometimes I switch up the veggies, use chicken thighs instead of breasts, or play around with the seasonings depending on what I’m craving. It’s one of those “clean out the fridge” meals that never feels like a compromise—and it always hits the spot.
Chicken Fajitas Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1½ lbs. boneless, skinless chicken breasts thinly sliced, chicken thighs also work
- 3 tbsp vegetable oil divided, or any neutral oil
- 1 lime juiced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Mexican oregano
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 yellow onion thinly sliced, or any type
- 1 red bell pepper thinly sliced, or use any combination of peppers you like
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 8 flour tortillas corn or cassava also work
- optional toppings sour cream, cotija, cilantro, lime wedges, salsa, avocado
Video
Instructions
- Add the chicken, 1 tbsp oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and pepper to a large bowl. Toss until the chicken is well coated in the spices. Cover and let marinate for 30 minutes and up to 8 hours.1½ lbs. boneless, skinless chicken breasts, 3 tbsp vegetable oil, 1 lime, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp Mexican oregano, 1 tsp kosher salt, ½ tsp ground black pepper
- In a large cast iron skillet, heat 1 tbsp oil. Add the chicken in a single layer, cooking in batches if needed, and cook, stirring occasionally, until cooked through and golden, about 10 minutes. Set aside.
- To the same skillet, add in the remaining oil. One hot, add in the onion and pepper. Cook, stirring often until golden and softened, about 5-10 minutes.1 yellow onion, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
- Add the chicken back to the pan and stir to combine.
- Serve hot with tortillas and any desired toppings.8 flour tortillas, optional toppings
Becky’s Tips
- You can use a store-bought or homemade fajita seasoning in place of all of the spices.
- If you don’t have Mexican oregano, opt for marjoram (not regular oregano).
- If you’re short on time, skip the marinade time and immediately cook the chicken.
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Fajitas Step by Step
Marinate the chicken: Add 1½ lbs boneless, skinless chicken breasts, 1 tbsp vegetable oil, lime juice, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp Mexican oregano, 1 tsp kosher salt, and ½ tsp ground black pepper to a large bowl. Toss until the chicken is well coated in the spices. Cover and let marinate for 30 minutes or up to 8 hours.
Cook the chicken: In a large cast iron skillet, heat 1 tbsp oil. Add the chicken in a single layer, cooking in batches if needed, and cook, stirring occasionally, until cooked through and golden, about 10 minutes. Set aside.
Cook the veggies: To the same skillet, add in the remaining oil. One hot, add in 1 onion, 1 red bell pepper, 1 yellow bell pepper and 1 green bell pepper. Cook, stirring often until golden and softened, about 5-10 minutes.
Add the chicken: Add the chicken back to the pan and stir to combine.
Serve: Serve hot with tortillas and any desired toppings. Enjoy!
How to Store
You can marinate the chicken up to 8 hours in advance of when you plan to make these fajitas, and you can slice the peppers and onions ahead of time and store them in the refrigerator until you’re ready to cook them.
Store leftover chicken fajitas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments or in a skillet set over medium-low heat until warmed through.
Freeze chicken fajitas in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This fajita chicken is so versatile! You can turn it into chicken fajita pasta, make tacos out of it, or create a delicious salad. Add it to a quesadilla or wrap for extra protein, or make a chicken fajita burrito! You could even serve this flavorful chicken with a side of simple cilantro lime rice or a batch of Mexican rice. The possibilities are endless!
