The BEST Easy Chicken Fajitas Recipe

Introduction

This easy chicken fajitas recipe features a homemade seasoning mix that perfectly flavors lean chicken breast, onions, and colorful bell peppers. Ready in about 30 minutes, it’s a quick one-skillet meal bursting with classic Mexican flavors.

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon sugar
• ¼ teaspoon cayenne pepper
• 1 ½ pounds boneless, skinless chicken breasts
• 1 tablespoon cornstarch
• ¼ cup plus 2 tablespoons canola oil, divided
• 2-3 limes
• ½ green bell pepper, cored and seeded
• ½ red bell pepper, cored and seeded
• ½ yellow bell pepper, cored and seeded
• 1 yellow onion, peeled and halved
• 12 flour tortillas

Instructions

1. Step 1: In a small bowl, mix the chili powder, paprika, kosher salt, onion powder, ground cumin, garlic powder, sugar, and cayenne pepper to make the fajita seasoning. Stir in cornstarch, ¼ cup canola oil, and juice of 1 lime. Whisk to combine, adding a little water if the mixture is too thick. Set aside.
2. Step 2: Slice chicken breasts into ¼-inch thick strips. Place in a shallow bowl or freezer bag and add two-thirds of the fajita seasoning marinade. Toss to coat well and set aside to marinate.
3. Step 3: Slice bell peppers and onion. Place in a separate shallow bowl or freezer bag and toss with the remaining one-third of the fajita seasoning marinade. Set aside.
4. Step 4: Heat 1 tablespoon oil in a large cast iron or heavy skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until the onions soften and peppers develop color, about 4-5 minutes. Remove vegetables to a bowl.
5. Step 5: In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken strips in a single layer and cook without moving until the bottoms turn white and brown, about 4 minutes. Flip and cook the other side another 4 minutes.
6. Step 6: Return the cooked peppers and onions to the skillet with the chicken. Cook together for 2-3 minutes until everything is heated through. Remove from heat and squeeze fresh lime juice over the dish.
7. Step 7: Serve the chicken and vegetables with warm flour tortillas and your favorite toppings like pico de gallo, avocado sauce, crema, and extra lime wedges.

Tips & Variations

• To add more flavor, marinate the chicken and vegetables for at least 30 minutes or refrigerate for up to 2 days before cooking.
• Swap canola oil for olive oil or avocado oil for a different flavor profile.
• Add sliced jalapeños or use a smoky chipotle powder for extra heat.
• Use corn tortillas for a gluten-free option.

Storage

Store leftover fajita filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to prevent drying out. Tortillas are best stored separately at room temperature or wrapped in foil and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add extra moisture and flavor. Adjust cooking time slightly until done.

How can I make this recipe spicier?

Increase the cayenne pepper in the seasoning mix or add fresh sliced jalapeños while cooking the vegetables for more heat.

The BEST Easy Chicken Fajitas Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

This easy chicken fajitas recipe features a flavorful homemade fajita seasoning that perfectly seasons lean chicken breast, bell peppers, and onions. Cooked in one skillet, it delivers a colorful, delicious Mexican-inspired meal ready in about 30 minutes, ideal for quick weeknight dinners or meal prep.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Fajita Seasoning Mix

• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon sugar
• ¼ teaspoon cayenne pepper

For the Chicken Fajitas

• 1 ½ pounds boneless, skinless chicken breasts
• 1 batch fajita seasoning mix (recipe above)
• 1 tablespoon cornstarch
• ¼ cup plus 2 tablespoons canola oil, divided
• 2–3 limes
• ½ green bell pepper, cored and seeded
• ½ red bell pepper, cored and seeded
• ½ yellow bell pepper, cored and seeded
• 1 yellow onion, peeled and halved
• 12 flour tortillas

Instructions

1. Prepare the Fajita Seasoning Marinade: In a small bowl, mix the fajita seasoning with the cornstarch. Add ¼ cup canola oil and the juice of 1 lime; whisk together until combined. If the mixture is too thick, thin it with a little water. Set aside to use as a marinade.
2. Marinate the Chicken: Slice chicken breasts into ¼-inch thick strips. Place them in a shallow bowl or zippered bag and add two-thirds of the fajita marinade. Toss well to coat thoroughly and set aside to marinate.
3. Prepare the Vegetables: Slice bell peppers and onion into strips. Place in a shallow bowl or zippered bag, add the remaining one-third of the marinade, and toss to coat evenly. Set aside.
4. Cook the Vegetables: Heat 1 tablespoon canola oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the marinated vegetables and cook, stirring occasionally, until onions soften and peppers are slightly charred, about 4-5 minutes. Transfer vegetables to a bowl and set aside.
5. Cook the Chicken: In the same skillet, heat the remaining 2 tablespoons of canola oil. Add the chicken slices in a single layer and cook undisturbed for about 4 minutes until the bottom browns and chicken releases from the pan. Flip and cook the other side another 4 minutes until cooked through and juices run clear.
6. Combine and Finish: Add the cooked peppers and onions back into the skillet with the chicken. Stir and cook for an additional 2-3 minutes to warm through and meld flavors. Remove from heat and squeeze the juice of the remaining lime over the dish.
7. Serve: Serve the chicken and vegetables hot with warmed flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges as desired.

Notes

• This recipe can be prepped and refrigerated up to 2 days ahead before cooking, perfect for meal prep.
• Adjust cayenne pepper quantity to control spice level.
• Use a non-stick skillet if a cast iron is not available but the cast iron provides better searing.
• Flour tortillas can be substituted with corn tortillas for a gluten-free option if desired.

Keywords: chicken fajitas, fajita seasoning, easy chicken recipe, one skillet meal, Mexican chicken, quick dinner