These chicken fajitas are simple and flavorful, plus they only take about 30 minutes from start to finish! This version includes chicken, bell peppers, and onions, but you can always add your favorite veggies too! Serve them with your favorite Mexican side dishes and toppings for an easy restaurant-quality dinner your whole family will enjoy!
Best Chicken Fajitas
I'm always looking for easy dinner ideas to throw together on busy weeknights, and these chicken fajitas are my latest favorite! The strips of perfectly seasoned chicken, bell peppers, and onions can be enjoyed over rice, on tortillas, or as they are for a quick low-carb dinner.
Not to mention, the recipe itself is super simple! It only takes about 30 minutes to get these tasty chicken fajitas on the table.
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If your family loves Mexican food, be sure to check out my full collection of Mexican recipes and Mexican desserts!
🥘 Chicken Fajitas Ingredients
This list starts off with typical chicken fajita ingredients that shouldn't surprise you. However, there are a few tasty optional ingredients you can use to make your fajitas even more delicious!
- Olive Oil - 2 tablespoons of extra virgin olive oil (EVOO).
- Red Bell Pepper - ½ a medium red bell pepper (julienned).
- Green Bell Pepper - ½ a medium green bell pepper (julienned).
- Onion - ½ a large white onion (sliced).
- Chicken Breast - 1 pound of boneless, skinless chicken breasts (or thighs) sliced into strips.
- Fajita Seasoning - 1 tablespoon of fajita seasoning (see my recipe or use your favorite brand) per pound of meat, to taste.
- Crushed Red Pepper (optional) - ½ teaspoon of crushed red pepper flakes.
- Lime (optional) - 1 large lime (for lime juice).
- Cilantro - 1 tablespoon of cilantro (chopped for garnish).
- Green Onions (optional) - 4 green onions (chopped for garnish).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chicken Fajitas
All you have to do is slice the ingredients, season, and saute! Get out a sharp knife and cutting board, a skillet, and a wooden spoon or spatula.
1 pound of meat makes about 4 servings, though you can always scale this recipe up or down as needed!
- Heat oil. Add 2 tablespoons of olive oil to a large cast-iron skillet or another heavy-bottomed skillet and heat it over medium-high heat.
- Saute the veggies. Once the oil is hot, add ½ a medium red bell pepper, ½ a medium green bell pepper, and ½ a large white onion, and saute until crisp-tender. Remove them from the skillet and set them aside.
- Cook the chicken. Place 1 pound of sliced chicken into the skillet and season with 1 tablespoon of fajita seasoning and the optional ½ teaspoon of red pepper flakes, if using. Stir to coat the meat and cook the chicken until no pink remains (it should have an internal temperature of 165°F/74°C).
- Combine. Add the peppers and onions back to the skillet and stir to combine. Cook until the peppers and onions are hot, then squeeze a drizzle of lime juice from 1 fresh lime on top, if desired.
- Garnish and serve. Remove from heat and garnish with 1 teaspoon of cilantro and 4 sliced green onions if desired. Serve immediately while hot.
I usually serve my fajitas with a warm pile of homemade tortillas. Check out my page dedicated to what to serve with fajitas for more serving suggestions! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Serve with warmed flour tortillas, Mexican rice, and refried black beans for a Mexican restaurant-style fajita dinner.
- Red and green bell peppers are a classic choice, but you can certainly use orange, yellow, or whatever combination of colors you like!
- To give your fajitas some heat, add a pinch (or more) of red pepper flakes.
🥡 Storing & Reheating
Place leftover chicken fajitas in an airtight container and store it in the fridge for up to 4 days.
Reheating Chicken Fajitas
Pour 1 tablespoon of olive oil into a skillet over medium heat and add the fajitas. Cook until heated through.
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❓ Recipe FAQs
To freeze chicken fajitas, prepare them as directed and let them cool off. Then, transfer everything to an airtight container or heavy-duty freezer bag and freeze for up to 4 months. Transfer your fajitas to the fridge to defrost overnight before reheating.
Chicken fajitas aren't generally spicy, but you can certainly add some red pepper flakes, jalapenos, or increase the amount of cayenne pepper in the fajita seasoning.
Honestly, you can do either. But slicing your chicken before cooking will help it cook more quickly and means you'll get a nice sear on each strip!
😋 More Mexican Recipes
- Mexican Pralines - Your whole family will love these rich and chewy Mexican candies!
- Birria Tacos - Crispy birria tacos are true Mexican comfort food that is even more delicious dipped in savory broth!
- Beef Empanadas - Flaky pastry shells filled to the brim with a savory ground beef filling!
- Mexican Street Corn - Sweet corn on the cob covered in creamy garlic sauce, cheese, and chili powder!
- Salsa Roja - Roasted homemade salsa for all your favorite Tex-Mex and Mexican recipes!
- Guacamole - This is the only guacamole recipe you will ever need!
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📖 Recipe Card
Chicken Fajitas
Ingredients
- 2 tablespoon olive oil (extra virgin)
- ½ medium red bell pepper (julienned)
- ½ medium green bell pepper (julienned)
- ½ large white onion (sliced)
- 1 lb chicken breast (boneless, skinless, and sliced into strips)
- 1 tablespoon fajita seasoning (see recipe or use your favorite brand)
- ½ teaspoon crushed red pepper flakes (optional)
- 1 large lime (optional, for juice)
- 1 tablespoon cilantro (optional, chopped for garnish)
- 4 green onions (optional, chopped for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add the olive oil to a large cast-iron skillet or another heavy-bottomed skillet and heat it over medium-high heat.
- Once the oil is hot, add the bell peppers and onions and saute until crisp-tender. Remove them from the skillet and set them aside.
- Place the sliced chicken into the skillet and season with fajita seasoning and the optional red pepper flakes, if using. Stir to coat the meat and cook the chicken until no pink remains (it should have an internal temperature of 165°F/74°C).
- Add the peppers and onions back to the skillet and stir to combine. Cook until the peppers and onions are hot, then squeeze a drizzle of lime juice on top, if desired.
- Remove from heat and garnish with cilantro and sliced green onions. Serve immediately while hot.
Notes
- Serve with warmed flour tortillas, Mexican rice, and refried black beans for a Mexican restaurant-style fajita dinner.
- Red and green bell peppers are a classic choice, but you can certainly use orange, yellow, or whatever combination of colors you like!
- To give your fajitas some heat, add a pinch (or more) of red pepper flakes.
- To store: Place leftover chicken fajitas in an airtight container and store it in the fridge for up to 4 days.
- To reheat: Pour 1 tablespoon of olive oil into a skillet over medium heat and add the fajitas. Cook until heated through.
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