Easy Chicken Fajitas
Juicy, smoky chicken fajitas with colorful peppers and onions, made in one skillet in 30 minutes. Serve in warm tortillas with guacamole, salsa and sour cream.
Chicken fajitas are one of the fastest, most fun dinners you can make. Strips of chicken get a smoky homemade seasoning and a squeeze of lime, then sear in a hot skillet with sweet peppers and onions.
Everyone builds their own at the table with warm tortillas and toppings, so it works for picky eaters too.
The homemade fajita seasoning takes a minute to mix and has no fillers.
Why You’ll Love This Recipe
- Ready in 30 minutes
- One skillet
- Homemade seasoning
- Build-your-own dinner
Ingredient Notes
Chicken: Boneless chicken breasts or thighs both work. Thighs stay juicier if they cook a little longer.
Peppers: Use a mix of red, yellow and green bell peppers for color and sweetness.
See the recipe card below for full measurements.
How to Make Easy Chicken Fajitas
Season the chicken
Mix the seasoning. Toss the chicken with 1 tablespoon oil, the lime juice and two thirds of the seasoning. Rest 10 minutes while you slice the vegetables.
Cook the chicken
Heat 1 tablespoon oil in a large cast iron skillet over medium-high heat. Cook the chicken in a single layer for 5 to 6 minutes, turning once, until browned and cooked to 165°F (74°C). Move to a plate.
Cook the vegetables
Add the remaining oil, the peppers, onion and the rest of the seasoning. Cook 5 to 6 minutes, stirring, until tender-crisp with charred edges.
Combine
Return the chicken and juices to the skillet and toss for 1 minute.
Warm the tortillas
Warm tortillas in a dry skillet for 20 seconds per side, or wrapped in a damp towel in the microwave for 30 seconds.
Serve
Bring the skillet to the table with tortillas and toppings.
Tips for the Best Results
- A very hot pan gives the best char.
- Cook the chicken in batches if your pan is small.
- Slice peppers the same thickness so they cook evenly.
- Squeeze extra lime over the top just before serving.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Steamed, pale chicken | Use high heat and do not crowd the pan. |
| Soggy peppers | Cook them quickly over high heat so they stay tender-crisp. |
| Dry chicken | Pull it at 165°F (74°C) and do not overcook. |
Substitutions
- Chicken: Beef flank steak or shrimp.
- Flour tortillas: Corn tortillas, lettuce cups or rice bowls.
- Lime juice: Lemon juice.
What to Serve With It
- Easy homemade guacamole
- Watermelon agua fresca
- Shrimp avocado salad
- Slow cooker queso dip
Storage and Reheating
Fridge: Keep chicken and vegetables for up to 4 days.
Freezer: Freeze cooked fajita filling for up to 3 months.
Reheat: Warm in a hot skillet for 3 to 4 minutes.
Tools That Make This Easier
- Cast iron skilletGets hot enough for a good sear.Check price on Amazon
- Tortilla warmerKeeps tortillas soft at the table.Check price on Amazon
- Citrus squeezerFresh lime juice in seconds.Check price on Amazon
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Easy Chicken Fajitas
Juicy, smoky chicken fajitas with colorful peppers and onions, made in one skillet in 30 minutes. Serve in warm tortillas with guacamole, salsa and sour cream.
Ingredients
Fajita seasoning
Fajitas
Instructions
- Mix the seasoning. Toss the chicken with 1 tablespoon oil, the lime juice and two thirds of the seasoning. Rest 10 minutes while you slice the vegetables.
- Heat 1 tablespoon oil in a large cast iron skillet over medium-high heat. Cook the chicken in a single layer for 5 to 6 minutes, turning once, until browned and cooked to 165°F (74°C). Move to a plate.
- Add the remaining oil, the peppers, onion and the rest of the seasoning. Cook 5 to 6 minutes, stirring, until tender-crisp with charred edges.
- Return the chicken and juices to the skillet and toss for 1 minute.
- Warm tortillas in a dry skillet for 20 seconds per side, or wrapped in a damp towel in the microwave for 30 seconds.
- Bring the skillet to the table with tortillas and toppings.
Nutrition (per serving)
- Calories
- 450 kcal
- Protein
- 40 g
- Carbohydrates
- 34 g
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 780 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What cut of chicken is best for fajitas?
Boneless chicken breasts are lean and quick. Thighs are juicier and more forgiving.
Can I make fajitas in the oven?
Yes. Spread everything on a sheet pan and roast at 425°F (220°C) for 18 to 20 minutes.
How do I get a smoky flavor?
Smoked paprika in the seasoning and a very hot skillet that chars the edges.
Can I marinate the chicken longer?
Yes, up to 8 hours in the fridge. Longer can make the texture mushy because of the lime juice.
