These easy chicken fajitas are ready in 30 minutes and cook in one sizzling skillet on the stovetop. They're made with a flavorful mix of classic seasonings, bell peppers and onion. This is a healthy and quick weeknight dinner favorite!
About This Recipe
These chicken fajitas are full of flavor: they use a bold, homemade mix of seasonings, fresh lime juice, and 3 bell peppers. The result is a sizzling skillet of fajitas that's even tastier than at your favorite Mexican restaurant!
These fajitas are ideal as a quick weeknight dinner or meal prep for your week. Plus they're a healthy meal and can be customized with all of your favorite toppings.
You can serve these fajitas with a side of tortillas or rice; and top them with pico de gallo, sour cream, salsa, guacamole, lettuce, cheese, beans — whatever your heart desires!
Chicken Fajita Ingredients
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need and how to make it:
- 1 - 1.5 pounds boneless, skinless chicken breasts
- 3 bell peppers (red, green, yellow), sliced
- 1 white onion, sliced
- 3 tablespoons olive oil, divided
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- Juice of 2 limes, plus more for serving
How to Make Chicken Fajitas
Step 1: Make the marinade
In a medium bowl, stir together 1 tablespoon oil, the juice of 1 lime, cumin, chili powder, garlic powder, salt, and pepper.
Step 2: Toss the chicken in the marinade
Add the sliced chicken to the bowl and toss to coat.
Step 3: Cook the chicken
In a large saucepan over medium high heat, add 1 tablespoon oil. Add the chicken in a single layer and cook for 3 - 4 minutes on each side, until cooked through.
Cook in batches and add more oil if necessary. Set the chicken aside and drain any excess liquid from the pan.
PRO TIP: Be sure not to overcrowd your pan with the chicken. I usually cook mine in 2 batches. If you overcrowd your chicken it won't brown properly.
Step 4: Cook the peppers & onion
Heat 1 tablespoon oil and then add the onion and pepper to the pan. Cook, stirring frequently, for 6 - 7 minutes, until tender.
Step 5: Add chicken
Stir the chicken back into the pan and cook for 1 - 2 minutes more, until heated through. Remove from heat and squeeze the juice of 1 lime over the pan.
Step 6: Serve & Enjoy!
Serve immediately, optionally with tortillas, lime wedges, and toppings (avocado, pico de gallo, cheese, sour cream, etc.).
Seasonings: this recipe uses a quick homemade fajita seasoning mix. In a pinch, you could also use taco seasoning or a store-bought fajita seasoning packet.
Bell peppers: I like to use a mix of red, green, and yellow bell peppers but you can use any color for this recipe.
Spice: this recipe has a low spice level as it's written; to make your fajitas a little spicy sprinkle some cayenne pepper into your marinade.
Frequently Asked Questions
It's not necessary to use a cast iron pan, but it can help give the chicken a nice sear and flavor. I like this beginner-friendly 10" Lodge Cast Iron Skillet.
To cut the chicken for fajitas, slice it in thin strips that are about ½ inch thick. For this recipe, you'll slice your chicken before cooking it.
Because you'll be cooking thinly sliced chicken, it will cook fairly quickly. Cook the chicken for 3 - 4 minutes on each side and then test a piece to see if it's done: there should be no pink in the middle and it should be cooked through to 165°F.
In the fridge: cool and store your leftovers in the fridge in an airtight container for up to 3 - 4 days.
For meal prep: this is a popular recipe for meal prep because leftovers are tasty and last for several days. Cook your fajitas and meal prep them with a side of veggies (like beans or lettuce) or rice in serving-size containers.