Why you’ll love this recipe:
This easy chicken fajita recipe is a simple and delicious one-pan weeknight meal. Perfectly seasoned chicken is served sizzling hot, along with peppers, onions, and unlimited fajita toppings.
Kids love the tasty juicy chicken bites. And you’ll love how quick and easy to make this dish!
- Quick – The sliced chicken only takes 10 minutes to marinate, and the entire recipe is ready to serve within 30 minutes!
- Flavorful – Fresh cilantro, lime juice, and fajita seasonings make a perfect zesty, Tex-Mex-inspired dinner.
- Customizable toppings – Serve fajitas with traditional toppings like sour cream, guacamole, and salsa, or get creative with toppings like jalapeños and cotija cheese!
Chicken fajitas, served in a flour tortillas, or corn tortillas, or over cilantro lime rice, are a tasty and healthy meal. They’re even better than what you’d get at a Mexican restaurant!
Key Ingredient Notes:
- Chicken – Boneless, skinless chicken breasts or chicken thighs work perfectly in this recipe. Cut chicken into thin strips, add to marinade for faster cooking and better absorption of flavors.
- Lime juice – Fresh lime juice adds a citrusy, refreshing flavor. Make sure you have a few limes on hand! You’ll need one for the fajita marinade and a couple more for serving.
- Fajita seasoning – Use a store-bought packet, or create a homemade blend with salt, cumin, oregano, garlic powder, chili powder, and paprika. It’s very similar to my homemade taco seasoning!
- Red onion – The onions will cook until they’re soft and caramelized, and add a sweet, tangy flavor to the dish.
- Bell peppers – Red and yellow bell pepper slices add sweet and savory flavors and bright pops of color.
- Cilantro – Don’t skip cilantro in this quick dish, unless it tastes like soap to you! Cilantro is robust, herby, and a staple ingredient in Tex-Mex recipes!
- Optional toppings – Salsa, sour cream, and guacamole add a delicious, creamy texture to every bite.
How to make this easy chicken fajita recipe:
This is the BEST chicken fajita recipe due to its brief marinating time and one-pan preparation.
1. Make the chicken fajita marinade
- Whisk the lime juice, salt, and fajita seasoning in a medium mixing bowl.
- Add the sliced chicken, and mix until it is fully coated in the marinade.
- Cover and marinate for at least 10 minutes or up to overnight. It’s important to note that chicken should not marinate for longer than 24 hours! If the meat is marinated for too long in acidic marinade, it’ll become mushy when cooked because the fibers break down.
2. Stir-fry the vegetables
- Heat the oil in a large skillet (I use 10-inch pan) over medium-high heat.
- Add the onions, peppers, and salt to the skillet. Sauté for 5 minutes, stirring frequently, until the vegetables are tender and fragrant.
- Add the garlic, and continue to stir-fry the mixture for another minute.
- Remove the veggies from the pan, and set them aside.
3. Cook the chicken
- Transfer the marinated chicken strips to the hot skillet.
- Add the chicken to the skillet until the pieces are cooked through, stirring occasionally. I recommend using a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit and is safe to eat!
4. Mix and serve the fajitas
- Toss the stir-fried vegetables, fresh cilantro, and chicken together in the skillet.
- Serve chicken fajitas over warm tortillas or over steamed rice with any of your favorite toppings!
You’ll find that these easy chicken fajitas are a breeze to prepare, even more so if you take advantage of these time-saving tips!
- Marinate the chicken up to 24 hours in advance so it’s ready to cook when it’s time to make dinner.
- Use a store-bought packet of fajita seasoning instead of measuring out the dry seasoning ingredients in the fajita marinade. Just make sure you adjust the amount of seasoning you use based on the packet instructions.
- If you plan on serving chicken fajitas over rice, use fully cooked, microwavable rice pouches instead of making your own from scratch.
- Stir-fry the vegetables and marinated chicken up to 2 days in advance.
- When you’re ready to serve the fajitas, reheat all of the cooked ingredients in a large skillet on the stovetop over low heat.
- Serve the fajitas warm with fresh toppings.
- Store leftover chicken fajitas in an airtight container in the refrigerator for up to 3 days. It’s best to store the toppings, tortillas, and leftover rice separately.
- Reheat leftovers on the stovetop over low heat. Or, warm individual portions in the microwave for 1 minute at a time, until your desired temperature is achieved.
- Chicken fajitas freeze well too! Let the fajitas cool to room temperature. Then, transfer the fajita mixture to a freezer-safe container or ziplock bag, and freeze for up to 3 months. Let the fajitas thaw in the refrigerator before reheating.
Chicken Fajitas FAQs:
A traditional fajita filling includes onions, peppers, lime juice, and protein such as chicken, steak, or shrimp. Everything is stir-fried in a nonstick or cast iron skillet and seasoned with a blend of fajita spices.
While both are very similar, taco seasoning is usually a bit spicier than fajita seasoning and does not contain a citrus element, like fajita seasoning does.
Chicken fajitas pairs well with Mexican rice, refried beans, guacamole, pico de gallo, sour cream and tortilla chips.
Easy Chicken Fajitas
- 1 (10-inch) skillet
- 1 lb chicken breast or thighs cut into strips Note 1
- Juice of 1 lime
- 1 ½ tablespoon fajita seasoning
- 2 tablespoons vegetable or canola oil
- ½ red onion sliced into strips
- ½ red bell pepper sliced into strips
- ½ yellow bell pepper sliced into strips
- 1 teaspoon salt
- 2 garlic cloves grated
- ¼ cup chopped fresh cilantro
- Rice/ tortilla
- Lime wedges
- Chopped fresh cilantro
- Sour cream salsa, and/or guacamole
- Steamed rice
Marinada the chicken:
- In a medium bowl, combine the chicken, lime juice, and fajita seasoning. Mix well, cover, and marinade for 10 minutes or up to overnight. If preparing ahead, cover and refrigerate until ready to use.1 lb chicken breast or thighs cut into strips Note 1, Juice of 1 lime, 1 ½ tablespoon fajita seasoning
Stir-fry the fajita mixture:
- In a 10-inch skillet, heat the oil over medium high heat.2 tablespoons vegetable or canola oil
- Add the onion, peppers, and salt. Sauté for 5 minutes, stirring frequently, or until the vegetables are nice and tender.½ red onion sliced into strips, ½ red bell pepper sliced into strips, ½ yellow bell pepper sliced into strips, 1 teaspoon salt
- Add the garlic, and continue cooking for another minute or so, stirring frequently. Transfer the veggies to a clean plate.2 garlic cloves grated
- Add the chicken into the now-empty skillet, and cook for 5 minutes, or until it reaches an internal temperature of 165 degrees and is cooked through, stirring ocassionally.
- Once the chicken is cooked through, add the vegetables and cilantro to the skillet, and toss to combine.¼ cup chopped fresh cilantro
- Serve on toasted tortillas with sour cream, guacamole, lime, and cilantro. Or serve the chicken fajita mixture over steamed rice.Rice/ tortilla, Lime wedges, Chopped fresh cilantro, Sour cream, Steamed rice
– Store leftovers in individual airtight containers in the fridge for up to 3 days.
– This chicken fajita recipe freezes well! Allow leftovers to cool to room temperature, transfer them to a sealable bag or freezer-safe container, and freeze for up to 3 months.
– To reheat, let frozen leftovers thaw in the fridge overnight. Then, warm them in a skillet over low heat. Or, heat individual portions in increments of 1 minute in the microwave.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.