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If you’ve ever been to a restaurant that serves chicken fajitas, you know hearing and seeing the sizzle of fajitas on their way to a table makes everyone want to order them! This includes me. Recently, I made my own version of Chicken Fajitas, and I can tell you my family would certainly have ordered more of them if they could! Packed with spices and tender slices of bell pepper, these chicken fajitas are deliciously wrapped in a flour tortilla along with your favorite toppings.
Table of Contents
These chicken fajitas start with marinating the chicken breast in a super flavorful spice mixture. After the chicken is cooked, the onions and peppers are added to the skillet and sauteed (with more spices!) until softened and delicious.
You can top the fajitas with whatever you like! Sliced or cubed avocado or guacamole, chopped cilantro, and lime are my go-to. If I’m making these chicken fajitas on a weekend and have a little more time, I’ll make cilantro lime rice and black beans to go with them!
Recipe At a Glance
Cuisine Inspiration: Mexican
Primary Cooking Method: Stovetop
Dietary Info: Dairy-free
Key Flavor: Chicken, peppers, and onions
Skill Level: Easy
Why This Is So Good
- Uses a homemade spice mixture: The key to these chicken fajitas’ flavor is a DIY spice mixture that uses seasonings you probably already have! You’ll just need chili powder, paprika, cumin, coriander, garlic, and onion powder. This spice mixture will flavor the chicken and vegetables!
- One-pan: I love recipes like this that cook in just one skillet!
- Can easily feed a crowd: This recipe serves 4, but the amounts can easily doubled (or even tripled!) for a dinner party or big family dinner.
Ingredients to Make Chicken Fajitas
- Chili powder, paprika, cumin, coriander, and garlic and onion powder: As I mentioned above, these will be your DIY spice mixture!
- Olive oil: You’ll use this to marinate and cook the chicken and veggies!
- Lime: Adding lime to the chicken and vegetables adds so much flavor.
- Chicken breast: You’ll need to cut the chicken breast into strips so it cooks quickly and absorbs the marinade!
- Bell peppers: You can use any color of bell peppers you like. I like to use a mix purely for aesthetics!
- Onions: Like the chicken, the onion will need to be thinly sliced for speedy cooking!
Popular Substitutions & Additions
- Swap out the seasoning. You could use homemade or store-bought taco seasoning instead!
- Use chicken thighs. Use the same amount of thighs instead of breasts.
- Make it veggie. Double or triple the amount of vegetables and leave out the chicken for vegetarian-friendly fajitas!
- Make it spicier. Add cayenne to the spice mixture or a minced jalapeno chile to the veggies.
How to Make Chicken Fajitas
Once you have the fajita seasoning done, it’s just a matter of marinating the chicken and then cooking it and the veggies!
Tips for Making the Best Chicken Fajitas
- Slice the chicken and veggies evenly and into the same shape. This way, they’ll cook at the same speed and be easier to eat and scoop into the tortillas!
- Warm tortillas before eating. Wrap your tortillas tightly in foil and pop them in a hot, 350°F oven or toaster oven for about 10 minutes to warm them up!
- Remove the seeds from the bell peppers. You’ll want to slice off the top and stem of the bell pepper, then pull out the core of seeds. After that, you can slice the bell pepper in half, wipe off the excess seeds, then slice the pepper into strips. Check out my tutorial on how to cut bell peppers for more tips.
- Cook the chicken in batches if needed. Depending on the size of your skillet, you might need to cook the chicken in batches! You want it to brown, not steam.
What to Serve With Chicken Fajitas
Frequently Asked Questions
You can store any cooked chicken and vegetables in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet until hot. You can also reheat them in the microwave!
Because the chicken is sliced into thin strips, the chicken should cook pretty quickly! If you’re worried, you can use a meat thermometer to check the temperature of the chicken. It’s done when the thermometer reads 165°F.
You can, but flour tortillas are sturdier and will make it easier to eat the fajitas!
These Chicken Fajitas are so delicious thanks to the homemade spice mixture, browned, flavorful chicken, and tender veggies! My kids love building their own fajitas. And to be honest, I do too! I like setting out little bowls of toppings and letting everyone do their thing.
More Taco and Fajita Recipes:
- Easy Skillet Shrimp Fajitas
- Sheet Pan Chicken Fajitas
- Sheet Pan Steak Fajitas
- Ground Beef Burritos
- Baked Chicken Tacos
- Mexican Street Tacos
- Easy Ground Beef Taco
- Grilled Shrimp Tacos
- Grilled Fish Tacos with Coleslaw
- Tofu Tacos
If you try this feel good Stovetop Chicken Fajitas recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Stovetop Chicken Fajitas
Ingredients
For the Seasoning
- 2 teaspoons chili powder
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon coriander
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Chicken & Veggies
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 4 (6-ounce) boneless skinless chicken breasts cut into 1 inch strips
- 3 medium bell peppers thinly sliced
- 1 medium onion thinly sliced
For Serving
- Flour tortillas
- Lime wedges
- Fresh cilantro
- Avocado
Instructions
- In a large bowl, whisk together the fajita seasoning. Remove about 2 teaspoons of the seasoning mixture and set aside in a pinch bowl.
- Add the olive oil and lime juice on top of the fajita seasoning in the large bowl and whisk to combine. Add the chicken to the marinade and let it sit for about 10 minutes.
- When ready to cook the chicken, heat a large skillet over medium high heat. Remove the chicken from the marinade, shaking off the excess, and place in the preheated pan (keep the marinade). Cook the chicken for 10 minutes until almost cooked through and golden brown. Remove the chicken from the pan and place on a large platter, tented to keep warm.
- Add the onions and remaining marinade to the same pan and cook for 2 minutes. Add the sliced bell peppers and cook with the onions until they slightly soften, about 2 more minutes. Transfer the vegetables next to the chicken on the platter.
- Warm the flour tortillas and serve the fajitas with the tortillas, lime wedges, fresh cilantro and avocado.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
