Chicken Fajitas
Published Apr 29, 2026
Easy chicken fajitas recipe made with a homemade spice blend, chicken, peppers, and onion. Done in one skillet in under 30 minutes.
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Chicken Fajitas are soo easy to make at home!
I stopped buying fajita seasoning packets a while back, and this chicken fajitas recipe is why. The blend I use is chili powder, cumin, paprika, garlic powder, coriander, and onion powder, and it takes about two minutes to mix together. I combine it with olive oil and lime juice to make a quick marinade, let the chicken sit in it for about 10 minutes, and then cook everything in one skillet from there.
This is one of those meals where everyone at my table builds their own, which is really the only way to do fajitas. I put out flour tortillas, avocado, lime wedges, and cilantro and let everyone go from there. Making chicken fajitas on a weeknight works because the active cooking time is under 30 minutes. I usually have the chicken marinating before I even finish slicing the peppers and onion.
Happy Cooking!
– Yumna
Chicken Fajitas Ingredients
- Fajita seasoning: Chili powder, cumin, paprika, garlic powder, coriander, onion powder, salt, and black pepper. The recipe sets aside about 2 teaspoons of this blend before the marinade goes in. That reserved portion gets added directly to the vegetables when they cook, so keep it separate and don’t skip that step. If you want more heat, a pinch of cayenne works well in the blend.
- Chicken and marinade: Boneless skinless chicken breast, olive oil, and lime juice. Slice the chicken into even 1-inch strips so everything cooks at the same rate. Uneven pieces mean some will be done before others. Chicken thighs work here too and are harder to overcook they may need 2 to 3 extra minutes depending on thickness.
- Bell peppers and onion: Use whatever color bell peppers you have. Three different colors look good on the platter, but one color is fine. Slice both the peppers and onion thin and evenly so they soften in the short cook time. If they’re cut too thick, they’ll still be crunchy when the chicken is done.
- For serving: Flour tortillas, lime wedges, cilantro, and avocado. Warm the tortillas in a dry skillet or wrap them in a damp paper towel and microwave for about 30 seconds. If cilantro isn’t your thing, flat-leaf parsley works as a swap.
How to Make Chicken Fajitas
Chicken Fajitas Recipe
Easy chicken fajitas recipe made with a homemade spice blend, chicken, peppers, and onion. Done in one skillet in under 30 minutes.
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 breast 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, or until cooked through and golden brown. Remove the chicken from the pan and place on a large platter, tented to keep warm.
- Add the onions, reserved marinade, and remaining 2 teaspoons of seasoning 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
Note: The nutrition label does not include the flour tortillas or any toppings.
My Top Tip: Wrap your tortillas tightly in foil and pop them in a 350°F oven or toaster oven for about 10 minutes to warm them up. It makes a big difference!
Storage: Store leftover cooked chicken and vegetables in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet or in the microwave until hot.
Nutrition
Serving: 6oz chicken plus veggies, Calories: 304kcal, Carbohydrates: 11g, Protein: 38g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 512mg, Potassium: 929mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3405IU, Vitamin C: 120mg, Calcium: 40mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Tent the chicken while the vegetables cook. After removing the chicken from the skillet, cover it loosely with foil. The vegetables only take about 4 minutes, but that small step keeps the chicken from going cold before everything hits the platter.
- 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!
- Warm the tortillas before eating. Wrap your tortillas tightly in foil and pop them in a 350°F oven or toaster oven for about 10 minutes to warm them up. It makes a big difference!
Serving Ideas
- Rice: Chicken fajitas are great on their own, but if I’m turning it into more of a full meal, I’ll add a rice side. My Cilantro Lime Cauliflower Rice, Broccoli Rice, or White Rice all work well underneath or alongside.
- Beans: I like Refried Beans, or even an easy Black Bean Salsa.
- Sides: Guacamole is basically non-negotiable for me when I’m making chicken fajitas. Mexican Street Corn Salad and Homemade Salsa are both great options as well.
FAQs
How do I know when the chicken’s cooked?
Because you slice the chicken into thin strips, it should cook pretty quickly! To be sure, you can use a meat thermometer to check the internal temperature of the chicken. It’s done at 165ºF.
Comments
What kinda rice is that with chicken fajitas
Hi there! I used the rice from my Chicken Fajita Meal Prep recipe: https://feelgoodfoodie.net/recipe/chicken-fajita-meal-prep/
So excited to make these! What do you do with the bit of seasoning you take out in step 1? I didn’t find where that part comes in again. Thank you!!
Oops, I had a typo! You add the remaining 2 teaspoons of the fajita seasoning to the vegetables. It says add the remaining marinade to the vegetables, but that was a typo and marinade should have said seasoning. The recipe has been updated. Enjoy!
I wonder if you could air fry them? I live where I only have space for an air fryer for cooking as my counter is way too small and I don’t have a big oven with burners.
Yes, I think they would be very good in the air fryer!