Chicken Fajitas Recipe
There’s just something about the sound of sizzling chicken, peppers, and onions in a hot pan—it’s almost impossible not to get hungry.
That smell fills the kitchen, and honestly, I usually want to grab a tortilla before the chicken’s even done.
This easy Chicken Fajitas Recipe walks you through making juicy chicken and tender veggies with stuff you probably already have at home.
I love throwing together fajitas because they come together fast and always taste fresh. You get to tweak the spice, pile on whatever toppings you love, and serve them straight out of the skillet.
It’s a fun meal, honestly, whether it’s a rushed weeknight or a lazy weekend dinner.
With just a few basic tools, some fresh ingredients, and clear steps, you’ll have a batch of flavorful fajitas in no time.
The next sections break down the recipe and what you can expect from each bite.
Chicken Fajitas Recipe
I keep making chicken fajitas because they’re quick, full of flavor, and super easy to change up. The trick is using fresh stuff, having the right tools, and not overdoing the seasoning—just enough for juicy chicken and crisp veggies.
Equipment
- Large skillet or cast-iron pan for even heat and a good sear
- Cutting board for slicing everything up
- Sharp knife for those thin, clean cuts
- Tongs or spatula to flip and stir the chicken
- Mixing bowl for tossing the marinade
- Measuring spoons and cups to keep the seasoning right
- Plates or serving tray for assembling fajitas
- Paper towels to dry the chicken before it hits the pan
- Optional: grill pan if you want a smoky kick
I like to set out all my tools before I start. It just makes things move faster and cleanup feels less painful.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced thin
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- Juice of 1 lime
- Flour tortillas, warmed
- Optional toppings: sour cream, salsa, shredded cheese, avocado, or cilantro
I always reach for fresh lime juice and decent olive oil—it really makes a difference. The veggies should stay a bit crisp after cooking, not soggy.
Instructions
- Pat the chicken dry with paper towels, then slice it into thin strips.
- Toss chicken, oil, and seasonings together in a bowl until everything’s coated.
- Heat your skillet over medium-high until it’s hot.
- Cook the chicken for about 5–6 minutes, stirring often so it browns and cooks through.
- Take the chicken out and set it aside.
- Throw in the sliced peppers and onions. Let them cook for 4–5 minutes until they’re tender but still have a little crunch.
- Add the chicken back to the pan and squeeze lime juice over the top.
- Mix everything and let it heat for another minute.
- Serve right away with warm tortillas and whatever toppings you like.
I always serve fajitas straight from the skillet while they’re still sizzling. There’s just something about that.
Notes
I try to slice the chicken and veggies evenly so they cook up at the same pace. Thin strips work best—they cook fast and stay juicy.
If I’m not in the mood for spice, I’ll use less chili powder or skip the paprika. Want it hotter? I’ll toss in a pinch of cayenne.
To warm tortillas, I just throw them in a dry pan for about 20 seconds on each side. Don’t overstuff the tortillas—it’s way easier to eat when they’re wrapped up tight.
Leftovers last in the fridge for up to three days. I usually reheat them in a skillet to keep that good texture. The microwave just doesn’t cut it.
Equipment
- Large skillet or cast-iron pan
- cutting board
- sharp knife
- Tongs or spatula
- Mixing bowl
- Measuring spoons and cups
- Plates or serving tray
- Paper towels
Ingredients
- 1 lb boneless, skinless chicken breasts sliced thin
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- Salt and black pepper to taste
- 1 lime juice
- Flour tortillas warmed
- Optional toppings: sour cream, salsa, shredded cheese, avocado, cilantro
Instructions
- Pat chicken dry with paper towels, then slice into thin strips.
- Toss chicken, oil, and seasonings in a bowl until coated.
- Heat skillet over medium-high until hot. Cook chicken for 5–6 minutes, stirring often, until cooked through. Remove and set aside.
- Add sliced peppers and onion to pan. Cook 4–5 minutes until tender but still crisp.
- Add chicken back to pan. Squeeze lime juice over top and stir to heat through.
- Serve with warm tortillas and toppings of choice.
Notes
Nutrition
Tasting Notes
I just love how the chicken turns out so tender and juicy after cooking. The seasoning brings a gentle heat that works nicely with the sweet bell peppers and onions.
Every bite feels cozy and satisfying, but thankfully, it never gets too spicy. The mix of colors and textures really pops.
The peppers keep a bit of crunch, while the onions soften up and blend right in with the chicken. Sometimes I notice a little char on the edges, which gives it this subtle smoky kick.
Wrapping everything up in a warm tortilla? That sizzle and aroma just make the whole meal feel special. I usually go for a spoonful of sour cream or maybe a squeeze of lime on top—freshness just makes it better.
Each element brings its own thing, and together they make the fajitas taste bright and balanced.
