Chicken Fajitas Recipe
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This Chicken Fajitas Recipe sizzles with juicy chicken, colorful bell peppers, and onions, all in a flavorful homemade marinade. It’s a quick, delicious, and family-friendly Tex-Mex dinner that’s ready in 25 minutes and perfect for busy weeknights or fun gatherings.
Nothing beats the sizzling aroma and flavor of chicken fajitas right out of the skillet! This easy recipe is a staple in my home, combining tender chicken with vibrant peppers and a zesty, flavorful marinade. Whether it’s for a quick weeknight dinner or a fun weekend party, these fajitas are make-ahead friendly, customizable for your family or guests, and sure to be a winner with everyone at your dinner table!
Why You’ll Love This Chicken Fajitas Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknight dinners.
- Deliciously Flavorful: An easy, zesty marinade packs a punch.
- Customizable: Swap veggies, add favorite toppings, and adjust spiciness.
- Meal Prep Friendly: Prep veggies and marinate ahead for an even quicker dinner.
- Kid and Family Friendly: Kid-approved and perfect for family meals, casual parties, and taco nights.
Ingredients for Chicken Fajitas
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken: 2 pounds of boneless, skinless chicken breasts or tenderloins, sliced into thin strips to ensure even cooking.
- Bell Peppers: 1 red and 1 yellow or green bell pepper, deseeded and sliced into thin strips.
- Onion: 1 medium onion, peeled and sliced into thin strips.
Marinade:
- Olive Oil: For the marinade and cooking.
- Lemon Juice: Makes the chicken tender and adds bright flavor.
- Chili Powder: Adds a little heat.
- Ground Cumin: Brings warm, earthy notes.
- Cayenne Pepper: A pinch for a little extra kick.
- Stone House Seasoning: 1 tsp for flavor (or salt, pepper and garlic).
- Tortillas: Warmed flour or corn tortillas for serving.
- Optional Toppings: Sour cream, avocado slices, guacamole, salsa, pico de gallo, lime wedges, or cilantro.
Ingredient Swaps
- Protein: Use shrimp instead of chicken. Try my steak fajitas recipe if you’re in the mood to use beef.
- Veggies: Add mushrooms or thin strips of zucchini for extra vegetables.
- Spicy: Omit cayenne for a milder taste, or add a bit more if you prefer extra spiciness.
- Gluten-Free: Use corn tortillas or lettuce wraps.
- Seasoning Swap: Use 1/2 tsp each of kosher salt and pepper and 2 cloves minced garlic if not using Stone House Seasoning.
How to Make Chicken Fajitas
This recipe is easy to create all in one skillet, with very little prep and amazing flavor. Here’s how to make it!
Step by Step Instructions
- Prep Marinade and Marinate Chicken and Vegetables: In a glass jar with a tight-fitting screw-top lid, combine marinade ingredients, close and shake to mix well. Slice chicken, bell peppers, and onion into thin strips. Place the chicken in one sealable bag or container, and the veggies in another. Pour 1/3 of the marinade over the chicken, 1/3 over the veggies, and reserve the last 1/3 to use when cooking. Place sealed bags or containers in the refrigerator for 1 hour or up to overnight.
- Cook Veggies and Chicken: Add marinated veggies and cook in a heated skillet over medium-high heat until tender-crisp, about 5 minutes. Remove to a plate and set aside. In the same skillet, add marinated chicken strips. Cook until nearly done, about 5-7 minutes. Return veggies to the skillet, add the reserved marinade, and toss to combine. Cook until heated through, about 1-2 minutes.
- Serve: Serve fajitas hot with warmed tortillas. Garnish with your favorite toppings, such as sour cream, salsa, avocado slices, or lime wedges.
Recipe Success Tips
- Slice Evenly: Cut chicken and veggies into similar sizes for even cooking.
- Marinate for Best Flavor: Marinating enhances the taste, even if done for a short while, but overnight is ideal.
- Enough Room in the Skillet: Don’t overcrowd it. Cook in batches if needed, so all ingredients get a good sear and sizzle.
- Warm Tortillas: Heat tortillas to make them soft.
- Add Garnish/Toppings: Use your favorites to ensure the best flavor.
Storage Tips
- Store: Cool any leftovers and store in airtight containers in the refrigerator for 3-4 days.
- Freeze: Cook and cool fajitas completely. Place into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm in a skillet over medium heat until heated through, or microwave at 80% power in 30-45 second increments until warm.
- Meal Prep Tip: Marinate the night before for quicker cooking for that weeknight dinner.
What Sides to Serve with Chicken Fajitas
Try my Instant Pot Brown Rice, White Rice, or Cilantro Lime Rice with these fajitas. I also love to serve my queso or guacamole with tortilla chips as a side.
Frequently Asked Questions
Yes. Marinate the chicken and vegetables for an hour to overnight for faster cooking.
Wrap in foil and heat in a 350°F oven for 10 minutes, or microwave on high for 20-30 seconds, wrapped in a damp towel.
Yes. Place cooled fajitas in airtight, freezer-safe containers and freeze for up to 3 months.
More Delicious Tex-Mex Recipes
Easy Tacos with Homemade Taco Seasoning
Why These Chicken Fajitas Are a Winner
With their enticing colors, amazing flavors, and quick and easy prep, these chicken fajitas are a regular go-to for busy nights or fun evenings with friends. They’re definitely crowd-favorites!
Chicken Fajitas Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts, sliced into thin strips
- 1 medium red pepper, deseeded and sliced into thin strips
- 1 medium bell pepper, deseeded and sliced into thin strips
- 1 medium onion, peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper
- 1 teaspoon Stone House Seasoning, or 1/2 tsp kosher salt, 1/2 tsp black pepper, and 2 cloves minced garlic
- 6-8 tortillas, warmed
Optional Garnish:
- sour cream
- sliced avocado
- restaurant style salsa
- guacamole
Instructions
- Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, Stone House seasoning to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 over chicken, 1/3 over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.
- Serve with tortilla and optional garnishes.
Notes
- Store: Cool any leftovers and store in airtight containers in the refrigerator for 3-4 days.
- Freeze: Cook and cool fajitas completely. Place into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm in a skillet over medium heat until heated through, or microwave at 80% power in 30-45 second increments until warm.
- Meal Prep Tip: Marinate the night before for quicker cooking for that weeknight dinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2015.
I did make these even quicker than the recipe. I forgot to put everything in bags. I just put olive oil in a skillet, then put all the ingredients in until cooked. My family said that was the best meal they every had. Thanks. Anne Hodde