Bursting with flavor, these easy Chicken Fajitas are perfect for a quick and satisfying weeknight dinner. This recipe is hard to beat with a marinade packed full of flavor, juicy chicken, and fresh veggies.
Get ready for an easy and delicious weeknight meal! With just a few simple ingredients, you can have a flavorful and satisfying dinner that the entire family will love on the table in no time. Plus, this chicken fajitas recipe is perfect for accommodating a variety of dietary preferences. So whether you're feeding a large crowd or just yourself, these chicken fajitas are sure to please!
What toppings go on fajitas?
There are so many delicious toppings that go great on fajitas! Some of our favorite toppings include:
- Sour cream
- Pico de gallo
- Green onions
- Chili powder
- Fresh cilantro
- Hot sauce
- Lime wedges
What kind of chicken is best for fajitas?
For these chicken fajitas, we like to use boneless skinless chicken breasts. They are juicy and full of flavor, but you could also use chicken thighs if you prefer. If using chicken breast, be sure to pound it thin so that it cooks evenly.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Olive oil: I like to cook with Extra Virgin Olive Oil. It has a relatively high smoke point, which means it will sauté your chicken and veggies without breaking down and producing a burnt taste. It's mild flavor lets the fajita seasoning be the focus.
- Chicken breasts: Boneless, skinless chicken breasts are great for this recipe. Pound it thin so that it cooks evenly, and cut into strips for traditional fajita style.
- Bell peppers: Cut into strips and then cut diagonally for bite size pieces. I like to use a variety of colors, but use whatever you have in your kitchen!
- Onion: The mild flavor of red onion is my family favorite for fajitas, but white or yellow onions are traditionally used in fajitas and compliment the marinade flavors well.
- Corn tortillas or flour tortillas: I like the flavor of corn tortillas with fajitas, but flour tortillas can be easier to work with as corn sometimes can rip. Corn tortillas are generally gluten-free, which makes this dish a great option for people with gluten sensitivities.
- Garlic salt: Gives a savory, umami-rich taste. The garlic adds depth to the overall flavor and the salt enhances the other flavors in the marinade.
- Paprika: It has a rich, earthy flavor that comes from the peppers its made from. It also adds a vibrant red color to the marinade.
- Pepper: Adds a little heat without overpowering the other flavors.
- Salt: Enhances the other flavors of the marinade.
- Cumin: Adds an earthy, warm flavor with both a bit of bitterness and sweetness.
- Soy sauce: Either regular or low sodium soy sauce would work. Soy sauce adds a salty umami flavor to the marinade.
Dice avocado or make a side of guacamole. Mince cilantro and serve all alongside the fajitas for some extra flavor.
How to Make Mexican Chicken Fajitas
Be sure to see the recipe card for full ingredients and instructions.
- Prepare. Clean the peppers, remove seeds and cut them in half. Cut that half into four long slices. Then cut each one of those slices diagonally. Next, slice the onion in a half moon and the chicken into strips for fajitas. Set all aside in separate bowls.
- Marinate. Add the soy sauce, salt, pepper, paprika, cumin, and garlic salt onto the sliced chicken and mix until evenly combined. Set aside for 10 to 15 minutes, so the chicken is marinated.
- Cook. Heat a saucepan or large skillet and add the oil. Cook the onion for 3-4 minutes before adding the chicken. Continue cooking for about 5 minutes or until it's no longer pink. Add in the bell peppers to the hot pan and mix until combined. Let them cook for another 20 - 25 minutes until the peppers are softened.
- Assemble. Serve immediately over corn or flour tortillas.
- Finish. Garnish with avocado or guacamole, and cilantro.
Tips for Success
Here's how to make sure your easy chicken fajitas recipe turns out perfect!
- Remove the seeds. Be sure to remove the seeds from the peppers before cooking.
- Slice the chicken thinly. For best results, slice the chicken breast into thin strips. This will help it to cook evenly and prevent it from drying out.
- Don't overcook the chicken. Chicken breasts can dry out quickly, so be sure not to overcook them. They should be cooked through but still juicy.
- Serve with warm tortillas. Be sure to warm the tortillas before serving, so they are nice and soft. You can do this by wrapping them in foil and heating them in a 350-degree oven for about 10 minutes or by placing them directly on a grill for a few seconds.
- Cook out extra liquid. The chicken will release some liquid, so if you want them dry, continue cooking until the liquid has evaporated.
Easy Sides for Pairing With Delicious Chicken Fajitas
If you want to keep things super simple, pair your chicken fajitas with refried beans or Spanish rice. If you're up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Grilled Corn on the Cob
- Homemade salsa and chips
- Chips and guacamole
- Mexican street corn
- Black beans
- Pinto beans
- Rice and beans
- Fruit salad
Substitutions and Variations
Here are some substitutions that you can make if you do not have everything on hand for this recipe:
- Bell peppers: You can use any type of bell pepper that you like. I typically use green peppers, red, yellow, or orange peppers.
- Soy sauce: If you do not have soy sauce, you can substitute it with Worcestershire sauce or tamari sauce.
- Cumin: Substitute chili powder or even cayenne pepper for a kick if you do not have cumin.
- Garlic salt: Swap in garlic powder if you do not have garlic salt.
- Chicken tenderloins: You can use chicken tenderloins or chicken thighs if you do not have chicken breasts. Shrimp would also taste great!
- Lime juice: You can use lemon juice if you do not have fresh lime juice.
How to Store and Reheat Leftovers
To Store: Leftover chicken fajitas will keep in the fridge for 3-4 days or in the freezer for 2-3 months when kept in an airtight container. To reheat, simply pop them in the microwave until heated through.
To Reheat: You can also reheat them in a skillet on the stove over medium heat. If you find that your tortillas have gotten hard, you can wrap them in a damp paper towel and microwave them for 30 seconds to 1 minute to soften them up. These fajitas store well, so they are great for meal prep!
Can I Freeze This Recipe?
Yes! This recipe can be frozen. I recommend freezing the chicken and veggies separately so you can thaw and reheat them as needed. They both will keep in the freezer for about six months.
When you're ready to eat, thaw both the chicken and veggies overnight in the fridge. Then, reheat them in a skillet over medium heat until heated through.
To cut the chicken for fajitas, start with boneless skinless chicken breasts. Then, slice the chicken breast into thin strips. For best results, aim for strips that are about ½-inch thick. Once your chicken is sliced, it's ready to be cooked!
Chicken fajitas can be marinated for as little as 30 minutes or up to 24 hours. If you're short on time, a quick marinade of 30 minutes will still impart flavor to the chicken. If you have more time, consider marinating the chicken for up to 12 hours for optimal flavor.
There are a few different ways to cook chicken fajitas. You can cook them in a skillet on the stove, in the oven, or even in a slow cooker.
If you're cooking them on the stove, I recommend using a cast iron skillet. First, preheat the skillet over medium-high heat, and then add a tablespoon of oil to the pan.
Once the oil is hot, add the chicken strips to the pan and cook for 3-5 minutes per side, or until cooked through.
If you're cooking them in the oven, preheat your oven to 400 degrees Fahrenheit. Then, place the chicken strips on a baking sheet and drizzle with a tablespoon of oil. Bake for 20-25 minutes, or until cooked through.
More Mexican Dinner Recipes
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
Sign up for my email newsletter so you don't miss any recipes.
Easy Chicken FajitasPrint Pin Rate
- 1 Tablespoon olive oil
- 2 ¼ pounds boneless, skinless chicken breasts
- 2-3 large red or yellow bell peppers
- 1 large onion, sliced
- 1-2 Tablespoons fajita seasoning, to taste
- Corn or flour tortillas, avocado/guacamole, finely shredded cheese, and/or cilantro, for serving
- Clean the peppers and cut them in half. Cut each half into 4 long slices. Then cut each one of those slices diagonally.
- Slice the onion in a half moon and the chicken into strips for fajitas.
- Add the soy sauce, salt, pepper, paprika, cumin, and garlic salt onto the fajitas and mix until evenly combined. Set aside for 10 to 15 minutes so the chicken is marinated.
- Heat a saucepan or large skillet and add the oil. Add the onion and cook for 3-4 minutes before adding the chicken. Cook for about 5 minutes or until it's no longer pink.
- Add in the bell peppers and mix until combined. Let them cook for another 20 - 25 minutes until the peppers are softened.
- Serve immediately over corn or flour tortillas.
- Garnish with avocado, guacamole, and cilantro.
- To Store: Leftover chicken fajitas will keep in the fridge for 3-4 days or in the freezer for 2-3 months when kept in an airtight container. To reheat, simply pop them in the microwave until heated through.
- To Reheat: You can also reheat them in a skillet on the stove over medium heat. If you find that your tortillas have gotten hard, you can wrap them in a damp paper towel and microwave them for 30 seconds to 1 minute to soften them up. These fajitas store well, so they are great for meal prep!
- To Freeze: I recommend freezing the chicken and veggies separately so you can thaw and reheat them as needed. They both will keep in the freezer for about six months. When you're ready to eat, thaw both the chicken and veggies overnight in the fridge. Then, reheat them in a skillet over medium heat until heated through.