Learn how to make the best Easy Chicken Fajitas recipe right in your own kitchen. This simple, one-pan meal is packed with flavor and perfect any night of the week.
If you love a good fajita, then you are going to love how simple they are to throw together. Fajitas are one of my favorite Tex-Mex meals to make (and eat), especially during the summer when my garden is producing loads of fresh bell peppers. Whether I'm making this chicken version or my Beef Fajitas, using fresh produce from the backyard always makes the flavor pop.
Table of contents
While I usually reach for my cast iron skillet for the perfect sear, using the grill to make Grilled Chicken Fajitas during the warmer months is always a great way to avoid heating up the kitchen. The chicken, peppers and onions are all fantastic on the grill.
You might also like my Fajita Chicken and Rice Skillet and my Easy Sheet Pan Chicken Fajitas recipe.
Key Ingredients & Substitutions
- Chicken Fajita Marinade - A great fajita starts with a really good chicken fajita marinade. For this recipe, I use a blend of olive oil, fresh lime juice, and a handful of spices to create that signature Simply Scratch Made depth of flavor.
- Chicken - Boneless skinless breasts or thighs.
- Veggies - A mix of bell peppers and onions. Green and red bells make a great colorful mix!
- Tortillas - Warm 6-inch flour tortillas.
- Toppings - This is where everyone can make them their own! I love serving mine with Pico de Gallo & Homemade Guacamole! Fresh Salsa is also a great topping! Don't forget the sour cream, extra lime wedges, and a sprinkle of fresh cilantro!
See the recipe card below for the full list of ingredients and measurements.
How To Make Easy Chicken Fajitas
Here are the steps I take to make these skillet chicken fajitas. For the grilling steps see the notes section in the recipe card below.
- Combine all marinade ingredients in a large bowl or zip top bag. Mix to combine. Toss the chicken in the marinade and let sit for 20-30 minutes.
- Thinly slice your peppers and onions. I like to use a mixture of green and red bell peppers for flavor and color!
- Get your cast iron skillet screaming hot, add oil, and cook the chicken for 3-5 minutes per side until it reaches 165°F.
- Remove the chicken and toss in your peppers and onions. Cook until they are lightly browned and softened.
- Slice the chicken into strips, add them back to the skillet with the veggies, and toss to heat through.
- Assemble with warm tortillas and all of your favorite toppings!
See the recipe card below for the full recipe.
👉 Sky's Tips
- For the best tasting chicken let your cast iron skillet heat up on the burner for a few minutes before you add the oil. You want to hear that loud sizzle the second the chicken hits the skillet! This develops that delicious brown crust!
- Don't crowd the skillet! If you have a smaller pan, cook the chicken in batches. If the pan is too crowded, the chicken will steam instead of searing, and you'll miss out on that delicious brown crust!
- Just like my Oven Baked Pork Chops, give the chicken a few minutes to rest before you slice it into strips. This keeps the chicken juicy!
What to Serve with Chicken Fajitas
Turn these fajitas into a full Tex-Mex spread with a few of these delicious sides:
- Spanish Rice - My go-to side for any Mexican inspired meal.
- Corn and Avocado Salad - A fresh, crunchy side that pairs perfectly with the fajitas. If you are grilling these chicken fajitas, toss the corn for this side on the grill too!
- Homemade Refried Beans - Always a great side to use leftover Pinto Beans!
Frequently Asked Questions
Absolutely! Chicken thighs are a fantastic substitute for the chicken breasts in this recipe.
Yes! To make Grilled Chicken Fajitas, grill the whole chicken breasts over high heat until fully cooked. For the veggies, I recommend using a grill basket or cast iron skillet right on the grates so they don't fall through.
20-30 minutes is the sweet spot. Try not to go over 2 hours, as the lime juice can start to change the texture of the chicken.
I hope your family enjoys these skillet chicken fajitas as much as mine does! This recipe stays in rotation all summer long here!
-Sky🩷
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📖 Recipe
Easy Chicken Fajitas Recipe
Ingredients
- 3 boneless skinless chicken breasts about 1 pound
- 2-3 large bell peppers sliced
- 1 large onion sliced
- 3 tablespoons olive oil for cooking
- 8 flour tortillas fajita (6 inch)
Marinade for Chicken
- 4 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- 1 teaspoon granulated garlic
- ¼ teaspoon chipotle powder
- ½ teaspoon paprika
Instructions
- Pat the chicken dry and place in a container/plastic bag. Mix together all of the ingredients for the marinade. Pour over the chicken, toss to coat and set aside to marinate for 20-30 minutes.
- Heat a cast iron skillet to medium high heat, drizzle in 2 tablespoons of the olive oil. Remove the chicken from the marinade, letting the excess drip off, place in the skillet and cook, for 3-5 minutes on each side. Remove from the pan and set aside. If temping with a thermometer. the chicken needs to reach 165°F.
- Add the remaining oil to the skillet, add in the peppers and onions, a sprinkle of salt if desired, and cook until lightly browned and softened.
- While the veggies are cooking, slice the chicken into ½-inch thick strips.
- Once the peppers and onions are done add the chicken back to the pan. Toss to combine if desired. Heat through. Serve with warmed tortillas and your favorite fajita toppings. Enjoy!
Notes
- You can marinade the chicken longer if needed, just don't marinade longer than two hours or it can change the texture of the chicken.
- When marinating longer, refrigerate until the last 30 minutes.
- If grilling, grill over high heat until browned on both sides and has reached 165°F internally. Toss the peppers and onions with a little olive oil and salt and place in a skillet over the fire. Cook for 6-10 minutes, stirring often or until softened.
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