Easy Chicken Fajitas are one of our all-time favorite dinners. Tender juicy chicken breasts, fresh crisp peppers, and sweet onions tossed in an easy homemade seasoning and piled high in tortillas.
Top these easy fajitas with cheese, sour cream, lettuce, guacamole, and Pico de Gallo!
We love fajitas at our house! Not only are they delicious and healthy, but they’re also one of my all-time favorite Mexican foods!
These Easy Chicken Fajitas are the perfect weeknight meal because they’re on the table in about 20 minutes from start to finish! I used a combination of red and yellow peppers and have also added in a sliced poblano pepper if I have it on hand!
A Healthy Meal
Are Fajitas Healthy? Yes, as written, these Chicken Fajitas are healthy. The fajita filling in this recipe is definitely healthy, lean chicken, fresh peppers and homemade seasonings with a dash of olive oil. I personally love to serve these with corn tortillas since I love the flavor.
I often top them with low-fat cheese and even Greek yogurt in place of sour cream. Load them up with crisp lettuce and juicy ripe tomatoes too and fresh jalapenos!
How Do I Season Chicken for Fajitas?
These chicken fajitas are flavored with an easy homemade fajita seasoning. While you can purchase fajita seasoning packets, I find combining my own spices not only adds more flavor but has less salt and additives.
In a pinch, you could use taco seasoning (but add a little bit of extra ground cumin if you have it on hand).
Marinade: I add a bit of olive oil and some lime juice to create a chicken fajita marinade. Starting with the chicken, I allow it to sit in the marinade while I prep the rest of the ingredients.
How to Make Chicken Fajitas
This chicken fajita recipe is a total breeze to make! The chicken is flavorful and juicy while the peppers are perfectly tender-crisp! You can have delicious chicken fajitas on the table in just 20 minutes, including prep!
- Mix seasoning blend.
- Cut veggies and chicken.
- Cook chicken in olive oil in a pan, add veggies. (You can make fajitas on the grill if you prefer).
- Fill your tortillas with your favorite toppings!
Be sure you don’t overcrowd the pan with your chicken or it won’t brown nicely (I do two smaller batches).
I usually soak the onions in cold water while I prep the rest of the ingredients to take a bit of the “bite” out of them for my kids. This step is optional of course!
My Favorite Fajita Toppings
We top ours with lettuce, tomatoes, cheese, Homemade Salsa and sour cream… but you can get creative with the toppings making it a fun family meal! Olives, shredded veggies such as carrots or cabbage, guacamole or avocados, they all making amazing toppings!
We serve this with a side of Spanish Rice, Crock Pot Corn on the Cob and our favorite Mango Margaritas for a perfect meal!
More Delicious Fajita Recipes
- Crockpot Chicken Fajitas – set it and forget it!
- Oven Fajitas – super easy
- Grilled Steak Fajitas – beef is delicious!
- Skillet Shrimp Fajitas – one pan
- Grilled Chicken Fajitas – great for summer
Ingredients
- 3 boneless skinless chicken breasts approximately 1 pound
- 1 medium onion
- 1 lime
- 3 bell peppers red, yellow, green or orange
- 3 tablespoons olive oil divided
- 1 teaspoon chili powder
- ¾ teaspoon salt divided, more to taste
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon cumin optional
Instructions
- Cut onion into slivers & slice peppers.
- In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and ½ teaspoon salt. Cut chicken into strips and toss with the spice mixture.
- Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3 to 5 minutes. Remove from the pan and set aside. Repeat with remaining chicken.
- Set chicken aside and add 1 tablespoon of oil to the pan. Drain onions well (if soaking per note below) and cook 2 minutes. Add in sliced peppers and season with remaining ¼ teaspoon of salt. Toss and cook for an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
- Squeeze additional lime overtop and serve over tortillas.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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Easy, quick, and delicious
– this was delicious
-this was healthy
-it was relatively quick
I’m european but my boyfriend is mexican and he said this was better than his mom’s!!
This recipe was so tasty! We felt like we were eating at a Restaurant. We are stationed overseas in Germany and it’s hard to find good fajitas. This recipe will definitely be put on rotation. Thank you!
Excited to try this recipe. I have one question. What olive oil do your recommend? And are you cooking with olive oil or EVOO.
Appreciate your recommendation for this recipe
I usually use light flavored olive oil but any light flavored oil will work.
I marinated the chicken breasts then pan seared it for a few minutes then baked it in the oven for 25 minutes and sautéed the orange and yellow peppers, onions, on top of stove with olive oil and white wine delicious put all the this on the tortillas
Simple enough and great! The kids loved it, thank you!
While the recipe is and flavors are good…the onions and peppers are going to take longer to cook than the chicken so I reversed this process. Also, tortillas are not shells so not sure what that was all about but I used flour tortillas.
So glad you enjoyed it. I do the onion and peppers about 4 minutes and the chicken 3 to 5 minutes but in 2 batches (so total 6 to 10 min). You can serve this in corn or flour tortillas, I most often use flour tortillas!
Simple, easy, tasty and convenient.
Thanks a lot!
I love this recipe! I was just wondering if you can let the chicken marinate over night?
If letting the chicken marinate overnight, I would suggest leaving the lime out of the marinade and adding it just before cooking.
Chicken Fajitas are always a winner, and your description has me craving them right now! The way you’ve combined tender, juicy chicken with fresh, crisp peppers and sweet onions is perfection—simple, yet packed with flavor. I love how you’ve kept it all easy with a homemade seasoning that brings everything together beautifully. It’s the kind of comforting, crowd-pleasing meal that never disappoints and always has everyone reaching for seconds! Thanks for sharing this deliciously tempting dinner idea!
You are very welcome Nanajee. I am glad you enjoyed the recipe.
Always a quick crowd pleaser in our family! Thank you.
Absolutely delicious!! Will definitely be my go to recipe for Fajitas!
Outstanding recipe, full of flavor and so simple to make! I served ours over a bed of spring mix and added corn I cut off the cob for a summery meal, topped with ranch dressing. I’ll put the leftovers in a tortilla for lunch.
This is now one of my go to dishes. My husband loves it and it’s easy to make !!
How is this heated up next day ? Looking to make a large portion for a get together but hoping to cook day before and heat up in a crock next day.
You can toss the filling back in a frying pan over medium high heat until heated through.
I always love your recipes! Now I am required to log all my food though. I see this makes 4 servings. Do you know how much (ie 1 cup/2 cups?) are in a serving? Thanks!!
A serving is ¼ of the recipe using medium/average sized produce and approximately 6oz chicken breasts. It can vary slightly.
I weigh everything raw to determine the total calories. Then I weigh the entire dish so I can divide it into 4 equal portions. So I log 1/4 of the total calories
deliciosas estas fajitas!!!
i tried this recipe and I liked it but made a few changes. I like heat to my fajitas so I used a homemade Cajun seasoning and just melted provolone cheese on the mixture and rolled it up in a flour tortilla and cooked a little on both side for a little crunch and it was delicious! adding the lettuce and tomatoes reminds me too much of a taco and takes away from the fajita idea
These were excellent. The only change I made was putting a lid on it so the peppers got more tender. When they were 90% done, I turned the heat off and let them sit for about 10 minutes. This made the meat so juicy. Will make this again!!