The BEST Easy Chicken Fajitas

Picture this: the sound of sizzling chicken and colorful bell peppers filling your kitchen, the tantalizing aroma wafting through the air, and a feast that quickly gathers everyone around the dinner table. These easy chicken fajitas are not just a meal; they are a celebration! With tender strips of chicken marinated in a zesty blend of spices and tossed with vibrant vegetables, this dish brings a burst of flavor to any occasion.

Perfect for busy weeknights, casual gatherings, or even a fun taco night, these chicken fajitas are a hit with everyone—from kids to adults. Readers will fall in love with how simple and quick they are to prepare, as well as the delightful layers of taste that come together in every bite. You’ll want to keep this recipe at your fingertips for any time you crave a taste of Mexican cuisine at home!

This is what the finished dish looks like when perfectly baked.

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 batch fajita seasoning mix (recipe below)
• 1 tablespoon cornstarch
• 1/4 cup plus 2 tablespoons canola oil, divided
• 2-3 limes
• 1/2 green bell pepper, cored and seeded
• 1/2 red bell pepper, cored and seeded
• 1/2 yellow bell pepper, cored and seeded
• 1 yellow onion, peeled and halved
• 12 flour tortillas

Gather the ingredients to create your delicious fajitas.

Directions

1. In a small bowl, mix the fajita seasoning with cornstarch. Add 1/4 cup of the canola oil and juice from 1 lime, whisking to combine. If the mixture is too pasty, thin it with a little water. Set aside.
2. Slice the chicken breast into 1/4-inch thick strips and place them in a shallow bowl or zippered freezer bag if meal prepping. Pour in 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
3. While the chicken marinates, slice the bell peppers and onion, placing them in a separate shallow bowl or zippered freezer bag. Add the remaining 1/3 of the marinade to the vegetables and toss until well coated. Set aside.
4. Heat 1 tablespoon of oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the seasoned vegetables and cook, stirring occasionally, for 4-5 minutes, or until the onion softens and the peppers take on color. Transfer the vegetables to a bowl.
5. In the same skillet, heat the remaining oil and cook the chicken undisturbed for about 4 minutes per side until the bottoms are browned and the chicken juices run clear.
6. Add the cooked peppers and onions back into the skillet with the chicken and cook for an additional 2-3 minutes until everything is warmed through. Remove from heat and squeeze the remaining lime over the top.
7. Serve with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges for squeezing.

Tips & Variations

• Ingredient Substitutions: Swap chicken for shrimp or flank steak for a different protein option. For a vegetarian version, use tofu or mushrooms instead of meat.
• Optional Variations: Add a pinch of smoked paprika for a deeper flavor, or toss in some jalapeños for extra heat. Try adding corn or black beans for more texture.
• Storage or Reheating Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet on the stovetop or microwave until warmed through.

Recipe Information

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Servings: 4-6
• Difficulty level: Easy