Chicken Fajitas
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These healthy chicken fajitas are made with simple ingredients, a homemade spice blend and come together in one pan in about 30 minutes. They’re fresh, flavorful and perfect for an easy weeknight dinner.
Chicken fajitas have always been one of my all-time favorite meals. They’re simple, packed with flavor and made with fresh ingredients, which is exactly how I like to cook.
I’ve shared a few variations over the years, but this skillet version is the one I come back to most often. If you want something a little more hands-off, my sheet pan chicken fajitas are a great option, but this recipe gives you that classic fajita flavor with perfectly cooked peppers and onions every time.
It’s a quick 30-minute meal that doesn’t skimp on flavor or nutrition, making it perfect for busy weeknights when you want something fresh and satisfying.
Table of Contents
Why I Love These Chicken Fajitas
- Quick and easy: Everything cooks in one pan and comes together in about 30 minutes.
- Fresh and flavorful: The homemade seasoning and fresh veggies make these fajitas taste so much better than anything store-bought.
- Super versatile: Serve them in tortillas or turn them into bowls like my chicken fajita bowl for an easy switch-up.
“Made these and I have to say way better than store bought fajita seasoning. So flavorful and the family loved it.”
Ingredients Needed
- bell peppers – a classic ingredient adding some sweetness and color. I love using a combination of yellow, orange and red bell peppers.
- yellow onion and garlic – more classic ingredients that add a ton of flavor to this dish.
- boneless chicken breasts – sliced into thin strips for quick cooking.
- spices and seasonings – we’re making our own homemade seasoning mixture with chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt and pepper.
- tortillas – I prefer warm flour tortillas for serving, but corn tortillas will work as well.
Find the full ingredient list with measurements in the recipe card below.
How to Make Chicken Fajitas
This recipe is super easy to whip up. Once your veggies and chicken are cut and spices are mixed together this dish comes together in a matter of minutes. Here’s how to make it:
Step 1: In a small bowl, mix together all the spices to make the fajita seasoning.
Step 2: Heat a skillet over medium-high heat and sauté the bell peppers and onion until softened. Add the garlic and half of the seasoning, then cook for another 1–2 minutes.
Step 3: Transfer the veggies to a plate. In the same skillet, cook the chicken with the remaining seasoning and lime juice until fully cooked.
Step 4: Add the cooked veggies back to the skillet, toss to combine and serve in warm tortillas with your favorite toppings.
Recipe Tips!
- Use a hot skillet: A cast iron skillet is my go-to here because it gives you that perfect char on the chicken and veggies. That little bit of browning adds so much flavor.
- Don’t overcrowd the pan: I know it’s tempting to cook everything at once, but giving the chicken and veggies space helps them get that nice sear instead of steaming.
- Add lime at the end: Don’t skip this! A squeeze of fresh lime right before serving really brightens everything up and makes the flavors pop.
How to Serve Chicken Fajitas
These chicken fajitas are great on their own, but I love adding toppings and a few sides to turn them into a full meal.
- Toppings: This is where you can really make them your own. I usually go with sour cream or Greek yogurt, salsa or pico de gallo, guacamole, shredded lettuce, cheese and a squeeze of fresh lime.
- Add some sides: If you’re serving these for dinner or hosting, easy black bean dip, cowboy caviar or creamy vegan queso are great to have on the side. For something more filling, cilantro rice, Spanish rice or refried beans pair perfectly.
- Fresh options: A simple side like avocado salad or Mexican street corn salad adds a nice fresh balance.
- Drinks: If you’re making these for a gathering, a skinny margarita or skinny paloma is always a good idea.
How to Store Leftovers
If you have leftovers, simply store the chicken and veggies in an airtight container in the refrigerator for 3-4 days. To reheat, I would heat everything in a skillet on the stove or pop it in the oven for a few minutes until warm and then make your fajitas.
Frequently Asked Questions
Avoid overcooking the chicken and reheat gently. Cooking the chicken just until done and slicing it thin helps keep it tender.
Yes—just skip the tortillas and serve the chicken and veggies over lettuce or as a bowl.
Yes! You can cook everything ahead and store it in the fridge. Just reheat in a skillet before serving for the best texture.
More Mexican-Inspired Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Chicken Fajitas
Ingredients
- 3 bell peppers, seeded and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 ¼ lb boneless chicken breasts, sliced into thin strips
- 2 Tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- Juice from one lime, about 2 Tablespoons
- 8 flour or corn tortillas
- Optional toppings: Salsa or pico de gallo, sour cream or full fat greek yogurt, Guacamole or avocado and shredded lettuce.
Instructions
- Combine seasoning ingredients in a small bowl. Set aside.2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon fine sea salt, ½ teaspoon ground pepper, 1 teaspoon oregano
- Heat 1 Tablespoon of oil over a cast iron pan on medium heat. Once hot add peppers and onion and saute for about 5-7 minutes, until veggies start to soften.3 bell peppers, 1 medium yellow onion
- Add garlic and half of the seasoning (about 1 ½ Tablespoons) to the veggies and stir to combine. Let veggies saute for 2-3 more minutes. If the pan becomes too dry or the seasoning starts to burn on the pan add a splash of water to the pan. Once veggies reach your desired texture, transfer to a bowl or plate and set aside.3 cloves garlic
- Add remaining oil to the cast iron, followed by the chicken strips, remaining seasoning and lime juice. Cook for about 5-6 minutes, until chicken is cooked through. Again, you can add a splash of water if the pan gets too dry.1 ¼ lb boneless chicken breasts, Juice from one lime
- Return veggies to the skillet and stir to combine. Cook for 1-2 more minutes just to heat everything up.
- Serve chicken and veggies in warm tortillas with toppings of choice. I recommend sour cream (or Greek yogurt), guacamole, shredded lettuce and pico de gallo.
Notes
- Slice evenly: Try to cut the chicken and veggies into similar-sized strips so everything cooks evenly.
- Adjust spice level: Add more or less chili powder depending on how spicy you like your fajitas.
- Use what you have: You can easily swap in different bell peppers or onions based on what you have on hand.
- Storage: Store leftovers in the fridge for up to 3–4 days and reheat in a skillet for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Made these and I have to say way better than store bought fajita seasoning. So flavorful and the family loved it.
YUM! I am so glad you gave these a try and they turned out great for you, Jan. Thank you for sharing your review & star rating, it means so much to me!