Easy Chicken Fajitas

Make these easy chicken fajitas your new go-to weeknight dinner! They cook up quickly in a skillet & everyone can serve themselves their favorite toppings.

Chicken Fajita recipe

• My favorite dinners are those that require a small amount of dishes and are self-assembly – and chicken fajitas fit the bill perfectly.
• This is a quick meal, on the table in as little as 30 minutes! Perfect for those busy weeknights.
• You can prep the chicken and vegetables up to 24 hours ahead of time, so that your meal comes together even faster at dinner time.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Peppers: I always try to use three different colors of bell peppers, it looks so pretty! If you’re not a fan of green peppers, feel free to skip it and use another red or yellow instead. If you’re wondering how to slice them without making a mess with the seeds, see my guide on how to cut a bell pepper!
• Onion: My preference here is a white onion, but yellow works just as well.
• Fajita seasoning: I use my homemade fajita seasoning, but feel free to use a packet mix for convenience.

How to make Chicken Fajitas

1. Combine the chicken with seasoning, 1 tablespoon olive oil and 2 tablespoons lime juice. You can cover it and refrigerate the chicken for up to 24 hours – but you can also cook it right away.

2. Cook the chicken in olive oil in a skillet over medium-high heat in two batches.

You’ll want to get a char on the chicken and cook it fully through – this should take around 2 minutes per side, but be sure to check the internal temperature to make sure it reaches 165°F.

Remove the chicken from the skillet and set it aside on a plate.

• 

• 

3. Add the onions to the skillet and cook them over medium-high heat until fully softened and lightly browned in color. This will take around 4-5 minutes. Remove them and set them aside on a plate as well.

4. Finally, cook the peppers – you can leave them as crisp as you like, or cook them until fully softened. Depending on the size of your skillet, you may need to cook the peppers in two batches, too.

• 

• 

5. Once the peppers are done to your liking, add the chicken and onions back to the skillet. Carefully toss over medium-high heat for 30-60 seconds until heated through.

6. Serve immediately with flour tortillas, lime juice, cilantro and your favorite toppings.

• 

• 

How to fold a Fajita

Let me preface this by saying that this is the Fajita folding method I saw in a Jamie Oliver cookbook some 15 years ago. I really don’t know how authentic it is, because in all the Mexican restaurants I’ve eaten (and I have eaten Fajitas at a lot of Mexican places), they were self-assembly.

This is simply my favorite way to fold them to avoid making a huge mess: Place the filling (and any toppings you want) in the middle of your tortilla.

Fold up a small part on the bottom (this will catch any sauces, juices or filling wanting to ooze out!), then fold over the left and right sides.

• 

• 

• 

Now you have a “pocket” you can easily pick up and eat without making a mess!

Recipe tips

• Make sure to slice the chicken evenly, to ensure all pieces cook in about the same time. You’ll also want to slice the onion and peppers evenly for the same reason.
• Slice the onion thinly, that way it will cook faster and its shape and texture works better in a Fajita filling.
• If your skillet is on the smaller side, you’ll want to cook the peppers in two batches. You also may need to heat through all of the ingredients at the end in two batches.
• Adjust the amount of Fajita seasoning and lime juice added to your taste – I always like to add an extra tablespoon of lime juice to the sizzling hot pan right before I take the filling off the heat.

Serving ideas

Our favorite Fajita toppings are definitely salsa (try my fresh salsa!), sour cream and guacamole.

If you’re looking for a side dish to round out your meal, you’ll enjoy a Mexican bean salad or a chunky avocado salsa for sure.

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Recipe first published on 04/25/2016. Updated with new photos, changes to improve the recipe and better text on 04/22/2021.

More Mexican-inspired chicken recipes