These Chicken Fajitas are smoky, juicy, and packed with tender strips of chicken, bell peppers, and onions cooked in one hot skillet for an easy dinner that feels fresh and homemade.
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Fun Tostilocos
It’s about time I shared this recipe with you! This is something I cook on repeat so what took me so long? Let’s go straight to the recipe shall we?
I love to make chicken fajitas since they’re super easy to make, so flavorful & loaded with protein. They start with chicken breast sliced into strips and coated in a simple seasoning mix with chili powder, paprika, garlic, cumin, salt, pepper, and a little flour to help everything cling to the meat and create a nice crust in the pan.
The chicken gets a quick sear until lightly charred around the edges, then the peppers and onion hit the same skillet and soften just enough to stay a little crisp and sweet. Pile everything into warm tortillas with lime, salsa, guacamole, beans, or rice, and dinner suddenly looks a lot more exciting for something so easy.
♥️ xo, Ana
How To Make Chicken Fajitas
This is the dinner I make when I want something that tastes like I worked harder than I actually did.
- Mix the seasoning: Stir the flour, chili powder, paprika, garlic, cumin, salt, and pepper together in a small bowl. It smells like dinner already, which is always a good sign.
- Season the chicken: Slice the chicken breasts into strips against the grain, then toss them with the seasoning until every piece is well coated. Press the spices in a bit so they really stick.
- Sear the chicken: Heat oil in a large skillet until hot, then add the chicken in a single layer. Let it sit for a few minutes so it can get some color before stirring. Once cooked through, transfer it to a bowl.
- Cook the peppers and onion: Add the rest of the oil to the same skillet, then throw in the sliced peppers and onion. Season with salt and pepper and cook until softened with a little bite still left.
- Return the chicken to the pan and toss everything together until hot. That last minute in the skillet brings all the flavors back together.
Ana’s Recipe Tips
- Slice the chicken against the grain so it stays tender instead of chewy.
- Don’t crowd the pan. A crowded skillet steams the chicken and robs it of that good sear. A cast iron skillet works great here since it gets hot and keeps heat well.
- The tablespoon of flour in the seasoning helps the spices stick and gives the chicken a lightly coated finish in the pan.
- Cut the peppers and onion into similar-sized strips so they cook evenly. Cook the vegetables just until tender. I like them soft with a little bite left in them.
- A squeeze of lime at the end wakes everything up and makes the whole skillet taste fresher.
- Storage Suggestions
- Store leftover chicken fajitas in an airtight container in the fridge for up to 4 days.
- To reheat, warm them in a skillet over medium heat until heated through. The microwave works too, though the vegetables will soften more.
- For meal prep, store the chicken and vegetables separately from tortillas and toppings so everything stays fresher.
Serving Suggestions
Serve these chicken fajitas with:
- Warm flour or corn tortillas
- Mexican rice
- Refried beans or black beans
- Pico de gallo
- Guacamole
- Salsa roja or salsa verde
- Sour cream
- Lime wedges
- Shredded lettuce
- Sliced avocado
Set everything out on the table and let everyone build their own plate. It makes dinner feel easy and a little more fun.
Print Recipe:
Ingredients
Fajita seasoning
- 1 Tablespoon all-purpose flour
- 2 ½ teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- ½ teaspoon cumin
- ½ teaspoon each: kosher salt ground black pepper
Fajitas
- 2 large boneless, skinless chicken breast
- 3 Tablespoons canola or avocado oil – divided
- 1 medium red bell pepper - sliced into strips
- 1 medium green or yellow bell pepper - sliced into strips
- ½ large white onion - sliced into strips
- salt & pepper
Instructions
Make the seasoning:
- Mix together 1 tablespoon all-purpose flour, 2.5 teaspoons chili powder, 1 teaspoons paprika, 1 teaspoons garlic powder, 0.5 teaspoons cumin, 0.5 teaspoons kosher salt, and 0.5 teaspoons ground black pepper in a small bowl. Set aside.
Prep the chicken:
- Slice the 2 large boneless skinless chicken breasts into strips against the grain. Rub the fajita seasoning generously all over the chicken strips, pressing it in so it sticks.
Cook
- Heat 2 tablespoons canola or avocado oil, in a large cast iron skillet or heavy pan over medium-high heat until shimmering. Add the chicken strips and cook undisturbed for 3–4 minutes to sear, Saute chicken until cooked through.
- Remove chicken and set aside in a bowl.
- in same skillet add the remaining 1 tablespoon oil and heat. Add the bell peppers and onion. Season with salt & pepper. Saute until tender.
- Return the chicken to skillet and mix all ingredients together. Enjoy with tortillas, mexican rice, refried or black beans, pico de gallo, guacamole, salsa, and don't forget a squeeze of lime juice etc.
Notes
- Store leftover chicken fajitas in an airtight container in the fridge for up to 4 days.
- To reheat, warm them in a skillet over medium heat until heated through. The microwave works too, though the vegetables will soften more.
- For meal prep, store the chicken and vegetables separately from tortillas and toppings so everything stays fresher.
Your Private Notes
Nutrition
Photography by Crave Content Studio
Frequently Asked Questions
Yes. Chicken thighs work really well here and stay very juicy. Slice them into strips and cook the same way.
Yes. Slice the chicken and vegetables ahead of time and keep them in separate containers in the fridge. The seasoning can be mixed a few days early too.
Flour tortillas are the classic pick for chicken fajitas since they are soft and flexible, though corn tortillas work great too if that is what you like.
I hope you like this recipe as much as I do! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating right here. ⭐️
Gracias!!!! xx, Ana