Chicken Fajita

This Chicken Fajita Recipe is loaded with juicy chicken, sizzling veggies, and all the toppings for a fun and flavorful meal everyone loves.

author’s note

These Chicken Fajitas Are The Fastest Way To Impress At Dinner!

I make fajitas all the time because they check every box for me. Fast. Fresh. Big flavor. Plus the whole family loves them, which is always the dream on a busy weeknight.

This recipe came together one night when I had chicken that needed to be used and a few peppers in the fridge. I tossed everything into a simple citrus based marinade, let it rest, and cooked it up in a hot pan. When I piled everything onto warm tortillas with guacamole and lime, it tasted even better than the fajitas I used to order at restaurants.

Now I prep this recipe all the time. I even double the chicken so I have extras for fajita bowls or quick lunches during the week.

How Do You Cut Chicken For Fajitas?

The key to keeping this recipe quick and straightforward is preparing the chicken before cooking. Adding a whole chicken breast to a skillet is more time intensive and more prone to burning before the interior is cooked. This is why we cut the breasts in half.

Once halved, I then pound chicken breasts into evenly thick pieces (don’t pound to flatten, just to ensure pieces are even thickness throughout to ensure even cooking). I really like this meat mallet, and here’s a good YouTube video that illustrates the pounding process. No meat mallet? Use the base of a frying pan or even your fist to even out the chicken!

Once the chicken is cooked and has rested, cut into strips perpendicular to (across) the grain of meat to ensure the most tender slices.

Chicken Fajita Recipe Seasonings

While seasoning packets are convenient, nothing beats the flavor of quickly assembling your own fajita seasoning. It’s also economical and you’re avoiding filler and artificial ingredients!

Quick Tip

Try making your own DIY fajita seasoning packets. While making the recipe, prepare 5 or 6 extra packets. Since you’re already measuring spices, it takes just a few more minutes. Label and store the spice-filled snack-size bags. Next time you make chicken fajitas, it’ll be much easier and quicker!

How To Make Chicken Fajita Recipe

Here are my top tips for preparing this straightforward Chicken Fajitas recipe:

• Use a digital meat thermometer to skip the guesswork. Aim for 160 degrees Fahrenheit. The chicken will rise to 165 as it rests.
• Let the chicken rest. Tent with foil and rest 5 to 10 mins so the juices settle and the meat stays juicy.
• Use two skillets. Cook the peppers in one pan and the chicken in another so everything finishes fast and hot.

Do I Need A Cast Iron Skillet?

A cast iron skillet will give your chicken and veggies a nice char and sear. That said, a nonstick or stainless steel skillet can also be used just fine! If using a cast iron skillet, be sure it is properly seasoned so the food doesn’t stick and burn.

Let’s Chat Veggies

The peppers and onions cook fast but need a little watching. You want them crisp tender with a bit of char for extra flavor, not soft or caramelized for this chicken fajita recipe.

To get this nice char:

• Add in a single layer (so we cook in batches). If the peppers and onions are overlapping they won’t char.
• Toss every 45 seconds or so to get all sides nicely charred and to the reliable crisp-tenderness.
• Repeat until all the peppers and onions are nicely charred.

Storage

This Chicken Fajita recipe is great for meal prep. I make a double batch and store the chicken, veggies, and toppings in separate containers. Rewarm for quick lunches or straightforward dinners and serve in tortillas or over a salad. The chicken and veggies keep 3-5 days in the fridge in an airtight container.

More Mexican Favorites:

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Mexican Rice Recipe

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Loaded Sweet Potatoes

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Chicken Tacos Recipe (Mexican Street Corn)

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Mexican Zucchini Boats

Chicken Fajita Recipe Toppings

Chicken Fajitas are tasty on their own, but the toppings and sides are the “secret” to taking them to the next level!

• Try a reliable Guacamole recipe straight from a Hawaiian native. Or fresh ripe avocados (diced or thinly sliced). No access to ripe avocados? Try this product.
• This quick food processor Salsa recipe is made from canned tomatoes. Or try a scoop of Pico de Gallo or Avocado Salsa.
• This practically famous Cilantro Lime Sauce
• Fresh lime wedges and/or fresh cilantro
• Sour cream (fat-free, lite, or regular)
• A handful of shredded lettuce
• Freshly grated or shredded cheese (Mexican blend, sharp Cheddar, queso fresco, or cotija cheese)
• For some heat, add in some sliced jalapeños

Serve Chicken And Peppers In Or Alongside:

• Warmed tortillas with your favorite toppings (ideas listed directly above).
• Cilantro lime rice or quinoa(or cauliflower rice/bed of lettuce for low carb).
• Black beans as a side.
• Elote or plain grilled corn as a side.

Ingredients

• 1 pound boneless, skinless chicken breast (or thighs)
• 3 tablespoons olive oil
• 1 orange
• 2 limes
• 2 teaspoons ground chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon ground cayenne pepper (skippable)
• 2 tablespoon olive oil (divided)
• Salt
• 3 large bell peppers
• 1 large yellow onion
• Toppings as desired (see note 1)

Method

1. Slice breasts in half horizontally. Use a meat mallet or frying pan to pound all four pieces to an even thickness. Don’t flatten them, just ensure they’re uniform. If you’re using thighs, no preparation is needed.
2. Juice the orange using a citrus juicer to get 3 tablespoons orange juice. Juice the limes using a citrus juicer to get 3 tablespoons lime juice.
3. Add prepared chicken to a resealable plastic bag. In a small bowl, combine all of the remaining ingredients listed under chicken, including the orange and lime juice. Whisk until smooth. Pour marinade over the chicken, seal the bag, and knead with your hands to ensure all the chicken is well coated. Place in the fridge for at least 30 minutes, preferably 3–4 hours. Don’t marinate longer than 8 hours.
4. Thinly slice peppers and onion. We’re going to cook these in stages to get a nice char! Place your largest pan over a hot burner. Add 1 tablespoon olive oil and, once shimmering, add a handful of the veggies to cover the entire base of the pan without overlapping. Spread out and let stand for 45 seconds. Toss quickly and spread out again, cooking for another 45 seconds. Sprinkle with salt and pepper and stir once more. spread out and let stand for another 30 seconds or until nicely charred. Remove, keep nearby, and repeat until all veggies are done.
5. Add 1 tablespoon olive oil to a large pan. Set to medium-a hot burner. Using tongs, pick up chicken from the bag. Allow excess marinade to drip off. Place chicken flat in pan in an even layer without overlapping. Let stand and char for about 3–4 minutes before flipping to the other side and cooking for another 3–4 minutes. Chicken should be nicely charred and cooked through to 165°F. Add chicken to a plate; cover with foil. Let rest 5–10 minutes before thinly slicing.
6. Prepare tortillas if using (see note 2). Pile peppers, onions, and chicken onto tortillas. Add your favorite toppings, wrap, and enjoy!