The BEST Easy Chicken Fajitas

If you’re looking for a dish that captures the vibrant flavors of Mexican cuisine while remaining easy to prepare, look no further than these easy chicken fajitas! Bursting with tender chicken and colorful bell peppers, this meal is ready in under 30 minutes, making it perfect for busy weeknights or casual gatherings with friends and family. The beauty of fajitas lies in their versatility; they can be customized to accommodate different tastes and preferences, ensuring that everyone at the table leaves satisfied.

What sets this recipe apart is the mouthwatering fajita seasoning blend that infuses the chicken and vegetables with incredible flavor. It’s no surprise that this dish has become a family favorite—packed with bright veggies, zesty lime, and perfectly seasoned chicken, it brings a fiesta right to your kitchen. Whether served with warm flour tortillas or as a bowl over rice, readers will love how quick and delicious this dish can be!

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

Here’s a glimpse of the fresh ingredients used for crafting delicious fajitas.

Directions

1. In a small bowl, mix the fajita seasoning with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime, whisking to combine. If the mixture is too thick, thin it with water. Set aside.
2. Slice the chicken breasts into 1/4" thick strips and place them in a shallow bowl or zippered freezer bag (great for meal prep!). Pour in 2/3 of the fajita seasoning marinade and toss to coat the chicken evenly. Set aside.
3. While the chicken marinates, slice the bell peppers and onion. Place them in a bowl or freezer bag and add the remaining 1/3 of the marinade, tossing 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 marinated vegetables, cooking until the onion is soft and the peppers develop color, stirring occasionally for about 4-5 minutes. Transfer the cooked veggies to a bowl.
5. In the same skillet, add the remaining oil and place the chicken in the pan. Cook undisturbed for about 4 minutes until the bottom pieces start to turn white, become browned, and release their juices. Flip and cook the other side for another 4 minutes.
6. Add the cooked peppers and onions back into the skillet and cook for an additional 2-3 minutes until everything is warmed through. Remove from the heat and squeeze the juice of the remaining lime over the dish.
7. Serve the fajitas with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges.

Tips & Variations

• Ingredient Substitutions: Use shrimp or steak instead of chicken for a different protein. You can also replace bell peppers with zucchini or mushrooms for a unique twist.
• Optional Variations: For a smoky flavor, add a dash of chipotle powder to the seasoning mix. Top with fresh cilantro, jalapeños, or your favorite salsa.
• Storage or Reheating Tips: Store leftover fajita filling in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat until warmed through.

Recipe Information

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