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This chicken fajita recipe keeps it simple, but it doesn’t skimp on flavor. A quick marinade and a bold homemade spice blend infuse the chicken with warmth and depth, while high-heat skillet cooking gives you juicy meat and tender-crisp veggies. No grill required.
It’s an easy dinner that comes together fast and brings big flavor to the table.
If you’re craving something beefy instead, try our flank steak fajitas. Same bold flavors, perfectly seared steak.
Here’s Why This Chicken Fajita Recipe Works
Homemade seasoning with real flavor: This custom blend adds smoky warmth, a touch of heat, and a subtle sweetness you won’t get from a packet.
Skillet-seared for better texture: High heat gives the chicken a flavorful sear and caramelized edges.
Fast marinade, big payoff: Just 15–30 minutes is all it takes to infuse the chicken with bright, bold flavor.
Veggies that still have life: Bell peppers and onions cook quickly but stay tender-crisp for the perfect fajita bite.
Recipe Tips
Slice for even cooking: Cut the chicken and vegetables into uniform strips so everything cooks at the same pace.
Preheat the skillet well: A hot pan is key to achieving that golden sear on the chicken.
Avoid overcrowding: Cook the chicken in batches if needed. Giving it space ensures proper browning and better texture.
Keep the veggies crisp: Sauté just until tender with a bit of bite. Overcooked peppers turn limp and lose their appeal.
If you’re in the mood for something hearty and baked, our chicken tortilla chip casserole is a cozy, crowd-pleasing option.
Round out your fajita night with fresh, flavorful sides like our corn salsa and molcajete guacamole. Perfect for piling on or serving with chips.
Skillet Fajitas with Chicken
These chicken fajitas come together quickly and deliver bold, satisfying flavor with minimal effort. A hot skillet, a quick marinade, and a well-balanced spice blend are all you need to make a dinner that’s fresher, and better, than takeout.
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Chicken Fajitas
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Ingredients
Fajita Seasoning
- 2 ½ teaspoons dried oregano
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon granulated sugar
- ¼ teaspoon cayenne pepper
For the Chicken Fajitas
- 1 ½ pounds boneless skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil, divided
- 1 fresh lime
- 3 bell peppers, any color, cut into strips
- 2 onions, thinly sliced
To Assemble the Fajitas
- 6 flour tortillas, 8 inches, warmed
- shredded cheddar cheese
- salsa
- guacamole , or avocado
- sour cream
Instructions
- In a large bowl, combine the ingredients for the fajita seasoning. Set aside 2 teaspoons of the seasoning and save for the veggies. Add the chicken to the bowl. Add 1 tablespoon of olive oil to the chicken and squeeze in the juice of 1 lime. Toss to coat the chicken with the spice mixture. Refrigerate for 15 to 30 minutes to let the spice mixture marinate the chicken.
- Set a large skillet over high heat. Add the chicken and cook for 6 to 8 minutes until the chicken is browned (work in batches if there is not enough room in the skillet. If you overcrowd the skillet the chicken will just steam). When the chicken is well browned, remove it from the skillet and set aside on a plate.
- Sprinkle the reserved 2 teaspoons of fajita seasoning over the veggies. Add another tablespoon of olive oil to the skillet. Toss in the veggies (work in batches if your skillet is small). Saute until tender but still slightly crisp, about 4 to 5 minutes.
- Warm the tortillas in a microwave or in a skillet over medium heat.
- Serve the fajita mixture with the warmed tortillas, shredded cheddar cheese, salsa, guacamole or avocado and sour cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Well done!!
Thank you so much
I am so impressed! As I lay here surfing Pinterest thinking I should get up and do something. You are motivation!!
Kathi
Thank you Kathi, it has been motivational for me as well…. the more I do, the more I want to do 🙂
Congratulations on all that bike riding. How cool is that. I’d be a bit nervous in those tunnels with no lights!
Your fajitas looks amazing!
Thanks Maureen, the dark tunnels were a bit unnerving but I was also ‘white knuckling’ some of the ride going down the hill. We were going 35 to 38 MPH around corners that dropped off cliffs if you did not stay on the road…. quite a different sensation than driving the road in a car.
These look delicious! Great job on your biking.
Thanks Cora, I have been having a blast with the bike 🙂