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by Mike Hultquist · · 62 Comments · Jump to Recipe
Sizzle up restaurant-quality chicken fajitas at home with tender, marinated chicken, sliced peppers & onion wrapped in warm tortillas with all the fixings! So easy to make!
Chicken Fajitas Recipe
We're cooking up Homemade Chicken Fajitas tonight, my friends, and I already know you are going to love them. This might just be your new favorite recipe.
These easy chicken fajitas are huge on flavor. All you need are a simple yet powerful selection of seasonings, a bit of oil and lime juice for a chicken fajita marinade that results in tender, juicy chicken every single time.
Just sear them up in a pan along with your selection of sweet bell peppers and onions, some spicy jalapeno peppers if you'd like (I sure do!), and serve them up on warmed tortillas with your favorite fajita toppings.
Talk about delicious. And easy! This goes into my favorites collection because they're so easy to make. I hope you love them as much as we do.
Let's talk about how to make chicken fajitas, shall we?
Chicken Fajitas Ingredients
FOR THE CHICKEN FAJITA MARINADE
- Olive Oil.
- Seasonings. Chili powder, cayenne, paprika, onion powder, garlic powder, oregano, brown sugar, cumin, salt and pepper.
FOR THE CHICKEN FAJITAS
- Chicken. I usually use chicken breast or chicken tenders for my chicken fajitas, though chicken thighs are good, too.
- Peppers. Use an assortment of colorful bell peppers for appearance and flavor, and some jalapeno peppers for spicy heat, if desired. Use only bell peppers for milder fajitas.
- Onion. For wonderful flavor and substance.
- Lime Juice. For a pop of freshness and acidity.
- Flour Tortillas. For serving. You can use corn tortillas, if you prefer.
- Fixings as Desired. Chopped tomatoes, pico de gallo, homemade guacamole or avocado slices, hot sauce, shredded cheese, spicy chili flakes, fresh chopped cilantro. Use your favorites.
How to Make Chicken Fajitas - the Recipe Method
Make the Fajita Marinade. Whisk all of the fajita marinade ingredients together in a large bowl until consistent.
Marinate the Chicken. Add the chicken and marinate at least 5 minutes. A minimum of 30 minutes is preferred. Marinate overnight in the refrigerator, covered, for more developed flavor.
Cook the Chicken. Heat the oil in a large cast iron skillet to medium high heat. Add the thin slices of chicken with the marinade and cook for 4-5 minutes per side, or until the chicken is cooked through.
Remove the chicken and set aside.
Cook the Peppers and Onions. Add more oil to the pan if needed and add the onions and bell peppers.
Cook for 10 minutes, stirring here and there, until the peppers and onions are caramelized and softened.
Serve the Chicken Fajitas. Return the chicken to the pan and heat through.
Serve on warmed tortillas and top with your favorite toppings, like hot sauce, sour cream, cheese, you name it. Enjoy!
Boom! Done! Chicken fajitas are ready to serve! They look so good, don't they? The chicken is super tender from the wonderful fajita marinade and huge on flavor.
Such a great recipe. So good.
Recipe Tips & Notes
- Homemade Fajita Seasonings. As a time saver, use this fajita seasoning recipe to make your fajita seasonings ahead of time. This way, you can simply scoop out a couple tablespoons, mix with oil, then marinate your chicken anytime. Or just use it as a dry rub and sear the chicken for even quicker fajitas.
- Fajita Marinade. This chicken fajita marinade is great for other proteins, like for steak fajitas or shrimp fajitas. It's also great for vegetables, tofu or veggie based meats for vegetarian fajitas. Try marinating the bell peppers. The marinade also helps to tenderize the meats.
- Serving Chicken Fajitas. Feel free to pile on any and all of your favorite toppings. Toss on some of your favorite salsa, like pico de gallo, spicy guacamole, diced tomatoes, fresh chopped herbs. Don't forget the hot sauce!
Storage and Leftovers
Store any leftover chicken fajitas in the refrigerator in a sealed container for up to 5 days. To enjoy them again, warm them up in a pan with a bit of oil.
You can also freeze the leftovers in vacuum sealed containers for 3 months or longer.
That's it, my friends. I hope you enjoy my chicken fajitas recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy! Fajita night!
Try Some of My Other Popular Recipes
- Homemade Fajita Seasoning
- Beer Braised Chicken Fajitas
- Steak Fajitas
- Grilled Steak Fajitas
- Carne Asada
- Carne Asada Tacos
- Chicken Tinga Tacos
- The Best Fish Tacos
- Tacos al Pastor
Try These Accompaniments for Your Fajitas
- Pico de Gallo
- Spicy Guacamole
- Creamy Jalapeno Sauce
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Fajitas Recipe
Sizzle up restaurant-quality chicken fajitas at home with tender, marinated chicken, sliced peppers & onion wrapped in warm tortillas with all the fixings! So easy to make!
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken breast, one pan, spicy, tortillas
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Calories: 216kcal
Author: Mike Hultquist
Servings: 12 chicken fajitas
Tap or hover to scale
4.94 from 30 votes
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Ingredients
FOR THE CHICKEN FAJITA MARINADE
- 1 tablespoon olive oil
- 2 teaspoons chili powder or use sweet paprika
- 1 teaspoon cayenne powder (use 1/2 teaspoon for less spicy)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon brown sugar (optional - or use white sugar)
- ½ teaspoon cumin
- ¼ teaspoon ground black pepper
FOR THE CHICKEN FAJITAS
- 1 tablespoon olive oil
- 1.5 pounds chicken breast sliced into bite-sized pieces
- 2 large bell peppers sliced (use colorful bells - red, yellow, orange, or green)
- 2 jalapeno peppers sliced (optional, for spicier chicken fajitas - use green bell pepper for milder fajitas)
- 1 large onion sliced
- Juice from 1/2 lime
- 12 flour tortillas warmed - you can use corn tortillas if you'd prefer
- Fixings as Desired Chopped tomatoes, pico de gallo, homemade guacamole or avocado slices, hot sauce, shredded cheese, spicy chili flakes, fresh chopped cilantro. Use your favorites.
Instructions
Whisk all of the fajita marinade ingredients together in a large bowl. Add sliced chicken and marinate at least 5 minutes. A minimum of 30 minutes is preferred. Marinate overnight in the refrigerator, covered, for more developed flavor. (You can also marinate in a plastic baggie.)
Heat a large cast iron pan to medium heat and add olive oil.
Add the chicken and cook for 4-5 minutes per side, or until the chicken is cooked through. Remove the chicken and set aside.
Add more oil to the pan if needed and add the peppers and onions. Cook for 7-8 minutes, stirring here and there, until the peppers and onions are cooked to your preference.
Return the chicken to the pan and heat through. Remove from heat.
Squeeze on fresh lime juice, then serve on warmed tortillas and top with your favorite toppings. Enjoy!
Notes
Calories estimated without the toppings.
Nutrition Information
Calories: 216kcalCarbohydrates: 20gProtein: 15gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 285mgPotassium: 362mgFiber: 2gSugar: 3gVitamin A: 1224IUVitamin C: 31mgCalcium: 49mgIron: 2mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 3/11/24 to include new information and photos. It was originally published on 5/24/21.
Reader Interactions
Comments
Cindy says
Another winner Mike!Reply
Mike Hultquist says
Thanks, Cindy! Yum!!
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Lynne ADRIEANSEN says
This chicken fajitas was delicious everyone loved it thank you for all your great recipesSee AlsoCreative Sheet Pan RecipesAir Fryer Bacon RecipeHomemade Currywurst Recipe with Curry KetchupFall Dinner Recipes: 18 Cosy Delights to Curl Up WithReply
Mike Hultquist says
Thanks, Aunt Lynn! Glad you're enjoying the recipes!! Miss you guys!
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Jim Slotabec says
Another great recipe! Huge fan!Reply
Mike Hultquist says
Thanks so much, Jim! I appreciate it!
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Debbie L says
Made it this past weekend. It was super easy and delicious!! The spices were spot on.Reply
Mike Hultquist says
Great!! Glad you enjoyed it, Debbie! Thanks so much.
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Dixie says
Thank you for not using soy sauce!Reply
Mike Hultquist says
Soy sauce is a nice addition, though not for everyone, and not appropriate to every situation.Reply
Philip says
Fantastic recipe; will be making it a lot in future. ThankyouReply
Mike Hultquist says
Great with loin for sure, Philip! Thanks so much!
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Diana says
As I scrolled down to make this comment, I saw the ingredients, and realized that I forgot the brown sugar! Nonetheless, this was very delicious. I don't think I would add the sugar henceforth.My cuisine of choice is Mexican. But because all your recipes are perfect, I decided to try this Tex Mex thing. It was amazing and so easy.
I don't trust myself on chicken breast. But this turned out tender and juicy. The flavors were on point. Thank you.
Thanks for the recipe.
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Mike Hultquist says
Thanks so much, Diana! Always glad to be helpful. Very happy you enjoyed it!!
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Paul says
Mike, Patty,Just had a couple of these with my Aji Limon Drop hot sauce.
VERY GOOD! I’ve only cooked half the amount this evening so looking forward to more tomorrow. I added a teaspoon of your Sazon seasoning to the marinade.Just one question though. Some of the earlier comments mention adding chicken stock rather than water and thickening with cornflour/cornstarch yet there is no mention of water in the recipe. Was this an earlier version of this recipe that they are referring to?
Anyway, we really enjoyed the dry version with shredded Little Gem Lettuce, Avocado Salsa, soured cream and Extra mature Cheddar. (I had the Aji hot sauce too) Bliss in a tortilla!
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Mike Hultquist says
Glad you enjoyed it, Paul. I updated this recipe recently without using water/stock or cornstarch to make it a bit more traditional. The other way is more like my Braised Chicken Fajitas Recipe (https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/beer-braised-chicken-fajitas/), which uses beer or stock, and you can thicken with cornstarch if needed.
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Paul says
Thanks Mike,We’ll try it the braised way sometime soon then.
I must say that the following day the meal was repeated at my mother-in-law’s house.
You made an 89 year old lady with memory issues very happy indeed. She devoured 3, 6 inch tortillas stuffed to the gunwales!Thanks fella, she’s really enjoying your recipes, albeit in a toned down way. I can always add hot sauce.
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Mike H. says
Thank you, Paul. I am really happy to hear that. Have fun with the recipes!
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Ramya says
Cant wait to make this soon for me can i use tofu i never had chicken fajitas before perfect for my after office meals love your recipes as always brightens up my day everyday after work
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Mike Hultquist says
Enjoy, Ramya. =)
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Boo says
Chicken Fajitas! Like an explosion of flavor that came together nicely. Of course I had to make this right away, only thing slightly different was adding more thinly sliced Jalapeno & Serrano. Yeah we packed it in flour & corn tortillas, made your salsa & rice. We are all mesmerized looking at that wonderful photography of your delicious food. I think how nice your suggestions on "left-overs", I very rarely have any when it come to your food, unless I hide a bowl for myself for the next day. You're the Man, Chili Pepper Guy, You're the man. Thanks as always.Reply
Mike Hultquist says
Haha, thanks so much, Boo! Very happy you enjoyed it! I love to hear it!
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Gary Stickler says
Now that's some mouth-watering photography!Reply
Mike Hultquist says
Thanks, Gary! Super tasty!
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Arthur says
Very GOOOD! Thank you.
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Mike Hultquist says
Thanks, Arthur!
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Lu says
Hey Mike. I made these fajitas last night -- awesome, awesome recipe! They were so full of flavor, delicious marinade. I served with fresh tomatoes and Brown jalapenos from the garden. this is a keeper!Reply
Mike Hultquist says
Excellent, Lu! Glad you enjoyed them!
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Patrick says
I just had a late dinner and these fajitas are fantastic, even with low carb tortillas. Ancho powder in the grocery store was more costly than a big bag of whole dried ancho peppers, so I got them instead. I mixed the marinade in my food processor with the chopping blade and tossed in 3/4 of one of the dried anchos.I also used Mexican Oregano, even though you didn't specify it in this recipe. I acquired it at a Tienda Latina when I made your Chicken Tinga recipe last week. I've since learned that Mexican Oregano is a completely different plant than regular Greek or Italian Oregano and imparts a distinct flavor.
I'm on a low carb diet and your recipes that I've tried so far have been a lifesaver. It's hard to feel deprived when your food actually has flavor.
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Mike Hultquist says
Wonderful! Thanks, Patrick!
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Paul says
Hi Patrick,
I know what you mean. Mexican Oregano is different from other Oreganos. I bought, amongst other Mexican goodies 400g of Mexican Oregano during the first Covid lockdown in 2020. At first I couldn’t tell the difference but now I’m back to ordinary Oregano I really can tell the difference.
Note to self: Order more Mexican Oregano!Reply
Chris Poole says
Just made this tonight. Epic!Reply
Mike Hultquist says
Awesome! Thanks, Chris!
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Carrisa says
What if I don’t have enough lime juice, can I mix with lemon juice?
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Mike Hultquist says
Yep, you can use lemon juice, Carrisa.
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Yvonne says
I made this recipe, and it was great. But because of time didn't do it as a marinade. Just put all the spices in the pan with the onions and bell pepper and sautéed. Cooked the meat separately with salt and pepper and when the meat was done threw it in with pepper and onion pan.Reply
Mike Hultquist says
Glad you enjoyed it, Yvonne!
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Peggy says
This recipe was amazing! I will make it again and again! Thank you!Reply
Christine says
Neither my us and nor myself like onions or green peppers. This recipe gave me the idea to use orange, yellow and red peppers and a very thinly sliced jalapeño pepper. Delicious!Reply
Arthur says
Our new favourite chicken fajitas. Thank youReply
Mike H. says
You are very welcome - enjoy!
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Jeanette says
My husband couldn’t stop raving about how good this recipe is. It was absolutely delicious. Thanks!Reply
Mike Hultquist says
Great to hear, Jeanette! Very happy you both enjoyed it!
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Bill says
Just made this tonight and it was awesome!
Will be saving this one Mike!!!
ThanksReply
Mike Hultquist says
Excellent! Glad you enjoyed it, Bill!
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Mikaela says
Made this last night!! I used chicken broth instead of water. I also used regular chili powder cause that’s all I had! I added some cornstarch to thicken the sauce and holy smokes this was soooo delicious! Thank you so much for sharing!!Reply
Mike Hultquist says
Very nice! Super happy you enjoyed it, Mikaela! Awesome!
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Paulette Salisbury says
Another outstanding recipe, Mike! I added a little chicken broth to make more sauce when the peppers and chicken were combined. So yummy. This was a winner for sure! Thanks for the inspiration.Reply
Mike Hultquist says
Thanks so much, Paulette! Glad you enjoyed it!
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Jérémie says
It's been a while since I made fajitas. So I thought to myself: let's test Mike's recipe! I wasn't disappointed, it was excellent!! Many thanks, once again!Reply
Mike Hultquist says
Glad you enjoyed them, Jérémie! I appreciate it! YOU ROCK! =)
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KB says
Wow, Such a great recipe. I made this tonight for taco Tuesday and used butter leaf lettuce in place of tortillas. The flavor was outstanding. Love it. Thank you.Reply
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, KB! Thanks for sharing!
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Abbey says
Can I use regular chili powder?
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Michael Hultquist - Chili Pepper Madness says
You sure can, Abbey. As long as you enjoy the flavor.
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Elisabeth Lipsman says
This was a delicious, easy recipe. I hope you can help me with one thing, though. -- I used a Le Cruset pan, enameled cast iron, and the blackened marinade stuck mercilessly to the bottom after cooking the chicken. I don't know if the peppers benefitted from being cooked in it because it all seemed to stay stuck to the pan. An overnight soak loosened it up a little, but it took determined, intermittent scrubbing over the next day to get it clean. Sometimes this kind of difficulty is enough to shelve an otherwise terrific recipe . . . Thoughts?Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Elisabeth. I wonder if the pan was just TOO HOT, and there wasn't enough oil? Or did the marinade all burn off too quickly? Usually a simple deglaze can help to pull up any brown bits from the bottom of the pan, so if this happens again, check the heat but add a bit of white wine or stock to the pan and scrape up the bits with a wooden spoon. It adds to the flavor. I hope this helps.Reply
Belinda says
You can use baking soda paste to get it off but the best way to get it off is simply put inch of water in bottom of pot and heat to boil. Let it boil while scraping with spatula until particles are released. Do not walk away or your water will boil out.This will usually release the stick on particles readily. Scrape with spatula and then wash.
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Dave Robertson says
Hey Mike:Your recipe today, Chicken Fajitas, looks great and I will get to it soon.
I wanted to praise you on your addition in this recipe: Adding #of Fajitas is going to be wonderful. Input the number of people and ALL of the ingredient capacities automatically to give you the correct amount for each. This makes the cook appear to know what he is doing, I need this help!!
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Michael Hultquist - Chili Pepper Madness says
Thanks so much, Dave. Glad to be helpful!
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Dave Robertson says
Mike,
Having been saving your posts and receipes for several months, I have finally gotten into making some of your dishes.The Bourbon Chicken was wonderful. I did have to split the batch at the point of adding the hot stuff. 5 & 7 yo grandkid and their wimpy mother do not care for the HOT stuff.
The lightweights LOVED their dinners!!!
We heavyweights REALLY LOVED ours. Judged by sweat
volume on the foreheads!!!Very simple to make and the kudo's were almost overwhelming. Thank you for your help, you will hear from me often.
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Michael Hultquist - Chili Pepper Madness says
Awesome, Dave! I love to hear it! All the best.
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