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These Easy Chicken Fajitas will become your favorite weeknight meal! They taste even better than what you’ll order in a restaurant. Homemade and ready in 30 minutes? Sign me up!
Fajita nights are my favorite nights! They cook up in absolutely no time with such an easy list of ingredients. Load up the table with colorful toppings, warm tortillas, and a sizzling skillet of these perfect chicken fajitas. It’s absolute heaven!
Nights like these are also fun because everyone gets to really customize and make their own meals. Do you have a variety of picky eaters in the house? Is it impossible to find a balance for dinner that they’ll all love? Fajitas are here to save you!
What Are Fajitas?
Did you know that fajitas is a Spanish term and it usually refers to a grilled meat served in a taco or a flour corn tortilla? So you can literally make these fajitas with any meat you like. However, chicken fajitas are my favorite. So since it usually refers to a grilled meat, you can grill the chicken breasts then cut them up in thin strips and pile them up on your tortillas. However, I love my skillet meals, so I made this all in one skillet.
- Chicken – I used chicken breasts. You can use thighs or a mixture of the two. Use skinless and boneless to make it easier to slice up.
- Veggies – Onion and bell peppers.
- Olive oil – Avocado, sunflower, safflower, or grapeseed oils will work instead.
- Fajita seasoning – Store-bought or homemade.
- Jalapeno – You can use as much or as little as you like. You can even substitute a hotter pepper.
- Tortillas – Flour or corn. Find medium or small tortillas. You can also make your own!
How to Make Chicken Fajitas
- Prep: Cut the chicken and veggies into long 1/2″ thick strips. Slice the onion in half and cut it width-wise to create 1/4″-1/3″ strips. Slice the bell pepper into strips equally sized to the onion.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet along with half the fajita seasoning. Cook for 5-10 minutes until no longer pink and with a slight char. Transfer the chicken to a plate.
- Cook the veggies: If needed, add another tbsp olive oil to the skillet. Stir in the onion and cook for 2-3 minutes, or until it begins to turn translucent. Mix in the bell peppers, jalapeno, and fajita seasoning. Toss and cook for 3-5 minutes, or until the peppers are cooked but still with a bit of crunch.
- Finish: Add the chicken back to the skillet and toss until warmed through. Serve and enjoy!
How to serve
I love to go all out when I serve these chicken fajitas! I’ll warm up the stack of tortillas for 15-30 seconds in the microwave. Then, it’s all about the toppings! My favorites are:
- Cheesy Guacamole
- Pico de Gallo Recipe
- Homemade Salsa
- Queso Blanco
- Pickled Red Onion
- Mexican Street Corn Salad
You can also chop up some fresh cilantro and green onion, fill up a bowl with sour cream, another with shredded cheese, and grab a bottle of your favorite hot sauce. I always end up loading my fajitas to the point all the goodies come out the end! I can’t help it.
How to store leftovers
Transfer leftover chicken fajitas to an airtight container. They’ll last in the fridge for 3-4 days. You can reheat in the microwave, or in a skillet over medium heat. Add a few tsp olive oil to the skillet before the chicken and veggies to help them re-crisp.
How to freeze chicken fajitas
If you’d like to freeze your fajitas, make sure they fully cool down to room temperature before storing. It’ll last 4 months frozen. I recommend letting the leftovers thaw overnight in the fridge before reheating. Otherwise, the microwave will work best straight from the freezer.
Keep in mind that after the peppers and onions freeze then thaw, the texture will be affected. They will come out mushier than when the dish is made fresh.
More Delicious Mexican Recipes To Try
- Pollo Asado (Chicken Asado)
- Birria Tacos
- Instant Pot Chicken Tinga
- Carne Asada
- Magic Flan Cake (Chocoflan)
- Pork Carnitas
- Tex Mex Chilaquiles
- Beef Empanadas
- Sheet Pan Steak Fajitas
- Cut the chicken breasts into long strips; set aside. Slice the onion into long strips. Slice the peppers into long ¼ inch strips.
- Heat the olive in a large skillet. Add the chicken to the skillet then sprinkle about half of the fajita seasoning over the chicken and toss. Cook the chicken for 5 to 10 minutes until it’s fully cooked and no longer pink, and it’s slightly charred, but not burned. Transfer the chicken to a plate and set aside.
- Add another tbsp of olive oil to the skillet, if needed. I used a non stick skillet, so it wasn’t necessary to add anymore oil. Add the onion and cook for a couple minutes until it’s slightly translucent. Add the peppers and the remaining fajita seasoning and toss. Cook for another 3 to 5 more minutes so the peppers cook slightly, you don’t want them over cooked, they should be a bit crunchy. Add the chicken back to the skillet and toss with the peppers.
- Serve over tortillas and top with salsa, sour cream and any of your favorite toppings.
- If you can’t find fajita seasoning, try my Fajita Seasoning recipe. A pre-made fajita sauce will also work.
- Recipe originally shared February 2012.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.