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Chicken Fajitas

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Chicken Fajitas

Quick and easy homemade chicken fajitas, seasoned chicken, peppers and onions, cooked in a pan that can be enjoyed in tortillas, salads, etc.!

2023/09/18: The stores are full of bell peppers these days and I thought it was the perfect time to update on of my favourite recipes, chicken fajitas!

This is a quick and easy recipe here chicken is marinated in a Mexican style seasoning before being pan fried (or grilled) and tossed with sauteed bell peppers and onions! This combination of chicken and peppers is often served with tortillas with cheese, guacamole, salsa, pico de gallo, sour cream, etc. You can also enjoy chicken fajitas in quesadillas, salad, burrito bowls, etc.

Chicken Fajitas

Chicken Fajitas

Chicken Fajitas

Chicken Fajitas
Chicken Fajitas

Chicken Fajitas

Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Quick and easy homemade chicken fajitas, seasoned chicken, peppers and onions, cooked in a pan that can be enjoyed in tortillas, salads, etc.!

ingredients
  • 1 pound boneless skinless chicken breasts or thighs*
  • 1 tablespoon oil
  • 1 lime (~2 tablespoons of juice and zest)
  • 2 tablespoons taco seasoning
  • 1 tablespoon soy sauce (or salt to taste)
  • 1 tablespoon oil
  • 1 large onion, thinly sliced
  • 2 bell peppers, thinly sliced
  • 1 tablespoon cilantro, chopped
directions
  1. Marinate the chicken in the mixture of the oil, lime juice and zest, taco seasoning, and soy sauce for 20 minutes to overnight.
  2. Heat the oil in a large pan/skillet over medium-high heat, shake off the excess marinade, place the chicken in the pan and cook through, about 3-5 minutes per side, before setting aside.
  3. Place the onions and peppers into the pan and cook until just tender, about 3-4 minutes, before mixing in the cilantro.
  4. Slice the chicken and enjoy with the peppers and onion!
Note: *The chicken should not be too thick, it should cook quickly. If it’s thick, pound it thin, slice it thin or slice it into strips or even bite sized pieces.
Option: Grill the chicken!
Option: Add 2 cloves garlic, minced, to the marinade.
Option: Serve in tortillas with cheese, guacamole, salsa, pico de gallo, sour cream, etc. Use your favourite fajita fillings!
Option: Use in a salad, burrito, burrito bowl, quesadillas, grilled cheese, torta, etc
Nutrition Facts: Calories 247, Fat 10g (Saturated 1g, Trans 0), Cholesterol 82mg, Sodium 363mg, Carbs 11g (Fiber 2g, Sugars 4g), Protein 26g

Nutrition by: Nutritional facts powered by Edamam
Use in:
Chicken Fajita Grilled Cheese
Chicken Fajita Quesadillas
Chicken Fajita Salad
Chicken Fajita Burrito Bowls

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Reader Interactions

Comments

  13. Distilled says

    Fajitas are my absolute #1 meal – but they are one which I rarely cook myself, I think it must be because my Mum does them so well that I'd rather take the trip across town than risk tainting my view of the dish with an inferior version which I might whip up!

    Dammit man, you've got my mouth watering so early in the day – its only 9:10 here and I'm already hankering for lunch to come along.

    Reply

  19. Lauren says

    These fajitas look fantastic! I've also been craving Mexican food lately, as is evidenced in my post for carnitas. I need to make your fajitas soon!

    Reply

  23. Michael says

    One little suggestion from a fajita veteran to make things easier: marinate the chicken breasts whole, not sliced, and slice them into strips after cooking. They are easier to handle on the hot pan and they tend to stay juicier that way.

    Either way I'm sure this is a delicious recipe.

    Reply

  26. The Short (dis)Order Cook says

    I love fajitas. You're right that they need to be kept simpple – otherwise it's really against what fajitas are all about.

    I have mixed feelings about my grill pan i nwinter. Sure it gives me that great grilled taste, but the smoke in the kitchen drives me crazy. I end up opening the windows when it's freezing cold and snowing outside. 😀

    Reply

  33. Michael says

    Made these last night, as written, except I did leave the chicken breasts whole and sliced them after cooking.

    They tasted just fine, and the leftovers will be delicious in a salad today. Thanks Kevin!

    Tip: the marinade makes more of a paste than a liquid. In order to add the remaining marinade to the peppers when sauteeing, I put the peppers into the ziplock bag I marinated the chicken in and shook it up until the peppers were coated. Worked fine, and the peppers taste great.

    Reply

  34. Anonymous says

    The term "fajita" actually refers to the cut of beef, the skirt steak. So to have "real" fajitas you need skirt steak as there is no such thing as a chicken fajita. But the word has been bastardized to be many things.

    @ Michael
    If you slice up the meat and then marinate it the marinade will come in contact with more of the surface of the meat and as such will be more flavo(u)rful. Always slice the meat before you marinade.

    Reply

  35. test2day says

    Tried cooking fajita first time…turned out great! and had eaten leftovers ( not a leftover fan) but couldn't wait to get home and to eat.

    Reply

  38. Anonymous says

    Isn't dangerous to reuse marinade that raw chicken was in? Couldn't you just make a little more of the marinade just for the peppers and onion?

    Looks great otherwise.

    Reply

  40. Michael says

    @ "anonymous":

    Please don't say "always"!

    I am born and raised in the southwestern US. I've cooked fajitas for a family and for a crowd. It's not always practical to grill pre-sliced chicken breasts. My suggestion is born of experience and is offered in the spirit of "you do it your way and I'll do it my way". Thanks for your input. Peace…

    Reply

  43. Kevin says

    Anonymous: As long as it it thoroughly cooked it is fine but you are right in that it would be simple to make extra marinade and use that if you prefer.

    Reply

  44. Anonymous says

    @ Michael
    I say always if you want the most flavor. If like your meat bland in the center then by all means keep it whole. The small amount of extra work involved is worth the return of having the marinade penetrate all of the meat.

    Reply

  45. Michael says

    @ anonymous:

    Ok, anonymous, you seem to leave little room for anyone elses experiences, so from now on I'll be doing it your way. Happy? Goodness…

    Reply

  47. Anonymous says

    @ Michael

    You're so defensive. It's a simple scientific fact that the more surface area the marinade touches the more it will apply itself to the meat. Ergo it will be more flavorful, which is the whole point of the marinade. If you're going to give advice you need to have a thick enough skin to hear a counter arguement if someone (me) disagrees with your advice.
    But I get what you are saying, you have a lot of meat to grill, and dealing with a hundred small pieces of meat is a pain. Which is why god invented the skewer. I really don't care how you cook your food, but if it's me, and especially if I'm cooking for others, I go the extra mile.

    Reply

  48. Rachel Willis says

    I have been following the closet cooking blog for many months now but this time, rather than drooling all over my keyboard, I decided I would actually start making some of the recipes. I used this fajita recipe the other night for my family and friends and it was great! The marinade for the chicken is delicious, and the flavors are especially good the next day. Thank you!

    Reply

  49. Ric says

    I live in Texas. I'm glad you made the distinction that this is TexMex food, as fajitas are NOT Mexican. Also technically speaking there is no such thing as chicken fajita. Fajita is the word for skirt steak, so it's a cut of beef. It's like if people started saying sirloin chicken. maybe a better name would be "fajita style chicken" but even here in Texas they misuse it also.

    Nice recipe though!

    Reply

  53. Moe says

    I JUST ate these fajitas and they are THE BEST fajitas I've ever made!! MAJOR HATS OFF to Kevin and the creator of this recipe!!! I grilled em outsied though. It IS Texas in september after all. And i didnt use any leftover marinade(too nervous about getting sick). So i just sauteed in a pan and halfway thorugh, i added the seasonings and right at the end of sauteeing, i put in fresh lime juice. I nixed extra garlic in the pan though, but used it in the marinade. SO GOOD!! I INHALED those fajitas!! All that was missing was a frozen margarita!! 🙂

    Thanks again!!

    Reply

  56. Anonymous says

    be sure to bring the reserved marinade to a good boil for a bit, after chicken has been soaking in it. otherwise, not a good idea to use it.

    Reply

  59. Trevor Murphy says

    I found this recipe and I decided to make it for girls dinner in and was delicious. I'm hosting a friends birthday and she requested it again
    This is a delicious recipe. Its very savory specially with a salsa on top

    Reply

  60. Anonymous says

    I'm not the same Anonymous, but there is no difference in using heat to kill the bacteria off the marinade used for the chicken as it is for the vegetables. good lord

    Reply

  61. Jennifer LeBlanc NS Canada says

    just made this for my husband and myself. was absolutely delicious. will be making this in Logistics for Search and Rescue personal.

    Reply

  63. Anonymous says

    These look great! Although it is definitely superior, limes can be so expensive where I live; so I sometimes substitute cider or red wine vinegar with a little pinch of Sucanat or sugar. It is almost as good, but a lot cheaper and then I can make them when I want because we always have a vinegar in the cupboard.

    Reply

  64. Anonymous says

    This has become my go-to chicken fajita recipe. I have made it at least a dozen times and it always turns out great. Making it tonight actually, per my better half's request. I buy the boneless skinless chicken tenders and cut them in half. We make it in a large stainless steel grill basket on our gas grill and it works out great.

    Reply

  67. Anonymous says

    I get loads of good ideas from your recipes! Beautifully photographed. My own personal comment – but I know every one is different – too much cheese and too many "wraps"

    Reply

  69. JFL SR says

    Whole breast! Cut the breast up! Good Grief! Why don't you just pound the chicken down to a uniform thickness, about 1/2 inch thick, then marinate it? That way it is thin enough to absorb the marinade all the way through, or at least enough so you won't know the difference, and then they will cook quicker and more evenly without part of it getting overcooked, (whole – some thick, some thin) and then you can cook it and slice it a “Whole” lot easier!
    I also prefer my onions and bell peppers sauteed in butter with a little salt, pepper, and garlic powder, to taste! You have enough fajita flavor in just the meat!
    Spread some re-fried beans on a tortilla, some guacamole, sour cream, layer sauteed onions and peppers, the fajita meat & pico de gallo! A Tex-Mex sandwich you can't beat!
    El Chico's restaurant in Waco, TX is the first place, and the BEST place I've ever had fajita's! That was in the mid to late 70's.

    Reply

  70. Patti says

    My favorite fajita recipe! I probably make this at least 2 times a month, if not more. The other day was the first time I actually used my grill to cook it, usually I use my cast iron grill pan. I use the copper sheets on my grill so I was able to caramelize the onions and cook the peppers on the grill as well. We only put some guacamole on the fajitas with the onions and peppers. The only change I do is to leave out cilantro, I’m one of the “it tastes like soap” people. 😂
    I have in my recipe program a tag for closet cooking, since I save so many of your recipes. They are always great. Keep up the great work!

    Reply

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