Chicken Fajitas Recipe

Juicy, sizzling Chicken Fajitas are a Tex-Mex favorite that bring bold flavor and vibrant color to the table.

With tender strips of seasoned chicken, sautéed peppers, and onions wrapped in warm tortillas, they make a satisfying and fun dinner that comes together in under 30 minutes.

Whether you serve them with classic toppings or load them up with extras, fajitas are always a crowd-pleaser.

Ingredients

For the Chicken Marinade:

• 1½ lbs boneless, skinless chicken breasts or thighs, sliced into strips

• 2 tablespoons olive oil

• Juice of 1 lime

• 2 cloves garlic, minced

• 1½ teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Vegetables:

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced (optional)

• 1 red onion, sliced

• 1 tablespoon olive oil

• Pinch of salt

To Serve:

• Warm flour tortillas

• Sour cream or Greek yogurt

• Shredded cheese

• Fresh cilantro, chopped

• Lime wedges

Instructions

1. Marinate the Chicken

In a large bowl, combine olive oil, lime juice, garlic, and all the spices. Add the chicken strips and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

2. Sauté the Veggies

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced peppers and onions with a pinch of salt. Cook for about 5–6 minutes, stirring occasionally, until the vegetables are softened and slightly charred. Remove from the skillet and set aside.

3. Cook the Chicken

In the same skillet, add the marinated chicken. Cook over medium-high heat for 6–8 minutes, turning as needed, until the chicken is fully cooked and has a nice sear. Be careful not to overcrowd the pan; cook in batches if necessary.

4. Combine and Heat Through

Return the sautéed vegetables to the skillet with the cooked chicken. Toss everything together and let it cook for another 1–2 minutes so the flavors meld.

5. Warm the Tortillas

While the chicken and vegetables finish, warm your tortillas in a dry skillet for 30 seconds per side or microwave in a towel for 20–30 seconds until soft and pliable.

6. Assemble and Serve

Spoon the chicken and vegetable mixture onto warm tortillas and top with sour cream, shredded cheese, chopped cilantro, and a squeeze of lime juice.

Cooking Tips

• Use thighs for extra juiciness: Chicken thighs tend to stay more tender and flavorful than breasts, especially when cooked over high heat.

• Don’t skip the marinade time: Even a short marinate makes a big difference in the depth of flavor and tenderness of the chicken.

• Char the veggies slightly: Letting the peppers and onions brown a bit adds a smoky, grilled flavor that elevates the entire dish.

• Make it spicy: Add a pinch of cayenne pepper or slice in some fresh jalapeños if you like more heat.

Serving Suggestions

• Serve with:

  • Cilantro-lime rice or Mexican rice on the side

  • A bowl of guacamole and tortilla chips

  • Black beans or refried beans

  • Fresh pico de gallo or salsa verde

  • A simple chopped salad with avocado and lime dressing

  • Grilled corn or corn on the cob with cotija cheese

These chicken fajitas are fresh, filling, and perfect for a family meal or entertaining guests. They’re quick to cook, fun to customize, and guaranteed to disappear fast.