Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate Time: 30 minutes (optional, recommended)
Total Time: 45 minutes
Servings: 4
Course: Dinner
Cuisine: Tex-Mex

Introduction

Chicken fajitas are a sizzling, colorful, and flavor-packed Tex-Mex favorite that combines juicy marinated chicken with tender-crisp bell peppers and onions—all wrapped in warm tortillas. They’re quick to prep, easy to customize, and absolutely perfect for a weeknight dinner or casual get-together.
I’ve been making these for years and they never disappoint. The marinade is bold but simple, and the whole dish comes together in one pan. It’s a meal that always brings everyone to the table.

Why I Love This Chicken Fajitas Recipe

There’s just something so fun and satisfying about building your own fajita with all the toppings. Whether I’m cooking for my family or hosting friends, fajitas make dinner feel festive but totally stress-free. This recipe has been fine-tuned for maximum flavor and convenience.

One-pan meal – Easy cooking and cleanup
Bold marinade – Smoky, citrusy, and balanced
Customizable – Add your favorite toppings and sides
Meal prep friendly – Marinate ahead and cook when ready
Kid- and adult-approved – Everyone builds their own plate

Key Ingredients

1½ lbs boneless, skinless chicken breasts – Sliced into thin strips for quick cooking and better marinade absorption
3 bell peppers (red, yellow, green) – Sliced thinly for color and crunch
1 large yellow onion – Adds sweetness and caramelizes beautifully
2 tbsp olive oil (divided) – One for marinade, one for cooking
3 cloves garlic, minced – Adds depth and aroma
2 tbsp lime juice (freshly squeezed) – Brightens and tenderizes
1½ tsp ground cumin – Smoky and earthy base
1 tsp smoked paprika – Adds rich flavor and subtle heat
¾ tsp chili powder – Gives classic Tex-Mex spice
½ tsp onion powder – Enhances savory notes
Salt and black pepper, to taste – Balances and lifts all flavors
8 small flour tortillas – Warmed before serving

How to Make This Chicken Fajitas Recipe

Step 1: Marinate the Chicken
In a large mixing bowl, whisk together 1 tbsp olive oil, lime juice, minced garlic, cumin, paprika, chili powder, onion powder, salt, and pepper. Add the sliced chicken and toss to coat thoroughly. Cover and marinate in the fridge for 30 minutes to 2 hours (or skip if short on time).

Step 2: Prep the Vegetables
While the chicken marinates, slice the bell peppers and onion into thin strips. Keep them in a separate bowl.

Step 3: Cook the Chicken
In a large skillet (cast iron preferred), heat 1 tbsp olive oil over medium-high heat. Add the marinated chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until fully cooked and slightly charred. Remove from the pan and set aside.

Step 4: Sauté the Vegetables
In the same skillet, add the sliced onions and peppers. Cook for 5–6 minutes, stirring often, until softened and slightly charred around the edges.

Step 5: Combine and Finish
Return the cooked chicken to the skillet. Toss everything together for 1–2 minutes until warmed through. Taste and adjust seasoning if needed.

Step 6: Warm the Tortillas
Wrap the tortillas in foil and warm them in a 300°F oven for 5–8 minutes, or quickly toast them in a dry skillet.

Step 7: Serve
Serve the sizzling chicken and peppers straight from the skillet with warm tortillas and all your favorite toppings.

Chef’s Tips & Variations

This recipe is versatile and forgiving—perfect for customizing with your favorite extras.

Don’t skip the marinade – It’s the secret to juicy, flavorful chicken
Use thighs for juicier results – Boneless thighs are more forgiving and stay moist
Add heat – Toss in sliced jalapeños or a pinch of cayenne
Try sheet pan fajitas – Roast everything in a hot oven for a hands-off method
Serve with sides – Cilantro lime rice, black beans, or corn salad make great additions
Make it low-carb – Serve over lettuce or in low-carb tortillas

What to Serve With Chicken Fajitas

These fajitas are flavorful on their own, but even better with fresh toppings and a few Tex-Mex sides.

Guacamole or sliced avocado – Creamy and cooling
Sour cream or Greek yogurt – Adds a tangy contrast
Pico de gallo or salsa – Brightens and balances the dish
Shredded cheese – Melts onto warm chicken and tortillas
Mexican rice or cilantro-lime rice – Fills out the meal
Charro or black beans – Adds protein and texture

WPRM Recipe Card

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate Time: 30 minutes (optional, but recommended)
Total Time: 45 minutes
Servings: 4
Course: Dinner
Cuisine: Tex-Mex
Calories: ~420 per serving

Ingredients

1½ lbs boneless, skinless chicken breasts – Thinly sliced for quick, even cooking
3 bell peppers (any color) – Sliced thinly for texture and color
1 large yellow onion – Adds sweet caramelized flavor when sautéed
2 tbsp olive oil (divided) – Used in marinade and for sautéing
3 cloves garlic, minced – Gives depth to the marinade
2 tbsp fresh lime juice – Bright and zesty, balances the spices
1½ tsp ground cumin – Adds smoky undertone
1 tsp smoked paprika – Provides warmth and color
¾ tsp chili powder – Gives Tex-Mex kick
½ tsp onion powder – Boosts savory notes
Salt and black pepper, to taste – Brings out all the flavors
8 small flour tortillas – For wrapping and serving

Equipment

Large mixing bowl – For marinating the chicken
Chef’s knife and cutting board – For prepping chicken and vegetables
Cast iron or heavy-bottomed skillet – Best for searing and caramelization
Tongs or spatula – To stir and turn ingredients during cooking
Aluminum foil or dry skillet – To warm the tortillas
Serving platter or board – Optional, for fajita assembly station

Method

Make the marinade: In a mixing bowl, whisk together 1 tbsp olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, onion powder, salt, and pepper.
Add the chicken: Toss in the sliced chicken and mix well to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
Prepare vegetables: While the chicken marinates, slice bell peppers and onions into thin strips and set aside.
Cook the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5–7 minutes until cooked through and lightly charred. Remove and set aside.
Sauté the veggies: In the same skillet, add sliced peppers and onions. Cook for 5–6 minutes, stirring often, until softened and slightly blistered.
Combine and finish: Return the chicken to the skillet and toss everything together for 1–2 minutes to reheat and blend flavors.
Warm tortillas: Wrap tortillas in foil and place in a 300°F oven for 5–8 minutes, or toast them individually in a dry skillet.
Serve: Serve the sizzling chicken and veggies immediately with warm tortillas and your favorite toppings.

Notes

Leftovers keep well in the fridge for up to 3 days
Reheat in a skillet for best texture
Double the recipe for a crowd or meal prep
For smoky flavor, grill the chicken and veggies instead of pan-searing