Fajitas are one of my favorite dishes. I lived in South Texas for more than a decade and fajitas became a staple in my diet at home and when ordering at a restaurant.
But after moving from Texas I had to learn how to cook fajitas because there’s no restaurant anywhere I have found to top Mexican food like in my favorite San Antonio restaurant.
Disclaimer: Please note that some of the links are affiliate links and I may earn a small commission, at no cost to you, if you make a purchase through those links. See my disclosure for more information.
Chicken fajitas can be made with an easy homemade fajita seasoning, chicken, colorful bell peppers and onions in one skillet in just 30 minutes.
Easy chicken fajitas
Chicken and steak fajitas are the most popular meals ordered in Mexican restaurants across the United States for a reason, they’re delicious and flavorful. Although most restaurant food is full of extra fat and salt, you can control all the ingredients in this healthy fajita recipe.
Chicken vs steak
When you want to cook fajita meat to make a perfect weeknight dinner, the type of protein you use depends on your personal taste and health preferences. Chicken is my preference.
If you prefer beef fajitas, the most common cuts used include flank steak, skirt steak or top sirloin steak.
You also can use other proteins including fish and shrimp seafood along with the same base ingredients.
Type of chicken
Use boneless skinless chicken breast as a “healthier” option. Boneless skinless chicken thighs have a little more fat and flavor than the breast.
While it’s not mandatory, you can get the most flavor from your fajita meat if you marinate it first. To do it, combine 1 tablespoon olive oil, cumin, chili powder, salt, pepper, minced garlic and fresh lime juice.
Boneless skinless chicken breasts
Colorful bell peppers – red, yellow, orange
Flour tortillas (or corn tortillas if you prefer)
How to cook fajitas in a skillet
Preheat your skillet to medium heat and add your oil to your cast-iron skillet.
Combine all your spices in a bowl and mix well. Season the chicken, saving some for the vegetables.
Cook your chicken for about 5-7 minutes on each side.
While your chicken cooks, cut your onion and all of your peppers into slivers.
Once your chicken is cooked, remove from heat.
Add your vegetables into the hot skillet and sprinkle them with the remaining seasoning. Saute until they caramelize, stirring or tossing occasionally.
As the vegetables are finishing, add your chicken into the skillet and mix thoroughly. Remove from heat.
Warm up some tortillas in the oven or on the stovetop and fill with your fajita mixture.
- If you want to make this process even quicker, have an extra skillet handy and cook your vegetables at the same time as the chicken in a separate skillet.
- You don’t want to cut your chicken or vegetables into large chunks. Bite-size pieces are the way to go for filling the tortilla.
Ways to serve fajitas
- You can serve them in flour tortillas or corn tortillas or over lettuce in a tostada shell for the easiest options.
- Serve over rice for a classic burrito bowl.
- Chop up the leftovers and cook them inside a chicken quesadilla.
What should I serve with fajitas?
- We like to make a little topping plate with shredded cheese, sour cream, pico de gallo, and guacamole.
- Rice and beans are always good, classic side dishes for fajitas.
- And of course, no Tex-Mex meal is complete without chips and fresh homemade salsa.
- 3 Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- 1 Poblano Pepper
- 1 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Granulated Garlic
- 1 tsp Salt
- 2 tbsp Olive Oil (optional)
- Flour Tortillas
- Preheat your skillet to medium heat and add your oil, to your cast iron skillet.
- Combine all your spices in a bowl and mix well.
- Season the chicken, saving some for the vegetables.
- Cook your chicken for about 5-7 minutes on each side, or until the internal temp reaches 165 degrees.
- While your chicken cooks, cut your onion and all of your peppers into slivers.
- Once your chicken is cooked, add in your vegetables into an empty pan and sprinkle them with the remaining seasoning.
- Saute the veggies until they caramelize (about 10 minutes), stirring or tossing occasionally.
- While the vegetables cook, slice the chicken into thin strips.
- As the vegetables are finishing, add your chicken into the skillet and mix thoroughly. Remove from heat.
- Warm up some tortillas in the oven or on the stovetop and fill with your fajita mixture.
Tip: You don’t want to cut your chicken or vegetables into large chunks as this will make it hard to fill the tortilla and taking bites. Bite-size pieces are the way to go.
As an Amazon affiliate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 298Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 77mgSodium 731mgCarbohydrates 18gFiber 3gSugar 4gProtein 31g