Easy Chicken Fajitas

Chicken Fajitas

5 from 25 reviews

Delicious Chicken Fajitas made easy at home in one skillet and better than your favorite Mexican Restaurant with the perfect blend of spices and vegetables.  Serve with soft tortillas, sour cream, guacamole and chopped cilantro for an over the top meal.


  • 1 1/4 lbs. boneless skinless chicken breasts cut in bite size pieces (or chicken thighs)
  • 1 lime juiced (about 2 tablespoons)
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 chopped chipotle pepper (canned in adobo sauce)
  • 1 tablespoon adobo sauce (from the can of chipotle peppers)
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 3 bell peppers cut in thin strips (any color but variety is better)
  • limes for squeezing over cooked fajitas mixture and for garnish
  • flour tortillas
  • sour cream
  • guacamole
  • fresh chopped cilantro


  1. Combine cut chicken, lime juice, olive oil, garlic, cumin, chili powder, onion powder, smoked paprika, black pepper, kosher salt, chipotle pepper and adobo sauce in a zipper bag.  Marinate for 30-60 minutes.
  2. Heat 1 tablespoon vegetable oil in large skillet over medium heat.  Cook chicken in batches in a single layer until cooked through and slightly charred.  Remove cooked pieces of chicken to a plate and cover loosely to keep warm.
  3. Heat 1 tablespoon vegetable oil in same large skillet over medium heat.  Add onions and peppers and cook until the onions are soft and the peppers are slightly charred on the edges.  Add the chicken back to the skillet and cook for 1-2 minutes to warm.
  4. Squeeze a little additional lime juice over fajitas. Serve with warmed tortillas, sour cream, guacamole and chopped cilantro.


  • Any colored peppers will work but a variety of colored bell peppers makes for a beautiful presentation.
  • Marinate the chicken for 30-60 minutes.  That is plenty of time for the chicken to absorb the flavors of the marinade and to tenderize.  I really find that marinating chicken much longer than that (especially bite size pieces)  does nothing positive to enhance the flavors and may indeed toughen the chicken.
  • Add 1 chopped chipotle pepper and 1 tablespoon adobo sauce to the marinade.  You can find canned chipotle peppers in adobo sauce in the Mexican food section of most local grocery stores.
  • Cut the chicken in uniform pieces.  I like to slice it fairly thin in pieces that are about twice as long as they are wide.  With a little practice anyone can master it.
  • Other toppings to try include avocado, lettuce, Pico de Gallo, salsa, and cheddar cheese or queso cheese. 
  • For a low carb meal throw the cooked chicken in a bowl with some lettuce, black beans, corn, avocado, and salsa. 
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power. 
  • To freeze the chicken, first flash freeze it on a baking sheet covered with parchment paper.  Then move the chicken to a freezer bag.  Freeze for up to 3 months.  Thaw in the fridge overnight. 

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