Name: Easy Chicken Fajitas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 boneless (skinless chicken breasts); 2 bell peppers (cut into strips); 1 medium onion (thinly sliced); 2 tablespoons olive oil (divided); 1 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon chili powder; ½ teaspoon cumin; 1 teaspoon oregano (I used “Mexican Oregano”); 1 teaspoon garlic powder; ½ teaspoon salt; Cilantro; Warm tortillas; Salsa; Guacamole; Sour cream; Shredded cheese

You don’t need to go out to a restaurant to enjoy flavorful chicken fajitas – you can make them at home in no time! This easy chicken fajitas recipe is made with the best fajita seasoning, fresh bell peppers, onions and tender and juicy chicken breasts. Pile on some warm tortillas for a quick and easy dinner everyone will love.

Two soft flour tortillas filled with seasoned chicken strips, sautéed red and green bell peppers, and topped with shredded cheddar cheese on a white plate. A bowl of extra shredded cheese is in the background.

This simple chicken fajita recipe is all about the amazing chicken fajita marinade – it’s what makes the difference. Yes, you can buy seasoning already made at the store, but making your own from scratch is a game-changer.

I love to make my favorite restaurant dishes at home and making a batch of sizzling fajitas is at the top of the list. Once I learned how to make chicken fajita tacos at home I never looked back. It’s less expensive and my recipe is so quick and easy. And you know what? They taste better homemade, too!

Two soft tacos filled with shredded cheese, sautéed veggies, guacamole, salsa, and sour cream on a plate. Surrounding them are bowls of guacamole, salsa, shredded cheese, tortillas, and a skillet with fajita veggies.

How to Make Chicken fajitas

The homemade fajita seasoning is what really gives this dish flavor! Combine the spices and lime juice in a bowl and add thin strips of chicken. Coat the chicken evenly and set the bowl aside.
Heat olive oil in a skillet over medium-high heat. Cook peppers and onions until the onions start to brown. Transfer the cooked fajita veggies to a plate.
In the same skillet, add more olive oil and cook the chicken for five to seven minutes or until the chicken is cooked through. Add the peppers and onions back to the pan and stir to combine.
I love to serve the fajitas in the sizzling hot skillet with all the toppings and tortillas on the side just like a restaurant does. Wrap a stack of flour tortillas in foil and pop them in a warm oven while you’re making the fajitas. Or, if you forget like I do half the time, you can warm them in the microwave for 20 to 30 seconds before you serve them.
Garnish the chicken fajitas with chopped fresh cilantro. Serve with salsa, guacamole, sour cream and shredded cheese on the side for toppings!

Be sure to see the recipe card below for full ingredients & instructions!

WANT TO SAVE THIS RECIPE?

We'll email a link to this post to you, so you can come back to it later!

Storing Chicken Fajitas

Store in an airtight container in the fridge for up to 3 days.

A skillet filled with cooked chicken strips, red and green bell peppers, and onions, garnished with fresh herbs. Flour tortillas are stacked in the background on a blue and white striped cloth.

mel’s expert tips

This is a great meal prep recipe because you make it ahead and store the fajitas in an air tight container in the refrigerator for up to three days. It’s easy to warm up on the stove or in the microwave for easy dinners and lunches.
To switch things up, you can serve the fajita chicken and vegetables in a bowl – instead of tortillas, pile the chicken and peppers on cilantro-lime rice and add some toppings.
Add your favorite toppings! These would go great with some pico de gallo or some sliced avocados.