This easy chicken fajitas recipe with a homemade, simple fajita seasoning mix flavors lean chicken breast, onion, and a rainbow of bell peppers that’s juicy and delicious and ready to eat in just about 30 minutes.
When it comes to Mexican food, I am not the type of gal who goes for a plain and lonely meat or chicken stuffed tortilla. No way. Not me. Load my soft and fluffy flour tortilla with juicy chicken and some serious veggie crunch coated in a flavor bombed Mexican spice mix, and you’ll find THAT is the type of gal I am.
Cooked in foil, these chicken fajita foil packet dinners are super easy to make for individual servings (and the bomb for camping), but for times when I crave that Mexican restaurant-style sizzle, this skillet chicken fajitas recipe is what’s getting made.
This easy chicken fajitas recipe could be the defining all-in-one skillet dinner. With a quick marinade in a from-scratch fajita seasoning mix, the already lean chicken breast stays flavorsome and juicy as it cooks quick before kicking it up with antioxidant-rich bell peppers and onion for a flavor-flaved meal that’s ready in just about 30 minutes. If you think that was a mouthful, just wait ’til you taste them.
What’s In Chicken Fajitas
By the looks of it, one would think the ingredient list for this dish would include a whopper of ingredients, where actually, it’s totally basic. The only thing that makes it seem lengthy is due to the spices in the homemade fajita seasoning, and of course, the plethora of toppings your heart desires.
Here’s what you’ll need:
- Boneless, skinless chicken breasts
- Bell peppers of any color including green, red, yellow, and orange
- Yellow or white onion
- From-scratch fajita seasoning mix (see below)
- Canola oil
- Flour tortillas
- Pico de gallo
- Avocado salsa verde
- Mexican crema or sour cream
Chicken Fajita Seasoning and Marinade
Making a from-scratch fajita seasoning mix and skipping the packets at the store means you’re also skipping any additives or coloring, excess sodium, artificial sweeteners, or fillers.
This homemade fajita seasoning takes less than 5 minutes to make, and since you probably have everything you need already in your pantry, why not go fully-from scratch?
Mix the dry spices together. Measure and combine the dry seasoning and toss together to combine.
Keep the chicken extra tender by adding 1 tablespoon cornstarch to the spice mix. When added to the dry seasoning and mixed with the wet ingredients, cornstarch helps create a slurry with the chicken juices as they cook, keeping the moisture in the meat and extra juicy.
How to Make Chicken Fajitas from Scratch
Use a cast iron or heavy bottom skillet. Cast iron skillets conduct heat the best, creating a good sear even when juices are present. If you don’t have a cast iron skillet, use your heaviest bottomed pan.
Add oil and lime juice to the fajita spice mix to create the marinade. Add 1/4 cup canola or olive oil with the juice of 1 lime to the fajita seasoning and mix well. The acid from the lime juice along with the kosher salt tenderizes the chicken as it rests.
Marinade and cook the chicken and vegetables separately. I like my chicken fully cooked and my vegetables with some snap, so cooking them in batches separate from one another ensures I get the best of both worlds.
Slice the chicken breasts into approx. 1/4″ thick slices and toss with 2/3 of the fajita spice mix marinade. Make sure the chicken is fully coated with the seasoning then rest for 15 to 30 minutes.
Coat the vegetables with 1/3 of the fajita spice mix marinade, and cook. While the vegetables cook, the chicken has more time to mingle with and absorb the marinade. Cook the vegetables just until the onion starts to soften, then transfer to a plate or bowl.
One Skillet, Two Batches
Don’t move the chicken! Next, cook the chicken. Wet chicken typically likes to steam more than it likes to sear, so in order to get a bronzed, caramelized coating, place the chicken in the pan then let it cook undisturbed until it’s ready to be flipped. You’ll know it’s ready when the bottom of the chicken pieces begin to turn white and the color creeps up almost half way. Test a piece to see if the bottom is browned, then go ahead and flip the rest.
The second side cooks quicker than the first. With the internal temp already revved up, the second side of the chicken cooks quicker than the first. There’s still more cooking to do once the vegetables are added, so don’t overcook the chicken breast yet.
Add the veggies back to the pan for all of the flavors to marry and mingle. Like a great pasta and sauce, bringing these two batches together is where the magic really happens.
How to Meal Prep Chicken Fajitas
This meal is spot-on-perfect for meal prep and can be refrigerated up to 2 days before cooking.
- Mix the spice mix and marinade.
- Prep the chicken and veggies, then mix with the marinade in separate freezer bags or containers.
- Prep the condiments and dressings and keep in the fridge.
- When ready to cook, break out the components and fixin’s, cook, and enjoy!
What to Serve With Chicken Fajitas
- Spanish Rice (Mexican Rice)
- Pico De Gallo Recipe
- Chopped Mexican Kale Salad
- Easy Mexican Coleslaw Recipe
- Corn Salsa
- How to Make THE BEST Refried Beans
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The BEST Easy Chicken Fajitas
Fajita Seasoning Mix
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne pepper
For the Chicken Fajitas
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 batch fajita seasoning mix (recipe below)
- 1 tablespoon cornstarch
- 1/4 cup plus 2 tablespoons canola oil , divided
- 2-3 limes
- 1/2 green bell pepper , cored and seeded
- 1/2 red bell pepper , cored and seeded
- 1/2 yellow bell pepper , cored and seeded
- 1 yellow onion , peeled and halved
- 12 flour tortillas
- Mix the fajita seasoning in a small bowl with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
- Slice the chicken breast into 1/4" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
- While the chicken marinades, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining 1/3 of the marinade and toss the vegetables until well coated. Set aside.
- Heat 1 tablespoon of the oil in a large cast iron skillet or heavy bottomed pan over medium-high heat and add the vegetables. Cook until the onion softens and the peppers take on color, stirring occasionally, for 4-5 minutes. Transfer to the shallow bowl.
- Heat the remaining oil in the skilled and cook the chicken undisturbed until bottom of the chicken pieces begin to turn white, the bottoms are browned, and the chicken releases its juices, about 4 minutes each side. Add the peppers and onion back to the skillet and cook for another 2-3 minutes until everything is warmed through. Remove from the heat and give the dish a squeeze of the remaining lime.
- Serve with warm flour tortillas, pico de gallo, avocado sauce, crema, and more lime wedges.
More Mexican Recipe Ideas
- 5-Ingredient Chipotle Chicken Taquitos
- Grilled Steak Tacos
- How To Make The Best Steak Fajitas
- Blackened Fish Tacos With Creamy Avocado Sauce
- Chicken Fajita Foil Packet Dinners
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