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Chicken fajitas on a blue and white serving platter.

Chicken Fajitas

This easy Chicken Fajitas recipe uses my perfected homemade fajita seasoning, juicy chicken thighs, and colorful peppers and onions, all sizzled up and ready to tuck into warm tortillas.
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings (1 cup EACH chicken and vegetables)
Calories 386kcal


For the fajita seasoning (see note 1):

For the marinade:

For the fajitas:

  • 2 tablespoons olive oil or vegetable oil
  • 3 large bell peppers (red, orange, yellow, or green) cut into strips
  • 1 large red onion halved and thinly sliced
  • tortillas warmed, for serving
  • sour cream and hot sauce, cilantro, and lime wedges, for serving


  • In a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).
  • To a large zipper-top plastic bag, add chicken, cilantro, lime juice, and fajita seasoning. Mash until chicken is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
  • In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook until crispy and browned on one side, about 8 minutes.
  • Flip and cook until browned on the second side and chicken registers 165 degrees, about 8 to 10 minutes longer. Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips (do not discard fat in skillet).
  • To the skillet with the fat over medium-high heat, add bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add sliced chicken back to skillet for serving. Serve with tortillas and your favorite toppings.



  1. Fajita seasoning: This recipe uses my favorite homemade blend. For this recipe, I've portioned out exactly what you need to make this recipe if you don't already have a jar on hand.
  2. Chicken: For the juiciest chicken fajitas, use boneless, skinless chicken thighs. After they’re finished cooking, I let the meat rest for 5 minutes, then I slice them up. Substitute chicken breasts if desired.
  3. Yield: Although you start with 2 pounds of raw chicken, you’ll have closer to 1 or 1 1/2 pounds of cooked chicken after cooking. This recipe will make at least 4 servings (1 cup EACH chicken and vegetables per serving).
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: Make the seasoning well in advance and marinade the chicken up to 1 hour before you want to start cooking.


Serving: 8 oz | Calories: 386kcal | Carbohydrates: 12g | Protein: 46g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 227mg | Potassium: 923mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4580IU | Vitamin C: 163mg | Calcium: 48mg | Iron: 3mg