Flavorful Chicken Fajitas Recipe photo by Taste of Home
Total Time
Prep: 20 min. + marinating Cook: 10 min.
Sizzling chicken fajitas are super easy to make and full of flavor. The secret is in the skillet, which can go from stove to table for restaurant-quality presentation.

Updated: Dec. 12, 2023

It’s hard to beat a sizzling plate of fajitas. When paired with fresh guacamole and soft, pillowy homemade tortillas, this Mexican mainstay is a perfect meal any night of the week.

This recipe for chicken fajitas is particularly handy when you need something quick for dinner. Chicken fajitas come together in just three simple steps: marinate, cook and eat!

Do you need a cast-iron skillet?

The real secret to restaurant-worthy fajitas is using the right tools, and we highly recommend using a cast-iron skillet. Because it gets really hot, cast-iron gives the meat and vegetables that signature fajita char.

Plus, the pan retains heat, so it’s great for serving the fajitas straight from the stove to the table. That way your filling won’t get cold or soggy in the minutes it takes to gather everyone around sizzle. If you’ve ever ordered fajitas in a restaurant and seen the sizzling platter they arrive on, you know why this detail is so important.

To make sure it’s in tip-top shape for sizzling, here are tips for how to season a cast-iron skillet.


  • Chicken: Boneless, skinless chicken breasts are economical and easy to use for this recipe. You can even use frozen chicken strips in a pinch.
  • Peppers: Fresh bell pepper will stay nice and crisp after a few minutes in the cast-iron pan. Again, if you need to save time, use frozen, pre-cut pepper strips. Know that they may get softer during cooking than fresh pepper.
  • Onions: You could cut an onion like Stanley Tucci, but for this recipe, you want longer strips of onion, not cubes. Our Test Kitchen tested how to cut an onion without crying, and found the most fool-proof way: with a really sharp knife.
  • Spices: Seasoned salt, dried oregano, cumin, garlic powder, chili powder and paprika all work together to season the chicken and vegetables. Or make a very similar taco seasoning mix to keep on hand for this and other recipes.
  • Flour tortillas: Warmed flour tortillas are traditionally served with fajitas. Use your favorite store-bought brand or make your own homemade tortillas.


Step 1: Marinate the meat

Mixing Spices, Oil and Lemon in a Large Glass Bowl on Marble SurfaceTMB Studio

In a large bowl, combine 2 tablespoons of oil, the lemon juice and all of the seasonings. Then add the chicken. Toss the mixture with a pair of tongs until the chicken pieces are evenly coated. Cover, and refrigerate the meat for at least one hour and up to four hours.

Marinating Chicken in a Large Glass Bowl on Marble SurfaceTMB Studio

Editor’s tip: Marinating the meat is key to making killer fajitas, so don’t skimp here. Allowing the meat to sit in lemon, oil and seasonings gives the protein time to soak up flavor.

Step 2: Saute the vegetables

Sauteing Peppers and Onions in a Large Cast-Iron SkilletTMB Studio

In a large cast-iron skillet, saute the peppers and onions in the remaining oil until crisp-tender. Remove from the pan and keep warm.

Step 3: Cook the chicken

Sauteing Chicken in a Large Cast-Iron SkilletTMB Studio

Drain the chicken and discard the marinade. In the same cast-iron skillet, cook chicken over medium-high heat for five to six minutes or until no longer pink. Return the pepper mixture to the pan and heat through.

Sauteing Chicken, Peppers and Onions in a Large Cast-Iron SkilletTMB Studio

Editor’s tip: No need to cook until the vegetables are soft. The filling should be crisp and slightly browned.

Step 4: Serve in tortillas with toppings

Chicken Fajitas Served on Tortilla on Chopping BoardTMB Studio

Warm the tortillas, spoon the filling down the center and fold in half. Serve with your favorite toppings, from pico de gallo to avocado, salsa verde, cheese and sour cream.

Editor’s tip: For a more traditional service, place the sizzling pan of fajitas directly on the table. Use a hot pad both under the skillet and on the handle to prevent burns. Find more must-have cast-iron accessories here.

Recipe Variations

  • Swap in a different meat: Fajitas are incredibly versatile. If you don’t care for chicken, substitute steak strips, shrimp or a combination of meats.
  • Make vegetarian fajitas: If you’re making fajitas for a vegetarian crowd, amp up the peppers and onions, then add chickpeas, cactus, squash or tofu. Use our top fajita recipes for inspiration!
  • Make a bowl or wrap: Instead of tortillas, serve with butter lettuce for fajitas lettuce wraps. Or make a salad with leafy greens, black beans, sweet corn and guacamole.

How to Store Chicken Fajitas

Store chicken and vegetable fajitas in an airtight container. They’ll be good in the refrigerator for up to four days.

Chicken Fajitas Tips

Chicken Fajitas in a Large Cast Iron Skillet and Tortillas in a Wooden Plate on Blue BackgroundTMB Studio

What kind of tortillas are best for chicken fajitas?

Flour tortillas are best for chicken fajitas, but you can use soft and supple corn tortillas, as well. Here’s a recipe for homemade corn tortillas—they’re so easy!

Can you use other cuts of chicken to make chicken fajitas?

You can use other cuts of chicken to make chicken fajitas. Boneless, skinless thigh meat works great, for instance. To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through.

What do you serve with chicken fajitas?

You can serve all of your favorite toppings with chicken fajitas, like a great guacamole and salsa. For side dishes, try black beans with bell peppers and rice or a fresh tomato avocado salad.

Watch how to Make Flavorful Chicken Fajitas

Flavorful Chicken Fajitas

Prep Time 20 min
Cook Time 10 min
Yield 6 servings.


  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream


  1. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
  2. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  3. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
  4. Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.

Nutrition Facts

1 fajita: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky