Last Updated on July 6, 2023 by Catrina
Juicy strips of chicken and sauteed sweet bell peppers and onions are seasoned with a delicious mix of Mexican-inspired flavors that are perfect for folding into a warm flour tortilla. These easy chicken fajitas are a healthy dinner option that can be used in so many different ways! Chicken fajita burritos, quesadillas, or salads…the options are endless! Plus this delicious meal can be on your table in just 30 minutes!
When I think of chicken fajitas, I am reminded of the food that I grew up eating in my hometown Tucson, AZ. Sizzling strips of juicy chicken with sauteed onions and bell peppers stuffed into a warm flour tortilla and topped with a dollop of sour cream and salsa…mmmm, that’s good stuff! Down here in central Mexico where I live, fajitas aren’t common. This homemade fajitas recipe is a way that I can recreate the flavors of my childhood when I am craving something that tastes a bit more like home!
What’s in chicken fajitas?
This list looks long, but many of the ingredients are the spices used to rub the chicken. Check the recipe card for the full ingredient list quantities.
- Chicken breast
- Cumin
- Oregano
- Garlic powder
- Cayenne powder
- Paprika
- Ground black pepper
- Salt
- Red onion
- Bell peppers
- Vegetable oil
- Lime juice
Substitutions and variations for chicken fajitas
If you are looking to mix things up, take a look at the ideas below!
Meat and vegetable options
I use boneless, skinless chicken breasts for this dish. But traditionally, fajitas were made with beef, specifically skirt steak (faja or arrachera in Spanish). If desired, you could substitute the chicken for skirt steak or shrimp. For a vegetarian version, you could substitute the meat for grilled portobello mushrooms, sauteed oyster mushrooms, Mexican grey squash, or zucchini!
Seasonings
I prefer to make my own homemade fajita seasoning. It allows me to control the flavor and amount of salt used in this dish. If your spice cabinet isn’t well stocked, or you prefer not to mix your own, you can buy a premade fajita mix.
To me, this mix is the perfect combination of smokey Mexican flavors like paprika and cumin, mixed with just a hint of spice from the cayenne chili powder, and herbiness from the oregano.
Of course, this mix can be customized to your particular liking too!
Bell peppers
I love the flavors of red, orange, or yellow bell peppers because they are a bit sweeter than the green variety. Green bell peppers are a great option too though! Use whatever color of bell pepper that you have on hand or prefer!
Onions
I like red onions in this dish for flavor and color, but if you don’t have red onions on hand, substitute yellow or white onions instead.
Lime juice
You only need a squeeze of lime to brighten up this dish! I find it easier to use fresh lime juice, but if you don’t have fresh limes on hand, you could use a bit of bottled lime juice.
How to make chicken fajitas step-by-step
Make the spice mixture
Mix all spices together in a small bowl and set aside.
Heat the oil and season the chicken
Heat 2 tablespoons oil in a non-stick skillet over medium-high heat. While the oil is heating up, rub the chicken breasts on both sides with the prepared spice mixture.
Cook the chicken
When the oil is shimmering, place the chicken breasts in the hot skillet and cook for 6-7 minutes per side, turning the chicken halfway through cooking. The internal temperature of the chicken should reach 165℉ to be fully cooked. Once the chicken is done cooking, remove it from the pan and place it on a cutting board.
Cook the peppers and onions
Add the remaining oil to the pan along with the thinly sliced peppers and onions. Cook, stirring occasionally, until the veggies are softened and slightly golden. While the veggies are cooking, slice the chicken into thin strips.
Put everything together
Add the chicken strips back to the pan and stir them together with the peppers and onions. Allow everything to cook together for a few extra minutes. Check your fajitas for salt and add more if necessary. Finish the fajitas by squeezing a bit of lime juice over the top.
Tips for making chicken fajitas
Make sure the meat has an even thickness
I buy boneless, skinless chicken breasts for this recipe, but oftentimes this means that the chicken breasts have a thicker end and a thinner end. I slice the breasts horizontally through the center to make the breasts thinner. This will help the chicken cook more evenly and quickly. Alternatively, you could buy chicken breast cutlets, which are already cut horizontally, as I describe here.
FAQs
Where are fajitas from?
When I moved to central Mexico a few years ago, I would sometimes crave those classic “Mexican” flavors of fajitas. But if I asked for fajitas at a restaurant where I live, I would often be met with a blank stare.
I started to wonder why no one this far south knew what fajitas were. They are Mexican, aren’t they?
I tried looking up fajitas in my handy Mexican food encyclopedia, the Larousse Diccionario Enciclopédico de la Gastronomía Mexicana. There was no entry. In fact, a quick look through the index of my more traditional Mexican cookbooks didn’t turn up any entries for fajitas either.
It wasn’t until reading author and food historian Jeffrey M. Pilcher’s book Planet Taco: A Global History of Mexican Food, that I found the origin of the fajitas.
According to Pilcher, this dish originated on the Texas border near Laredo. Mexican barbacoa and carne asada techniques for cooking faja or arrachera cuts of steak (known as skirt steak in English) helped keep this economic cut of meat juicy, tender, and flavorful for working-class Mexicans. These cooking techniques and cuts of meat were transformed into the fajitas that we know today when Maria Ninfa Rodriguez Laurenzo popularized this dish at her Houston restaurant in the early 1970s.
Who invented fajitas?
The Tex-Mex classic of fajitas was brought to the masses by Houston restauranteur “Mama Ninfa” (Maria Ninfa Rodriguez Laurenzo) in 1973 when she introduced her version of this dish as tacos al carbon, using traditional Mexican barbacoa techniques and arrachera meat. Mama Ninfa’s dish eventually morphed into the steak fajitas that are prevalent in Tex-Mex style food throughout the US Southwest and beyond.
Where does the word “fajita” come from and what does it mean?
The word fajita comes from the Mexican word “faja”, the cut of steak used for the original fajitas. The word faja in Spanish means belt or girdle, referring in this case to the part of the cow where this cut comes from. The -ita on the end of the word is a diminutive, meaning little. So essentially the word fajita means “little belt” likely referring to the small strips of skirt steak used in this dish.
How many pounds of fajita meat do I need per person?
I find that 1/4 pound of meat per person is perfect for fajitas! Typically, 1/2 pound of meat is the right amount for a dish where meat is the main ingredient (think a cut of steak), maybe served with a couple of sides. Here, fajitas are mixed with veggies, so less meat is needed to really fill out this meal. The bonus is that the veggies help stretch this dish, making it relatively inexpensive to make.
How do you eat fajitas?
My favorite way to eat fajitas is to wrap the fajita filling in a small flour tortilla. Of course, if you have a gluten intolerance, corn tortillas make a great substitute!
Some of my favorite toppings for fajitas are pico de gallo, sour cream, avocado slices or guacamole, shredded cheese, and spicy fresh salsa! You could add some chopped fresh cilantro too for a bit of color and herby flavor!
What should I serve with chicken fajitas?
Common sides to serve with fajitas are refried beans, whole pinto or black beans, and Mexican-style rice. You could also serve fajitas with cactus salad or calabacitas if you wanted to try something a little different!
How to store leftover chicken fajitas
I store any leftover chicken fajitas in an airtight container in the fridge and use them within 3-5 days of cooking. Leftover chicken fajitas can be reheated and added to burritos, quesadillas, or even salads!
Other Mexican recipes you may enjoy
Did you make this recipe? Leave a star rating and comment below!
Chicken Fajitas
Ingredients
- 1 lb boneless, skinless chicken breasts see notes
- 1/2 large red onion, thinly sliced ~5.5 ounces or 154g, see notes
- 2 large bell peppers, thinly sliced ~15 ounces or 419g, see notes
- 3 tbsp vegetable oil I used canola
- Squeeze of lime juice
Chicken rub
- 1/2 tsp dried cumin
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- 1 tsp salt
Instructions
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 3 minutes3 tbsp vegetable oil
- Place chicken rub ingredients in a small bowl and mix together. Then rub on both sides of the chicken breast to evenly coat. Place chicken in hot oil and cook for 6-7 minutes per side or until internal temperature reaches 165℉. Move the chicken to a cutting board to rest.1 lb boneless, skinless chicken breasts, 1/2 tsp dried cumin, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/4 tsp paprika, 1/4 tsp ground black pepper, 1 tsp salt
- Add the remaining oil to the hot pan and then add in sliced bell peppers and onions. Cook, stirring occasionally, for about 7 minutes or until softened and slightly golden.1/2 large red onion, thinly sliced, 3 tbsp vegetable oil, 2 large bell peppers, thinly sliced
- While the peppers and onions are cooking, thinly slice the chicken breast.
- Once the onions and peppers are cooked, add the sliced chicken breast back to the pan and stir everything together. Continue cooking for another 3-4 minutes.
- Check the dish for salt and add more if necessary. Finish with a squeeze of lime juice.Squeeze of lime juice
Notes
- I have found that butterflying my chicken breasts helps them cook up a bit faster and ensures that they have a more even thickness for cooking. Alternatively, you could use chicken breast cutlets.
- I like the taste and color of red onion in this dish, but substitute for white or yellow if desired.
- I typically use a combination of red, yellow, or orange bell peppers because I like the sweetness of these peppers. You could also use green bell peppers if you wish.
(The below nutrition label is included as a courtesy. Our terms and conditions explain our nutrition policy.)
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