By Becky Hardin
Updated Jul 23, 2025
Sizzling Chicken Fajitas are popular and for good reason! They are tasty and delicious, easily satisfying everyone’s cravings for the best Tex-Mex food ever. I make mine with perfectly-seasoned grilled chicken breasts, bell peppers, and yellow onions. This easy-to-follow fajita recipe is one of my all-time favorites.
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Easy Chicken Fajita Recipe
With their bold flavors and sizzling presentation, chicken fajitas always feel like a celebration to me—even on a regular weeknight. I love how quick and easy they are to throw together using simple ingredients I usually have on hand. If you’re looking for a no-fuss meal that still feels special, this is one I always come back to.
I also love how flexible this recipe is. Sometimes I switch up the veggies, use chicken thighs instead of breasts, or play around with the seasonings depending on what I’m craving. It’s one of those “clean out the fridge” meals that never feels like a compromise—and it always hits the spot.
Ingredients1x2x3x
- ▢ 1½ lbs. boneless, skinless chicken breasts thinly sliced, chicken thighs also work
- ▢ 3 tbsp vegetable oil divided, or any neutral oil
- ▢ 1 lime juiced
- ▢ 1 tbsp chili powder
- ▢ 1 tbsp ground cumin
- ▢ 1 tsp garlic powder
- ▢ 1 tsp smoked paprika
- ▢ 1 tsp Mexican oregano
- ▢ 1 tsp kosher salt
- ▢ ½ tsp ground black pepper
- ▢ 1 yellow onion thinly sliced, or any type
- ▢ 1 red bell pepper thinly sliced, or use any combination of peppers you like
- ▢ 1 yellow bell pepper thinly sliced
- ▢ 1 green bell pepper thinly sliced
- ▢ 8 flour tortillas corn or cassava also work
- ▢ optional toppings sour cream, cotija, cilantro, lime wedges, salsa, avocado
Video
Instructions
- Add the chicken, 1 tbsp oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and pepper to a large bowl. Toss until the chicken is well coated in the spices. Cover and let marinate for 30 minutes and up to 8 hours. 1½ lbs. boneless, skinless chicken breasts, 3 tbsp vegetable oil, 1 lime, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp Mexican oregano, 1 tsp kosher salt, ½ tsp ground black pepper
- In a large cast iron skillet, heat 1 tbsp oil. Add the chicken in a single layer, cooking in batches if needed, and cook, stirring occasionally, until cooked through and golden, about 10 minutes. Set aside.
- To the same skillet, add in the remaining oil. One hot, add in the onion and pepper. Cook, stirring often until golden and softened, about 5-10 minutes. 1 yellow onion, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
- Add the chicken back to the pan and stir to combine.
- Serve hot with tortillas and any desired toppings. 8 flour tortillas, optional toppings
Equipment
- Cast Iron Skillet
Becky’s Tips
- You can use a store-bought or homemade fajita seasoning in place of all of the spices.
- If you don’t have Mexican oregano, opt for marjoram (not regular oregano).
- If you’re short on time, skip the marinade time and immediately cook the chicken.
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chicken Fajitas Step by Step
Marinate the chicken : Add 1½ lbs boneless, skinless chicken breasts, 1 tbsp vegetable oil, lime juice, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp Mexican oregano, 1 tsp kosher salt, and ½ tsp ground black pepper to a large bowl. Toss until the chicken is well coated in the spices. Cover and let marinate for 30 minutes or up to 8 hours.
Cook the chicken: In a large cast iron skillet, heat 1 tbsp oil. Add the chicken in a single layer, cooking in batches if needed, and cook, stirring occasionally, until cooked through and golden, about 10 minutes. Set aside.
Cook the veggies: To the same skillet, add in the remaining oil. One hot, add in 1 onion, 1 red bell pepper, 1 yellow bell pepper and 1 green bell pepper. Cook, stirring often until golden and softened, about 5-10 minutes.
Add the chicken: Add the chicken back to the pan and stir to combine.
Serve: Serve hot with tortillas and any desired toppings. Enjoy!
How to Store
You can marinate the chicken up to 8 hours in advance of when you plan to make these fajitas, and you can slice the peppers and onions ahead of time and store them in the refrigerator until you’re ready to cook them.
Store leftover chicken fajitas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments or in a skillet set over medium-low heat until warmed through.
Freeze chicken fajitas in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This fajita chicken is so versatile! You can turn it into chicken fajita pasta , make tacos out of it, or create a delicious salad . Add it to a quesadilla or wrap for extra protein, or make a chicken fajita burrito! You could even serve this flavorful chicken with a side of simple cilantro lime rice or a batch of Mexican rice . The possibilities are endless!
more chicken fajita recipes we love
Easy Chicken Fajitas Recipe (Queso Smothered Chicken Fajita Recipe)
Crockpot Chicken Fajitas
Sheet Pan Chicken Fajitas (For Two!)
Chicken Fajita Soup
Chicken Fajitas Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1½ lbs. boneless, skinless chicken breasts thinly sliced, chicken thighs also work
- 3 tbsp vegetable oil divided, or any neutral oil
- 1 lime juiced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Mexican oregano
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 yellow onion thinly sliced, or any type
- 1 red bell pepper thinly sliced, or use any combination of peppers you like
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 8 flour tortillas corn or cassava also work
- optional toppings sour cream, cotija, cilantro, lime wedges, salsa, avocado
Instructions
- Add the chicken, 1 tbsp oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and pepper to a large bowl. Toss until the chicken is well coated in the spices. Cover and let marinate for 30 minutes and up to 8 hours. 1½ lbs. boneless, skinless chicken breasts, 3 tbsp vegetable oil, 1 lime, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp Mexican oregano, 1 tsp kosher salt, ½ tsp ground black pepper
- In a large cast iron skillet, heat 1 tbsp oil. Add the chicken in a single layer, cooking in batches if needed, and cook, stirring occasionally, until cooked through and golden, about 10 minutes. Set aside.
- To the same skillet, add in the remaining oil. One hot, add in the onion and pepper. Cook, stirring often until golden and softened, about 5-10 minutes. 1 yellow onion, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
- Add the chicken back to the pan and stir to combine.
- Serve hot with tortillas and any desired toppings. 8 flour tortillas, optional toppings
Video
Notes
- You can use a store-bought or homemade fajita seasoning in place of all of the spices.
- If you don’t have Mexican oregano, opt for marjoram (not regular oregano).
- If you’re short on time, skip the marinade time and immediately cook the chicken.
- Nutritional information does not include optional toppings.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
