Chicken fajitas are one of my all-time favorite quick dinners to make for my family. These easy chicken fajitas take just 30 minutes from start to finish, and everything happens in a single cast iron skillet for minimal cleanup. Seared seasoned chicken, tender-crisp peppers and onions, and soft flour tortillas are all I need to make yummy fajita chicken on the stovetop.
Skillet Fajita Chicken Recipe
It’s no secret that we are big fans of Mexican food in my house, and while I often like to make chicken enchiladas, sometimes I like to mix things up with these easy chicken fajitas instead. I just love the sizzle of fresh chicken and veggies, and it tastes so amazing wrapped up in tortillas with my favorite fajita toppings.
This stovetop fajita chicken is super easy to make from scratch with dried herbs and spices you probably already have in your cupboard. The marinated chicken and veggies come out so tender, juicy, and flavorful!
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So Versatile!
This marinated fajita chicken is so yummy wrapped in a flour or corn tortilla, but I also love it served with rice or on top of a hearty salad. It makes great leftovers for lunch the next day too!
Chicken Fajitas Recipe (Stovetop)
Chicken fajitas are one of my all-time favorite 30-minute meals to make for my family. Seared chicken with tender-crisp peppers and onions are easy to make in one skillet.
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Serves 4 people
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In a plastic bag, mix 2 tablespoons of oil, garlic, and all spices to make a marinade.
2 cloves garlic, 3 tablespoons cooking oil, 2 teaspoons ground cumin, 1-2 teaspoons ground cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 2 teaspoons ground cilantro
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Place chicken breasts into the bag, and fully coat chicken with the marinade. Let rest in the fridge until the other preparations are done.
4 boneless, skinless chicken breasts
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Cut the onions and bell peppers into strips.
2 bell peppers, 2 red onions
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Heat the remaining 1 tablespoon of oil in a pan set over medium-high heat.
3 tablespoons cooking oil
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Add the onions and bell peppers to the pan, and cook for 7-10 minutes, until they reach your preferred softness and are a bit browned. Stir occasionally to prevent burning.
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Remove the vegetables from the pan and set aside, then add the marinated chicken.
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Pan-fry chicken for 5-7 minutes on each side, until golden brown and cooked through.
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Remove the chicken from the pan and let it rest for 5 minutes.
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Place the vegetables back in the pan just to re-warm slightly.
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Cut the chicken into strips, then add it back to the pan with the vegetables and stir. Add salt, pepper, and lime juice to taste.
Fresh lime juice
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Serve with warmed tortillas.
8 (6-inch) flour tortillas
- To know if the chicken is cooked through push a bit on the thickest part. If it doesn’t give in much, it’s cooked. It should feel similar to when you push your thumb against your pinky
- Letting the chicken rest a bit helps to set the juices. So if you cut it open after a bit of rest it won’t lose as many juices anymore.
Storage: Store chicken fajitas in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition Facts
Chicken Fajitas Recipe (Stovetop)
Amount Per Serving (2 fajitas)
Calories 393
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 145mg48%
Sodium 850mg37%
Potassium 1048mg30%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 49g98%
Vitamin A 488IU10%
Vitamin C 56mg68%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Chicken Fajitas on the Stovetop Step by Step
Prep: Gather the listed chicken fajita ingredients. Mince the garlic. Cut 2 bell peppers and 2 red onions into evenly-sized strips.
Marinate the Chicken: In a plastic bag, mix 2 tablespoons of cooking oil, 2 minced cloves of garlic, 2 teaspoons of ground cilantro, 2 teaspoons of ground cumin, 1-2 teaspoons of ground cayenne pepper, 1 teaspoon of dried oregano, and 1 teaspoon of kosher salt. Place 4 boneless, skinless chicken breasts into the bag, and fully coat the chicken with the marinade. Let rest in the fridge until the other preparations are done.
Cook the Veggies: Heat the remaining 1 tablespoon of oil in a pan set over medium-high heat. Add the onions and bell peppers to the pan, and cook for 7-10 minutes, until they reach your preferred softness and are a bit browned. Stir occasionally to prevent burning.
Cook the Chicken: Remove the vegetables from the pan and set aside, then add the marinated chicken. Pan-fry chicken for 5-7 minutes on each side, until golden brown and cooked through.
Cut the Chicken: Remove the chicken from the pan and let it rest for 5 minutes. Place the vegetables back in the pan just to re-warm slightly. Cut the chicken into strips, then add it back to the pan with the vegetables and stir. Add salt, pepper, and lime juice to taste.
Serve the Fajitas: Serve fajita chicken and veggies with 8 (6-inch) flour tortillas. I love to add fresh lime juice, sour cream, or salsa on top.
Don’t want to use the stovetop to make fajitas? Try my Air Fryer chicken fajitas instead!
How to Store and Reheat
Store fajita chicken breast in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Let it thaw overnight in the refrigerator before reheating in a skillet set over medium-low, or in the microwave in 30-second increments until warmed through. Fajitas are best assembled and served fresh.