Sizzle up restaurant-quality chicken fajitas at home with tender, marinated chicken, sliced peppers & onion wrapped in warm tortillas with all the fixings! I've made this so many times and it always delivers perfect chicken.

Chicken Fajitas Recipe
We're cooking up Homemade Chicken Fajitas tonight, my friends, and I already know you are going to love them. This might just be your new favorite recipe.
What You'll Love About This Recipe
- Bold and Spicy Flavors. My recipe is made specifically for those who crave a kick! It always delivers authentic, zesty fajitas.
- Quick and Easy to Make. Once you're done marinating, you'll have delicious fajitas on the table in practically no time.
- It's Customizable. I'll show you how you can adjust the spice levels and toppings to satisfy your own preferences.
These easy chicken fajitas are huge on flavor. All you need are a simple yet powerful selection of seasonings, a bit of oil and lime juice for a chicken fajita marinade that results in tender, juicy chicken every single time.
Just sear them up in a pan along with your selection of sweet bell peppers and onions, some spicy jalapeno peppers if you'd like (I sure do!), and serve them up on warmed tortillas with your favorite fajita toppings.
Talk about delicious. And easy! This goes into my favorites collection because they're so easy to make. I hope you love them as much as we do.
Let's talk about how to make chicken fajitas, shall we?
Featured Reader Comment
From Barb: "I made these for my sons rehearsal dinner. They were an absolute hit. Perfect! I was asked for the recipe & sent them all your way. Thanks for such flavorful dishes."
Chicken Fajitas Ingredients
- FOR THE CHICKEN FAJITA MARINADE
- Olive Oil.
- Lime Juice. For a zingy acidic pop.
- Seasonings. Chili powder, cayenne, paprika, onion powder, garlic powder or fresh garlic, oregano, brown sugar, cumin, salt and pepper.
- FOR THE CHICKEN FAJITAS
- Chicken. Sliced into thin strips. I usually use boneless skinless chicken breast or chicken tenders for my chicken fajitas, though chicken thighs are good, too.
- Peppers. Use an assortment of colorful bell peppers for appearance and flavor, and some jalapeno peppers for spicy heat, if desired. Use only bell peppers for milder fajitas.
- Onion. For wonderful flavor and substance.
- Lime Juice. For a pop of freshness and acidity.
- Flour Tortillas. For serving. You can use corn tortillas, if you prefer.
- Fixings as Desired. Use your favorites. See below.
How to Make Chicken Fajitas - the Recipe Method
Make the Fajita Marinade. Whisk all of the fajita marinade ingredients together in a large bowl until consistent.
Marinate the Chicken. Add the chicken and marinate at least 5 minutes. A minimum of 30 minutes is preferred. Marinate overnight in the refrigerator, covered, for more developed flavor.

Cook the Chicken. Heat the oil in a large cast iron skillet to medium high heat. Add the thin slices of chicken with the marinade and cook for 4-5 minutes per side, or until the chicken is cooked through.
Remove the chicken and set aside.
Cook the Peppers and Onions. Add more oil to the pan if needed and add the onions and bell peppers.
Cook for 10 minutes, stirring here and there, until the peppers and onions are caramelized and softened.
Serve the Chicken Fajitas. Return the chicken to the pan and heat through.

Serve on warmed tortillas and top with your favorite toppings, like hot sauce, sour cream, cheese, you name it. Enjoy!
Boom! Done! Chicken fajitas are ready to serve! They look so good, don't they? The chicken is super tender from the wonderful fajita marinade and huge on flavor.
Such a great recipe. So good. I love fajitas anytime.

Recipe Tips & Notes
- Homemade Fajita Seasonings. As a time saver, use this fajita seasoning recipe to make your fajita seasonings ahead of time. This way, you can simply scoop out a couple tablespoons, mix with oil, then marinate your chicken anytime. Or just use it as a dry rub and sear the chicken for even quicker fajitas.
- Fajita Marinade. This chicken fajita marinade is great for other proteins, like for steak fajitas or shrimp fajitas. It's also great for vegetables, tofu or veggie based meats for vegetarian fajitas. Try marinating the bell peppers. The marinade also helps to tenderize the meats.
Marinating Time for Chicken Fajitas
How long should I marinate chicken for fajitas? Marinate your chicken at least 30 minutes, though you'll get more flavor penetration and juicier chicken fajitas with 2 hours or longer.
I like to start my marinade in the morning so they can marinate the whole day. Don't marinate longer than 24 hours or the chicken can become mealy.
Serving Chicken Fajitas
Serve chicken fajitas sizzling in the hot pan like they do at restaurants, with warmed flour tortillas on the side.
Feel free to pile on any and all of your favorite toppings and sides. Toss on some of your favorite salsa, like pico de gallo, homemade guacamole or sliced avocado, diced tomatoes, shredded cheese, fresh chopped herbs. Don't forget the hot sauce!
Storage and Leftovers
Store any leftover chicken fajitas in the refrigerator in a sealed container for up to 5 days. To enjoy them again, warm them up in a pan with a bit of oil.
You can also freeze the leftovers in vacuum sealed containers for 3 months or longer.
That's it, my friends. I hope you enjoy my chicken fajitas recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy! Fajita night!
Try Some of My Other Popular Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chicken Fajitas Recipe
Ingredients
FOR THE CHICKEN FAJITA MARINADE
- 3 tablespoons olive oil
- 1/4 cup lime juice
- 1/4 cup water
- 4 cloves garlic minced
- 1 tablespoon chili powder (I love ancho powder)
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne powder (use 1/2 teaspoon for less spicy)
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon brown sugar (optional - or use white sugar)
- ½ teaspoon cumin
- salt and black pepper to taste
- red pepper flakes to taste
FOR THE CHICKEN FAJITAS
- 1 tablespoon olive oil
- 1.5 pounds chicken breast sliced into bite-sized pieces
- 2 large bell peppers sliced (use colorful bells - red, yellow, orange, or green)
- 2 jalapeno peppers sliced (optional, for spicier chicken fajitas - use green bell pepper for milder fajitas)
- 1 large onion sliced
- Juice from 1/2 lime
- 12 flour tortillas warmed - you can use corn tortillas if you'd prefer
- Fixings as Desired Chopped tomatoes, pico de gallo, homemade guacamole or avocado slices, hot sauce, shredded cheese, spicy chili flakes, fresh chopped cilantro. Use your favorites.
Instructions
- Whisk all of the fajita marinade ingredients together in a large bowl. Add sliced chicken and marinate at least 5 minutes. A minimum of 30 minutes is preferred. Marinate overnight in the refrigerator, covered, for more developed flavor. (You can also marinate in a plastic baggie.)
- Heat a large cast iron pan to medium heat and add olive oil.
- Add the chicken and cook for 4-5 minutes per side, or until the chicken is cooked through. Remove the chicken and set aside.
- Add more oil to the pan if needed and add the peppers and onions. Cook for 7-8 minutes, stirring here and there, until the peppers and onions are cooked to your preference.
- Return the chicken to the pan and heat through. Remove from heat.
- Squeeze on fresh lime juice, then serve on warmed tortillas and top with your favorite toppings. Enjoy!
Notes
Nutrition Information

NOTE: This recipe was updated on 3/11/24 to include new information and photos. It was originally published on 5/24/21.
Margot says
My Go To recipe ever since I found it a year ago. So good
Mike Hultquist says
Thanks, Margot!
Pam says
I made this Chicken Fajitas recipe for dinner last night & it was AWESOME! My husband has lost most of his sense of taste so I was very surprised that he could TASTE the seasonings! I did not add any cayenne (he's sensitive to "heat") or the cumin, cuz I don't like that flavor. In my cast iron pan, I did the onions first, as we really like them caramelized, added the peppers for a few minutes, then removed both from the pan; cooked the chicken pieces then added onions & peppers back to pan to get them sizzling hot when serving. I'm gonna make a big batch of the seasoning, so it's ready for shrimp & steak! Thank YOU for the great recipe!
Mike Hultquist says
Boom!!! Glad you enjoyed it, Pam. Very happy to be helpful. Best to you and your husband.
Dan says
This is another winner. GREAT fajitas!!
Mike Hultquist says
Yes!!! Thanks, Dan! Looking forward to my next Fajita Night!
Barb says
I made these for my sons rehearsal dinner. They were an absolute hit. Perfect! I was asked for the recipe & sent them all your way. Thanks for such flavorful dishes.
Mike H. says
Thank you for sharing the recipe, Barb, and thank you for for your kind words. I am happy to read them!
Gaz says
the recipe has changed? the original was perfect why has it changed?
Mike Hultquist says
Gaz, see my Braised Chicken Fajitas Recipe (https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/beer-braised-chicken-fajitas/), which uses beer or stock, and you can thicken with cornstarch if needed. I hope you'll give that one a 5-star review.
Cindy says
Another winner Mike!
Mike Hultquist says
Thanks, Cindy! Yum!!
Lynne ADRIEANSEN says
This chicken fajitas was delicious everyone loved it thank you for all your great recipes
Mike Hultquist says
Thanks, Aunt Lynn! Glad you're enjoying the recipes!! Miss you guys!
Jim Slotabec says
Another great recipe! Huge fan!
Mike Hultquist says
Thanks so much, Jim! I appreciate it!
Debbie L says
Made it this past weekend. It was super easy and delicious!! The spices were spot on.
Mike Hultquist says
Great!! Glad you enjoyed it, Debbie! Thanks so much.
Dixie says
Thank you for not using soy sauce!
Mike Hultquist says
Soy sauce is a nice addition, though not for everyone, and not appropriate to every situation.
Philip says
Fantastic recipe; will be making it a lot in future. Thankyou
Mike Hultquist says
Great with loin for sure, Philip! Thanks so much!
Diana says
As I scrolled down to make this comment, I saw the ingredients, and realized that I forgot the brown sugar! Nonetheless, this was very delicious. I don't think I would add the sugar henceforth.
My cuisine of choice is Mexican. But because all your recipes are perfect, I decided to try this Tex Mex thing. It was amazing and so easy.
I don't trust myself on chicken breast. But this turned out tender and juicy. The flavors were on point. Thank you.
Thanks for the recipe.
Mike Hultquist says
Thanks so much, Diana! Always glad to be helpful. Very happy you enjoyed it!!
Paul says
Mike, Patty,
Just had a couple of these with my Aji Limon Drop hot sauce.
VERY GOOD! I’ve only cooked half the amount this evening so looking forward to more tomorrow. I added a teaspoon of your Sazon seasoning to the marinade.
Just one question though. Some of the earlier comments mention adding chicken stock rather than water and thickening with cornflour/cornstarch yet there is no mention of water in the recipe. Was this an earlier version of this recipe that they are referring to?
Anyway, we really enjoyed the dry version with shredded Little Gem Lettuce, Avocado Salsa, soured cream and Extra mature Cheddar. (I had the Aji hot sauce too) Bliss in a tortilla!
Mike Hultquist says
Glad you enjoyed it, Paul. I updated this recipe recently without using water/stock or cornstarch to make it a bit more traditional. The other way is more like my Braised Chicken Fajitas Recipe (https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/beer-braised-chicken-fajitas/), which uses beer or stock, and you can thicken with cornstarch if needed.
Paul says
Thanks Mike,
We’ll try it the braised way sometime soon then.
I must say that the following day the meal was repeated at my mother-in-law’s house.
You made an 89 year old lady with memory issues very happy indeed. She devoured 3, 6 inch tortillas stuffed to the gunwales!
Thanks fella, she’s really enjoying your recipes, albeit in a toned down way. I can always add hot sauce.
Mike H. says
Thank you, Paul. I am really happy to hear that. Have fun with the recipes!
Ramya says
Cant wait to make this soon for me can i use tofu i never had chicken fajitas before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya. =)