Ingredients & Substitutions
Here I explain the best ingredients for my chicken fajita recipe, what each one does, and substitution options. For measurements, see the recipe card.
Chicken – Boneless, skinless chicken breasts are traditional. You can also use boneless, skinless chicken thighs, though they they don’t slice quite as neatly and the cook time can vary. My rule of thumb is to have about 1/4 pound of chicken per person if I’m serving these chicken fajitas with some sides. Fajita Seasoning – I usually have my homemade fajita seasoning on hand and use that, but store-bought is totally fine. Watch out for artificial fillers that some packets have. If you want to make mine, it only 5 minutes to stir together and uses common spices: chili powder, garlic powder, onion powder, paprika, cumin, dried oregano, cayenne pepper, and sea salt. If you’re using store-bought and it doesn’t contain salt, you’ll need to salt the chicken separately. (My rule of thumb is 1 teaspoon of salt per pound of chicken, but this amount is built into my seasoning!) Veggies – Just the classics here, bell peppers and onions! I like a mix of red and yellow peppers for color variety, but any color is fine. My recipe uses white onion, which is the most common in this dish, but any kind (sweet, yellow, or even red onions) works. Slice the peppers into strips and the onions into half moons. Oil – I usually use olive oil for cooking chicken fajitas. You can also use avocado oil, or really any heat-safe oil. Sea Salt & Black Pepper – Only for the veggies, since the chicken gets the seasoning mix. Lime Wedges – Optional, but highly recommend for serving!
How To Make Chicken Fajitas
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
My Top Tips
Chop your veggies before you start cooking. My chicken fajita recipe cooks fast, so you’ll want to have everything ready to go. Cut the peppers and onions into uniform thicknesses. This helps them all cook at the same rate. I like to slice my onions radially (meaning from the outside in, after cutting in half) instead of straight down. This allows all the pieces to be the same thickness, instead of the end pieces being different. See my picture below for a visual. Bell peppers are straightforward to cut into strips, but just make sure they are not too thick — about the same thickness as the onions is ideal.
Cook the chicken first. It needs to rest anyway before you slice it, so cooking it first lets you cook the veggies while it rests. Then everything is ready at the same time. Season the chicken liberally. The amount of seasoning will look like a lot when you first put it on, but this makes the most flavorful chicken fajitas! My rule of thumb is 2 tablespoons of seasoning per pound of chicken. Get the pan nice and hot. The oil should slide around easily before you add the chicken. This gets you that nice sear and prevents it from drying out. Use a meat thermometer. Seasonings are great and all, but I always (always!) check the internal temperature of my chicken to ensure that it stays juicy. 165 degrees F is the ideal target (from USDA), and you can even remove it a few degrees sooner, as the temp continues to rise as it rests. Just make sure it reaches 165 before slicing.
Storage & Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They are not quite the same as fresh, but I still eat them for lunch! They are also pretty amazing tucked into an omelette. Meal prep: You can cut the veggies and season the chicken (or use my marinade option above) 1-2 days in advance. In fact, the chicken actually turns out more juicy and flavorful if you do! Keep both in separate containers in the fridge. Reheat: A quick sizzle in a hot skillet is all you need. The microwave works, but tends to dry out the chicken and make the vegetables mushy. Freeze: Freezing chicken fajitas is not my favorite, because the veggies lose their texture and sliced chicken gets dry, but it’s safe to do for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Serve up fajita chicken with all your favorite fixings! The best part is everyone can make it their own. Here are some ways we do it in my family: To make the chicken fajita marinade, simply whisk together:
1/2 cup olive oil 2 tablespoons lime juice 2 tablespoons fajita seasoning mix
Then, marinate the chicken for at least 30 minutes, up to 24 hours. You can proceed with my recipe as written after marinating (without any additional seasoning).
Toppings – Set out a spread of my guacamole, sour cream, homemade salsa or salsa verde, shredded cheese, and fresh cilantro. They are all a must-haves for me! Tortillas – My kids like to wrap their chicken fajitas in corn tortillas. You can also use flour tortillas, or even my jicama tortillas. Chips & Dip – Grab your favorite chips and serve with Rotel dip, more guacamole and salsa, or even my taco dip! Rice – Turn this chicken fajita recipe into a bowl meal instead of wrapping in tortillas. Serve it over fresh cauliflower rice or frozen cauliflower rice (lifesaver if I’m in a hurry), or just regular Mexican rice. Beans – I’m not a big fan of refried beans that are often served with fajitas at restaurants, but go for it if you are! I do love a side of my Mexican-inspired black bean soup.
More Easy Mexican Dinner Recipes
If you like my recipe for chicken fajitas, try some of my other ideas for your Taco Tuesday:
My Favorite Tools For This Recipe
Cast Iron Skillet – I highly recommend a cast iron skillet for all fajita recipes, because it gives your proteins an unbeatable sear and browns the vegetables perfectly. This one I have doesn’t require seasoning it! Meat Thermometer – To ensure juicy chicken every time. This one is my favorite because it’s instant and foldable for easy storage.
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