Easy Chicken Fajitas

Easy Chicken Fajitas Recipe

I've been talking a LOT lately about how much I LOVE LOVE LOVE easy, quick, and tasty dinners. I mean - I have to. I'm busy, and I'm sure you're busy too! You may have seen my sheet pan fajitas here. They are a great option!

This dinner came together in 30 minutes and was one of the best things I've eaten all month.

Why You'll Love This Recipe

• Lightning Fast: From fridge to table, you'll be done eating within an hour. You can't beat that on a busy weeknight!
• Simple Ingredients: You probably have most of these ingredients in your pantry already.
• Great For Meal Prep: These reheat really well, so if you need an easy protein-packed lunch, chicken fajitas are a great option.
• Colorful And Fresh: Bell peppers, onion, salsa, cilantro, and avocado make the plate look as good as it tastes.
• Easy To Change Up: You can switch proteins, tortillas, toppings, or spice levels without changing the core method.

Try with Mexican Rice!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Chicken Breasts - Lean, quick-cooking, and easy to slice into strips. Chicken thighs work well too if you want a richer texture.
• Mexican Rub - Brings the main flavor base with chili, cumin, garlic, and salt notes. Taco seasoning can stand in with good results.
• Avocado Oil - A good choice for high-heat cooking since it handles skillet searing well. Neutral vegetable oil works in its place.
• Salt - Helps the chicken and vegetables taste balanced and fully seasoned.
• Bell Peppers - Add sweetness, color, and a little crunch. Any color works, so use a mix for the best look.
• White Onion - Cooks into soft, lightly sweet slices that pair well with the peppers and seasoned chicken. Yellow onion fits too.
• Tortillas - The base for serving. Flour tortillas are soft and flexible, though corn tortillas work for a different texture.
• Salsa - Adds acidity and freshness at the table. Use mild, medium, or hot depending on your crowd.
• Sour Cream - Brings a cool, creamy finish that softens the spices.
• Cilantro - Adds a fresh, clean note right before serving. Skip it if your table is divided on cilantro.
• Avocado - Not listed in the main ingredient line, though it matches the dish perfectly for a creamy topping or sliced garnish.

Have some Homemade Guacamole!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Season The Chicken - Slice the chicken breasts and toss them with the Mexican rub and salt. Let the mixture rest for 5 minutes so the seasoning has a chance to settle in.
2. Warm The Tortillas - Heat the tortillas in a lightly oiled pan, then wrap them in foil to keep them warm and soft for serving.
3. Cook The Chicken In Batches - Add a thin layer of oil to the skillet over medium-high heat. Sear the chicken in batches for about 2 minutes per side until browned.
4. Cook The Vegetables - Remove the chicken, add a bit more oil, then cook the sliced peppers and onion until they pick up color but still keep some bite.
5. Finish And Serve - Return the chicken to the skillet and cook for about 2 more minutes, until fully cooked through. Serve with warm tortillas, salsa, sour cream, cilantro, and avocado.

Make some Smoked Salsa!

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