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Chicken Fajitas with bell peppers and onions in a black cast iron pan
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5 from 1 vote

Easy Chicken Fajitas Recipe

This Easy Chicken Fajitas Recipe is loaded with juicy chicken breasts, crisp bell peppers and sweet onions and tossed in a dynamite fajita seasoning mixture. Tuck inside a homemade tortilla and load up with guacamole and pico de gallo for a quick and easy weekday meal.
Prep Time10 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: Chicken Breasts, Fajita Recipes
Servings: 4 People
Calories: 255kcal
Author: Darcey Olson
Cost: $10


Chicken Seasoning

  • 1.5 Lbs Chicken Breasts (Skinless and Boneless)
  • 1 Tbsp Chili Powder
  • 1/2 Tbsp Paprika
  • 1/2 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Cumin
  • 1/8 tsp Cayenne Pepper (Optional)
  • 1/2 tsp Salt

Chicken Fajitas

  • 3 Large Bell Peppers (Cut into 1/4" Strips)
  • 1 Large Yellow Onion (Cut into 1/4" Strips)
  • 2 Tbsp Vegetable Oil (Divided)
  • 1 tsp Chili Powder
  • 1 Medium Lime
  • 1/4 tsp Salt


  • Place the chicken breasts between two sheets of parchment or wax paper. Use a meat mallet to pound the breasts to an even 1/2" thickness.
  • In a large bowl, add the chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper and salt and stir to combine. Add the chicken breasts and toss to coat evenly. Set aside.
  • In a large bowl, add the peppers and onions and toss with 1 Tbsp. vegetable oil. Add the chili powder and salt and toss again until evenly coated.
  • Add 1/2 Tbsp. of vegetable oil to a 12" cast iron skillet and pre-heat over high heat. When hot, add the onions and peppers and sauté until softened and slightly charred (approx. 4-5 min). Transfer the onions and peppers to a large plate and set aside.
  • Lower the heat to medium-high and add 1/2 Tbsp. of vegetable oil to the skillet. Sear the chicken for about 8 minutes on each side, until cooked thoroughly(depends on the thickness of your breasts). Chicken should no longer be pink inside and will have a nice char on the outside.
  • Remove the chicken to a cutting board and let rest for 5 minutes. While resting, place the peppers and onions back into the pan to re-heat for about 1 minute.
  • Slice the chicken into strips and serve alongside the peppers and onions. Add your desired toppings and enjoy immediately.


Calories: 255kcal | Carbohydrates: 14g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 682mg | Potassium: 1020mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4717IU | Vitamin C: 169mg | Calcium: 42mg | Iron: 2mg