Best Chicken Fajitas

These Chicken Fajitas are everything you want in a weeknight dinner: fast, flavorful, and endlessly customizable. Juicy chicken is soaked in the best chicken fajitas marinade made with fresh lime, garlic, and spices, then seared to perfection for that crisp-charred edge you can’t resist.

Pile them high with tender onions and colorful bell peppers, then tuck them into warm corn or flour tortillas for the best chicken fajitas you’ll ever make. Craving a lighter bite? Wrap them in crisp lettuce leaves for an easy chicken fajitas recipe that’s naturally low carb.

What Makes These Chicken Fajitas Work

What makes these Chicken Fajitas so good is the perfect mix of flavor and speed. The chicken fajitas marinade with lime juice, olive oil, garlic and spices keeps the chicken juicy and full of smoky zest. Cooking in a hot skillet gives it a crisp char while the onions and peppers turn sweet and tender.

This easy chicken fajitas recipe is ready in under 30 minutes and tastes like your favorite Mexican restaurant. Serve in tortillas, over rice or in lettuce wraps for the best chicken fajitas any night of the week.

What Goes Into These Chicken Fajitas

Flat lay shot of lime juice, oil, garlic, cilantro, boneless chicken thighs, cumin, salt, ground chili, avocado, red, green and yellow bell peppers and red onion

A few fresh ingredients and pantry staples come together to make the most flavorful Chicken Fajitas. The marinade adds bright, zesty notes, while the vegetables bring color and sweetness to every bite.

Lime Juice: Freshly squeezed lime brightens the marinade and tenderizes the chicken.
Chicken Thighs: Boneless, skinless thighs stay juicy and flavorful after cooking.
Bell Peppers: A mix of green, red and yellow peppers adds sweetness, crunch and vibrant color.
Red Onion: Thinly sliced for a hint of sharpness that softens as it cooks.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Chicken Fajitas

In a bowl, mix lime juice, oil, garlic, cumin, salt, chili powder and cilantro and coat the chicken in the marinade.

Make the Marinade: In a bowl, mix lime juice, oil, garlic, cumin, salt, chili powder and cilantro. Add the chicken and coat well.

In a large skillet over medium heat drizzle in a little oil to coat the bottom.

Heat the Pan: Place a large skillet over medium-high heat until hot and lightly smoking. Drizzle in a little oil to coat the bottom.

Sear the chicken on both sides until golden and cooked through.

Cook the Chicken: Sear the chicken on both sides until golden and cooked through. Turn a few times for an even char.

Transfer the chicken to a warm plate and loosely cover with foil.

Rest the Chicken: Transfer the chicken to a warm plate and loosely cover with foil. Let it rest while you cook the vegetables.

Cook the bell peppers and onion until softened and charred.

Cook the Vegetables: Add bell peppers and onion to the same skillet. Cook until softened and slightly charred, then season with salt and pepper.

Slice the chicken into strips and serve with warm tortillas, avocado slices and cilantro.

Serve and Enjoy: Slice the rested chicken into strips. Serve with warm tortillas, avocado slices, cilantro and any other favorite fillings.

Serve your Chicken Fajitas with Cheesy Bacon Bolognese Stuffed Sweet Potatoes for a hearty side, Grilled Balsamic Chicken and Avocado Bruschetta Salad for something fresh, and Nutella Stuffed Churro French Toast to end the meal on a sweet note.

Should I Use Chicken Breast Or Thighs?

This one is personal preference, although my favorite is chicken thighs for their natural juiciness in a tortilla wrap. That’s the beauty of cooking—there’s no right or wrong. You can get those crisp charred edges with both cuts.

Should I Use A Cast Iron Skillet Or A Pan?

A cast iron skillet is my go-to for the best sear, as long as it’s seasoned well to prevent sticking. If you don’t have one, a heavy nonstick pan works too, just make sure it’s hot before adding the chicken.

Is It Better To Slice The Chicken Before Or After Cooking?

For the juiciest chicken strips, cook the thighs whole until done, let them rest, then slice. Cutting them before cooking won’t lock in as much moisture.