This sweet n’ spicy Mexican Chicken Fajitas recipe is one delicious and easy weeknight dinner! A super flavorful sheet pan recipe of tender chicken strips with charred peppers and onions wrapped in warm tortillas with your favorite toppings. And on the table is 20 minutes!
No need to head out to a Mexican restaurant when you can make amazing homemade fajitas right in your own kitchen! And these chicken fajitas (fajitas de pollo) can’t get any easier when using a sheet pan. Prepping takes just 10 minutes of your time then the oven does the rest!
The seasoned chicken and fajita veggies come out sizzling hot but if you’d rather use a cast iron skillet, I’ve included stovetop instructions too.😉
Some of our other favorite easy Mexican recipes the whole family is sure to love are these Tequila Lime Shrimp Tacos, Mexican Chorizo & Sweet Potato Tacos, and this Mexican Chicken Tortilla Skillet!
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Why You’ll Love this Recipe
- Super fast & flavorful! – One of our favorite recipes when craving Mexican food that requires little prep and clean up.
- Budget-friendly – Recipe uses inexpensive, easily accessible pantry ingredients.
- Versatile – You can make fajitas with shrimp, skirt steak, or tofu to make them vegetarian. And lettuce wraps are a great low carb option for keto chicken fajitas.
- Meal Prep! – This is an excellent recipe for meal prepping to turn leftovers into a chicken fajita salad and burrito bowls with black beans and rice or quinoa.
Ingredients & Substitutions
Fajitas
- Chicken – I used boneless, skinless chicken breasts this time, but chicken thighs work well too.
- Peppers – Colorful yellow and red bell peppers are combined with a poblano pepper for a touch of heat. You can always use a green pepper instead.
- Onion – Any large yellow or red onions will work.
- Tortillas – Warm corn or flour tortillas in the oven or skillet before serving.
Marinade
- Adobo – Spicy, smoky chili paste made with ancho and chipotle peppers serves as the base of the chicken fajita marinade. Substitute chili powder if you prefer.
- Honey – A sweet complement to the heat of the adobo. You can use maple syrup or agave as well.
- Limes – Lime juice adds acidity to balance the adobo and honey. Lemon juice works too.
- Fajita Seasoning – Smoked paprika and cumin accentuate the adobo perfectly so you can leave the taco seasoning packet at the store. Add a pinch of cayenne pepper for extra spice.🌶
How to Make Chicken Fajitas
To start making this easy chicken fajitas recipe, combine the marinade ingredients in a medium bowl and toss the chicken strips in the marinade until evenly coated.
Spread the marinated chicken in an even layer on one half of an extra-large, rimmed sheet pan. Arrange the peppers, onion and garlic on the other half and pop in the oven preheated to 425-degree F.
In just 10-12 minutes you’ll have tender, juicy chicken and softened vegetables to pile into tortillas with your favorite toppings. Enjoy!
Stovetop Instructions
To make fajitas on the stove, grab a large cast iron skillet or other heavy skillet (non-stick is fine). Heat olive oil over medium-high heat. Sear the chicken for 5-6 minutes until cooked through. Work in batches so you don’t overcrowd the pan or use two big skillets if you have them.
Next, cook the vegetables and garlic until softened and beginning to caramelize, about 7-8 minutes. Add chicken back to the skillet and serve or transfer the meat and veggies into a large serving bowl.
Recipe FAQs
Fajita comes from the Spanish word ‘faja’ which means strip or belt and refers to the thinly cut strips of meat, peppers and onion featured in the dish.
Slicing the meat first will save you cook time. Strips of chicken cook much quicker than if the breasts or thighs were left whole. You can also use chicken tenders as another time saver.
You can easily substitute store-bought taco seasoning if you don't have the other spices on hand and the fajitas will still be delicious.
Absolutely! You can substitute strips of steak or pork for the chicken or omit meat entirely and replace with tofu or double up on the veggies. Portobello mushrooms and zucchini would be great additions if you go that route.
Leftovers will last in the refrigerator 5 days stored in an airtight container. Rewarm on a rimmed baking sheet in a 375 degree oven or on the stove over medium heat until hot.
Expert Tips
- Marinate the chicken at least 30 minutes (up to overnight) for deeper flavor if you have time but not required!
- When marinating over an hour, refrigerate the chicken then allow it to sit at room temperature 30 minutes before cooking.
- Slice the chicken strips the same thickness (about ½-inch) for even cooking.
- Don’t slice the chicken when using an outdoor grill. You want the chicken to stay on the grates! But the marinade infuses more flavor when the chicken is sliced.
Best Fajita Toppings
Once you fill warmed flour or corn tortillas with your flavorful chicken and fajita veggies, here are some of our favorite topping ideas!
- Shredded cheese such as queso blanco or cheddar cheese
- Sour cream or Mexican crema
- Guacamole or avocado slices
- Salsa or pico de gallo
- Lime wedges
- Fresh cilantro
- Sliced fresno or jalapeño peppers
More Mexican Favorites!
📋 Recipe
Chicken Fajitas Recipe
Equipment
Ingredients
- 1 tablespoon adobo sauce
- 1 lime, juiced, plus wedges for serving
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 ½ pounds boneless, skinless chicken breasts, cut into ½-inch strips
- 2 bell peppers (red, yellow or orange), thinly sliced
- 1 poblano pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 4 garlic cloves, minced
- 8-10 flour or corn tortillas, grilled or warmed in oven
- Toppings: shredded queso blanco or cheddar cheese, sliced avocado, fresh cilantro and lime wedges
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, mix the adobo, lime juice, 1 tablespoon olive oil, honey, cumin, paprika and salt until well combined.
- Toss chicken slices in the marinade until evenly coated. Marinate up to 1 day if desired. Cover bowl with plastic wrap and refrigerate. Let sit at room temperature 30 minutes before cooking.
- When ready, transfer the chicken to one half of a large sheet pan and spread in an even layer.
- Spread the pepper and onion slices on the other half of the pan. Sprinkle garlic over and drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper. Toss vegetables to combine.
- Place sheet pan in preheated oven and bake 10-12 minutes until chicken is cooked through and vegetables are soft and slightly charred.
- To serve, pile chicken fajita mixture onto tortillas and top with suggestions above as desired. Enjoy!
Notes
Nutrition
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Renee says
Made this for Cinco de Mayo but with beef and it came out great. Thanks, Kim!
Kim Peterson says
Thrilled it was a hit! Thanks, Renee! 🙂
Wells B Ashby says
And the smoked paprika gets added when? I'm guessing to the chicken...
Kim Peterson says
Yes as part of the marinade. Enjoy!
Ben @ Havocinthekitchen says
What a delightful combination, beautiful images, and such splendid vibrant colours! It might be gloomy and still cold outside, but this recipe screams that spring is coming 🙂 Well done!
Kim Peterson says
Thanks so much Ben! Hope you're right! Would love for spring to show up early!