the best chicken fajitas on a sizzling platter

If you want to know what I really eat during the week (besides cold cuts, this dish, and so much of this) today’s recipe is it — The BEST Chicken Fajitas.

For years I didn’t “get” fajitas. Go all the way to a restaurant so I can assemble my own food? Nah. Furthermore, they’re filled with bell peppers which up until my 30s I couldn’t even look at in the grocery store.

Thankfully, I’ve seen the light (and the fact that you can order your own fajita skillets on Amazon – can you even?!) and the best chicken fajitas are now a near weekly staple.

Just like hearing and smelling those sizzling platters before they hit your table at a restaurant — this easy chicken fajita recipe will make your mouth water!

Watch How to Make Them

No Marinade Needed

The first time I attempted to make Chicken Fajitas at home was a disaster. After mixing up a chili powder-based marinade then searing everything over high heat, the marinade burned and the resulting dish tasted nothing like the fajitas we order from our go-to Mexican restaurant.

I went back to the drawing board and the recipe I landed on is SPOT ON. Fajitas are, at their core, just grilled meat and vegetables, and a marinade covers up that craveable, smoky flavor. It’s complicating something that’s inherently simple.

That said, all you need to achieve restaurant-style chicken fajitas is a basic seasoning mix of: homemade seasoned salt, cumin, smoked paprika, and fresh lemon juice. Easy!

the best chicken fajitas with guacamole and rice

What to Serve Them With

Like most Tex-Mex meals, what makes fajitas even more satisfying is that they’re surrounded on a platter with goodies. Here are some ideas for garnishes and sides.

Serve the chicken fajitas + fixins with warmed corn tortillas, or your favorite flour-style tortillas. I like Mission Gluten Free Tortillas.

Tips for Making The Best Chicken Fajitas

Fajitas are quick cooking and straight forward. That said there’s just a few things to keep in mind when whipping them up:

  1. Don’t overcrowd the pan. The key to really good, flavorful fajitas is searing the meat and vegetables over high heat. That said, be certain to not overcrowd your pan so the ingredients sear vs steam. Work in batches and make sure the oil is smoking hot before cooking each batch of chicken and vegetables.
  2. Cast iron is best. A large, 12″+ cast iron pan is preferred for optimal searing and browning. Here’s my favorite enameled cast iron skillet, and a budget-friendly non-enameled cast iron skillet.
  3. Prep ahead. Because this recipe is so quick-cooking, it’s important to have all the meat and vegetables sliced and ready to go before turning on the heat. Both the chicken and vegetables can be prepped up to 5 days ahead of time.

Lastly, a margarita is also highly recommended. ;) Alright, let’s get cooking!

close up photo of the best chicken fajitas

How to Make the Best Chicken Fajitas

Step 1: Prep the vegetables.

Start by thinly slicing bell peppers, a sweet onion, and button mushrooms. My favorite restaurant’s fajitas contain tomatoes, but I swapped them for mushrooms since tomatoes can easily turn to mush when seared over high heat.

bowl of chopped fajita vegetables

Step 2: Slice the chicken breasts.

Next, thinly slice chicken breasts. I usually slice each chicken breast in half widthwise to create cutlets, and then thinly slice each cutlet into strips. Season the chicken strips with homemade seasoned salt, a dash of cumin, and a dash of smoked paprika then mix to coat.

container of sliced fajita chicken

Step 3: Sear the vegetables.

In a large, preferably cast iron skillet, heat high heat cooking oil like vegetable or canola oil until it begins to smoke — turn on the hood vent! Add 1/3 of the vegetables then season with homemade seasoned salt, a dash of cumin, and a drizzle of fresh lemon juice. This combination is fresh, lively, and CRAZY DELICIOUS!

Let the vegetables sit in the skillet until the bottoms have seared, then mix with tongs and continue to saute until they’re crisp-tender. Remove to a plate then sear the remaining vegetables in two batches, heating the oil first before adding them then seasoning with seasoned salt, cumin, and lemon juice.

fajita vegetables searing in a skillet

Step 4: Sear the chicken.

Last step is to heat more oil in the skillet then add the seasoned chicken. Add a drizzle of lemon juice then saute until the chicken is cooked through, 3-4 minutes.

fajita chicken searing in a skillet

Step 5: Mix then serve.

Lastly, add the seared vegetables back into the skillet to heat through. That’s all she wrote — so easy, right?

fajita chicken and vegetables searing in a skillet

Scoop the chicken and vegetables onto plates then serve with rice, a mountain of fresh guacamole, and/or tortillas, and dig in. I hope you love these easy, mouthwatering, best chicken fajitas ever!

Enjoy!

chicken fajitas on a fork

More Tex-Mex Favorites

The BEST Chicken Fajitas

Description

The BEST Chicken Fajitas are incredibly simple — just chop then sizzle! This restaurant-style, easy chicken fajita recipe requires no marinating step.

Ingredients

serves 4-5

  • 1lb chicken breasts, sliced into cutlet, then into thin strips
  • 2 bell peppers, any color, thinly sliced
  • 1 large sweet onion, thinly sliced
  • 8oz mushrooms, thinly sliced
  • 6 Tablespoons high-heat cooking oil (vegetable oil, canola oil, etc.), divided
  • 1 lemon, cut in half
  • homemade seasoned salt (see notes)
  • cumin
  • smoked paprika
  • Toppings: sour cream, shredded lettuce, pico de gallo

Directions

  1. Season the chicken strips with seasoned salt and a pinch of both cumin and smoked paprika then mix to coat and set aside. Add the vegetables to a large bowl then toss with your hands to mix.
  2. Heat 1-1/2 Tablespoons oil in a large, 12"+ heavy-bottomed skillet — preferably cast iron — over high heat. When the oil begins to smoke, add 1/3 of the vegetables in an even layer in the bottom. Season with seasoned salt, a pinch of cumin, and a drizzle of fresh lemon juice (~1/2 - 1 teaspoon — not too much!) then let the vegetables sit undisturbed until seared on the bottom. Toss with tongs then continue to saute, stirring occasionally, until the vegetables are crisp-tender, 3-4 minutes, turning the heat down slightly if they begin to burn. Remove the vegetables to a plate. Repeat the process of heating 1-1/2 Tablespoons oil then searing and seasoning the vegetables with seasoned salt, cumin, and lemon juice in two more batches.
  3. Heat the remaining 1-1/2 Tablespoons oil in the skillet then add the chicken, drizzle over a little lemon juice, and then saute until the chicken is cooked through, 2-3 minutes. Add the seared vegetables back into the skillet then toss to heat everything through. Serve immediately.

Notes

Sides to serve with Chicken Fajitas:

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Video

Photo collage of Best Chicken Fajitas