Chicken Fajitas Recipe - Sizzling Restaurant-Style (2024)

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 restaurant-style chicken fajitas are one of my favorite things to cook at home.

Impressive yet easy and just like hearing then smelling those sizzling platters before they hit your table at a restaurant, this easy chicken fajitas recipe will make your mouth water!

Watch How to Make Them

Skip the Marinade!

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 favorite Mexican restaurant.

Fajitas are simply stripped grilled meat and vegetables, and what I quickly learned is that a marinade covers up the craveable, smoky flavor of seared chicken and caramelized veggies. It’s complicating something that’s inherently simple.

Easy Fajita Seasoning Mix

That said, all you need to achieve chicken fajitas that taste like a restaurant’s is a basic seasoning mix including everyday spices and ingredients:

1. Homemade seasoned salt (i.e. salt, garlic powder, onion powder, and paprika)
2. Cumin
3. Smoked paprika
4. Fresh lemon juice

This simple seasoning mix lets you taste the fajita ingredients — chicken, peppers, onions, and mushrooms — and not the marinade. So easy, and so good!

Tips for The Best Chicken Fajitas

Fajitas are quick-cooking and straight forward. That said there are 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 so they get a smoky, charred flavor. That said, be certain to not overcrowd the pan so the ingredients sear vs steam. Work in batches and make sure the oil is smoking hot before searing 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 3 days ahead of time.

Craving shrimp fajitas instead? Swap the chicken for a pound of shrimp. Or, try my recipe for Steak Fajitas, if you’re in the mood for beef!

How to Make Chicken Fajitas

Step 1: Prep the vegetables.

Start by thinly slicing bell peppers, a large onion, andmushrooms. 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.

Step 2: Slice and season the chicken breasts.

Next, thinly slicechicken breasts. The best way to cut chicken breasts for fajitas is to slice each breast in half widthwise to create cutlets, then thinly slice each cutlet into strips. This way, the chicken is the same width and size as the bell peppers and onions which makes for a nice eating experience.

Season the chicken strips with homemade seasoned salt, and a dash each of cumin and smoked paprika then mix to coat.

Step 3: Sear the vegetables.

In a large, 12+ 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.

Let the vegetables sit undisturbed in the skillet until the bottoms have seared, then mix with tongs and continue to saute until they’re crisp-tender.

Remove the veggies to a plate then sear the remaining vegetables in two batches, heating the oil first before adding then seasoning with seasoned salt, cumin, and lemon juice.

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.

Step 5: Mix then serve.

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

What to Serve With Chicken Fajitas

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.

• Toppings: Sour cream, shredded lettuce, Pico de Gallo
• Creamy Pinto Beans
• Restaurant Style Salsa
• Mexican Rice
• Cuban-Style Black Beans
• Cilantro-Lime Rice
• Quick Guacamole

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

However you serve them, I hope you love every last drop of this easy chicken fajitas recipe — enjoy!

More Tex-Mex Favorites

• Steak Fajitas
• Cheese Enchiladas with Red Sauce
• Large Batch Homemade Taco Seasoning
• Crock Pot Salsa Chicken
• Cheesy Chicken Burrito Skillet
• Crunchy Taco Hamburger Helper
• Crock Pot Chicken Tortilla Soup