These easy Chicken Fajitas are one of my favorite boneless chicken thighs recipes. They take only 30 minutes and have minimal clean-up because you make them on a single sheet pan. This the perfect recipe for busy nights when every one is on the go.
We’ve all had those nights when everyone in the house is headed in different directions. It may be tempting to grab something out on those nights, but this recipe just might be faster!
These each Chicken Fajitas are on the table in less than 30 minutes – including prep time. And, you can make them even faster if you use some of the expert tips I’ve included below.
MY LATEST VIDEOS
What Are Chicken Fajitas?
Fajitas are a Mexican dish that is very similar to tacos. They are made with strips of meat, traditionally, grilled skirt steak, and mixed with chopped vegetables. Everything is then wrapped in a soft tortilla and topped with traditional toppings like guacamole, sour cream and pico de gallo.
Though fajitas are traditionally made with skirt steak, you can change up the flavor by using chicken, shrimp or any other protein you prefer. These easy Chicken Fajitas are packed with amazing Tex Mex flavor. They remind me a lot of the fajitas that we get at our favorite Mexican restaurant.
How to Make Easy Chicken Fajitas – Step by Step
- Cut chicken into strips: Slice the chicken into strips about 1/2 inch thick. For this recipe, I used boneless, skinless chicken thighs. You could easily use boneless, skinless chicken breast also. (Photo 1 below)
- Slice peppers: Using a separate cutting board and knife to avoid cross contamination with the chicken, remove seeds and slice bell peppers into strips. I like to use a variety of peppers in different colors but you can use any color you wish. (Photos 2-4 below)
- Arrange peppers on baking sheet: Arrange cut peppers down the sides of a rimmed baking sheet. (Photo 5 below)
- Add the chicken and season: Arrange the chicken in a single layer down the center of the baking sheet. Season chicken with Taco Seasoning Blend. (Photo 6 below)
- Slice onions: Slice onions into half moons. (Photo 7 below)
- Add onions and tomatoes to baking sheet: Arrange the sliced onions on top of the chicken and peppers and top with the diced tomatoes and green chilis (Photo 8 below)
- Bake: Place baking sheet in a preheated oven and bake for 25 minutes or until chicken is cooked through.
How to Finish Chicken Fajitas
You know the chicken is cooked through when the juices run clear or it has an internal temperature of 165 degrees F. I always use a meat thermometer to test meat for doneness.
When you remove the sheet pan from the oven, squeeze some fresh lime juice over the entire pan and add some chopped cilantro to add a fresh taste and wake up the flavors.
How to Serve Chicken Fajitas
Chicken Fajitas are the perfect grab and go meal. Just like tacos, you can pile these fajitas up with your favorite Tex Mex toppings. Here are some of my favorite toppings:
- Sour cream
- Guacamole
- Pico de Gallo
- Lime wedge
- Chopped cilantro
Wondering what to serve with Chicken Fajitas? I like to serve with Easy Mexican Rice and my Restaurant Style Black Beans. The beans are great because you can serve them on the side or pile them into the fajitas for an all-in-one meal.
Other Ways to Make Fajitas
Fajitas are so versatile and you can make them so many different ways – including on the stove and grill. Here’s a great tutorial on how to make chicken fajitas on the stove. This tutorial will show you how to make grilled chicken fajitas.
Expert Tips for Making the Best Easy Chicken Fajitas
- Cut all of the veggies first. If you cut the vegetables before the chicken, you can get away with only using one cutting board and knife.
- This recipe can easily be doubled. If you’re making fajitas for a crowd, you can easily double this recipe. Make sure you use a second sheet pan if you double the recipe so that the ingredients aren’t crowded.
- Try different proteins. Feel free to swap out the chicken thighs for any protein you like. Depending on what you choose, you may have to adjust the cooking time, though.
- Use a meat thermometer. Never wonder if you’re chicken is cooked through. Use a meat thermometer to be absolutely sure. This is my favorite one.
- Speed up the recipe by preparing everything ahead of time. If you’re short on time, you can easily chop all of the veggies and chicken ahead of time and keep them in the fridge until you’re ready.
- Kick up the flavor by add more fajita seasoning. When the fajitas are finished baking, add a bit more Taco Seasoning for extra flavor.
Shop This Recipe
More Recipes You Might Like
Looking for more? Check out all of the quick and easy recipes on It Is a Keeper.
⭐ Did you make this recipe? Please give it a star rating below! ⭐
Easy Chicken Fajitas
Ingredients
- 1 pound boneless skinless chicken breasts or thighs - cut into strips
- 1 10 oz can diced tomatoes with green chilies (such as Ro*Tel) - drained
- 1 medium onion - sliced
- 2 large bell peppers - seeded and sliced
- 2 tablespoons vegetable oil
- 2 teaspoons Homemade Taco Seasoning Blend
- 12 flour tortillas - warmed to serve
Instructions
- Preheat the oven to 400 degrees.
- Coat a sheet pan with non-stick cooking spray.
- Spread chicken and vegetables on a large rimmed sheet pan in an even layer.
- In a small bowl combine the oil and seasoning blend.
- Drizzle the spice mixture over the chicken and veggies and toss to coat.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Notes
- Cut all of the veggies first. If you cut the vegetables before the chicken, you can get away with only using one cutting board and knife.
- This recipe can easily be doubled. If you're making fajitas for a crowd, you can easily double this recipe. Make sure you use a second sheet pan if you double the recipe so that the ingredients aren't crowded.
- Try different proteins. Feel free to swap out the chicken thighs for any protein you like. Depending on what you choose, you may have to adjust the cooking time, though.
- Use a meat thermometer. Never wonder if you're chicken is cooked through. Use a meat thermometer to be absolutely sure. This is my favorite one.
- Speed up the recipe by preparing everything ahead of time. If you're short on time, you can easily chop all of the veggies and chicken ahead of time and keep them in the fridge until you're ready.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
melissa says
I was wondering if I need to cook the chicken partially or completly before adding the vegetables to it? Also can this be done in crock pot instead of oven? Thanks:)
Christina says
I bake everything together in the oven. I don’t partially cook the chicken first.
melissa says
I was wondering if I need to cook the chicken partially.or.completely before.adding to the vegetables? Thanks:)
melissa says
Also could this be done in the crockpot instead of oven ? Thanks
Christina says
I’m sure it could…I’ve never tried it though.
jennifer fay says
Yum. I hadn’t thought of chicken instead of Hamburg. This one might have to be on a future dish.