Easy Chicken Fajitas

This easy chicken fajitas recipe can be on your table in under 45 minutes tonight — or less, if unlike me you get it together in time to marinate your chicken earlier and have it ready to go when you’re ready to cook. 
Course dinner
Total Time 43 minutes
Servings 4
Author Rachel Singer


- for the marinade

  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp cayenne
  • Juice of one small lime
  • 1 tsp minced garlic (about 2-3 cloves)
  • 2 Tbsp olive oil

- for the fajitas

  • 1.5 lbs boneless skinless chicken breast, cut into strips
  • 3 Tbsp vegetable or canola oil, divided
  • 1 medium yellow onion, sliced thinly
  • 8 oz white or baby bella mushrooms, sliced
  • 2 bell peppers (any color), de-seeded and sliced
  • Seasoned salt, to taste
  • 1 tsp minced garlic
  • 1/2 tsp chili powder
  • 1/2 tsp cumin

- for serving

  • Fajita fixings of choice, which could include avocado, guacamole, tomatoes, shredded lettuce, tortillas, lime wedges, salsa, & more (plus cheese/sour cream, if you're not dairy free)


  • Combine marinade ingredients and pour over chicken in separate dish.
  • Toss to coat, and let chicken marinate at least 15 minutes. (You can do this step ahead of time, cover, and keep the chicken marinating in the refrigerator until ready to cook.)
  • Heat 1.5 Tbsp oil in a large skillet over medium-high heat until shimmering.
  • Cook chicken strips 4-5 minutes a side or until browned on both sides and cooked through.
  • Remove chicken from pan, dump out excess liquid if necessary, and heat another 1.5 Tbsp oil over medium-high heat until shimmering.
  • Add onion and saute for 2 minutes.
  • Stir in peppers, mushrooms, garlic, and seasonings, then cook for another few minutes until mushrooms soften.
  • Add chicken back in, stir to combine, and heat through.
  • Serve with fajita fixings of choice.


I would normally use my 12.5″ cast iron skillet to add a nice sear to the chicken, but it somehow disappeared (!) about a month ago.... if you cook your fajitas in cast iron, they’ll develop better browning (and have deeper flavor) than shown in today’s photos.