• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Our Favorite Chicken Fajitas

    Published: Jun 22, 2018 · Modified: Apr 14, 2022 by Ashley

    Jump to Recipe·Print Recipe· 5 from 16 reviews

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Grab your cast iron skillet - these chicken fajitas are a one pan meal that are so good they'll outshine your favorite Tex-Mex restaurant!

    I'm not saying that these chicken fajitas are the reason I married my husband... but I will say that every time he makes them, I'm reminded all over again of what a catch he is.

    And ever since we started using my homemade fajita seasoning blend, they're even better!

    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.

    Chicken fajitas were always my go-to dinner order whenever we'd go out to a Tex-Mex restaurant. Even as a kid, my mom and I would order a platter of sizzling hot fajitas and go to town making our own perfectly stuffed tortillas.

    There's just something about the perfect ratio of chicken to peppers and onions, piled atop a tortilla slathered with a healthy dose of sour cream that makes my heart sing.

    But once a local restaurant started going downhill with their fajita quality, my husband made it his mission to perfect this dish for me.

    And I couldn't be more pleased with the results!

    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.

    Chicken Fajita Recipe Tips

    A few fajita tips from my husband:

    • For timing purposes, I like to cut the onions while the skillet preheats, and then cut the peppers while the onions are cooking.
    • It’s worth the extra time to really caramelize the onions, but if you’re short on time, just put them in with the peppers.
    • You want the peppers to caramelize and blister while you’re cooking them – make sure to scrape the bottom of the skillet while you’re stirring to ensure even cooking without burning.
    • The acid from tomatoes can be rough on cast iron, so that’s why I add the tomato paste at the end.
    • Be sure to clean your cast iron skillet well! Ashley got The Ringer for me one Christmas and it’s a great tool for removing stuck on gunk from the bottom of the pan. We also use scrapers like these.

    A plate of assembled chicken fajitas with margaritas in the background.

    My additional tips would be to serve these up with some tortilla chips and homemade guacamole (the recipe for our current favorite is coming soon!) and a margarita or 3.

    I also have been using whole milk plain Greek yogurt instead of sour cream for the past several years. It started because I'm the only person at home who can tolerate lactose, but yogurt is OK for everyone.

    I got so used to it that I actually prefer it to sour cream for things like fajitas and tacos now. The contrast of the cool yogurt or sour cream to the piping hot fajita meat and veggies is one of the things I love most about this meal.

    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.

    How to Get Restaurant Quality Fajitas at Home

    A few small things really make these fajitas taste like they came straight from a restaurant (and are even better, in my opinion!).

    If at all possible, use a large cast iron skillet. The seasoning on the skillet and the way it retains heat and chars the ingredients isn't something that's easily done on a standard skillet.

    A wok would work, too, but cast iron is just perfect here. There are plenty of reasons to add a cast iron skillet to your kitchen arsenal, and fajitas are a prime example!

    Close up of chicken fajitas in a cast iron skillet.

    Take the time to really caramelize your onions. Many recipes claim to yield caramelized onions in like... 20 minutes. NOPE. This is a labor of love, mostly unattended, but it'll take a good 45 minutes to an hour to really caramelize them well.

    The flavor you get from caramelized onions is so much richer than rushing them, but if you're short on time you can just add them in when you add the peppers to get a nice char.

    If you want to get that nice smoking sizzle that restaurant fajitas are known for, add a little soy sauce right at the end and march 'em on out to the dinner table.

    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.

    These are seriously one of my all-time favorite dishes. We tend to alternate between chicken and steak fajitas, based on our mood and what type of meat is on sale.

    The only problem with this recipe is that my family loves them so much that there isn't often a ton of leftovers! These are absolutely delicious reheated for lunches, but my 6-year-old can sometimes take out 3 in one sitting.

    He's definitely mine!

    Some of our favorite cast iron recipes:

    • Deep Dish Southwest Salad Pizza
    • Our Favorite Steak Fajitas
    • Spicy Shrimp + Napa Cabbage Stir-Fry
    • Zoodle Frittata
    • Steakhouse Style Steak
    • Pan-Seared Lamb Chops Over Roasted Spaghetti Squash w Pomegranate + Aged Balsamic
    • Spanish Chicken + Sausage Skillet
    • Garlicky Beer + Tarragon Steamed Mussels
    • Turkey-Scotch Eggs

    Recipe for Our Favorite Chicken Fajitas

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.

    Our Favorite Chicken Fajitas

    5 from 16 reviews
    • Author: Big Flavors from a Tiny Kitchen - Dino & Ashley Covelli
    • Prep Time: 45 minutes
    • Cook Time: 1 hour 15 minutes
    • Total Time: 2 hours
    • Yield: about 6 servings (2 fajitas per serving) 1x
    • Category: Entree
    • Method: Stovetop
    • Cuisine: Tex-Mex
    Print Recipe
    Pin Recipe

    Description

    Grab your cast iron skillet - these chicken fajitas are a one pan meal that are so good they'll outshine your favorite Tex-Mex restaurant!


    Ingredients

    Units Scale

    For Fajitas:

    • 1 tablespoon fajita seasoning
    • 2 tablespoons water
    • 1 pound boneless skinless chicken breast cutlets
    • ¼ cup olive oil
    • 1 tablespoon freshly squeezed lime juice
    • 2 tablespoons peanut oil
    • 2 medium yellow onions, sliced ¼-inch thick
    • 1 teaspoon kosher salt, divided
    • 1 tablespoon unsalted butter
    • 3 bell peppers, seeded and sliced ¼-inch thick
    • 2-3 cloves garlic, minced
    • 1 tablespoon tomato paste
    • ¾ teaspoon low sodium soy sauce (optional)*

    For Serving:

    • Flour tortillas, warmed
    • Greek yogurt or sour cream
    • Lime wedges

    Instructions

    1. Combine fajita seasoning and water in gallon-sized ziptop bag and set aside.
    2. Pat the chicken dry with paper towels and trim off any large pieces of fat. Cut meat against the grain into ¼-inch thick slices and add to the bag of seasoning. Add olive oil and lime juice and seal bag, squeezing out as much air as you can. Transfer to refrigerator for at least 30 minutes, or up to 4 hours.
    3. Heat a large cast iron skillet over medium-high heat. Once hot (this takes a few minutes), add peanut oil and turn to coat bottom of the skillet. Add onions and break them up w a wooden spoon. Lower heat to medium-low and season with ½ teaspoon salt. Constantly stir until it stops sizzling.
    4. When the pan cools down, add butter. Stir every 10 min or so until caramelized, about 45 minutes to 1 hour. Transfer to a bowl, scraping out all the browned bits, and cover. DO NOT CLEAN THE PAN.
    5. Return skillet to medium-high heat. Pan should be smoking.
    6. Drain the marinade from the bag of chicken and put the meat in the hot skillet. Spread over the bottom of the pan using metal tongs, cooking until browned and the chicken is cooked through, about 2-3 minutes per side. Once browned, place into the bowl with onions and cover.
    7. Add peppers to pan and season with ½ teaspoon salt. Cook, stirring constantly. When they start to stick to the bottom of the pan, lower the heat to medium and stir in garlic.
    8. Add onions and meat back into the skillet, then add tomato paste, turn off heat and stir in until well combined. At this point, you can pour in soy sauce to get that sizzling sound and smoke for when you bring it to the table.
    9. Serve fajitas with warmed flour tortillas, Greek yogurt, and lime wedges alongside.

    Notes

    If using larger chicken breasts, cut them in half horizontally or pound them to make thinner pieces of chicken to work with.

    Feel free to use any pre-made fajita seasoning blend that you like, or make your own!

    If you don't have time to caramelize onions, put them in with the peppers.

    (*) optional: use gluten-free

    Nutrition

    • Serving Size:
    • Calories: 270
    • Sugar: 4.6 g
    • Sodium: 367.7 mg
    • Fat: 18 g
    • Saturated Fat: 3.7 g
    • Carbohydrates: 9 g
    • Fiber: 2.2 g
    • Protein: 18.3 g
    • Cholesterol: 60.2 mg

    Keywords: Tex-Mex, chicken fajitas, cast iron

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Main Dish Recipes

    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Peanut noodles with shredded pork, fresh herbs, and honeyed oranges.
      Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges
    • Baked rigatoni pasta casserole with Parmesan and a salad on the side.
      Baked Rigatoni with Spinach: Cheesy Italian Pasta Bake Casserole

    Reader Interactions

    Comments

    1. Helene

      October 25, 2008 at 1:03 pm

      I love fajitas. That's nice to have a friend like yours.

      Reply
    2. Patsyk

      October 25, 2008 at 4:58 pm

      I love how simple it is to make fajitas at home.

      Reply
      • Claire Addlestone

        April 28, 2021 at 5:53 pm

        For some reason I've never looked at your fajita recipe until it was in the newsletter yesterday. I have been making them at home with pretty much the same ingredients as you for years. Carmelizing the onions, though, is a GAME CHANGER! I will be doing that from now on!






        Reply
        • Ashley

          April 30, 2021 at 12:59 pm

          Great minds think alike!! I'm glad you agree on caramelizing the onions. It's torture smelling them for an hour but the end result makes it SO worth the wait!

          Reply
    3. lorhen82

      February 09, 2009 at 1:31 am

      Dino is such a great son-in-law! I like it when he takes care of my girl!

      Reply
      • Dino

        February 09, 2009 at 1:49 am

        Aww shucks!

        Hey don't forget the "secret" ingredient: A heaping tablespoon of extra-concentrated tomato paste from the tube. It helps bind it all, turns everything a nice color and happens to taste great.

        Reply
    4. Donna-FFW

      February 09, 2009 at 6:47 am

      How lucky of you to have someone cook for you when you need it. And I hope your mood has improved and that ou feel better. These sound great! Look even better!!

      Reply
    5. lorhen82

      April 15, 2009 at 10:36 am

      Now that I've had these, cooked by the Dino himself, I must say that they are most excellent!

      Reply
    6. Katy ~

      May 05, 2009 at 6:56 pm

      Yummm....fajitas! I make them infrequently but we enjoy them. I never thought of adding tomato paste and V8. I'll have to try that. Maybe that's the ingredient I'm missing?!

      Reply
      • Ashley

        May 05, 2009 at 9:04 pm

        It really is great - it has so much flavor! He uses a big splash, and then drinks the rest of the can 🙂

        Reply
    7. Chris

      May 06, 2009 at 3:42 pm

      Wow, these look exactly like the chicken fajitas we had for lunch today at Flick. They must be reading your blog.....

      Reply
    8. Velva

      April 27, 2010 at 8:33 pm

      I can see why Dinos fajitas turned out so well. Delicious.

      Reply
    9. lorhen82

      September 09, 2010 at 11:53 am

      You can let Dino know that I do expect to have his fajitas again when you visit next month! They're so yummy!

      Reply
    10. Penny

      June 23, 2011 at 5:36 pm

      I love chicken fajitas and these sound just yummy to me! I think I will whip some up tonight and serve them with my favorite drink - my made at home cafe latte - my husband will thank me@

      Reply
    11. Orchidea

      August 03, 2012 at 10:02 am

      I love chicken fajitas and the picture looks great!
      Ciao.

      Reply
    12. Gloria

      July 16, 2018 at 9:39 pm

      You can never go wrong with a fun and delicious chicken dish for dinner. Our family loves Mexican. Tacos and fajitas happen a lot around here. I know this would be a crowd pleaser for sure.






      Reply
      • Ashley

        July 19, 2018 at 9:57 pm

        Tacos and fajitas are some of the most requested meals in our house, too. So good!

        Reply
    13. Gina

      July 19, 2018 at 12:49 am

      What an amazing post thank you so much and to your husband for the amazing tips the cast iron has always intimidated me but I know that it would bring out the most flavor and thank you again for the tips on the caramelized onions I always thought that they could be done in 20 minutes and that was long enough 45 minutes to an hour geez LOL but you right it is worth the wait again thank you for the recipe and in-depth post!






      Reply
      • Ashley

        July 19, 2018 at 10:00 pm

        I'm so glad this post was helpful for you, Gina! And YES - the caramelized onions take quite a while, and you can do it without going that far with them, but the flavor pay off is HUGE if you're able to wait it out. Recipes that say that you can properly caramelize onions in like 20 minutes drive me batty! Hope you enjoy the fajitas 🙂

        Reply
    14. Dominique | Perchance to Cook

      July 19, 2018 at 9:27 pm

      I feel like I can taste these fajitas through the screen!! YUMMM. It looks just perfect! I love all the colors and all the flavor here. Homemade fajitas are the best!

      Reply
      • Ashley

        July 19, 2018 at 10:01 pm

        A colorful mix of peppers is so key to making them look and taste even better!

        Reply
    15. Jyothi (Jo)

      July 20, 2018 at 3:42 pm

      my family loves Mexican food and fajitas can't wrong you. This skillet pan chicken fajitas can easily be our dinner any weeknight






      Reply
      • Ashley

        July 23, 2018 at 10:49 am

        I hope your family loves these as much as mine does if you give them a try, Jo! 🙂

        Reply
    16. Whitney Bond

      July 21, 2018 at 6:30 pm

      It's the worst when you go to a Mexican restaurant and order something other than fajitas and then smell someone else's walking by! These look like a wonderful way to make my house smell that amazing! Thanks for the tip about caramelizing the onions, for the perfect flavors!






      Reply
      • Ashley

        July 23, 2018 at 10:50 am

        Ha - right?! It's like total order envy. Though with this recipe, I'm spoiled with awesome fajitas at home, so I often order other dishes when I'm at a Mexican restaurant now.

        Reply
    17. Kathryn | FoodieGirlChicago

      July 22, 2018 at 10:21 am

      I'm a big fan of fajitas and these sound super tasty! Love that you added caramelized onion to these - they are the best!






      Reply
      • Ashley

        July 23, 2018 at 10:50 am

        Thanks, Kathryn. It really does amp up the flavor in this dish!

        Reply
        • Callum

          March 10, 2021 at 11:30 am

          Trying this right now! Although I don't own a skillet so doing it in a normal pan 🙁 onions have a further 40 mins to go! Lol hopefully it works






          Reply
          • Ashley

            March 10, 2021 at 11:58 am

            A normal pan is just fine! Let the onions cook as long as you're able to get them nice and golden. Your patience will be rewarded (and they'll still be delicious even if you don't let them get super caramelized). Let me know how it goes!

            Reply
    18. Lorie

      July 22, 2018 at 12:16 pm

      We could make fajitas literally every night. Can’t wait to try this one and switch it up a bit!






      Reply
      • Ashley

        July 23, 2018 at 10:51 am

        Aren't they the best?! We usually alternate between chicken and steak, but I'm looking to add some other options to the mix soon, too!

        Reply
        • Christina

          March 03, 2021 at 6:27 pm

          I didn't have any lime juice so I used pineapple juice instead. Followed the rest of the recipe as is (maybe not proportions tho). It is absolutely delicious! I love it and I'm sure my man will too! Thanks!!!






          Reply
          • Ashley

            March 04, 2021 at 9:25 am

            I'm so glad these were a hit, Christina! The pineapple juice sounds like a fantastic addition. I love the sweet/savory combo. Thanks for sharing!

            Reply
    19. Amanda Mason

      July 22, 2018 at 9:36 pm

      Excellent tips for these fajitas!! I agree - caramelizing the onions is so worth the time!! I love how you wrote this to say, "make restaurant quality fajitas at home"...I'm so sold on that! I love fajitas at the Mexican restaurant but if I can make them at home...even better! And we all know...anything made in a cast iron skillet is delish!






      Reply
      • Ashley

        July 23, 2018 at 11:01 am

        I hope you love these as much (if not more!) than the ones you get out at a restaurant! Years ago, I would have never thought I could make fajitas this good at home, but shoutout to my hubby for his dedication to the cause 😉

        Reply
    20. Kitty

      July 22, 2018 at 9:38 pm

      My hubby is a HUGE fajita fan. But I don't make them at home much. I'm gonna try this because we also love Penzeys!!!! I could eat a shoe covered in their spices!!! hahaha

      Reply
      • Ashley

        July 23, 2018 at 11:02 am

        OMG isn't Penzeys the best?! I am OBSESSED with their spices! The fajita seasoning is absolutely fantastic!!

        Reply
    21. Stacey

      July 22, 2018 at 11:43 pm

      Fajitas are the best, my family loves them and would inhale these as soon as they hit the table! So yum!






      Reply
      • Ashley

        July 23, 2018 at 11:03 am

        My family also inhales these! Sometimes my 6-year-old even eats MORE than me and my husband do!

        Reply
    22. Heather

      July 23, 2018 at 6:55 am

      Cast iron pans are definitely the way to go and great tip about carmelizing the onions .. beautiful recipe and what a happy, healthy dish to serve.






      Reply
      • Ashley

        July 23, 2018 at 11:04 am

        Cast iron is such a gamechanger! I love using it for one pan dishes like this, and for things like frittata and steak.

        Reply
        • Jessica

          February 28, 2021 at 10:05 am

          I am trying this recipe tonight and and can't wait as it sounds delicious! When does the garlic get added?

          Reply
          • Ashley

            February 28, 2021 at 1:29 pm

            I hope you love this one as much as we do, Jessica! The garlic gets added in during step 7 of the recipe - after the peppers have been cooking and you lower the heat before the onions go back in. Hope that helps!

            Reply
    23. Gene

      July 24, 2018 at 12:32 pm

      Girl, you are speaking my language. This looks great for a weeknight meal.

      Reply
    24. Mary Bostow

      July 24, 2018 at 2:57 pm

      My husband is a Texan and loves Mexican food, this is going to be devoured at our house!

      Reply
    25. Melissa Jones

      August 30, 2019 at 8:53 pm

      We had this for dinner tonight and it was delicious! My husband and I both said this meal is going in our regular rotation (and probably tomorrow too, I wish I wasn't full so I could eat more now!) Thanks for this wonderful recipe!






      Reply
      • Ashley

        August 30, 2019 at 9:07 pm

        I’m so glad to hear this, Melissa! It’s one of our favorites and I’m glad you and your husband enjoyed it. Have a wonderful weekend!

        Reply
    26. Sonji

      March 19, 2020 at 9:48 pm

      Loved it! Caramelized onions turned out so delicious. It's worth the time it takes. Thank you!






      Reply
      • Ashley

        March 19, 2020 at 10:51 pm

        I’m so glad this was a hit for you, Sonji! It’s incredible how much flavor you get from giving the onions extra time, right?

        Reply
    27. Marie

      July 05, 2020 at 7:53 pm

      Just made this and they were SO GOOD!!! Caramelized the onions for a full hour and it was so worth it






      Reply
      • Ashley

        July 05, 2020 at 7:54 pm

        I’m so glad these were such a hit, Marie! The caramelizing really does make a difference.

        Reply
    28. Lori H

      July 18, 2023 at 5:24 pm






      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Maple-Balsamic Roasted Carnival Squash
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Homemade Hot Chocolate Mix

    All Things Thanksgiving:

    • Thanksgiving Central: Recipes, Tips, + More for Your Holiday Table
    • Triple Chocolate Pumpkin Pie
    • Dry Brine Seasoning Blend for Turkey
    • Spatchcocked Roasted Turkey
    • Our Favorite Turkey Gravy
    • Spiced Mulled Wine
    • Classic Dutch Apple Pie
    • Best Ever Green Bean Casserole
    • Spiced Cranberry Sauce with Bourbon
    • Instant Pot Mashed Potatoes

    Popular Now

    • Text that reads, "Big Flavors 2023 Holiday Gift Guide".
      Big Flavors 2023 Holiday Gift Guide
    • Homemade tiramisu in a serving dish with plates and forks for serving.
      Best Classic Italian Tiramisu
    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.

    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.
    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.