You can throw these Easy Chicken Fajitas together in about half an hour, no marinating or planning ahead needed.
A couple of months ago, I shared my favorite Steak Fajitas with you, and as much as I love (LOVE) that recipe, it requires a pretty long marinating time, so it’s not exactly something you can whip up after work on a busy weeknight without planning ahead.
Today’s recipe, on the other hand, is perfect for no-plan weeknights. This is a fajita recipe that you can throw together in about half an hour, no marinating, no planning ahead. If you have some chicken thighs, bell peppers, and an onion, you can make these easy Chicken Fajitas right now.
Quick, Easy Chicken Fajitas, No Marinating Required
Instead of a marinade, this recipe uses taco or fajita seasoning on the meat so you still get tons of great flavor without the wait time.
And if you don’t have any taco seasoning in your spice drawer, not a problem. A little chili powder, cumin, salt, and pepper will get the job done.
How to Make Easy Chicken Fajitas
1. Start with boneless skinless chicken thighs. Thighs are great because they’re fast and easy to cook on the stove and will stay moist and tender even if you overcook them a bit.
Generously sprinkle the thighs with taco or fajita seasoning or a bit of chili powder, cumin, salt, and pepper. You really don’t need to waste time measuring, just make sure all of the meat is lightly coated and you’re good to go.
2. Cook the thighs on the stove over medium-high heat until an instant-read thermometer inserted into the center of the meat reads 165°F, about 3-5 minutes per thigh depending on their size.
Thighs cooked on the stove will pop and sizzle more than chicken breasts, so if they’re making too much of a mess, you can turn down the heat a bit or cover your pan with a splatter screen.
3. While your thighs cook, in another pan, you’ll throw together the fajita veggies, a couple bell peppers and an onion. These get sprinkled with a little taco seasoning of their own or that mix of chili powder, cumin, salt, and pepper and cooked until the vegetables are tender-crisp.
4. Once everything’s done, slice the thighs, and serve with fajita veggies on warmed tortillas with a squeeze of lime and your favorite fajita toppings.
What to Serve With Chicken Fajitas
If you want to really make a night of it, tortilla chips and Nacho Cheese are always a treat with fajitas, but if you’re looking for something a little healthier, I recommend a batch of easy Oven-roasted Broccoli.
Then maybe add a small batch of Chocolate Chip Cookies for dessert.
- Have fajita leftovers? Make them into Chicken Fajitas Sandwiches or Fajita Salads on day 2!
- If you would like to use chicken breasts rather than thighs, go for it. The cooking method will vary a tiny bit, and I recommend you season them as described in this recipe, and then go follow my Cooking Chicken Breast for Salads and Sandwiches tutorial.
- Looking for more easy Mexican main dishes? Try Homemade Carnitas, Easy Carne Asada, and Carnitas Enchiladas.
Quick and Easy Chicken Fajitas
Chicken and Veggies
- 4 to 8 boneless skinless chicken thighs *
- Taco or fajita seasoning
- 2 tablespoons vegetable oil divided
- 2 bell peppers (any color) sliced
- 1/2 large onion sliced
- 8 fajita-size flour or corn tortillas
- 2 limes quartered
- Sour cream optional for topping
- Guacamole optional for topping
- Sprinkle chicken thighs with taco/fajita seasoning until coated on all sides.
- On the stove, heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 3 to 5 minutes per side, until the internal temperature reaches 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn the heat down.
- While your meat cooks, in another large skillet, heat remaining 1 tablespoon of oil over medium-high heat. Once oil is hot, add bell pepper and onion slices. Sprinkle 1/2 teaspoon of taco seasoning or 1/4 teaspoon each of cumin and chili powder over the top. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly browned and vegetables are tender-crisp. Salt and pepper to taste.
- For softer vegetables, turn heat down to medium once the vegetables begin to brown so they don’t burn, and continue to cook until vegetables reach your desired level of doneness. For very soft vegetables, add 1/4 cup of water to the pan at this point, and cook until veggies are soft and water has evaporated, adding more water as necessary.
- Slice cooked chicken thighs and serve over warmed tortillas with the vegetables, a squeeze of lime juice, and your favorite fajita toppings.
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