Easy Chicken Fajitas

Easy Chicken Fajitas recipe – SO much better than the Mexican restaurant and only 5 ingredients! We make these every week – a great meal prep recipe! Chicken, Italian dressing, Rotel diced tomatoes and green chiles, taco seasoning, and lime juice. Let the chicken marinate overnight and quickly cook in a hot cast iron pan. Add onions and peppers for an authentic Mexican restaurant taste. SO easy and SO good!

cast iron skillet of chicken fajitas with text overlay

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Easy Chicken Fajitas like the Mexican Restaurant

I am a HUGE fan of Mexican food. We rarely go out for Mexican because I lack total self-control around the chips and salsa. Anyone else?!?! I am always full by the time my food arrives. To avoid overeating chips and salsa, we make a lot of Mexican food at home. These Easy Chicken Fajitas are a staple in our house. We make a batch at the beginning of every week and eat them for lunch or dinner all week. SO easy and so delicious. Juicy chicken and tender vegetables seasoned to perfection! These fajitas are just as good, if not better, than the Mexican restaurants. This has quickly become one of our favorite chicken recipes. Add this to the menu when you need a meal the entire family will enjoy!

skillet of chicken fajitas

How to Make Fajitas at Home

These skillet chicken fajitas are super easy to make with only a few simple ingredients. Place chicken in a ziplock bag. To make the chicken fajita marinade, whisk together Italian dressing, Rotel diced tomatoes and green chiles, fresh lime juice, and taco seasoning in a large bowl. Pour the marinade over the chicken. Seal the bag and refrigerate a few hours to overnight.

When ready to cook the chicken, heat olive oil in a large cast iron skillet over medium-high heat. Add sliced onions and sliced bell peppers to the hot skillet. Cook until vegetables start to soften, about 5 to 7 minutes. Remove vegetables from skillet.

Remove the chicken from the marinade and pat dry with paper towels. Add chicken to the skillet and cook until no longer pink inside and reaches an internal temperature, of 165ºF, approximately 4 minutes per side. Add cooked vegetables back to the skillet, and cook an additional minute to warm. Serve with warm flour tortillas and your favorite fajita toppings.

Helpful Tips & Frequently Asked Questions

  • Here is our recipe for homemade taco seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
    • Can substitute a packet of fajita seasoning.
  • You can use any variety of Rotel – original, hot, mild, or Mexican Rotel. We typically use Original or Mexican.
  • You can use any chicken that you have on hand for this recipe. Boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken tenderloins.
    • If using chicken breasts or chicken thighs, cut the chicken into thin strips before marinating.
    • I buy a big bag of frozen chicken tenders and let the chicken marinate in the original bag. I just dump everything in, toss it around and let it hang out in the fridge overnight.
  • Let the chicken marinate as long as possible. It can marinate for a couple of days in the refrigerator and be fine. 
  • I cook the chicken in a large cast iron skillet. Cast iron skillet or a non-stick work great. Make sure to drain the chicken and pat it dry before adding it to the skillet. I use a couple of paper towels and just press it on the chicken to get the extra moisture off of the outside of the chicken.
    • Patting the chicken dry will help give the chicken a nice sear on the outside.
  • You can use any of your favorite fajita veggies in this dish:
    • red bell pepper
    • green pepper
    • yellow bell peppers
    • white onion
    • yellow onion
    • red onions
  • Store leftover chicken in an airtight container in the refrigerator.
skillet of chicken fajitas

What to Serve with Chicken Fajitas

These Easy Chicken Fajitas are WAY better than the Mexican restaurant! You might want to double the recipe. We make these every single week. I always add the ingredients to our weekly grocery order!

Serve the fajitas with warm flour or corn tortillas. Use low-carb tortillas for an easy low-carb meal. Top the fajitas with your favorite toppings:

  • fresh cilantro
  • pico de gallo
  • salsa
  • sour cream
  • lime wedges
  • lettuce
  • guacamole
  • cheddar cheese
  • hot sauce

We love to serve the fajitas with some chips & salsa, white cheese dip, refried beans and Mexican rice. Whip up a batch of these delicious chicken fajitas for a meal better than any restaurant.

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cast iron skillet of chicken fajitas with text overlay

Easy Chicken Fajitas

Yield: 6 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Easy Chicken Fajitas – SO much better than the Mexican restaurant and only 5 ingredients! We make these every week – great meal prep recipe! Chicken, Italian dressing, diced tomatoes and green chiles, taco seasoning and lime. Let the chicken marinate overnight and quickly cook in the skillet. Add onions and peppers for an authentic Mexican restaurant taste. SO easy and SO good!

Ingredients:

  • 3- lb raw chicken tenderloins
  • 1 (16-oz) bottle Italian dressing
  • 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
  • 1 (1-oz) package taco seasoning
  • 1 lime, juiced
  • onion and bell pepper sliced
  • 1 Tbsp olive oil

Instructions:

  • In a large ziplock bag, combine chicken tenders, Italian dressing, diced tomatoes and green chiles, taco seasoning and lime juice. Toss to coat. Refrigerate overnight.
  • Remove chicken from marinade and pat dry with paper towels.
  • Heat oil in large cast iron or non-stick skillet over medium-high heat. Add sliced onions and peppers. Cook until vegetables start to soften, about 5 to 7 minutes. Remove vegetables from skillet.
  • Add chicken tenders to skillet and cook until no longer pink inside, approximately 4 minutes per side.
  • Add cooked vegetables back to skillet, and cook an additional minute to warm.
  • Serve with warm tortillas, cheese, salsa, sour cream, lettuce and/or tomatoes.

Notes:

  • Here is our recipe for homemade taco seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
  • Can substitute a packet of fajita seasoning.
  • You can use any variety of Rotel – original, hot, mild, or Mexican Rotel. We typically use Original or Mexican.
    • You can use any chicken that you have on hand for this recipe. Boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken tenderloins.
    • If using chicken breasts or chicken thighs, cut the chicken into thin strips before marinating.
    • I buy a big bag of frozen chicken tenders and let the chicken marinate in the original bag. I just dump everything in, toss it around and let it hang out in the fridge overnight.
  • Let the chicken marinate as long as possible. It can marinate for a couple of days in the refrigerator and be fine. 
  • I cook the chicken in a large skillet. Cast iron skillet or a non-stick work great. Make sure to drain the chicken and pat it dry before adding it to the skillet. I use a couple of paper towels and just press it on the chicken to get the extra moisture off of the outside of the chicken.
    • Patting the chicken dry will help give the chicken a nice sear on the outside.
  • You can use any of your favorite fajita veggies in this dish:
    • red bell pepper
    • green pepper
    • yellow bell peppers
    • white onion
    • yellow onion
    • red onions
  • Store leftover chicken in an airtight container in the refrigerator.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
cast iron skillet of chicken fajitas with text overlay
cast iron skillet of chicken fajitas with text overlay

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Comments

  1. We made these last night and were blown away at how good they were.
    Amazing!
    We used 1 lb of chicken tenders, half the envelope of taco seasoning, and half the bottle of Italian dressing (Wishbone Robusto). Will definitely make again.

  2. I love fajitas so much!!!! Yum Yum Yum! I like adding some lemon/lime/orange juice to the marinade too – zingy!

  3. H Hi 🙂
    Wonder if you can use boneless skinless thighs as that's what I have on hand?
    I've never commented but I need to tell you how much I love your blog.(as does my hubby's stomach!)
    You are a wonder and as a cat lover myself,I really enjoy meow Monday!!
    Thanks again

    1. Chicken thighs should work just fine!
      I’m thrilled to hear you are enjoying the recipes!!! Hope you enjoy these fajitas as much we do!!

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