Perfect Chicken Fajitas

Chicken fajitas are always so good with their fresh peppers and deliciously juicy meat. The Butcher Man gets them quite often at restaurants and so I knew I had to come up with a recipe that was just as yummy for home! Using my Mexican Chicken Marinade, I have made the perfect chicken fajitas!

My chicken marinade is juicy and full of Mexican flavor! Add that with some fresh crisp-tender peppers and onions, a soft flour tortilla, some cheese, sour cream, guacamole and any other toppings you like and you have the perfect fajita!

Prepare your Mexican Chicken Marinade, then cook the chicken according to the recipe.

For my fajitas I use a green pepper, red pepper and a white onion… Any type of onion works just fine so you can use whichever you prefer. You also can add mushrooms (which I love but the Butcher Man hates).

While my chicken is marinating and cooking, I slice my peppers and onions, then cook them. I cook my peppers and onions separate from my chicken. In the past when I put my peppers in with the chicken I always worry about the chicken getting done and end up with overcooked, soft and mushy peppers and onions! Problem solved with cooking them in separate pans!! They come out perfectly crisp-tender every time. This also helps if your kids are picky and do not want any peppers in there fajitas (or if your kids hate their meat touching the peppers like mine do).

When the chicken and peppers and onions are cooked, assemble your fajitas with the toppings you like and enjoy!

The cooked chicken, peppers and onions can be stored in the fridge for 3-4 days and are yummy reheated.

Hope you enjoy!

Also try my Sheet Pan Fajitas for a simple one pan meal!

Perfect Chicken Fajitas

These fajitas are perfect!  The Mexican chicken is marinated in Mexican flavors that are delicious and savory.  Add peppers, onions, shredded cheese and anything you wish to these fajitas and it will be a dinner your entire family will enjoy!
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Servings: 8 servings


  • 1 recipe Mexican Chicken Marinated Chicken see link below
  • 1 1/2 lbs. chicken, cut into strips
  • 1/2-1 red pepper. sliced thinly into strips use as much or as little as you like
  • 1/2-1 green pepper, sliced thinly into strips use as much or as little as you like
  • 1/2-1 small white onion, sliced thinly into strips use as much or as little as you like
  • 1/2 tbsp olive oil for cooking the peppers
  • 1 tbsp butter for cooking the peppers
  • flour tortillas

Optional Fajita Toppings

  • shredded cheese
  • sour cream
  • guacamole
  • salsa or hot sauce
  • Pico de Gallo


  • Prepare your chicken in the Mexican Chicken Marinade , and cook it according to the recipe.
  • Slice your peppers and onions into thin strips.  You can use green, red, orange or yellow peppers.  
  • In a seperate pan, on medium-low heat, add your olive oil and then your peppers and onions.  Saute for a few minutes, then add your butter and finish sauteing until they are cooked to your liking.  I like mine crisp-tender where they still have a crunch to them, but cook them as long as you like, then remove from the heat.
  • Heat your tortillas if desired so they are more soft and pliable.  See Notes
  • Assemble your chicken fajitas any way you like.  We like to serve ours with some sour cream, guacamole, the chicken, peppers and onions and cheese stuffed in a flour tortilla. 


  1. This recipe makes about 8 fajitas, but will vary greatly depending on how much chicken, peppers and onions you use in each tortilla.
  2. For my chicken fajitas I like to use my Mexican Chicken Marinade to season the chicken, because it has the perfect blend of seasonings. But you can use any flavoring you like.
  3. You can use any peppers you like. I like red and green the best. You can also use any type of onion you prefer as well.
  4. Mushrooms are delicious in these fajitas but cook very fast, so add them in at the very last minute if cooking them with the peppers.
  5. I cook my peppers and onions in a separate pan. I do this because when I cook them with the chicken I always overcook them and they are more “steamed” and end up soft and mushy and I prefer mine crisp-tender. I have found I have more control over the cooking of the peppers and onions and get them just right every time if cooked separate. If you do not want to cook your peppers and onions in a separate pan like I do, toss the peppers and onions in with the chicken when the chicken is almost done and cook the peppers to your liking.
  6. I like my tortillas warmed for serving. You can do this in the microwave for 15 seconds then place them in a clean kitchen towel to stay warm. You can also place them in a non-stick skillet on medium-low heat and heat them one at a time, then place them in a clean kitchen towel to stay warm. (If you have a tortilla warmer use that!) 6. You can use any toppings/stuffings you want.

Nutrition information is automatically calculated and should only be used as an approximation.

One Comment

  1. Thanks Courtnie! I am so glad you enjoyed them! Let me know how they turn out in your enchiladas!

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