Chicken fajita meat and veggies in a cast-iron pan

Chicken Fajitas from Scratch

Chicken Fajitas, with an easy seasoning made from scratch, are a quick and delicious dinner that the entire family can enjoy.
Course Main Dish
Cuisine American
Keyword bell pepper, chicken, fajita, tortilla shells
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 331kcal
Author Stephanie Lynch




  • 1 tbsp cornstarch
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp granulated sugar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground cumin


  • 1 lb chicken breast boneless, skinless
  • 1/4 cup orange bell pepper
  • 1/4 cup red bell pepper
  • 1/4 cup yellow bell pepper
  • 1/2 onion
  • 3/4 cup water
  • 4 flour tortilla shells
  • 1 cup cheese
  • desired toppings such as sour cream and avocado


  • Cut the chicken into bite-sized chunks and place them in a medium mixing bowl
  • Slice the vegetables and add these to the mixing bowl
  • In a small bowl, mix together all of the ingredients for the seasoning
  • Cover the chicken and vegetables with the fajita seasoning and refrigerate for a few hours to marinade
  • In a medium pan, warmed over medium-high heat, pour the chicken and vegetables out
  • Saute for about 10 minutes, until the chicken is cooked and the vegetables are tender
  • Pour in 3/4 cup of water and stir gently
  • Cover and cook for about 7-10 minutes, stirring occasionally
  • Serve the chicken fajitas in a tortilla shell and top with any other desired toppings


Calories: 331kcal | Carbohydrates: 15g | Protein: 32g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 933mg | Potassium: 580mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1425IU | Vitamin C: 43.2mg | Calcium: 224mg | Iron: 1.2mg