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The Best Chicken Fajitas by Iowa Girl Eats


The The Best Chicken Fajitas ever feature sautéed bell peppers, onions, and mushrooms--oh, yum! The paprika and cumin lend a nice smokey flavor to the dish. The recipe feeds a crowd and is best served with your favorite refried bean recipe or over a lightly dressed salad. This recipe can be served the traditional way in a the type of tortillas of your choice with sour cream, salsa, and guacamole.

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Rate this recipe 4.6/5 (12 Votes)


  • 1 pound chicken breasts, cut into thin strips
  • 2 bell peppers, any color, thinly sliced
  • 1 large sweet onion, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 6 tablespoons high-heat cooking oil (almond, grape seed, vegetable, etc.)
  • 1 lemon
  • gluten-free seasoned salt
  • cumin to taste
  • smoked paprika, optional, to taste


Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

Season chicken strips with seasoned salt and a pinch of both cumin and smoked paprika then mix and set aside. Add vegetables to a large bowl then toss with your hands to mix.

Heat 1 1/2 tablespoons oil in a large, heavy-bottomed skillet over high heat. When it begins to smoke, add a third of the vegetables then season with seasoned salt, a sprinkle of cumin, and a drizzle of fresh lemon juice, about 1 to 2 teaspoons. Let vegetables sit undisturbed until seared on the bottom then continue to saute, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes, turning heat down if they begin to burn. Remove vegetables to a plate. Repeat searing vegetables in two more batches, each in their own 1 1/2 tablespoons oil, adding seasonings and lemon juice to each batch.

Heat remaining 1 1/2 tablespoons oil in skillet then add chicken, drizzle over a little lemon juice, then sauté until cooked through, about 2 to 3 minutes. Add vegetables back into skillet then toss to heat through.

Divide fajita mixture between plates then serve.

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