No need to go to a Mexican restaurant when you’re craving fajitas. This easy stovetop chicken fajitas recipe is easy (and fun) to make! 

These Easy Salsa Marinated Stovetop Chicken Fajitas have been a fan-favorite in my household for over five years now. 

When you see fajitas in a restaurant, you think they are super fancy and therefore difficult to make. But nothing could be further than the truth! 

While the sizzling skillet can be a showstopper, the actual meal is quite easy to whip up. 

For my fajitas, I let my favorite salsa do all of the work. The chicken marinades in the salsa for a day — or maybe two if you forget about it like I sometimes do. 

Then, give the chicken a good sear in a cast iron skillet and cut it into strips. Let the veggies have their moment to shine by sprinkling them with some taco seasoning and searing them off in the same skillet. 

That it is!

Assemble your fajita bar with your favorite toppings, like avocado, cilantro, lime wedges, and gluten-free tortillas. 

Give everyone a plate and watch them make their fajita creations. No matter who you eat this with, I know you’re going to love it. Enjoy!  

Ingredients for Simple Stovetop Chicken Fajitas

You may be shocked how few ingredients are needed for your next fiesta dinner. Here’s everything you’ll need. 

• Chicken Thighs: Boneless, skinless chicken thighs are so juicy that they are one of my preferred cuts. You could also make this with chicken breasts. 
• Red Salsa: I used @latejulyorganic medium salsa, but go ahead and use whatever you prefer. 
• Taco Seasoning: A sprinkle of this on the chicken and the veggies adds even more flavor. 

• Veggies: It really isn’t fajitas without a mix of bell peppers and red onion. Slice these into strips so they cook evenly in the pan. 
• Serving Suggestions: @sietefoods makes great grain-free tortillas. I particularly like their cassava flour tortillas. I also like to serve this with plenty of avocado, chopped cilantro, and lime wedges. 

How to Make Easy Chicken Fajitas

Who is ready for some delicious fajitas?! The day before you plan to serve this, add the chicken thighs and salsa to an airtight container or bag.

Let marinate overnight. You could probably marinate it the same day, but it won’t be as flavorful. 

Remove the chicken and discard the marinade. 

Season the chicken on both sides with about half of the taco seasoning, salt, and pepper. 

In a separate bowl, add the sliced peppers and onions and sprinkle about 1 tablespoon of avocado oil and the rest of the taco seasoning.

Season with additional salt and pepper. 

Heat a cast iron skillet over medium-high heat. Drizzle the skillet with avocado oil and add the chicken in a single layer. 

Cook, undisturbed, for 7 to 8 minutes to get a nice golden crust. Flip and cook for another 5 to 7 minutes. 

Once the chicken is cooked, remove from the pan and set aside. 

Deglaze the pan with a bit of water or chicken broth and wipe it clean. It doesn’t need to be entirely clean, but you do want to remove as many big bits as possible. 

Drizzle some more avocado oil and add the veggies. Cook for 5 to 7 minutes, tossing occasionally. 

Slice the chicken into ½-inch strips. 

Warm the grain-free tortillas either directly on an open gas flame or in a pan on your stovetop. 

When ready to eat, serve the chicken and veggies alongside bowls of avocado, chopped cilantro, and lime wedges.

Assemble and enjoy!  

Other Easy Weeknight Favorites: 

• Ground Beef Taco Skillet
• Skillet Chicken and Butternut Squash
• Slow Cooker Pulled Chicken Sandwich with Cabbage Slaw
• Sheet Pan Harvest Chicken Thighs and Veggies
• Braised Pork with Sauerkraut and Apples