These Air Fryer Chicken Fajitas are one of my very favorite recipes on the site. Tender chicken, peppers, and onion get tossed in a quick homemade fajita seasoning and air fried in about 15 minutes. You get restaurant-style fajitas at home for a fraction of the cost.
More Easy Fajita Recipes:
Keys to Nailing This Recipe
This one’s hard to mess up, but these three things keep the chicken tender and give the peppers a little color.
- Slice the chicken thin — Aim for ¼-inch strips. Thin strips cook through quickly and stay juicy, while thick ones get tough outside before the middle is done.
- Don’t crowd the basket — This recipe fills a 5.8-quart basket. In a smaller air fryer, cook it in two batches so everything browns instead of steaming.
- Start checking at 15 minutes — Thin breast strips dry out fast. Pull them as soon as the thickest piece reaches 165°F.
Homemade Fajita Seasoning
This is a very simple homemade fajita seasoning made with spices you probably already have on hand: chili powder, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, and a pinch of sugar. The sugar caramelizes in the air fryer and adds to the beautiful color of the finished fajitas.
The ¼ teaspoon of cayenne gives it just a slight kick without being overpowering. Double it if you like more heat, or leave it out if you’re cooking for anyone who’s sensitive to spice.
✦ Swap in a store-bought packet if you’d like: One standard fajita seasoning packet (about 1 ounce) replaces the homemade blend. Skip the teaspoon of salt, since packets tend to run salty, and skip any water the packet calls for. Just toss it with the oil the same way.
How to Make Air Fryer Chicken Fajitas
My air fryer has been one of the best kitchen appliances I’ve ever owned, and fajitas are one of my favorite things to make in it. The rapid convection heat cooks the chicken quickly and browns the peppers and onion at the same time.
1. Slice the Chicken and Vegetables
We start with 1 lb of good quality boneless, skinless chicken breast. I like to use the smaller ones that are about ¼ lb each, since they cook up more tender and are easier to work with.
For larger breasts, lay them flat on a cutting board and slice them in half horizontally first. Then cut the chicken into strips about ¼ inch thick.
For the vegetables, we’ll use one green bell pepper, one red bell pepper, and half an onion. Of course, these are no hard and fast rules. Yellow peppers, orange peppers… they’re all welcome to join in on the fun. Slice the peppers into strips. Then cut the onion in half, place it flat side down, and slice it from top to bottom.
Try to keep the vegetable strips close to the same thickness as the chicken so everything finishes at the same time. If you really like onion, go ahead and use a whole one.
2. Toss with Oil and Seasoning
Whisk the seasoning together in a small dish. Place the chicken, peppers, and onion in a large bowl and toss with vegetable oil. Then sprinkle in the seasoning and toss it well to get everything good and coated.
✦ Add the oil first, then the seasoning. The oil gives the spices something to stick to, so they coat evenly instead of clumping in spots.
3. Air Fry at 380°F, Tossing as It Cooks
Preheat the air fryer at 380°F for 5 minutes.
Add everything to the basket or tray and air fry for 15 to 18 minutes, giving it a good toss every few minutes. The pieces on top brown faster than the ones underneath, so tossing helps everything cook evenly.
This recipe was made in a 5.8-quart basket-style air fryer, but it works in tray-style air fryers too. If you’re cooking a double batch for a crowd, cook it in two rounds and keep the first batch warm in a 200°F oven, loosely covered with foil.
✦ Go to 400°F for more browning. The peppers pick up more browned edges and the chicken cooks a little faster, so start checking around 12 minutes. At 375°F, plan on a few extra minutes.
✦ Skip the last toss for a restaurant-style finish. Letting everything sit for the final 2 to 3 minutes gives the peppers and onion a little more char.
4. Check That the Chicken Is Done
The fajitas are done when the thickest piece of chicken reaches 165°F on an instant-read thermometer.
No thermometer? Cut into the thickest strip. It should be white all the way through with no pink, and the juices should run clear.
The peppers should be soft with a few browned edges, and the onion should be tender and starting to turn golden. If the chicken’s done but you want more color on the vegetables, pull the chicken out and give the vegetables another 2 to 3 minutes on their own.
5. Stir in the Basket Juices
When everything’s done, transfer it to a bowl and pour the juices from the bottom of the basket over the top. Give it a stir. Those juices hold a lot of the seasoning and help keep the chicken moist.
Then… the fiesta begins!
What to Serve Alongside
Warm tortillas are a must. Flour or corn both work, so go with what you like. Once the fajitas come out, stack a few tortillas in the still-hot basket and heat them for 30 to 60 seconds. They come out soft and warm without drying out.
From there, top them with fresh cilantro, lime wedges, sliced avocado, sour cream, or shredded cheese. A scoop of rice and some beans on the side turn it into a full meal. If you’re making the street corn, air fry it first and keep it warm while the fajitas cook.
A few other pairings:
FAQs
How do I keep the chicken from getting tough or chewy?
Slice it thin, don’t overcrowd the basket, and don’t overcook it. Thick strips take longer to cook through, so the outside dries out before the middle is done. A packed basket steams the chicken instead of browning it. Start checking at 15 minutes and pull it once the thickest piece hits 165°F, then stir in the basket juices before serving.
Can I use less oil or a different kind?
Yes, but I wouldn’t skip it completely. The oil helps the seasoning stick and keeps the chicken from drying out, and without it the spices can taste dusty and a little raw. You can cut it down to 1 or 2 tablespoons and still get everything coated. Any neutral oil works, like vegetable, canola, or avocado oil, and olive oil is fine too.
Can I use chicken thighs instead of breast?
Yes, boneless, skinless chicken thighs work great and stay juicy. Slice them about ¼ inch thick and trim off any large pieces of fat. They may need a few more minutes, and they’re most tender cooked to around 175°F. They’re usually a little cheaper than breast, too.
Can I double the recipe?
Yes you can, but be sure to cook in multiple batches. An overcrowded air fryer basket will result in steamed meat and vegetables, not the nice char we want for restaurant-style fajitas.
Recipe
Best Damn Air Fryer Chicken Fajitas
Ingredients
Method
- Slice the chicken and vegetables: Slice the chicken breast into ¼-inch strips. Slice the peppers into strips and the onion into slices. Place it all in a large bowl.
- Mix the seasoning: In a small dish, combine the chili powder, cumin, onion powder, garlic powder, paprika, salt, cayenne, and sugar. Whisk it all together.
- Toss to coat: Pour the oil over the chicken and vegetables and toss to coat. Sprinkle in the seasoning and keep tossing until everything is evenly coated.
- Preheat: Preheat the air fryer at 380°F for 5 minutes.
- Air fry: Add everything to the basket or tray and air fry at 380°F for 15 to 18 minutes, tossing every few minutes so it cooks evenly. The chicken is done when the thickest piece reaches 165°F and the peppers are soft with a few browned edges.
- Add the juices and serve: Transfer everything to a bowl, pour the juices from the bottom of the basket over the top, and stir. Serve with warm tortillas and your favorite toppings.
Nutrition
Video
Notes
- Cook time: Most batches are done in 15 minutes, but thicker strips or a fuller basket can take up to 18.
- Doneness: Pull the chicken when the thickest piece reaches 165°F. It should be white all the way through with no pink.
- Smaller air fryers: This recipe fills a 5.8-quart basket. In a smaller unit, cook it in two batches so it browns instead of steaming.
- Store-bought seasoning: One standard fajita packet (about 1 oz) replaces the homemade blend. Skip the added salt and any water the packet calls for.
- More onion: Use a whole onion if you like more of it.
- Chicken thighs: Slice them ¼ inch thick and cook to about 175°F. They may need a few extra minutes.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months.
- Reheating: Air fry at 350°F for 3 to 4 minutes, tossing once, or microwave covered in 30-second bursts.
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Lionel says
Have made this several times, changed the spice mix some and used a premade mix from Siete. Turned out great each time. Taste varied a little, the premade spice mix was a little salty, but overall very, very tasty.
RecipeTeacher says
I always love getting feedback on this one, as it’s one of my very favorites of all my recipes. Thanks much, Lionel!
Missy A says
This truly is THE BEST DAMN chicken fajita recipe!!! A family favorite. Tastes delicious every time I make it!
Elizabeth says
I can’t say they are the best, but certainly tasty especially with the cilantro. They are definitely easy to make and for that reason alone I would add it to my regular recipe rotation. I would add more onion (1 medium).
Bobbie Goeden says
These are indeed the best fajitas! Not only the best I’ve ever made but the best I’ve ever eaten. Anywhere.
We ate them with our preferred corn tortillas, a little avocado, and some lime. That’s it. Perfect and easy.