Air Fryer Chicken Fajitas

These air fryer chicken fajitas are juicy, flavorful, and ready in a fraction of the time it takes to cook them on the stove. I love how the air fryer gives the chicken a nice char and keeps the peppers tender-crisp, all without heating up my kitchen or dirtying multiple pans.

Why You’ll Love This Recipe

I turn to this recipe when I want a fast, satisfying meal with bold flavor and minimal cleanup. The chicken gets perfectly seasoned, the veggies stay colorful and fresh, and everything cooks together in one go. Whether I’m making fajitas for a weeknight dinner or prepping for lunches, this method saves time and delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken breasts or thighs, sliced into thin strips

• Bell peppers (any color), sliced

• Red onion, sliced

• Olive oil

• Chili powder

• Cumin

• Paprika

• Garlic powder

• Onion powder

• Salt

• Black pepper

• Lime juice (optional)

• Tortillas, for serving

• Optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro

Directions

1. I start by slicing the chicken, peppers, and onion into thin, even strips.

2. In a large bowl, I toss everything with olive oil and the spices until well coated.

3. I preheat the air fryer to 390°F (200°C).

4. I spread the chicken and veggies in a single layer in the air fryer basket. Depending on the size of the basket, I may cook in two batches to avoid overcrowding.

5. I air fry for 12–15 minutes, shaking the basket halfway through, until the chicken is cooked through and the veggies are slightly charred.

6. I squeeze some lime juice over everything once cooked, then serve hot with warm tortillas and my favorite toppings.

Servings and timing

This recipe makes about 4 servings. The prep takes 10–15 minutes, and cooking in the air fryer takes about 12–15 minutes. I can have the whole dish ready and on the table in under 30 minutes.

Variations

Sometimes I add sliced mushrooms or zucchini for extra vegetables. If I want a smoky twist, I’ll use chipotle powder instead of chili powder. I’ve also swapped chicken for thinly sliced steak or shrimp with great results—just adjust the cook time slightly depending on the protein.

storage/reheating

Leftover fajita filling can be stored in an airtight container in the fridge for up to 3 days. To reheat, I place it back in the air fryer at 350°F (175°C) for about 5 minutes or warm it in a skillet on the stove. I avoid the microwave since it can make the veggies a little soggy.

FAQs

Can I cook the chicken and veggies together?

Yes, I do it all in one batch as long as I don’t overcrowd the basket. Everything cooks evenly, and the flavors blend beautifully.

Do I need to marinate the chicken?

It’s not required. I toss everything with oil and spices just before air frying, and it still turns out flavorful. But if I have time, marinating for 30 minutes adds even more depth.

Can I use frozen chicken?

I always thaw it completely before slicing and seasoning to ensure even cooking in the air fryer.

What tortillas work best?

I like flour tortillas for softness, but corn tortillas are great too—especially if I toast them slightly for extra texture.

Are these fajitas spicy?

They’re mildly spicy. If I want more heat, I add cayenne pepper or serve with sliced jalapeños.

Conclusion

These air fryer chicken fajitas have become a regular in my kitchen because they’re quick, customizable, and packed with flavor. The air fryer makes everything faster without sacrificing taste or texture. I serve them with all my favorite toppings, and there’s never a bite left.