Easy Chicken Fajitas
These Easy Chicken Fajitas bring bold, smoky Tex-Mex flavor to your table in just 30 minutes. Tender strips of seasoned chicken breast are cooked alongside vibrant bell peppers and sweet onions in a screaming-hot skillet, all coated in a homemade fajita spice blend that beats anything from a packet. Served in warm flour tortillas with your favorite toppings, this one-pan wonder is fast enough for busy weeknights and flavorful enough to impress at the weekend.
Equipment
- Large cast iron skillet (12-inch) Or heavy-bottomed stainless steel pan; recommended for best sear
- Cutting board
- Sharp chef's knife
- Mixing bowl Medium size for marinating chicken
- Tongs
- Small bowl or jar For mixing the spice blend
- Measuring spoons
- Tortilla warmer (optional) Keeps warmed tortillas pliable until serving
- Citrus juicer or reamer For juicing fresh lime
- Paper towels
Ingredients
Fajita Seasoning
- 1 tsp chili powder
- 1 tsp cumin ground
- ½ tsp smoked paprika Spanish-style preferred
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- cayenne pepper Pinch; optional, for heat
For the Fajitas
- 1.5 lbs boneless skinless chicken breasts 680g; sliced into thin strips, about ¼ inch wide
- 3 bell peppers 1 red, 1 yellow, 1 green; sliced into strips
- 1 large yellow onion Sliced into half-moon strips about ¼ inch thick
- 3 tbsp olive oil Divided; about 45ml
- 1 lime Juice of 1 lime; divided
- 8 medium flour tortillas Soft taco size; warmed before serving
Toppings (Optional)
- sour cream To taste
- guacamole or sliced avocado To taste
- shredded Mexican cheese blend To taste
- salsa or pico de gallo To taste
- fresh cilantro To taste
- sliced jalapeños To taste
Instructions
- Combine all the spices — chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using) — in a small bowl and stir until evenly blended. Set aside.
- Add the sliced chicken to a medium bowl, drizzle with 1 tablespoon olive oil, add all the fajita seasoning, and squeeze the juice of half a lime over the top. Toss to coat and let marinate for at least 5 to 10 minutes (or refrigerate up to 4 hours).
- Slice the bell peppers into ¼-inch strips and the onion into ¼-inch half-moon strips. Keep in a separate bowl from the chicken.
- Heat a large cast iron skillet over medium-high to high heat, add 1 tablespoon olive oil, then cook the chicken strips in a single layer for 3 to 4 minutes per side until golden and cooked through to 165°F (74°C). Remove and set aside.
- In the same pan, add the remaining 1 tablespoon olive oil and cook the onions and peppers over medium-high heat for 4 to 5 minutes, stirring occasionally, until tender-crisp with light char. Squeeze the remaining lime juice over the top.
- Return the chicken to the pan with the peppers and onions and toss together over medium heat for about 1 minute to warm through and meld the flavors. Taste and adjust salt or lime juice as needed.
- Warm the flour tortillas in a dry skillet for 30 seconds per side, over a gas flame with tongs, or wrapped in a damp paper towel in the microwave for 30 to 45 seconds. Keep warm in a tortilla warmer or wrapped in a kitchen towel.
- Spoon the chicken and vegetable filling into warm tortillas, add your toppings of choice, and enjoy immediately.
Notes
- Get the pan hot: High heat is essential for a proper sear and caramelization. Don't add the chicken until the oil is shimmering and just starting to smoke.
- Don't overcrowd the pan: Cook the chicken in two batches if your skillet isn't large enough to hold it in a single layer — crowding causes steaming instead of browning.
- Slice against the grain: Cut the chicken breast crosswise against the grain into ¼-inch strips for the most tender result.
- Marinate longer for more flavor: If time allows, marinate the chicken covered in the fridge for up to 4 hours before cooking.
- Chicken thighs work great: Boneless skinless chicken thighs can be swapped 1:1 for the breasts — they're slightly juicier and more forgiving if slightly overcooked.
- Make it spicier: Add an extra ½ teaspoon of cayenne to the seasoning blend and toss sliced fresh jalapeños in with the peppers and onions.
- Storage: Store the cooled fajita filling in an airtight container in the refrigerator for up to 4 days. Keep tortillas and toppings stored separately.
- Freezer-friendly: The filling freezes well for up to 3 months. Cool completely, transfer to a zip-lock freezer bag, and freeze flat. Thaw overnight in the fridge before reheating.
- Reheat: Reheat in a skillet over medium heat with a splash of water or chicken broth, stirring for 3 to 4 minutes, or microwave in 60-second intervals until hot.
- Serve as a bowl: Skip the tortillas and serve over cilantro lime rice with black beans and corn for a lower-carb fajita bowl option.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 46gProtein: 38gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 620mgPotassium: 720mgFiber: 4gSugar: 7gVitamin A: 45IUVitamin C: 180mgCalcium: 10mgIron: 20mg
Tried this recipe?Let us know how it was!