Chicken Fajitas Recipe

Chicken Fajitas Recipe

These Chicken Fajitas are loaded with juicy and perfectly spiced chicken, sweet bell pepper, and onions. These are especially delicious wrapped in homemade Flour Tortillas. Watch the video tutorial and see how easy it is.

We love to recreate our favorite Mexican-inspired recipes, from Flan to Mexican Street Corn. If you are a fan of Mexican food, this Chicken Fajita recipe is a must-try!

Chicken Fajitas

Like our Tostadas and Shrimp Fajitas, these Chicken Fajitas are an easy 30-minute weeknight meal that comes together in one skillet. They are loaded with protein and veggies and are so satisfying especially when you start adding Homemade Salsa, shredded cheese, and all the fixings.

What makes this recipe really stand out from the rest is the exciting flavor. It has the perfect blend of homemade chicken fajita seasoning that makes every bite delicious.

Ingredients

The key to making great fajitas is in the marinade. These are never bland or boring, but packed with flavor, from the chicken to the veggies as they take on all the spices left in the skillet.

• Chicken breast – we use two chicken breasts and cut them in half lengthwise for even cooking.
• Olive oil – for sauteeing and marinating the chicken
• Lime juice – tenderizes the chicken and adds fresh flavor and vibrance. Keep in mind you’ll want more lime wedges for serving fajitas.
• Fajita Seasoning – a perfect and flavorful blend of chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper create the perfect homemade seasoning for fajitas.
• Bell peppers – we used 3 different colors of bell pepper for color and variety, but you can use whatever bell peppers you have on hand.
• Onion – use a medium yellow onion
• Tortillas – we love using the smaller hand-held size and Homemade Tortillas are best if you have time to make them.
  

Pro Tip: Even though the chicken fajitas are well seasoned, they are pretty mild in spiciness. If you prefer spicier fajitas, add more chili powder to taste.

How to Make Chicken Fajitas

1. Make Fajita Seasoning – in a small mixing bowl, add lime juice and olive oil along with your chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Stir to combine.
2. Marinate chicken – cut chicken in half lengthwise, cover, and let it rest while you prep your veggies, or cover and refrigerate if you are doing this step ahead.
3. Prep Veggies – thinly slice your bell peppers and onions into 1/4″ thick slices. See the photo tutorial below for a reference on how to slice vegetables for fajitas.
4. Sautee chicken – Set a large, heavy skillet over medium heat. Add oil and sautee chicken for 3-5 minutes or until 165˚F on an instant-read thermometer. Transfer to a cutting board and rest for a few minutes.
5. Sautee vegetables – Add more oil to the pan and saute onions and bell peppers, stirring occasionally and scraping the pan to pick up the seasonings and flavor. Season with salt and pepper to taste.
6. Combine – Slice chicken against the grain, add it back to the pan, and stir to combine. Cover to keep warm until ready to serve.

Pro Tip: Since the chicken has so much flavoring, it really doesn’t need more than 15 minutes of marinating time. If you prefer, you can cover the marinated chicken and refrigerate for up to 4 hours before cooking.

How to Heat Tortillas

Warmed tortillas are tastier and easier to wrap around your warm fajita filling. There are several quick and easy methods. Our favorite is the gas flame or a griddle when serving a larger crowd. These methods work for storebought or homemade flour tortillas, or even corn tortillas.

• Gas stove – Turn your burner on to medium/low. Set a tortilla over the grates and rotate every 5 seconds. Flip as soon as you see any blackened spots on the first side. Repeat with the second side. Do not walk away from it as it burns fast.
• Griddle – set the griddle to medium/high heat and toast the tortillas for 15-20 seconds per side until golden and heated through.
• Skillet – we prefer a cast iron skillet but any pan will do. Toast the tortillas over medium/high heat for 15-30 seconds per side.
• To keep tortillas warm – Wrap tortillas in a dry kitchen towel right off the heat. This will keep them warm and prevent them from drying out.
  

The Best Fajita Toppings

There are so many delicious ways to dress up your chicken fajitas. You can even build a fabulous topping bar. You can’t go wrong with any of these options:

• Lime Wedges – to squeeze over fajitas
• Pico de Gallo
• Shredded cheese (try cheddar or Mexican cheese)
• Guacamole or Sliced Avocado
• Iceberg Lettuce, chopped
• Roasted Salsa
• Sour Cream
• Cilantro sprigs
  

Common Questions

Can I use a store-bought fajita seasoning?

You can substitute with your favorite store-bought fajita seasoning (although I would argue our homemade version is better).

Can I Substitute the chicken?

You can substitute with chicken tenders or even trimmed chicken thighs. If you’re looking to change up the meat, try our Shrimp Fajitas.

What is the best skillet for fajitas?

Use a large, heavy pan. We prefer a coated cast iron pan which is non-reactive (keep in mind there is lime juice in the chicken marinade). That said, I have cooked this in a regular cast iron pan and it still worked. A heavy stainless steel or even a non-stick pan will also work.

What is the right way to cut bell peppers and onions for fajitas?

We like to cut our bell peppers into thin 1/4″ strips with grain. The same goes for onions. If you cut onions with the grain, you get a sweeter and milder onion flavor and it’s more visually appealing for sauteeing.

Can I double the recipe?

Yes, you can double but I suggest using at least a 12-inch skillet (you will need to cook the chicken in batches) or cooking in 2 separate skillets for best results.

Make-Ahead Tips

• To Refrigerate: You can marinate the chicken for up to 4 hours ahead of time. Since there is lime juice in the marinade, I would not recommend marinating for longer than 4 hours. If refrigerating the cooked chicken fajita mixture, cover and refrigerate for 3-4 days.
• Freezing: You can combine the raw chicken and marinade in a freezer-safe zip bag, squeeze out the extra air and freeze for 2-3 months. Freeze right away without marinating and it will marinate plenty as it thaws. We did the same with our Moroccan Chicken. It’s a great option for meal planning.
• To Reheat: It’s best to reheat leftovers the same way the recipe was cooked. Set the fajita mixture on a skillet over medium/low heat and saute until hot, stirring frequently.

I hope these Chicken Fajitas become a go-to dinner option for you. If you want to change up your Taco Tuesday routine, then this is an excellent choice.

Chicken Fajitas Recipe

Prep Time: 15 minutes

 

Cook Time: 15 minutes

 

Total Time: 30 minutes

These Chicken Fajitas are loaded with juicy chicken, sweet bell peppers and onion with tons of flavor from the homemade fajita seasoning. Wrap these up in warm Flour Tortillas, squeeze fresh lime juice over the top and add cilantro and your favorite toppings.

Author: Natasha Kravchuk

Course: Main Course

Cuisine: Mexican

Keyword: chicken fajita recipe, chicken fajitas

Skill Level: Easy

Cost to Make: $16-$20

Calories: 417

Servings: 4 people (makes 8 fajitas)

Ingredients

For the Chicken Fajitas:

• 2 large boneless skinless chicken breasts, about 1 1/2 lbs
• 4 Tbsp olive oil, divided
• 2 Tbsp lime juice
• 1 tsp ground chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp ground black pepper
• 3 bell peppers , Red, Yellow, and Green, sliced into 1/4” thick slices
• 1 medium onion, thinly sliced
• 8 small flour tortillas, toasted or warmed

Options to Serve:

• lime wedges, to squeeze over fajitas
• cilantro, to garnish
• sour cream
• Pico de gallo, or salsa
• Guacamole , or sliced avocado
• shredded cheddar cheese, Monterey Jack, or Mexican Cheese

Instructions

1. In a mixing bowl add 2 Tbsp oil, 2 Tbsp lime juice, and all of the seasonings: chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Stir to combine.

2. Cut chicken breasts in half lengthwise and add cutlets to the seasoning mix, turning to evenly coat. Set that aside while you prep the remaining veggies. You can marinate for up to 4 hours.

3. Cut bell peppers and onions into 1/4” thin slices, cutting with the grain.

4. Set a large heavy skillet (such as cast iron) over medium heat. Add 1 Tbsp oil then add chicken in a single layer and sear for 3-5 minutes per side or until browned and cooked through to 165˚F in the center on an instant-read thermometer. Cook in batches if needed. Transfer chicken to a cutting board and let it rest while you cook the vegetables.

5. In the same skillet over medium heat, add 1 Tbsp oil then add the onion and bell peppers and sauté until softened and browned in spots, about 5-6 minutes, stirring frequently. Season with salt and pepper to taste.

6. While the veggies are cooking, slice the chicken into strips against the grain. When the veggies are done, add the chicken back to the pan, stir to combine, and remove from heat.

7. Serve over warmed tortillas with a squeeze of fresh lime juice, garnished with cilantro and your favorite toppings.