Craving something sizzling, colorful, and packed with flavor? Chicken fajitas are your answer! This Tex-Mex classic brings together tender strips of juicy chicken, sweet bell peppers, and zesty onions, all tossed in bold fajita seasoning and seared to smoky perfection. Served with warm tortillas and topped with your favorite fixings—think sour cream, guacamole, or shredded cheese—it’s a hands-on meal that’s as fun to eat as it is to cook. Whether it’s Taco Tuesday or a family weekend dinner, chicken fajitas are a crowd-pleaser that delivers every time.
Quick Facts
Let’s quickly break it down before diving into the recipe.
| Course | Main Dish |
|---|---|
| Cuisine | Tex-Mex / Mexican-American |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 15 minutes |
| Cooking Time | 15 minutes |
| Calories | Approx. 350 per serving |
Equipment Needed
You don’t need a fancy kitchen to make killer chicken fajitas. Here’s what you’ll need:
- Large skillet or cast-iron pan: For that perfect char on the meat and veggies. A grill pan works too.
- Cutting board: Keep one for meat and a separate one for vegetables (safety first).
- Sharp chef’s knife: Essential for slicing chicken and vegetables thin and even.
- Mixing bowl: To marinate the chicken.
- Tongs or spatula: For flipping and stirring.
- Measuring spoons: To get the spice mix just right.
- Serving platter or board: For presenting your fajitas beautifully.
- Foil or tortilla warmer: To keep your tortillas hot and pliable.
Optional but helpful: A meat thermometer to ensure the chicken hits that food-safe 165°F.
Ingredients
Here’s everything you’ll need to whip up this sizzling favorite:
For the chicken and veggies:
- 1 ½ pounds boneless, skinless chicken breasts (sliced into thin strips)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 large onion (sliced thin)
- 2 tablespoons olive oil (divided)
For the fajita seasoning:
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for heat)
- Juice of 1 lime
Optional toppings:
- Warm flour or corn tortillas
- Sour cream
- Guacamole or sliced avocado
- Shredded cheese
- Fresh cilantro
- Salsa or pico de gallo
- Lime wedges
Instructions
Let’s get cooking!
- Marinate the chicken:
In a bowl, combine the sliced chicken with half the olive oil, lime juice, and all the fajita spices. Toss to coat and let it sit for 10–15 minutes (or longer in the fridge for deeper flavor). - Sauté the vegetables:
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Cook for 5–7 minutes until softened and slightly charred. Remove and set aside. - Cook the chicken:
In the same pan, add the marinated chicken. Cook for about 6–8 minutes or until the chicken is golden and fully cooked through. - Combine and serve:
Return the veggies to the skillet. Toss everything together for 2–3 minutes. Serve hot with warm tortillas and your favorite toppings.
Essential Note:
Always slice the chicken and vegetables evenly so they cook at the same rate. Don’t overcrowd the pan—cook in batches if needed for the best sear. If using a grill pan, oil the surface lightly to prevent sticking. Store any leftovers in an airtight container in the fridge for up to 3 days.
