Chicken Fajita Recipe
Short Intro
This Chicken Fajita Recipe brings together juicy marinated chicken, colorful bell peppers and onions in a sizzling skillet for an easy, flavorful dinner idea.
Full Recipe Introduction
Chicken fajitas are a classic Mexican cuisine favorite—tender marinated chicken strips seared with bell peppers and onions, all wrapped in warm tortillas. What makes this recipe special is its simplicity: a quick marinade, a hot skillet, and dinner’s on the table in under an hour. Honestly, I turn to these fajitas for weeknight meals, family gatherings or lazy Sunday brunch—whatever the season, they always hit the spot. I first learned this method at a beachside taco stand in San Diego (talk about inspiration!), and over the years I’ve added little tweaks—lime zest here, a splash of smoky chili powder there—to keep things bright and zesty.
Why You’ll Love This Recipe (H2)
- Ready in under an hour—perfect for busy weeknights
- Uses one sizzling skillet—fewer dishes to wash
- Marinated chicken stays juicy and tender
- Colorful bell peppers and onions add vibrant flavor
- Tortillas stay warm and soft—no extra steps
- Easily adjustable heat level for mild to spicy
- Great for meal prep; freezes well for later
- Customizable toppings let everyone build their own
Ingredients (H2)
• 1½ pounds boneless skinless chicken breasts, sliced into ¼-inch strips (chicken thighs work too)
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons olive oil, plus extra for drizzling
• 2 teaspoons chili powder (use ancho or chipotle for smokiness)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 1 large red bell pepper, thinly sliced (any color you like)
• 1 large green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced (sweet Vidalia if available)
• 8 small flour or corn tortillas (6-inch)
• Optional toppings: chopped cilantro, sliced avocado, salsa fresco, shredded cheese, sour cream or Greek yogurt
Tips: Use fresh lime juice for bright zing, and choose firm chicken breasts to slice evenly. If your market carries them, try La Morena smoked jalapeños for extra depth.
Directions (H2)
-
Marinate the chicken
In a bowl, whisk lime juice, 2 tablespoons olive oil, chili powder, cumin, paprika, salt and pepper. Add chicken strips, toss to coat, cover and refrigerate 30 minutes (or up to 2 hours).
Tip: You’ll smell that lime-chili mix—perfect cue it’s working. -
Prep your veggies
While chicken marinates, slice bell peppers and onion into uniform strips (about ¼ inch). This ensures even cooking—no one wants crunchy edges. -
Heat the skillet
Warm a heavy-bottomed or cast-iron skillet over medium-high heat. Drizzle in 1 teaspoon oil and swirl to coat. -
Cook chicken
Add half the chicken strips, spreading them out so they sizzle (don’t overcrowd). Cook 3–4 minutes per side until golden brown and cooked through, then transfer to a plate. -
Sear the veggies
In the same skillet, add another teaspoon oil if needed. Toss in peppers and onion; cook 5–6 minutes, stirring occasionally, until tender-crisp and slightly charred at the edges. -
Combine & finish
Return chicken to skillet, stir with veggies for 1–2 minutes, tasting and adjusting salt. Squeeze extra lime if desired. -
Warm tortillas
Wrap tortillas in foil and heat in a low oven (200°F) for 5–10 minutes, or warm individually in a dry skillet for 30 seconds each side. -
Serve
Pile chicken and veggies onto tortillas; top with cilantro, avocado, cheese or yogurt. Grab a fork and dig in!
Servings & Timing (H2)
• Yield: Serves 4 (2 fajitas each)
• Prep Time: 15 minutes
• Marinate Time: 30 minutes (up to 2 hours)
• Cook Time: 15 minutes
• Total Time: About 1 hour (or as quick as 45 minutes if marinated ahead)
Variations (H2)
• Shrimp Swap: Use large shrimp instead of chicken, reducing cook time to 3–4 minutes.
• Veggie Fiesta: Skip meat; grill zucchini and mushrooms with peppers and onions.
• Low-Carb Twist: Serve on lettuce leaves or low-carb tortillas.
• Smoky Chipotle: Add a spoonful of chipotle in adobo to the marinade.
• Family-Style Bake: Layer chicken and veggies in a casserole, top with cheese, bake at 375°F for 10 minutes.
• Sweet & Spicy: Stir in diced pineapple during the last 2 minutes of cooking.
Storage & Reheating (H2)
Refrigerator: Store chicken and veggies in an airtight container for up to 4 days. Tortillas keep best in their package at room temperature.
Freezer: Freeze cooked fajita filling in freezer bags for up to 2 months. Thaw overnight in the fridge.
Reheating: Microwave covered for 1–2 minutes or rewarm in a skillet over medium heat until sizzling.
Make-Ahead: Marinate chicken up to 2 days ahead; prep veggies the night before for even faster assembly.
Notes (H2)
• I learned not to rush the sear—waiting for that crisp edge really boosts flavor.
• If your skillet smokes, lower the heat slightly; cast iron holds a lot of heat.
• For extra tenderness, let cooked chicken rest 5 minutes before tossing back with veggies.
• Feel free to sprinkle a pinch of kosher salt on tortillas just before filling—they soak up juices beautifully.
FAQs (H2)
Q: Can I use chicken thighs instead of breasts?
A: Absolutely—thighs stay extra juicy. Just slice evenly and cook until they reach 165°F.
Q: How spicy is this dish?
A: It’s mild by default; add more chili powder or chopped jalapeños for heat.
Q: Are corn tortillas okay?
A: Yes! Just warm them gently so they don’t tear.
Q: Can I grill instead of stovetop?
A: You bet—skewer chicken strips, grill peppers on a grill pan, then assemble.
Q: What’s the best way to slice chicken thinly?
A: Chill your chicken in the freezer for 15 minutes—it firms up and slices neatly.
Q: How do I prevent soggy veggies?
A: Don’t overcrowd the pan; cook in batches so they char instead of steam.
Q: Is this recipe gluten-free?
A: Yes, if you choose corn tortillas and ensure spices are GF.
Q: Can I make this dairy-free?
A: Simply skip cheese and swap sour cream for coconut yogurt or omit entirely.
Conclusion (H2)
This Chicken Fajita Recipe is your go-to for an easy, colorful dinner—juicy marinated chicken, crisp peppers and onions, all wrapped in warm tortillas. Give it a try this week, and let me know how your family builds their perfect fajita! Don’t forget to explore my other Mexican cuisine recipes for more festive dinner ideas.
Chicken Fajita Recipe
Ingredients
- 1.5 pounds boneless skinless chicken breasts sliced into ¼-inch strips (chicken thighs work too)
- 2 tablespoons fresh lime juice about 1 lime
- 2 tablespoons olive oil plus extra for drizzling
- 2 teaspoons chili powder use ancho or chipotle for smokiness
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 large red bell pepper thinly sliced (any color you like)
- 1 large green bell pepper thinly sliced
- 1 medium yellow onion thinly sliced (sweet Vidalia if available)
- 8 small flour or corn tortillas 6-inch
- Optional toppings chopped cilantro, sliced avocado, salsa fresco, shredded cheese, sour cream or Greek yogurt
Instructions
- In a bowl, whisk lime juice, 2 tablespoons olive oil, chili powder, cumin, paprika, salt and pepper. Add chicken strips, toss to coat, cover and refrigerate 30 minutes (or up to 2 hours).
- While chicken marinates, slice bell peppers and onion into uniform strips (about ¼ inch). This ensures even cooking—no one wants crunchy edges.
- Warm a heavy-bottomed or cast-iron skillet over medium-high heat. Drizzle in 1 teaspoon oil and swirl to coat.
- Add half the chicken strips, spreading them out so they sizzle (don’t overcrowd). Cook 3–4 minutes per side until golden brown and cooked through, then transfer to a plate.
- In the same skillet, add another teaspoon oil if needed. Toss in peppers and onion; cook 5–6 minutes, stirring occasionally, until tender-crisp and slightly charred at the edges.
- Return chicken to skillet, stir with veggies for 1–2 minutes, tasting and adjusting salt. Squeeze extra lime if desired.
- Wrap tortillas in foil and heat in a low oven (200°F) for 5–10 minutes, or warm individually in a dry skillet for 30 seconds each side.
- Pile chicken and veggies onto tortillas; top with cilantro, avocado, cheese or yogurt. Grab a fork and dig in!
