The BEST Easy Chicken Fajitas
When it comes to simple and flavorful dinner ideas, nothing beats the warmth of Chicken Fajitas. These beautifully vibrant, sizzling strips of chicken, peppers, and onions not only tantalize your taste buds but also bring a delightful fiesta atmosphere to your dining table. Whether you’re hosting guests for a casual dinner night or looking to whip up a quick weeknight meal for the family, these Chicken Fajitas can be dressed up or down to suit any occasion.
What makes this dish special is its versatility – with each bite, you can adjust the heat, add your favorite toppings, and serve it with warm flour tortillas that wrap everything together perfectly. As you prepare this easy recipe, the wonderful aroma of spices will fill your kitchen, enticing everyone to gather around the table. Trust us, you’ll love how quickly these fajitas come together and just how delicious they taste!
This is what the finished dish looks like when perfectly cooked.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 batch fajita seasoning mix (recipe below)
- 1 tablespoon cornstarch
- 1/4 cup plus 2 tablespoons canola oil, divided
- 2-3 limes
- 1/2 green bell pepper, cored and seeded
- 1/2 red bell pepper, cored and seeded
- 1/2 yellow bell pepper, cored and seeded
- 1 yellow onion, peeled and halved
- 12 flour tortillas
Fresh colorful ingredients ready for preparation.
Directions
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In a small bowl, mix the fajita seasoning with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime, whisking to combine thoroughly. If the mixture is too thick, thin it with a little water. Set aside.
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Slice the chicken breasts into 1/4-inch thick slices and place them in a shallow bowl or zippered freezer bag if preparing ahead of time. Pour 2/3 of the fajita seasoning marinade over the chicken, tossing to coat. Set aside.
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While the chicken is marinating, slice the bell peppers and the onion. Place them in a shallow bowl or zippered freezer bag (if prepping ahead) and add the remaining 1/3 of the marinade. Toss the vegetables until they are well coated, then set aside.
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In a large cast iron skillet or heavy-bottomed pan over medium-high heat, heat 1 tablespoon of oil. Add the marinated vegetables and cook, stirring occasionally, until the onion softens and the peppers start to color, about 4-5 minutes. Transfer the cooked vegetables to a bowl.
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In the same skillet, add the remaining oil and cook the marinated chicken undisturbed. Once the bottom of the chicken turns white and is browned, about 4 minutes, flip the chicken and cook for another 4 minutes until cooked through and juices run clear.
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Add the sautéed peppers and onions back to the skillet with the chicken. Cook everything together for an additional 2-3 minutes to heat through. Remove from the heat and finish with a squeeze of the remaining lime juice.
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Serve your delicious fajitas with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges for a burst of flavor.
Tips & Variations
- Ingredient Substitutions: You can use other proteins like shrimp or beef, and substitute the peppers with your favorite vegetables for added color and flavor.
- Optional Variations: Spice it up by adding jalapeños or a dash of hot sauce for an extra kick. Top with fresh cilantro for added freshness!
- Storage and Reheating Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Find a lovely image that captures the essence of Chicken Fajitas to entice your guests!
Easy Chicken Fajitas
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 1.5 pounds boneless, skinless chicken breasts
- 1 batch fajita seasoning mix (recipe below)
- 1 tablespoon cornstarch
- 1/4 cup plus 2 tablespoons canola oil, divided
- 2-3 pieces limes
- 1/2 piece green bell pepper, cored and seeded
- 1/2 piece red bell pepper, cored and seeded
- 1/2 piece yellow bell pepper, cored and seeded
- 1 piece yellow onion, peeled and halved
- 12 pieces flour tortillas
Method
- In a small bowl, mix the fajita seasoning with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime, whisking to combine thoroughly. If the mixture is too thick, thin it with a little water. Set aside.
- Slice the chicken breasts into 1/4-inch thick slices and place them in a shallow bowl or zippered freezer bag. Pour 2/3 of the fajita seasoning marinade over the chicken, tossing to coat. Set aside.
- While the chicken is marinating, slice the bell peppers and onion. Place them in a bowl or zippered freezer bag and add the remaining 1/3 of the marinade. Toss the vegetables until well coated, then set aside.
- In a large cast iron skillet or heavy-bottomed pan over medium-high heat, heat 1 tablespoon of oil. Add the marinated vegetables and cook, stirring occasionally, until the onion softens and the peppers start to color, about 4-5 minutes. Transfer the cooked vegetables to a bowl.
- In the same skillet, add the remaining oil and cook the marinated chicken undisturbed. Once the bottom of the chicken turns white and is browned, about 4 minutes, flip the chicken and cook for another 4 minutes until cooked through and juices run clear.
- Add the sautéed peppers and onions back to the skillet with the chicken. Cook everything together for an additional 2-3 minutes to heat through. Remove from heat and finish with a squeeze of the remaining lime juice.
- Serve your delicious fajitas with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges for a burst of flavor.