Let’s talk chicken fajitas—a dish that’s as fun to make as it is to eat. Picture juicy chicken, fresh bell peppers, and onions all tossed in bold spices, sizzling away on a hot skillet. Hungry yet? You’re not alone. These fajitas have roots in Mexican ranching traditions but have since become a Tex-Mex classic. And the best part? They’re simple, packed with flavor, and perfect for just about any occasion—weeknight dinner, weekend hangout, you name it.
Ready to impress your taste buds? Let’s dive in.
Quick Recipe Snapshot
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
What Makes This Recipe Great:
- Scalable: Cooking for a crowd? Double the recipe. Just you? Leftovers = easy meals later.
- Beginner-Friendly: Simple steps anyone can follow.
- Flexible: No cast iron? Use any sturdy skillet. Want smoky flavors? Try the grill!
Ingredients You’ll Need
The Spice Blend (a.k.a. Magic Dust)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp coriander
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the Main Dish:
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 4 chicken breasts (cut into strips)
- 3 bell peppers (mix those colors—it’s all about the visuals)
- 1 onion
For Serving:
- Warm tortillas (flour or corn—your call)
- Lime wedges
- Cilantro
- Avocado (slice it, mash it, or guac it up)
How to Make It
1. Spice It Up
Start with the spice blend. Mix all those spices in a bowl; it’s your flavor powerhouse. Save 2 teaspoons for the veggies. Add olive oil and lime juice to the rest to make a marinade, then toss the chicken strips in. Let them soak up the goodness for at least 10 minutes (or up to 24 hours if you’re prepping ahead).
2. Sear That Chicken
Heat your skillet over medium-high heat. Once it’s hot, toss in the chicken (but not the excess marinade). Cook for about 10 minutes, flipping occasionally, until it’s golden and cooked through. Set it aside—but don’t clean that skillet yet!
Pro Tip: Look for golden edges—caramelization = flavor.
3. Sauté the Veggies
In the same skillet, add onions and the reserved spice blend. Cook for 2 minutes, then toss in the bell peppers. Stir them for another 2 minutes until they’re tender-crisp.
Key Tip: Don’t overcook—let the veggies keep a bit of crunch.
4. Bring It All Together
Slice the cooked chicken (if you haven’t already) and mix it back into the skillet with the veggies. Squeeze some lime juice over everything, give it a quick stir, and take in that flavor-packed aroma.
Tips, Variations, and Fun Tweaks
Make It Yours:
- Low-Carb: Use lettuce wraps instead of tortillas.
- Vegan Version: Swap chicken for tofu or mushrooms. You can also double up on veggies.
- Boost the Heat: Love spice? Add cayenne pepper or sliced jalapeños.
Seasonal Options:
- Warm Weather: Fire up the grill for smoky chicken and veggies.
- Chilly Days: Roast everything in the oven for a cozy twist.
Serving & Storage
How to Serve:
Pile the sizzling chicken and veggies onto a platter. Let everyone build their own fajitas with warm tortillas, fresh cilantro, lime wedges, and avocado.
What to Pair It With:
- Mexican rice or black beans
- A simple avocado-tomato salad
- Chips and salsa
Leftovers? No Problem.
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm on the stovetop for best texture or use the microwave (cover with a damp paper towel to prevent drying).
- Freeze: Store chicken and veggies separately in freezer bags for up to 3 months. Just thaw and reheat!
Chicken fajitas are the perfect mix of simple and satisfying. They’re great for busy weeknights but also impressive enough for guests. So, grab a skillet, crank up the heat, and get ready for a meal that never disappoints. Trust me—your taste buds will thank you.
PrintChicken Fajitas
Chicken fajitas are a sizzling Tex-Mex favorite, combining tender chicken, vibrant bell peppers, and onions with bold homemade spices. Perfect for weeknight dinners or gatherings, this recipe is quick, flavorful, and customizable to suit your taste!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Tex-Mex
Ingredients
For the Seasoning:
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp coriander
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the Chicken & Veggies:
- 2 tbsp olive oil (or avocado oil)
- 1 tbsp lime juice (freshly squeezed)
- 4 boneless skinless chicken breasts (cut into 1-inch strips)
- 3 medium bell peppers (thinly sliced; mix colors for visual appeal)
- 1 medium onion (thinly sliced)
For Serving:
- Flour tortillas (or corn tortillas for gluten-free option)
- Lime wedges
- Fresh cilantro (chopped)
- Avocado (sliced or mashed into guacamole)
Instructions
In a large bowl, whisk together all seasoning ingredients. Reserve 2 teaspoons of the mix in a small bowl for later use. Add olive oil and lime juice to the remaining seasoning to make a marinade. Toss chicken strips in the marinade, ensuring even coating. Let sit for at least 10 minutes or refrigerate for up to 24 hours.
Heat a large skillet over medium-high heat. Remove chicken from the marinade, shaking off excess liquid, and cook in the skillet for about 10 minutes until golden brown and cooked through. Transfer to a platter and tent with foil to keep warm.
In the same skillet, add onions and reserved seasoning. Sauté for about 2 minutes until softened. Add sliced bell peppers and cook for another 2–3 minutes until tender-crisp but still vibrant. Transfer vegetables to the platter alongside the chicken.
Warm tortillas in a skillet or microwave. Serve chicken and vegetables with tortillas, lime wedges, fresh cilantro, and avocado on the side.
Notes
Serving Suggestions:
Pair with Mexican rice, black beans, or a refreshing side salad like avocado-tomato salsa for a complete meal.
Tips & Tricks:
- Use a cast iron skillet for optimal caramelization and flavor.
- Slice vegetables evenly to ensure uniform cooking. Avoid overcooking veggies—they should retain some crunch for texture contrast.
Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat or microwave briefly with a damp paper towel covering to retain moisture. For freezing, store cooked chicken and veggies separately from tortillas in freezer-safe bags; thaw overnight before reheating.
