Chicken Fajitas - Easy & Flavorful Recipe
This easy and flavorful Chicken Fajitas recipe brings together tender, perfectly seasoned chicken breasts seared to juicy perfection, sautéed bell peppers and onions, and a squeeze of fresh lime juice. Ready in just 30 minutes, it's a colorful, delicious meal perfect for any weeknight dinner, served with warm tortillas and your favorite toppings like sour cream, pico de gallo, and avocado.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Chicken and Seasoning
- 3 boneless skinless chicken breasts
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Vegetables and Other Ingredients
- 1 onion (thinly sliced)
- 3 bell peppers (thinly sliced)
- 2 tablespoons olive oil
- ½ lime (juiced)
To Serve
- Tortillas
- Sour cream
- Pico de gallo
- Avocado
Instructions
- Make fajita seasoning: In a small mixing bowl, combine chili powder, ground cumin, garlic powder, paprika, oregano, kosher salt, and ground black pepper. Stir well to mix all the spices evenly.
- Season the chicken: Generously sprinkle the prepared fajita seasoning on both sides of the chicken breasts. Use your fingers to press the seasoning so it adheres well to the meat.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Place the seasoned chicken breasts in the skillet and sear them for about 7 to 8 minutes on each side until fully cooked and nicely browned.
- Prepare vegetables: While the chicken cooks, thinly slice the bell peppers and onion for sautéing.
- Sauté the vegetables: Once the chicken is cooked, transfer it to a plate and let it rest for a couple of minutes. Add the sliced bell peppers and onion to the same skillet and sauté over medium heat for 4 to 5 minutes, stirring frequently until the veggies are tender but still crisp.
- Slice the chicken: When the vegetables are almost done, slice the rested chicken breasts into strips. For thinner strips, you can cut the slices in half again.
- Combine and serve: Return the sliced chicken to the skillet with the sautéed veggies. Add a squeeze of fresh lime juice and stir everything together to combine the flavors. Serve immediately with warm tortillas and desired toppings such as sour cream, pico de gallo, and avocado.
Notes
- For extra flavor, marinate the chicken in the fajita seasoning and lime juice for 30 minutes before cooking.
- Use a cast-iron skillet or heavy-bottomed pan for best searing results.
- You can customize the toppings to include shredded cheese, jalapeños, or fresh cilantro.
- Leftovers keep well in the fridge for up to 3 days and taste great reheated.
- To make it gluten-free, ensure the tortillas you use are corn tortillas rather than flour tortillas containing gluten.
