The BEST Easy Chicken Fajitas
Chicken fajitas are a weeknight hero in our homes—quick to prepare and packed with flavor. This recipe takes simple ingredients and transforms them into a fiesta of taste that is sure to please everyone at the table. The bright colors of the bell peppers combined with the savory and slightly spicy chicken make for a dish that not only looks enticing but tastes heavenly. Perfect for family dinners, casual get-togethers, or even meal prep for the week, these fajitas are an ideal choice.
What makes this recipe truly special is the combination of fresh ingredients and aromatic seasonings that come together in minutes, bringing that classic Tex-Mex flavor right into your kitchen. With a few fresh vegetables and spices, you can elevate any meal into a delightful experience your loved ones will crave again and again. Get ready to embrace the sizzle and aroma of homemade chicken fajitas; your taste buds are in for a treat!
This is what the finished dish looks like when perfectly baked.
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 ingredients ready for preparation.
Directions
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In a small bowl, combine the fajita seasoning mix with cornstarch. Add 1/4 cup of the canola oil and the juice of 1 lime, whisking until well combined. If the mixture is too pasty, thin it out with a little water. Set aside.
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Slice the chicken breasts into 1/4" thick slices and place them in a shallow bowl or zippered freezer bag for meal prep. Pour in 2/3 of the fajita seasoning marinade and toss to coat the chicken evenly. Set aside to marinate.
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While the chicken is marinating, slice the bell peppers and onion. Place them in another shallow bowl or zippered freezer bag. Add the remaining 1/3 of the marinade and toss the veggies until well coated. Set aside.
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Heat 1 tablespoon of canola oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the marinated vegetables and cook, stirring occasionally, until the onion softens and the peppers are vibrant in color, about 4-5 minutes. Once done, transfer the vegetables to a bowl.
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Add the remaining oil to the skillet. Cook the marinated chicken undisturbed until the bottoms turn white, brown, and the chicken releases its juices, about 4 minutes on each side.
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Once the chicken is fully cooked, return the pepper and onion mix to the skillet. Stir everything together and cook for an additional 2-3 minutes until warmed through. Remove from heat and squeeze the juice of the remaining lime over the dish.
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Serve the fajitas with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges for that perfect finishing touch!
Tips & Variations
- Ingredient substitutions: You can use shrimp or beef in place of chicken for a different take. For a vegetarian version, try using mushrooms or tofu.
- Optional variations: Feel free to add other veggies like zucchini or mushrooms to the mix for extra flavor and nutrition.
- Storage and reheating tips: Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet to maintain the texture or microwave briefly.
Recipe Information
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Servings: 4
- Difficulty level: Easy
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 tablespoon cornstarch
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 cup canola oil divided
- 2-3 limes juiced
- 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 pieces flour tortillas
Method
- In a small bowl, combine the fajita seasoning mix with cornstarch. Add 1/4 cup of the canola oil and the juice of 1 lime, whisking until well combined. If the mixture is too pasty, thin it out with a little water. Set aside.
- Slice the chicken breasts into 1/4" thick slices and place them in a shallow bowl or zippered freezer bag for meal prep. Pour in 2/3 of the fajita seasoning marinade and toss to coat the chicken evenly. Set aside to marinate.
- While the chicken is marinating, slice the bell peppers and onion. Place them in another shallow bowl or zippered freezer bag. Add the remaining 1/3 of the marinade and toss the veggies until well coated. Set aside.
- Heat 1 tablespoon of canola oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the marinated vegetables and cook, stirring occasionally, until the onion softens and the peppers are vibrant in color, about 4-5 minutes. Once done, transfer the vegetables to a bowl.
- Add the remaining oil to the skillet. Cook the marinated chicken undisturbed until the bottoms turn white, brown, and the chicken releases its juices, about 4 minutes on each side.
- Once the chicken is fully cooked, return the pepper and onion mix to the skillet. Stir everything together and cook for an additional 2-3 minutes until warmed through.
- Remove from heat and squeeze the juice of the remaining lime over the dish.
- Serve the fajitas with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges for that perfect finishing touch!
