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Chicken Fajitas
Perfectly seasoned chicken, tender onions, and colorful bell peppers all wrapped in flour tortillas make these perfect Chicken Fajitas an easy but flavorful dinner option!
SIMPLE HOMEMADE CHICKEN FAJITAS RECIPE
One thing is for sure, you can’t go wrong with making Chicken Fajitas! Some years ago I shared a Crock Pot Chicken Fajitas recipe and I always got asked about how to do it on the stovetop so I finally decided to post a separate recipe to make it easier to show how it is done. I absolute love chicken fajitas. They are one of my favorite dinners to make and enjoy! These are the perfect thing to make on those Taco Tuesdays when you aren’t feeling like doing tacos again (but still want it easy!) Serve them up with a variety of toppings and let everyone dig in and serve it up how they like it!
FREQUENTLY ASKED QUESTIONS:
What toppings should I use? Here are some suggestions: sour cream, shredded cheese, avocado, cilantro, lime, diced tomatoes, pico de Gallo and salsa are just a few things that can be served alongside fajitas. I like to put a few options in separate bowls so everyone can just top them how they prefer. Can I use hard shells or corn tortillas instead? Absolutely! Use what you enjoy. Just make sure whatever you are using that you warm it up first, especially corn tortillas as they split easily if they aren’t heated properly. Can I use beef instead to make Beef Fajitas? Sure! I have a Beef Fajitas recipe that is perfect if you’re wanting that instead. Can I make Chicken Fajitas in the Slow Cooker? Yes! Try using my Slow Cooker Chicken Fajitas recipe if you want to use the Crockpot. How do I store leftover fajitas? Leftover fajitas can be stored in the refrigerator in an airtight container for up to 5 days. You can freeze leftovers in an appropriate container for up to 3 months. What’s the best way to reheat Chicken Fajitas? To reheat, you can use the microwave or the stove. Microwave for 2-3 minutes, until hot or reheat fajitas on the stove over medium heat, until heated through. I like to sprinkle with a tad bit of water and cover so the chicken doesn’t dry out.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
boneless skinless chicken breast– Use two large chicken breasts, or about 1 ½ pounds of meat, for this fajita recipe. For uniform strips of meat, slice the breast in half lengthwise creating two cutlets, then slice into ¼ inch strips. Boneless, skinless thighs can be substituted for breast if desired.
vegetable oil– Use a flavorless oil with a high smoke point in the marinade, it will be used when cooking the chicken.
lime juice– Lime juice adds a bright flavor to the marinade. Use fresh not the stuff in the squeeze bottle (trust me, it makes a difference)
smoked paprika– brings a touch of smokiness to the chicken. Regular paprika can be used in place of smoked.
salt
sugar – believe it or not, sugar helps brown the meat but this does not make it taste sweet. You can leave it out if you prefer.
garlic powder
cumin
black pepper– this with the salt enhance the other flavors.
cayenne pepper– Don’t like any spice? Just leave it out.
onion– Use one large or two medium sized onions for this recipe. Yellow, white, or sweet onions would all work.
bell peppers– These add color and flavor to the fajita filling. Any color of pepper can be used, two different colored peppers help add extra color.
tortillas– Serve fajitas with 6-inch flour or corn tortillas. Heat tortillas by placing one at a time in hot skillet until charred, 40-50 seconds.
HOW TO MAKE CHICKEN FAJITAS
Slice chicken breast into ¼-inch strips. In a bowl combine 3 Tablespoons of oil, lime juice, paprika, salt, sugar, garlic, cumin, black pepper, and cayenne pepper. Add chicken strips, cover, and marinate at room temperature for 30 minutes.
Slice the onion and peppers into ¼-inch strips. Heat 1 tablespoon of vegetable oil in a 12-inch cast iron skillet on high heat. Add onion and bell pepper strips. Cook vegetables, stirring regularly, until they begin to char, 3-4 minutes. Remove onions and peppers from the pan, set aside.
Reduce heat to medium-high. Cook the marinated chicken in 2 separate batches, along with the marinade. Cook until chicken is cooked through, 4-5 minutes, stirring regularly to prevent burning. This makes 8 fajitas. Once the second batch of chicken is done add the first batch of chicken along with the peppers and onions back to the skillet. Cook for 1-2 minutes longer, stirring to combine.
Serve fajitas hot alongside tortillas, minced cilantro, lime wedges, and diced tomato.
CRAVING MORE RECIPES?
Crock Pot Chicken Fajitas
Sheet Pan Beef Fajitas
Steak Bite Fajita Bowls
Crock Pot Chicken and Rice Burrito Bowls
Taco Bell Mexican Pizza
BBQ Chicken Tostadas
Cornbread Taco Bake
Crock Pot Refried Beans
Mexican Rice
Taco Rice
Crock Pot Mexican Shredded Beef
Mexican Lasagna
Easy Layered Taco Bake
Print
Chicken Fajitas
Perfectly seasoned chicken, tender onions, and colorful bell peppers all wrapped in flour tortillas make these perfect Chicken Fajitas an easy but flavorful dinner option!
Course Dinner, Main CourseCuisine American
Prep Time 10 minutes minutesCook Time 20 minutes minutesMarination Time 30 minutes minutesTotal Time 1 hour hour
Servings 4 servings
Calories 331kcal
Author Brandie @ The Country Cook
Ingredients2 boneless, skinless chicken breasts3 Tablespoons vegetable oil2 Tablespoons lime juice1 ½ teaspoons smoked paprika1 teaspoon salt1 teaspoon sugar1 teaspoon garlic powder½ teaspoon cumin½ teaspoon black pepper¼ teaspoon cayenne pepper1 onion2 bell peppersflour tortillas for serving
InstructionsSlice 2 boneless, skinless chicken breasts into ¼-inch strips.In a bowl combine 3 Tablespoons vegetable oil, 2 Tablespoons lime juice, 1 ½ teaspoons smoked paprika, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon black pepper and ¼ teaspoon cayenne pepper. Add chicken strips, cover, and marinate at room temperature for 30 minutes. Slice 1 onion and 2 bell peppers into ¼-inch strips. Heat 1 Tablespoon of vegetable oil in a 12-inch cast iron skillet on high heat. Add onion and bell pepper strips. Cook vegetables, stirring regularly, until they begin to char, 3-4 minutes. Remove onions and peppers from the pan, set aside. Reduce heat to medium-high. Cook the marinated chicken along with the marinade. NOTE: If you have a smaller pan, you may need to cook the chicken in two separate batches. Cook until chicken is cooked through (internal temperature should be at 165F degrees when done.) Make sure to stir regularly to prevent burning. Once all the chicken is cooked, add the sliced peppers and onions back to the skillet. Cook for 1-2 minutes longer, stirring to combine. Serve chicken with flour tortillas and any toppings you enjoy.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This should serve 4 people with two fajitas per person.
NutritionCalories: 331kcal | Carbohydrates: 31g | Protein: 17g | Fat: 16g | Sodium: 983mg | Fiber: 4g | Sugar: 7g
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