I put together an Easy Chicken Fajitas recipe where juicy, well-seasoned chicken is seared and tossed with sauteed bell peppers and onions in a healthy one-pan skillet that makes weeknight dinner effortless.
I rarely stick to one fajita method but this BEST Chicken Fajitas Recipe keeps pulling me back. I sear strips of boneless skinless chicken breasts or thighs until the edges get a little char, then toss them with bright bell peppers so every bite pops.
I’ve got a tiny trick to lock in the juices that makes it taste way more expensive than it is, and its fast, which is why I call it a Quick Chicken Fajitas Recipe you can do after work. It even doubles as Meal Prep Chicken Fajitas for busy days, so you’ll want to make extra.
Ingredients
- Chicken: provides lean protein, low carbs, soaks up spices for bold flavor.
- Bell peppers: rich in vitamin C and fiber, add sweet crispness and color.
- Lime: add bright sour tang, vitamin C, cuts richness of the dish.
- Avocado: creamy healthy fats, fiber and potassium, makes tacos rich and silky.
- Tortillas: carbs for energy, soft texture, choose whole grain for more fiber.
- Onion, garlic: aromatic, add savory depth, small amounts of vitamins and fiber.
- Cilantro: herbaceous, adds freshness, tiny vitamins, brightens heavier flavors.
- Cheese, sour cream: add creamy savory fat and calcium, use sparingly if watching calories.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts or thighs, sliced into strips
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper, optional
- 3 large bell peppers, assorted colors, sliced into strips
- 1 large yellow or sweet onion, thinly sliced
- 2 cloves garlic, minced
- 8 small tortillas (flour or corn)
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced or 1/2 cup guacamole
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup shredded cheddar or Mexican blend cheese
- lime wedges for serving
How to Make this
1. Pat the 1 1/2 pounds chicken dry and slice into strips across the grain. In a bowl mix 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (optional). Toss the chicken in the spice mixture until well coated and let sit 10 to 20 minutes while you prep the veg.
2. Slice the 3 large bell peppers into strips and thinly slice the large yellow or sweet onion. Mince 2 cloves garlic, chop 1/4 cup cilantro, slice 1 avocado or prep 1/2 cup guacamole, shred 1 cup cheddar or Mexican blend cheese, and have 8 small tortillas ready.
3. Heat a large heavy skillet over medium-high heat until very hot. Add 1 tablespoon olive oil and when it shimmers add half the chicken in a single layer. Don’t over crowd the pan or it steams instead of sears. Cook 3 to 4 minutes per side until browned and cooked through (165 F). Remove to a plate and repeat with the rest of the chicken.
4. Add the remaining tablespoon olive oil to the same skillet. Toss in the sliced peppers and onions, season lightly with a pinch of salt and pepper, and cook, stirring occasionally, until softened and charred in spots, about 6 to 8 minutes.
5. Push the veggies to the side, add the minced garlic to the hot pan and cook 20 to 30 seconds until fragrant, don’t let it burn. Return the cooked chicken to the skillet and toss everything together. Squeeze a little extra lime if you like a brighter flavor.
6. If you want melty cheese, sprinkle the shredded cheese over the chicken and veggies and cover the pan for 1 minute to let it melt, or skip this and add cheese when building the tacos.
7. Warm the 8 tortillas: quickly heat them in a dry skillet 20 to 30 seconds per side, or wrap in foil and warm in a 300 F oven for 10 minutes. Keeping them warm in a kitchen towel prevents cracking.
8. Assemble: fill each tortilla with chicken and pepper mixture, top with avocado slices or guacamole, a dollop of 1/2 cup sour cream or plain Greek yogurt, chopped cilantro, extra cheese if you like, and a squeeze of lime from the lime wedges.
9. Serve right away. Tip: for best texture reheat leftovers in a hot skillet (not microwave) so the chicken and peppers get crisp again. Leftovers keep 3 days in the fridge.
Equipment Needed
1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Measuring spoons and measuring cups
5. Large heavy skillet (cast iron or stainless works great)
6. Tongs and a spatula
7. Instant read meat thermometer (to check 165 F)
8. Box grater (or pre-shredded cheese)
9. Plate for resting chicken and a kitchen towel for keeping tortillas warm
FAQ
BEST Chicken Fajitas Recipe Substitutions and Variations
- Chicken: swap for skirt or flank steak, shrimp, or extra firm tofu. Steak gives a classic fajita feel just slice thin and cook a bit longer, shrimp cooks way faster so watch it, tofu needs pressing and a longer marinade so it soaks up the spices.
- Olive oil: use avocado oil, canola, or melted butter. Avocado oil has a higher smoke point for hot searing, butter adds richness but watch the heat.
- Bell peppers: use poblano, zucchini, or mushrooms instead. Poblanos are milder and char great, zucchini gets soft fast, mushrooms add meaty umami if you want less veg sweetness.
- Tortillas: swap for large lettuce leaves, collard wraps, or serve over rice or quinoa. Lettuce keeps it low carb and fresh, collards hold up to lots of filling better than flimsy leaves.
Pro Tips
– Get your pan screaming hot and cook the chicken in small batches so it actually browns instead of steams, youll thank me later when the flavor is way better.
– Want juicier meat use thighs, or if you only got breasts slice them thin across the grain and consider a quick salty brine for 15 to 30 minutes to help them stay moist.
– Let the peppers and onions sit undisturbed on high heat until they get dark char spots, and toss in a pinch of sugar or a splash of vinegar near the end to speed caramelization and add depth.
– Heat tortillas then wrap them in a towel to keep them soft and flexible, or warm them briefly on the same skillet the chicken was in so they pick up extra flavor. stacking them keeps them from cracking.
– Bright acids and fresh toppings matter more than extra sauce, so add lime juice, cilantro and avocado right before serving, and use sour cream sparingly if you also have guacamole so the tacos dont get heavy.
BEST Chicken Fajitas Recipe
I put together an Easy Chicken Fajitas recipe where juicy, well-seasoned chicken is seared and tossed with sauteed bell peppers and onions in a healthy one-pan skillet that makes weeknight dinner effortless.
8
servings
460
kcal
Equipment: 1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Measuring spoons and measuring cups
5. Large heavy skillet (cast iron or stainless works great)
6. Tongs and a spatula
7. Instant read meat thermometer (to check 165 F)
8. Box grater (or pre-shredded cheese)
9. Plate for resting chicken and a kitchen towel for keeping tortillas warm
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts or thighs, sliced into strips
-
3 tablespoons olive oil, divided
-
1 tablespoon fresh lime juice (about 1 lime)
-
1 tablespoon chili powder
-
2 teaspoons ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1/2 teaspoon dried oregano
-
1/2 teaspoon kosher salt, or to taste
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon cayenne pepper, optional
-
3 large bell peppers, assorted colors, sliced into strips
-
1 large yellow or sweet onion, thinly sliced
-
2 cloves garlic, minced
-
8 small tortillas (flour or corn)
-
1/4 cup chopped fresh cilantro
-
1 avocado, sliced or 1/2 cup guacamole
-
1/2 cup sour cream or plain Greek yogurt
-
1 cup shredded cheddar or Mexican blend cheese
-
lime wedges for serving
Directions
- Pat the 1 1/2 pounds chicken dry and slice into strips across the grain. In a bowl mix 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (optional). Toss the chicken in the spice mixture until well coated and let sit 10 to 20 minutes while you prep the veg.
- Slice the 3 large bell peppers into strips and thinly slice the large yellow or sweet onion. Mince 2 cloves garlic, chop 1/4 cup cilantro, slice 1 avocado or prep 1/2 cup guacamole, shred 1 cup cheddar or Mexican blend cheese, and have 8 small tortillas ready.
- Heat a large heavy skillet over medium-high heat until very hot. Add 1 tablespoon olive oil and when it shimmers add half the chicken in a single layer. Don’t over crowd the pan or it steams instead of sears. Cook 3 to 4 minutes per side until browned and cooked through (165 F). Remove to a plate and repeat with the rest of the chicken.
- Add the remaining tablespoon olive oil to the same skillet. Toss in the sliced peppers and onions, season lightly with a pinch of salt and pepper, and cook, stirring occasionally, until softened and charred in spots, about 6 to 8 minutes.
- Push the veggies to the side, add the minced garlic to the hot pan and cook 20 to 30 seconds until fragrant, don’t let it burn. Return the cooked chicken to the skillet and toss everything together. Squeeze a little extra lime if you like a brighter flavor.
- If you want melty cheese, sprinkle the shredded cheese over the chicken and veggies and cover the pan for 1 minute to let it melt, or skip this and add cheese when building the tacos.
- Warm the 8 tortillas: quickly heat them in a dry skillet 20 to 30 seconds per side, or wrap in foil and warm in a 300 F oven for 10 minutes. Keeping them warm in a kitchen towel prevents cracking.
- Assemble: fill each tortilla with chicken and pepper mixture, top with avocado slices or guacamole, a dollop of 1/2 cup sour cream or plain Greek yogurt, chopped cilantro, extra cheese if you like, and a squeeze of lime from the lime wedges.
- Serve right away. Tip: for best texture reheat leftovers in a hot skillet (not microwave) so the chicken and peppers get crisp again. Leftovers keep 3 days in the fridge.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 249g
- Total number of serves: 8
- Calories: 460kcal
- Fat: 21.6g
- Saturated Fat: 7.5g
- Trans Fat: 0.06g
- Polyunsaturated: 2.1g
- Monounsaturated: 9.5g
- Cholesterol: 94mg
- Sodium: 440mg
- Potassium: 533mg
- Carbohydrates: 28.4g
- Fiber: 4.5g
- Sugar: 3.9g
- Protein: 34.6g
- Vitamin A: 1500IU
- Vitamin C: 48.5mg
- Calcium: 140mg
- Iron: 1.9mg