BEST Chicken Fajitas Recipe

I’m sharing my Easy Chicken Fajitas, featuring juicy seasoned chicken with sautéed bell peppers and onions in a single healthy skillet for busy weeknights.

I’ve got a confession. These BEST Chicken Fajitas make weeknights feel like a little fiesta, and i still get surprised by how the simple things sing together.

Juicy boneless skinless chicken breasts hit the hot skillet, a squeeze of fresh lime juice wakes everything up, and the sizzle fills the kitchen like it knows a secret. People always ask which trick I use, I never give the same answer twice because sometimes its timing, sometimes its spice, sometimes luck.

Try this Quick Chicken Fajitas Recipe and see which version hooks you. You might end up making it every week.

Ingredients

• Chicken: Lean protein, builds muscle, low carbs, soaks up spices, keeps fajitas filling.
• Bell peppers: Vitamins A C, fiber and crunch, sweet if red, bright color and flavor.
• Onions: Add savory sweetness when caramelized, some fiber, antioxidants, help deepen flavor.
• Lime: Tart citrus, gives brightness, aids digestion, balances the spices, fresh finish.
• Olive oil: Healthy monounsaturated fat, helps sear chicken, carries flavor, don’t overdo it.
• Tortillas: Provide carbs for energy, soft warm wraps, choose whole wheat for extra fiber.
• Avocado: Creamy fat, heart healthy, cools spicy bites, adds richness and silky texture.
• Cilantro: Fresh herb, bright citrusy notes, some folks dislike its taste, low calories.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts, thinly sliced (about 700 g) or thighs if you like
• 2 tbsp olive oil, divided
• 2 tbsp fresh lime juice (about 1 lime)
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 tsp brown sugar (optional, but helps balance the spice)
• 1 large yellow or white onion, thinly sliced
• 3 bell peppers mixed colors, thinly sliced (about 3 cups)
• 8 to 10 flour tortillas (6 to 8 inch)
• 1/4 to 1/2 cup fresh cilantro, chopped (optional)
• 1 to 2 limes, cut into wedges for serving
• 1 avocado sliced or 1/2 cup guacamole (optional)
• 1/2 cup sour cream or Mexican crema (optional)
• 1 cup shredded cheddar or Mexican blend cheese (optional)

How to Make this

1. Slice the chicken thin against the grain and put in a bowl; whisk together 2 tsp chili powder, 1 1/2 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp brown sugar (if using), 2 tbsp lime juice and 1 tbsp olive oil, pour over the chicken and toss to coat, let marinate 10 minutes or up to 1 hour in the fridge.

2. While chicken marinates, thinly slice the onion and the 3 bell peppers and roughly chop the cilantro, cut limes into wedges and slice the avocado or get guacamole ready.

3. Heat a large heavy skillet over medium high heat until hot, add the remaining 1 tbsp olive oil and sear the chicken in a single layer in batches so it browns and doesnt steam, about 3 to 4 minutes per side or until cooked through (165F internal or no pink) then transfer to a plate and let rest a few minutes.

4. In the same skillet, add a touch more oil if needed, then add the sliced onion and peppers, season with a pinch of salt and cook undisturbed a couple minutes, then stir and cook until they are softened and slightly charred around the edges, about 5 to 7 minutes.

5. Slice or chop the rested chicken if you want smaller pieces, return it to the skillet with the peppers and onions, pour any juices from the resting plate back in, toss everything together and cook 1 to 2 minutes so flavors meld; adjust salt and squeeze a little extra lime if it needs brightness.

6. If you like cheese, sprinkle 1 cup shredded cheddar or Mexican blend over the chicken and peppers in the pan and cover briefly so it melts; or warm tortillas briefly in a dry skillet, oven wrapped in foil, or microwave covered with a damp towel.

7. Assemble fajitas by spooning chicken, peppers and onions onto warmed tortillas, top with cilantro, sliced avocado or guacamole, a dollop of sour cream or Mexican crema, and a squeeze of lime.

8. Serve immediately with extra lime wedges and cilantro on the side, these are best hot so the tortillas dont get soggy.

9. Quick tips: dont overcrowd the pan or you wont get a good sear, rest the chicken a few minutes before slicing so it stays juicy, and cut the chicken thin for faster cooking and better texture.

Equipment Needed

1. Large cutting board, big and sturdy enough for chicken and peppers
2. Sharp chef’s knife, for thin slices against the grain
3. Large mixing bowl and a whisk or fork, to mix the marinade and toss the chicken
4. Measuring spoons and a tablespoon (or small measuring cup) for spices, lime and oil
5. Heavy large skillet (cast iron or stainless) for searing chicken and cooking peppers
6. Tongs or a sturdy spatula, to flip the chicken and stir the veggies
7. Plate for resting the cooked chicken and foil or a kitchen towel to cover it
8. Small dry skillet or oven/microwave-safe dish to warm tortillas, plus a grater or spoon for cheese/sour cream if using

FAQ

BEST Chicken Fajitas Recipe Substitutions and Variations

• Chicken (1 1/2 lb) — skirt or flank steak, shrimp, extra firm tofu, or portobello mushrooms. Skirt steak gives a beefy char, shrimp cooks super fast, press and marinate the tofu, mushrooms are great if you want vegetarian fajitas.
• Flour tortillas — corn tortillas for a more authentic taco feel, large lettuce leaves for a low carb option, or whole wheat/low carb tortillas if you want a healthier swap. Warm corn tortillas on a hot pan so they don’t break.
• Sour cream or Mexican crema — plain Greek yogurt for the same tang and more protein, coconut yogurt for dairy free needs, or mashed avocado/guacamole for a creamy, richer topping.
• Fresh cilantro — flat leaf parsley if you dislike cilantro, chopped green onions for a fresh bite, or extra lime zest for brightness without the herb flavor.

Pro Tips

1) Pat the chicken dry before you slice and marinate it, that helps it brown way better. Also, don’t marinate longer than about an hour for breasts or the lime will start to “cook” the meat and make it mushy, thighs can hang a bit longer.

2) Get a heavy skillet screaming hot, add oil, and cook in small batches so the pieces sear instead of steam. Crowding the pan is the fastest way to a sad, grey mess.

3) Let the peppers and onions sit a minute or two without stirring so they get those charred edges, then finish them with a quick splash of water or stock to lift the browned bits from the pan — it makes a tiny sauce that clings to the chicken.

4) Keep tortillas warm and flexible by stacking them in foil or a towel after you heat them, and don’t assemble until right before serving so nothing gets soggy. If you want extra shine and flavor, toss a small knob of butter or a drizzle of oil into the skillet when you reheat the chicken and veggies.

BEST Chicken Fajitas Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Easy Chicken Fajitas, featuring juicy seasoned chicken with sautéed bell peppers and onions in a single healthy skillet for busy weeknights.

Pin

Servings

8

servings

Calories

351

kcal

Equipment: 1. Large cutting board, big and sturdy enough for chicken and peppers
2. Sharp chef’s knife, for thin slices against the grain
3. Large mixing bowl and a whisk or fork, to mix the marinade and toss the chicken
4. Measuring spoons and a tablespoon (or small measuring cup) for spices, lime and oil
5. Heavy large skillet (cast iron or stainless) for searing chicken and cooking peppers
6. Tongs or a sturdy spatula, to flip the chicken and stir the veggies
7. Plate for resting the cooked chicken and foil or a kitchen towel to cover it
8. Small dry skillet or oven/microwave-safe dish to warm tortillas, plus a grater or spoon for cheese/sour cream if using

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, thinly sliced (about 700 g) or thighs if you like

• 2 tbsp olive oil, divided

• 2 tbsp fresh lime juice (about 1 lime)

• 2 tsp chili powder

• 1 1/2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp dried oregano

• 1/2 tsp kosher salt, plus more to taste

• 1/4 tsp black pepper

• 1/2 tsp brown sugar (optional, but helps balance the spice)

• 1 large yellow or white onion, thinly sliced

• 3 bell peppers mixed colors, thinly sliced (about 3 cups)

• 8 to 10 flour tortillas (6 to 8 inch)

• 1/4 to 1/2 cup fresh cilantro, chopped (optional)

• 1 to 2 limes, cut into wedges for serving

• 1 avocado sliced or 1/2 cup guacamole (optional)

• 1/2 cup sour cream or Mexican crema (optional)

• 1 cup shredded cheddar or Mexican blend cheese (optional)

Directions

• Slice the chicken thin against the grain and put in a bowl; whisk together 2 tsp chili powder, 1 1/2 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp brown sugar (if using), 2 tbsp lime juice and 1 tbsp olive oil, pour over the chicken and toss to coat, let marinate 10 minutes or up to 1 hour in the fridge.
• While chicken marinates, thinly slice the onion and the 3 bell peppers and roughly chop the cilantro, cut limes into wedges and slice the avocado or get guacamole ready.
• Heat a large heavy skillet over medium high heat until hot, add the remaining 1 tbsp olive oil and sear the chicken in a single layer in batches so it browns and doesnt steam, about 3 to 4 minutes per side or until cooked through (165F internal or no pink) then transfer to a plate and let rest a few minutes.
• In the same skillet, add a touch more oil if needed, then add the sliced onion and peppers, season with a pinch of salt and cook undisturbed a couple minutes, then stir and cook until they are softened and slightly charred around the edges, about 5 to 7 minutes.
• Slice or chop the rested chicken if you want smaller pieces, return it to the skillet with the peppers and onions, pour any juices from the resting plate back in, toss everything together and cook 1 to 2 minutes so flavors meld; adjust salt and squeeze a little extra lime if it needs brightness.
• If you like cheese, sprinkle 1 cup shredded cheddar or Mexican blend over the chicken and peppers in the pan and cover briefly so it melts; or warm tortillas briefly in a dry skillet, oven wrapped in foil, or microwave covered with a damp towel.
• Assemble fajitas by spooning chicken, peppers and onions onto warmed tortillas, top with cilantro, sliced avocado or guacamole, a dollop of sour cream or Mexican crema, and a squeeze of lime.
• Serve immediately with extra lime wedges and cilantro on the side, these are best hot so the tortillas dont get soggy.
• Quick tips: dont overcrowd the pan or you wont get a good sear, rest the chicken a few minutes before slicing so it stays juicy, and cut the chicken thin for faster cooking and better texture.

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: 248g
• Total number of serves: 8
• Calories: 351kcal
• Fat: 23g
• Saturated Fat: 4.6g
• Trans Fat: 0.06g
• Polyunsaturated: 3g
• Monounsaturated: 7.5g
• Cholesterol: 90mg
• Sodium: 570mg
• Potassium: 491mg
• Carbohydrates: 23g
• Fiber: 4g
• Sugar: 5g
• Protein: 35g
• Vitamin A: 1875IU
• Vitamin C: 76mg
• Calcium: 145mg
• Iron: 2.6mg