Easy Chicken Fajitas
Chicken fajitas cook strips of seasoned chicken, peppers, and onions over high heat for a fast skillet dinner.
About This Recipe
Chicken fajitas are a high-heat skillet dinner with seasoned chicken, peppers, and onions. The goal is tender strips with a little browning and vegetables that stay bright.
Slice everything before heating the pan because fajitas move quickly once cooking starts.
Ingredients
- ✓3 boneless skinless chicken breasts (approximately 1 pound)
- ✓1 medium onion
- ✓1 lime
- ✓3 bell peppers (red, yellow, green or orange)
- ✓3 tablespoons olive oil (divided)
- ✓1 teaspoon chili powder
- ✓¾ teaspoon salt (divided, more to taste)
- ✓½ teaspoon smoked paprika
- ✓½ teaspoon onion powder
- ✓½ teaspoon black pepper
- ✓½ teaspoon cumin (optional)
Ingredient Notes
- Chicken: Thin strips cook fast and stay tender.
- Bell peppers: Use a mix of colors for sweetness and color.
- Onion: Sliced onion adds sweetness as it softens.
- Fajita seasoning: Coat the chicken evenly for balanced flavor.
Instructions
- 1
Cut onion into slivers & slice peppers.
- 2
In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and ½ teaspoon salt. Cut chicken into strips and toss with the spice mixture.
- 3
Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3 to 5 minutes. Remove from the pan and set aside. Repeat with remaining chicken.
- 4
Set chicken aside and add 1 tablespoon of oil to the pan. Drain onions well (if soaking per note) and cook 2 minutes. Add in sliced peppers and season with remaining ¼ teaspoon of salt. Toss and cook for an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
- 5
Squeeze additional lime overtop and serve over tortillas.
Katy’s Kitchen Tips
- Preheat the skillet so the chicken sears instead of steams.
- Do not crowd the pan; cook in batches if needed.
- Slice chicken across the grain for a better bite.
- Finish with lime to brighten the spices.
Variations and Substitutions
- Steak fajitas: Swap in thin strips of steak.
- Shrimp fajitas: Use shrimp and reduce cook time.
- Vegetarian: Add mushrooms or zucchini.
- Spicier: Add jalapeño or chipotle powder.
What to Serve With Easy Chicken Fajitas
Serve with warm tortillas, rice, beans, salsa, sour cream, guacamole, or shredded cheese.
Storage and Reheating
Refrigerate leftovers for up to 4 days.
Reheat quickly in a skillet so the peppers do not turn mushy.
Common Mistakes to Avoid
- Cold pan: The chicken releases liquid instead of searing.
- Thick slices: Large pieces cook unevenly.
- Overcooked peppers: Stop while they still have some bite.
- Skipping lime: Acid makes the spices taste brighter.
FAQ
Can I make fajitas ahead?
Yes. Slice the ingredients ahead and cook just before serving.
Can I use frozen peppers?
Yes, but cook off extra moisture in a hot pan.
What tortillas work best?
Flour tortillas are classic, but corn tortillas also work.
How do I keep chicken tender?
Slice thinly, cook hot and fast, and do not overcook.
Nutrition Facts
- Calories: 334 kcal
- Carbohydrates: 10 g
- Cholesterol: 108 mg
- Fiber: 3 g
- Protein: 37 g
- Sodium: 210 mg
- Sugar: 5 g
- Fat: 15 g
- Saturated Fat: 2 g