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The BEST Easy Chicken Fajitas Recipe

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4.6 from 110 reviews

This easy chicken fajitas recipe features a flavorful homemade fajita seasoning that perfectly seasons lean chicken breast, bell peppers, and onions. Cooked in one skillet, it delivers a colorful, delicious Mexican-inspired meal ready in about 30 minutes, ideal for quick weeknight dinners or meal prep.

Ingredients

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Fajita Seasoning Mix

  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon sugar
  • ¼ teaspoon cayenne pepper

For the Chicken Fajitas

  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 batch fajita seasoning mix (recipe above)
  • 1 tablespoon cornstarch
  • ¼ cup plus 2 tablespoons canola oil, divided
  • 2–3 limes
  • ½ green bell pepper, cored and seeded
  • ½ red bell pepper, cored and seeded
  • ½ yellow bell pepper, cored and seeded
  • 1 yellow onion, peeled and halved
  • 12 flour tortillas

Instructions

  1. Prepare the Fajita Seasoning Marinade: In a small bowl, mix the fajita seasoning with the cornstarch. Add ¼ cup canola oil and the juice of 1 lime; whisk together until combined. If the mixture is too thick, thin it with a little water. Set aside to use as a marinade.
  2. Marinate the Chicken: Slice chicken breasts into ¼-inch thick strips. Place them in a shallow bowl or zippered bag and add two-thirds of the fajita marinade. Toss well to coat thoroughly and set aside to marinate.
  3. Prepare the Vegetables: Slice bell peppers and onion into strips. Place in a shallow bowl or zippered bag, add the remaining one-third of the marinade, and toss to coat evenly. Set aside.
  4. Cook the Vegetables: Heat 1 tablespoon 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 onions soften and peppers are slightly charred, about 4-5 minutes. Transfer vegetables to a bowl and set aside.
  5. Cook the Chicken: In the same skillet, heat the remaining 2 tablespoons of canola oil. Add the chicken slices in a single layer and cook undisturbed for about 4 minutes until the bottom browns and chicken releases from the pan. Flip and cook the other side another 4 minutes until cooked through and juices run clear.
  6. Combine and Finish: Add the cooked peppers and onions back into the skillet with the chicken. Stir and cook for an additional 2-3 minutes to warm through and meld flavors. Remove from heat and squeeze the juice of the remaining lime over the dish.
  7. Serve: Serve the chicken and vegetables hot with warmed flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges as desired.

Notes

  • This recipe can be prepped and refrigerated up to 2 days ahead before cooking, perfect for meal prep.
  • Adjust cayenne pepper quantity to control spice level.
  • Use a non-stick skillet if a cast iron is not available but the cast iron provides better searing.
  • Flour tortillas can be substituted with corn tortillas for a gluten-free option if desired.

Keywords: chicken fajitas, fajita seasoning, easy chicken recipe, one skillet meal, Mexican chicken, quick dinner

Find it online: https://reemcook.com/the-best-easy-chicken-fajitas-recipe/