Go Back
Chef Linda

Easy Chicken Fajitas

Juicy, sizzling chicken fajitas made in one skillet in about 30 minutes. Strips of seasoned chicken and charred bell peppers and onions, piled into warm tortillas with all your favorite toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Veggies
  • 1 1/2 lbs boneless skinless chicken breasts or thighs sliced into thin strips
  • 3 bell peppers red, green, and yellow; thinly sliced
  • 1 large yellow onion thinly sliced
  • 3 tbsp avocado or canola oil divided
  • 2 limes juiced; plus wedges to serve
Fajita Seasoning
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
To Serve
  • 8 flour or corn tortillas warmed
  • toppings: guacamole, pico de gallo, sour cream, cheese, salsa optional

Equipment

  • Cast-Iron or Heavy Skillet
  • Cutting board
  • Mixing Bowl

Method
 

  1. Slice the chicken into thin, even strips against the grain, and pat dry. In a bowl, combine the fajita seasoning ingredients.
  2. Toss the chicken strips with 1 tablespoon oil, the juice of 1 lime, and about two-thirds of the seasoning until evenly coated. For deeper flavor, marinate 30 minutes to 2 hours (optional).
  3. Heat 1 tablespoon oil in a cast-iron or heavy skillet over medium-high until nearly smoking. Sear the chicken in two batches (don't overcrowd) until golden and cooked to 165°F, about 3 to 5 minutes per batch. Set aside.
  4. Add the remaining 1 tablespoon oil to the pan. Cook the peppers and onion with the remaining seasoning until tender-crisp with a little char, about 4 to 5 minutes.
  5. Return the chicken to the skillet, toss to combine, and squeeze the second lime over the top.
  6. Serve sizzling with warm tortillas, lime wedges, and your favorite toppings.

Notes

The secret to great fajitas: a screaming-hot pan for char, don't overcrowd (sear in batches), plenty of lime, and cumin-forward seasoning. A splash of Worcestershire or a pinch of brown sugar in the marinade adds savory-sweet depth.
Cut against the grain into thin strips for tender chicken.
Other methods: sheet pan (roast at 425°F ~20 min, tossing once); air fryer (400°F ~12–15 min, shaking halfway); or grill for a smoky version.
Storage: refrigerate the filling up to 4 days or freeze 2 to 3 months. Reheat in a hot skillet to keep the texture.