Made in one pan, chicken fajitas are our go-to dinner as they come together in around 30 minutes, are flavor-packed, and the whole family loves them. Everyone can load their own plates with their favorite toppings, and the entire skillet of seared chicken and bell peppers disappears in no time.
One of the reasons I make this homemade fajitas recipe at least once a month is because it uses pantry staples. You probably have all the spices you need in your cupboard and some chicken in your freezer. You donโt even need to buy fajita seasoning as you can make it at home. For another easy chicken recipe to make this week, you should try my Chicken Enchiladas or Chicken Cacciatore!
WHAT YOU NEED TO MAKE THIS RECIPE
Chicken breasts โ I use boneless skinless chicken breasts but feel free to use chicken thighs instead. The cooking time will be different if you use thighs.
Spices โ instead of buying fajita seasoning, I make a blend of my own with cumin, chili powder, salt, garlic powder, dried oregano, paprika, and black pepper.
Bell pepper โ feel free to use whatever colored bell peppers you have on hand. I use a mix of red, orange, and green. The different colors of bell peppers indicate their ripeness when picked. If you prefer sweeter peppers, stick with red bell peppers.
HOW TO MAKE CHICKEN FAJITAS
1. Deseed and slice the bell peppers into strips.
2. In a large bowl, combine 2 tablespoons of oil and the zest and juice of the limes. Add the cumin, chili powder, salt, garlic powder, oregano, paprika, and black pepper. Stir to form a paste.
3. Add the chicken breasts and toss to coat.
4. Heat the remaining 2 tablespoons of oil in a cast-iron skillet over medium heat. Add the chicken breasts and cook until brown on both sides and cooked through, about 8 minutes per side. Remove from the skillet and let rest.
5. Add the onion. Cook, frequently stirring until starting to soften, about 5 minutes.
6. Add the bell peppers. Cook, frequently stirring, until crisp-tender, about 5 minutes.
7. While the peppers cook, slice the chicken breasts into thin strips.
8. Stir the chicken into the vegetable mixture. Remove from the heat and serve the chicken fajitas immediately with tortillas and toppings.
PRO TIPS FOR MAKING THIS RECIPE
- If the chicken breasts are uneven in thickness, pound them to even thickness, so they cook in the same amount of time. If the chicken breast is too thick in the middle, it leads to an overcooked exterior by the time the interior cooks through.
- I like the sear that I get by using a cast-iron skillet. If you do not have one, you can use a stainless steel pan or a non-stick skillet.
- If you have a smaller skillet, cook the fajitas in batches. You want to avoid overcrowding the skillet for the best sear.
- When adding the chicken breasts to the pan, donโt move them around as the chicken will stick. Once the chickenโs seared, it will release from the pan, and you can flip the breast without it sticking to the pan and tearing.
- If youโre unsure if the chickenโs cooked, use a meat thermometer. The chicken should be 165F.
- Try to slice the bell peppers as evenly as possible so theyโll cook through at the same time.
- If youโre not a fan of tortillas, you can serve the chicken fajitas as a lettuce wrap.
FREQUENTLY ASKED QUESTIONS
What toppings go on fajitas?
These homemade fajitas taste amazing on their own, but you can top them in so many ways! However, toppings are always a delicious, welcomed bonus. Try my homemade salsa, mango salsa, pineapple salsa, and guacamole. Theyโre easy to make and are always a hit.
How do I store leftovers?
Transfer leftover chicken fajitas into airtight containers to store in the fridge. When stored correctly, the fajitas can last for up to 4 days. When ready to enjoy, reheat everything in the microwave or stovetop.
Can I freeze this?
You can! Once the fajitas have cooled to room temperature, transfer them to a freezer-safe bag and store them for up to 2 months. Once ready to eat, thaw them overnight in the fridge and reheat. The bell peppers and onions are not as crisp after freezing, but theyโll still taste delicious.
If youโve tried this Chicken Fajitas recipe, then donโt forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Fajitas
Video
Equipment
- Cast iron skillet
Ingredients
- 4 tablespoons vegetable oil divided
- 2 lime
- 2 teaspoons ground cumin
- 1ยฝ teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ยฝ teaspoon paprika
- ยผ teaspoon black pepper
- 1ยฝ pounds boneless skinless chicken breasts 2 to 3 pieces
- 1 onion sliced
- 3 bell peppers seeded and sliced into strips
To serve
- tortillas
- sour cream
- lime wedges
Instructions
- In a large bowl, combine 2 tablespoons of oil and the zest and juice of the limes. Add the cumin, chili powder, salt, garlic powder, oregano, paprika, and black pepper. Stir to form a paste. Add the chicken breasts and toss to coat.
- Heat remaining 2 tablespoons of oil in a cast-iron skillet over medium heat. Add the chicken breasts and cook until brown on both sides and cooked through, about 8 minutes per side. Remove from the skillet and let rest.
- Add the onion. Cook, stirring frequently until starting to soften, about 5 minutes.
- Add the bell peppers. Cook, stirring frequently, until crisp-tender, about 5 minutes.
- While peppers cook, slice the chicken breasts into thin strips. Stir the chicken into the vegetable mixture. (If your chicken was undercooked when sliced, cook for a few minutes.) Remove from the heat and serve immediately with tortillas and toppings.
Notes
- If the chicken breasts are uneven in thickness, pound them to even thickness, so they cook in the same amount of time. If the chicken breast is too thick in the middle, it leads to an overcooked exterior by the time the interior cooks through.
- I like the sear that I get by using a cast-iron skillet. If you do not have one, you can use a stainless steel pan or a non-stick skillet.
- If you have a smaller skillet, cook the fajitas in batches. You want to avoid overcrowding the skillet for the best sear.
- When adding the chicken breasts to the pan, donโt move them around as the chicken will stick. Once the chickenโs seared, it will release from the pan, and you can flip the breast without it sticking to the pan and tearing.
- If youโre unsure if the chickenโs cooked, use a meat thermometer. The chicken should be 165F.
- Try to slice the bell peppers as evenly as possible so theyโll cook through at the same time.
- If youโre not a fan of tortillas, you can serve the chicken fajitas as a lettuce wrap.
Michele says
This is the best fajitas recipe I have found on the internet. I highly recommend it!
Judy says
I would have made this like the recipe but we didnโt have a lime (I picked a Meyer lemon from our tree instead) Also, only one corn tortilla so we used two flour tortillas. Oh my goodness. They are sooo good and I just might, make them like this next time too. Thank you for the recipe.
Rita says
Best chicken fajitas ever! Thank you, Preppy Kitchen for sharing such an easy, healthy and delicious recipe!