Easy and Flavorful Chicken Fajitas Recipe
This easy and flavorful Chicken Fajitas recipe features tender chicken breasts seasoned with a homemade fajita spice blend, cooked to perfection in a skillet with sautéed bell peppers and onions. Served with warm tortillas and optional toppings like sour cream, pico de gallo, and avocado, this dish makes a quick and delicious meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Ingredients
Chicken Fajitas
- 3 boneless skinless chicken breasts
- 1 onion, thinly sliced
- 3 bell peppers, thinly sliced
- 2 tablespoons olive oil
- ½ lime
Fajita Seasoning
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For Serving
- tortillas
- sour cream
- pico de gallo
- avocado
Instructions
- Make fajita seasoning: In a small mixing bowl, combine chili powder, ground cumin, garlic powder, paprika, oregano, kosher salt, and black pepper. Stir together until evenly mixed.
- Season the chicken: Generously sprinkle the fajita seasoning on both sides of the chicken breasts. Use your fingers to press the seasoning into the meat evenly to ensure maximum flavor.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and sear for about 7 to 8 minutes on each side, or until the internal temperature reaches 165°F. Remove chicken from skillet and let it rest for a few minutes.
- Slice the veggies: While the chicken is cooking, thinly slice the onion and bell peppers on a cutting board.
- Cook the veggies: Add the sliced bell peppers and onions to the same skillet used for the chicken. Sauté over medium heat for 4 to 5 minutes, stirring frequently until they are tender but still slightly crisp.
- Slice the chicken: Once the veggies are nearly done, slice the rested chicken breasts into thin strips. For thinner pieces, slice the strips in half again.
- Mix and serve: Return the sliced chicken to the skillet with the cooked veggies. Squeeze fresh lime juice over the mixture and stir well to combine. Serve immediately with warm tortillas and optional toppings like sour cream, pico de gallo, and avocado.
Notes
- Use an instant-read thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Remove chicken from the pan around 160°F and let it rest to allow carry-over cooking and retain juiciness.
- For extra flavor, consider marinating the chicken with a fajita marinade prior to cooking. This also allows you to freeze prepared chicken for later use.
- Adjust seasoning amounts based on personal taste preferences or dietary needs.
