Name: Chicken Fajitas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 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; 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

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Introduction

Chicken fajitas are a vibrant and flavorful Tex-Mex favorite that’s perfect for a quick weeknight dinner or a casual gathering. Tender marinated chicken strips sautéed with colorful bell peppers and onions make every bite deliciously satisfying. Ready in under 30 minutes, this recipe brings restaurant-quality fajitas right to your home kitchen.

A black cast iron pan filled with three main layers: the bottom layer has bright red, yellow, and green bell pepper strips with soft cooked white onion slices, the middle layer has thick, browned strips of cooked chicken, and the top layer features some whole green peppers. A pair of silver tongs grasps a piece of chicken on the right side of the pan. Around the pan, small white bowls hold a green guacamole-like dip, lime halves, and red salsa. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 ½ pounds boneless, skinless chicken breasts
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

Step 1: In a small bowl, mix the fajita seasoning ingredients—chili powder, paprika, kosher salt, onion powder, cumin, garlic powder, sugar, and cayenne pepper—with cornstarch. Add ¼ cup of the canola oil and the juice of 1 lime. Whisk to combine, thinning with a little water if the mixture is too thick. Set aside.
Step 2: Slice the chicken breasts into ¼-inch thick strips and place them in a shallow bowl or zippered freezer bag. Add two-thirds of the fajita seasoning marinade and toss to coat evenly. Let it marinate while you prepare the vegetables.
Step 3: Slice the green, red, and yellow bell peppers along with the yellow onion. Place them in a shallow bowl or zippered freezer bag. Add the remaining one-third of the marinade and toss to coat the vegetables well. Set aside.
Step 4: Heat 1 tablespoon of 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 the onion softens and the peppers get some color, about 4-5 minutes. Transfer the vegetables to a bowl.
Step 5: Using the same skillet, heat the remaining 2 tablespoons of canola oil. Add the chicken strips in a single layer and cook undisturbed until the bottoms turn white and slightly browned, about 4 minutes. Flip and cook the other side for another 4 minutes. Add the cooked peppers and onions back into the skillet, tossing everything together and cooking for an additional 2-3 minutes until heated through.
Step 6: Remove from heat and squeeze the juice of the remaining lime over the fajita mixture. Serve hot with warm flour tortillas and your favorite toppings like pico de gallo, avocado sauce, crema, and lime wedges.

Tips & Variations

For a smoky flavor, add a teaspoon of smoked paprika or cook the chicken on a grill pan.
Swap canola oil for olive oil or avocado oil for a different taste profile.
Add sliced jalapeños or a dash of hot sauce if you like extra heat.
Use bell peppers of different colors or add sliced mushrooms for variety.
Marinate the chicken and vegetables for at least 30 minutes if time allows to enhance flavor.

Storage

Store leftover chicken fajitas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve moisture and flavor. Avoid microwaving for long periods to keep the chicken tender. Tortillas should be stored separately at room temperature or wrapped in foil and warmed before serving.

How to Serve

This image shows a skillet filled with cooked strips of brown grilled chicken mixed with sliced bell peppers in green, red, and yellow colors, and translucent sautéed onion rings. The chicken pieces are thick and slightly charred with a textured surface. The sliced vegetables are layered evenly among the chicken, showing a mix of soft and crisp textures. A pair of silver tongs holds one piece of chicken on the right side of the skillet. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and offer a juicier, more flavorful option. Adjust cooking time slightly as thighs may take a bit longer to cook through.

How can I make this recipe gluten-free?

Use gluten-free tortillas and double-check that your cornstarch and seasoning ingredients are gluten-free. The recipe itself is naturally gluten-free aside from the tortillas.