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Chicken Fajitas Recipe

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★★★★★

4.6 from 76 reviews

Delicious and colorful Chicken Fajitas featuring tender marinated chicken breast strips cooked with vibrant bell peppers and onions, served with warm flour tortillas. This easy stovetop recipe is packed with bold fajita seasoning that combines smoky, spicy, and tangy flavors for a perfect Tex-Mex meal.

Ingredients

Scale

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 marinade: Mix the fajita seasoning in a small bowl with cornstarch. Add ¼ cup of canola oil and juice from 1 lime, whisking to combine. If the mixture is too thick or pasty, thin it with a bit of water. Set this marinade aside.
  2. Marinate the chicken: Slice chicken breasts into ¼-inch thick strips and place them in a shallow bowl or zippered bag. Add two-thirds of the marinade and toss thoroughly to coat the chicken well. Let it sit while you prepare the vegetables.
  3. Prepare the vegetables: Slice the bell peppers and onion into strips or slices. Place them in a shallow bowl or zippered bag and toss with the remaining one-third of the marinade until well coated. Set aside.
  4. Cook the vegetables: 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 onions soften and peppers develop color, about 4-5 minutes. Remove vegetables from the skillet and set aside.
  5. Cook the chicken: In the same skillet, heat the remaining 2 tablespoons of oil. Add the marinated chicken in a single layer and cook undisturbed for about 4 minutes until the bottoms start to turn white and brown, and juices begin to release. Flip and cook for another 4 minutes on the other side until cooked through and nicely browned.
  6. Combine and finish: Add the cooked vegetables back into the skillet with the chicken. Cook for an additional 2-3 minutes, stirring gently until everything is heated through.
  7. Serve: Remove the skillet from heat and add a squeeze of the remaining lime juice over the fajita mixture. Serve the chicken and vegetables piping hot with warm flour tortillas, and optional sides like pico de gallo, avocado sauce, crema, and extra lime wedges.

Notes

  • You can adjust the spiciness by modifying the amount of cayenne pepper in the seasoning mix.
  • For a gluten-free option, substitute flour tortillas with corn tortillas.
  • Chicken breasts can be swapped with chicken thighs for a juicier texture.
  • Vegetables like mushrooms or zucchini can be added for extra flavors and nutrition.
  • Marinating the chicken and vegetables for at least 30 minutes enhances the flavors but can be skipped if short on time.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Chicken fajitas, fajita seasoning, Tex-Mex recipe, chicken bell pepper skillet, quick dinner, stovetop chicken, healthy fajitas

Find it online: https://kochenmitviktoria.com/chicken-fajitas-recipe/