Chicken Fajitas are a classic Tex-Mex dish! Marinated chicken breasts, onions, and bell peppers are sizzled in a hot skillet and then served over warm tortillas. I really love this recipe because it's so flavorful and is great for serving a crowd.
Can't get enough of easy recipes? Try my sloppy joes next!
About This Recipe
Much of what I cook on this blog is influenced by what's on sale at the grocery store, and this week, chicken breasts were half their usual price! I grabbed a giant family pack, so we're kicking off the week with chicken fajitas!
This recipe has been a favorite of my wife and I for many years. It was actually one of the first things we cooked together when we first started dating. Back then, we kept things simple after long workdays and chicken fajitas were perfect. Just stir-fry chicken and bell peppers, then serve them on warm tortillas.
Fun fact
Before researching for this post, I thought fajitas were a 100% authentic Mexican dish, but it turns out it's actually a Tex-Mex creation. It originated in West Texas, where ranchers would cook the tougher cuts of meat directly over an open flame with a mixture of onions, peppers, and spices. Eventually, this became a staple in Tex-Mex cuisine. Initially, it was made with beef, but now, chicken is more popular!
Key Ingredients
Chicken: I used chicken breasts! Boneless chicken thighs would work equally well here.
Bell peppers: I used a variety of bell peppers for a variety of colors and tastes. Bell peppers get sweeter as they turn yellow and red. But if you only have one type of pepper, this recipe will work perfectly fine.
Spices: You'll need chili powder, salt, paprika, onion powder, garlic powder, black pepper, and cumin. Alternatively, you could buy pre-made taco seasoning from the grocery store.
Lime Juice: A squeeze of lime juice at the end brings everything to life.
Instructions
Note: I made a double batch when I took the photos for this recipe. Some pictures may look unproportioned.
STEP 1: Cut the chicken into ยผ-inch thick strips and transfer to a large bowl. Add the spices and toss until the chicken is evenly coated.
STEP 2: Heat the olive oil in a large skillet over medium-high heat and cook the chicken in batches. Since I doubled the recipe, I had to cook the chicken in four batches.
STEP 3: Remove the chicken and cook the onions for 1 minute. Add the bell peppers and garlic and cook for another 2-3 minutes until they're softened.
STEP 4: Add back the chicken and toss with lime juice. I served this with warm tortillas and sour cream.
Tip: Be careful about overcrowding the skillet when you're cooking the chicken and vegetables. If you overcrowd the pan, moisture will get trapped between the food and cause a pool of water to form. Make sure to cook in batches to avoid this.
๐ Recipe
Chicken Fajitas
Ingredients
- 3 boneless skinless chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon salt
- ยฝ teaspoon paprika
- ยฝ teaspoon onion powder
- ยฝ teaspoon garlic powder
- ยฝ teaspoon black pepper
- ยฝ teaspoon ground cumin
- 3 tablespoons olive oil (divided)
- 1 medium onion (cut into slivers)
- 3 bell peppers of any color (sliced into slivers)
- 2 cloves garlic (minced)
- 3 tablespoons fresh lime juice
Instructions
- Cut the chicken into ยผ-inch thick strips and transfer to a large bowl.
- Add the chili powder, salt, paprika, onion powder, garlic powder, black pepper, and cumin. Toss until the chicken is evenly coated in spices.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the chicken and cook for 3 to 5 minutes until the chicken is no longer pink. Remove the chicken to a plate and repeat with the other half of the chicken.
- Set the chicken aside and add another tablespoon of oil to the skillet. Add the onions and cook for 1 minute until slightly softened.
- Add the bell peppers and garlic. Continue cooking for 2-3 minutes until softened. Add back the chicken and toss to combine. Pour the lime juice all over and serve over warm tortillas. Enjoy!
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