The BEST Easy Chicken Fajitas

Fajitas are a timeless classic that packs a punch of flavor while remaining simple to prepare. This recipe for The BEST Easy Chicken Fajitas is your ticket to a delightful meal that brings the vibrant tastes of Tex-Mex to your table in no time. Imagine juicy, colorful strips of chicken and bell peppers sizzling in a hot skillet, filling your kitchen with mouthwatering aromas that promise deliciousness in every bite.

Perfect for a quick weeknight dinner or a festive gathering with family and friends, these fajitas offer a satisfying blend of textures and flavors that everyone will love. Not only are they incredibly easy to make, but they also allow for a bit of creativity—set out an array of toppings and let everyone build their own perfect fajitas! Get ready to impress with a dish that feels as special as it is approachable.

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An enticing image of chicken fajitas ready to serve.

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 batch fajita seasoning mix (recipe below)
• 1 tablespoon cornstarch
• 1/4 cup plus 2 tablespoons canola oil, divided
• 2-3 limes
• 1/2 green bell pepper, cored and seeded
• 1/2 red bell pepper, cored and seeded
• 1/2 yellow bell pepper, cored and seeded
• 1 yellow onion, peeled and halved
• 12 flour tortillas

Colorful vegetables and chicken prepared for sizzling fajitas.

Directions

1. In a small bowl, mix the fajita seasoning with the cornstarch. Add 1/4 cup of canola oil and the juice of 1 lime, whisking to combine. If the mixture is too pasty, thin it out with a bit of water. Set aside.

2. Slice the chicken breasts into 1/4-inch thick strips and place them in a shallow bowl or a zippered freezer bag if prepping ahead. Add 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside to marinate.

3. While the chicken marinates, slice the bell peppers and onion into strips. Place them in a shallow bowl or zippered freezer bag if prepping ahead, adding the remaining 1/3 of the marinade. Toss the vegetables until they are well coated. Set aside.

4. Heat 1 tablespoon of the 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 is soft and the peppers take on color (about 4-5 minutes). Transfer the cooked veggies to a bowl.

5. In the same skillet, add the remaining oil and cook the marinated chicken strips undisturbed until the bottoms are white and slightly browned, about 4 minutes per side.

6. Once the chicken is cooked, return the sautéed peppers and onions to the skillet and cook together for an additional 2-3 minutes, until everything is heated through. Remove from heat and finish with a squeeze of the remaining lime.

7. Serve immediately with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges for a vibrant meal everyone can enjoy!

Tips & Variations

• Ingredient Substitutions: Try using shrimp or steak in place of chicken for a different protein.
• Optional Variations: For a vegetarian version, substitute the chicken with mushrooms and zucchini.
• Storage or Reheating Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4-6
• Difficulty Level: Easy

This is what the finished dish looks like when perfectly baked.