Chicken Fajitas
These skillet chicken fajitas bring together juicy spiced chicken, sweet peppers, and soft tortillas in about 35 minutes. Set everything on the table and let everyone build their own dinner.
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 15mTex-MexMain Course
Chicken fajitas are a weeknight-friendly Tex-Mex dinner built around a hot skillet, quick-cooking strips of chicken, and plenty of peppers and onions. The word “fajita” originally referred to grilled strips of meat, but at home, a stovetop pan works very well.
The key is to cut the chicken and vegetables into even strips so they cook fast. A short lime-and-spice coating gives the chicken flavor without needing a long marinade.
Serve the sizzling filling with warm flour tortillas. Add salsa, avocado, sour cream, or cheese if you like, but the base recipe is full and satisfying on its own.
01What you'll need
Ingredients
13 items · 4 servings
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice
- 2 garlic cloves, finely grated or minced
- 2 teaspoons salt-free chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 3 medium bell peppers, any colors, seeded and sliced into 1/2-inch strips
- 1 medium yellow onion, sliced into 1/2-inch wedges
- 8 small 6-inch flour tortillas, warmed
02How to make it
Step-by-step
1. Slice the chicken
Cut the chicken breasts into thin strips about 1/2 inch wide. Try to keep the pieces similar in size so they cook at the same rate.
2. Season the chicken
In a large bowl, mix 1 tablespoon olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, oregano, and black pepper. Add the chicken and toss until every piece is coated.
3. Prepare the vegetables
Slice the bell peppers and onion into strips. Keep them close to the stove. Once the pan is hot, this recipe cooks quickly.
4. Heat the skillet
Place a large cast-iron or heavy skillet over medium-high heat. Let it heat for 2 minutes. A hot pan helps the chicken brown instead of steam.
5. Cook the chicken
Add the seasoned chicken in a single layer. If your pan is small, cook it in two batches. Cook for 5 to 7 minutes, stirring only now and then, until the chicken is browned and cooked through. It should reach 165°F in the thickest piece. Transfer the chicken to a plate.
6. Cook the peppers and onion
Add the remaining 1 tablespoon olive oil to the skillet. Add the bell peppers and onion. Cook for 5 to 6 minutes, stirring often, until the vegetables are tender but still a little crisp at the edges.
7. Combine the filling
Return the chicken and any juices on the plate to the skillet. Toss with the vegetables for 1 to 2 minutes, just until everything is hot and glossy.
8. Warm and serve
Warm the tortillas in a dry skillet, in the microwave wrapped in a damp towel, or directly over a low gas flame using tongs. Serve the chicken and pepper filling in the warm tortillas.
03From our kitchen
Cook's tips
- Make-ahead: Slice the chicken, peppers, and onion up to 1 day ahead. Store them in separate covered containers in the refrigerator. You can also mix the spice blend ahead and keep it in a small jar.
- Short marinade option: The chicken can sit in the lime-spice mixture for up to 2 hours in the refrigerator. Do not marinate it all day; the lime juice can make the surface of the chicken a little mushy.
- Storage: Refrigerate leftover fajita filling in an airtight container for up to 3 days. Store tortillas separately so they do not get soggy.
- Reheating: Warm the filling in a skillet over medium heat with a splash of water, or microwave it in short bursts until hot. Reheat tortillas just before serving.
- Swaps: Boneless, skinless chicken thighs work well and stay juicy. They may need 1 to 2 extra minutes in the pan. You can also use corn tortillas for a different flavor and texture.
- If the pan gets watery: The skillet may be crowded or not hot enough. Cook the chicken in batches and let the pan heat well before adding food.
Cook's note
Nutrition is calculated for the fajita filling and 2 small flour tortillas per serving. Optional toppings such as salsa, sour cream, avocado, cheese, or guacamole are not included.
04Frequently asked
Questions & answers
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are a good swap. Slice them into strips and cook until they reach 165°F. They may take a minute or two longer than breast meat.
How do I know when the chicken is done?
The safest way is to use an instant-read thermometer. Chicken is done when the thickest piece reaches 165°F. If you do not have a thermometer, cut into a larger strip; it should be opaque all the way through with no pink center.
Can I make these fajitas without a cast-iron skillet?
Yes. Use any large, heavy skillet. A stainless steel skillet works well. Avoid a very thin pan because it can cool down quickly and make the chicken steam instead of brown.
What toppings go well with chicken fajitas?
Salsa, pico de gallo, avocado, shredded lettuce, cilantro, sour cream, grated cheese, and hot sauce all work well. Add toppings at the table so each person can build their own.
Can I freeze chicken fajitas?
You can freeze the cooked chicken and pepper filling for up to 2 months, though the peppers will be softer after thawing. Cool the filling first, freeze it in a sealed container, and thaw overnight in the refrigerator before reheating.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat17 g
- 22%
- Saturated Fat3 g
- 15%
- Cholesterol124 mg
- 41%
- Sodium930 mg
- 40%
- Total Carbohydrate45 g
- 16%
- Dietary Fiber6 g
- 21%
- Total Sugars8 g
- Protein45 g
- 90%
- Vitamin D0.2 mcg
- 1%
- Calcium119 mg
- 9%
- Iron4.2 mg
- 23%
- Potassium1018 mg
- 22%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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