Chicken Fajitas

A traditional Mexican dish, chicken fajitas are a personal favorite for a quick, wholesome, and tasty midweek supper. Seasoned and grilled, juicy chicken breasts are mixed with colorful veggies and served with a squeeze of fresh lime juice. Even though this is the ideal dish to wrap in tortillas and garnishes, I’ve included some more delectable serving suggestions below!Chicken Fajitas

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Why These Chicken Fajitas Are So Popular

With the exception of guacamole, chicken fajitas are by far the dish I order from Mexican restaurants the most. My taste senses become aroused when the sizzling skillet is delivered to the table for some reason. The good news is that making this delicious dinner at home is very simple. It’s also a great way to get people excited at Taco Tuesday or when I’m throwing a dinner party. Here are some more reasons to adore this recipe, though:

• There is no comparison to the homemade fajita seasoning.

The dish’s flavor is greatly enhanced by the straightforward use of strong spices. To have extra fajita seasoning on hand, I frequently prepare two batches.

• It takes less than half an hour to make.

It takes relatively little time from beginning to end to produce crisp vegetables, juicy chicken, and a supper that is satisfying all around. It’s popular for quick weeknight dinners because of this.

• It’s excellent for preparing meals.

Any leftover fajitas can be kept in the refrigerator for a few days, or for a lighter lunch, you can arrange the sliced chicken and vegetables on top of salad greens.

• It is possible to change the proteins.

My favorite is chicken fajitas, but I also frequently cook shrimp or steak fajitas using this recipe. In essence, I will gladly consume every variety of fajita.

Chicken Fajita Ingredients

• Chicken Breasts:

I’m using chicken breasts that are skinless and boneless. However, for an even more juicy alternative, you could also use chicken thighs.

• Vegetables:

A colorful and delicious fajita dish is made with sliced bell peppers and onion. You can use bell peppers of any color, but I like to use red, yellow, and green bell peppers for lots of color.

• Lime:

At the end, squeeze a fresh lime on top. The meal is truly made by the acidic punch.

• Fajita seasoning:

Nothing beats the taste of handmade seasonings, so don’t use the premade packets. Additionally, you’ll stay away from any superfluous additives and fillers. Chili powder, ground cumin, garlic powder, paprika, oregano, salt, and pepper are all you need.

• Taco additions:

My cassava flour tortillas, sour cream, pico de gallo, and sliced avocados are some of the staples I enjoy making. However, I’ll go over other serving suggestions below.

Which is better, a marinade or a fajita seasoning?

Both are excellent choices! From my collection of chicken marinades, I have a chicken fajita marinade that works well for this dish. However, the chicken is properly flavored by the dry rub fajita seasoning, making for an equally excellent and incredibly fast supper.

How To Make Chicken Fajitas

Season the chicken.

Use your fingers to press the fajita seasoning into the chicken after liberally sprinkling it on both sides.

Sear the chicken.

Apply a thin layer of oil to the skillet and cook the chicken breasts for 7 to 8 minutes on each side. After that, take them out of the pan and let them a few minutes to rest before cutting them into strips.

Saute the bell peppers and onion.

Slice the onions and bell peppers as the chicken cooks. After that, cook them in the same skillet until they are caramelized, which should take a few minutes. You’re basically preparing vegetables for fajitas!

Mix everything and serve. 

Return the chicken to the skillet after slicing it into thin strips. If those strips are too thick, you can also cut them in half again. Before serving, mix everything together and pour some fresh lime juice on top.

Ways To Serve Chicken Fajitas

• Make chicken fajita tacos or wraps:

My favorite way to serve them is this way! Get some fresh tortillas and prepare some toppings, like chopped cilantro, red salsa or pico de gallo, sliced avocados or guacamole, and sour cream.

• Go light with lettuce wraps.

Make a lettuce wrap with butter lettuce instead of tortillas! Add your preferred taco toppings after that.

• Make a fajita rice bowl:

For an incredibly tasty rice bowl, make my Mexican rice or cilantro lime rice. Then, for a taste boost, top with black beans, sweet corn, cotija cheese, and a drizzle of chipotle sauce or lime crema.

Common Questions

Is a cast iron skillet necessary?

A cast iron skillet works best for scorching the chicken when cooking it. It enhances the flavors of the spice and adds a pleasant char. Just be sure to thoroughly season your cast iron to avoid sticking. But a stainless steel pan will do if you don’t have a cast iron pan.

Can I cook the chicken on a grill?

Although a skillet is usually used to cook fajitas, you are welcome to grill the chicken instead! All of those mouthwatering Mexican spices will be enhanced by the pleasant smoky flavor.

Does the chicken need to be sliced and seasoned before cooking?

Of course! This is also another excellent method to guarantee that the chicken is seasoned on all sides before it is placed in the skillet. Again, though, it’s not required.

How should leftovers be stored?

Any leftovers can be stored in the fridge for 4 to 5 days or in the freezer for up to 3 months. The night before, simply thaw it in the fridge and then quickly reheat it in the microwave.

More Easy Mexican Recipes

• Asada Carne: prepared with the finest marinade for tacos with beef asada.
• Birria: Make cheesy, crispy birria tacos out of this.
• Carnitas: A haven for pork lovers.
• Soup with tacos: Savor the finest taco flavors in a single, substantial soup.
• Tacos with shrimp: accompanied by a delicious bacon slaw with cilantro.
• Rancheros Huevos: Savory Mexican breakfast at its finest.
• Or savor these additional delectable Mexican recipes!

Please leave a review in the comment section below if you try this recipe for chicken fajitas! The community’s other readers will benefit from your review. Sign up for my free email if you’re eager for more culinary ideas (as well as special material).

Simple & Tasty Chicken Fajitas!

Description

Savor the finest fajita flavor with chicken and colorful vegetables in these simple chicken fajitas. For an incredibly simple and tasty taco night, wrap them in tortillas!

Equipment

Cast-iron Staub Fry Pan My go-to cast iron skillet for cooking on the stove!
Zwilling Knife for Chefs I use this knife in my regular cooking.

Ingredients

Chicken Fajitas

• Three boneless,
• skinless chicken breasts,
• one finely sliced onion,
• three thinly sliced bell peppers,
• two tablespoons of olive oil,
• and one lime

Fajita Seasoning

• Half a teaspoon of chili powder,
• half a teaspoon of powdered cumin,
• one teaspoon of garlic powder,
• half a teaspoon of paprika,
• half a teaspoon of oregano,
• half a teaspoon of kosher salt,
• and half a teaspoon of ground black pepper

For Serving

• tacos,
• sour cream,
• pico de gallo,
• and avocado

Instructions 

Make fajita seasoning. 

In a small mixing dish, combine the fajita seasoning components and toss.

Season the chicken.

Use your fingers to press the fajita seasoning into the chicken after liberally sprinkling it on both sides.

Cook the chicken. 

In a large skillet, heat the oil over medium heat. For approximately 7 to 8 minutes on each side, sear the chicken breasts.

Slice the veggies. 

Slice the bell peppers and onion thinly while the chicken cooks.

Cook the veggies.

After the chicken is done cooking, take it to a platter and let it a few minutes to rest. In the same skillet, add the onion and bell peppers. Over medium heat, sauté for 4 to 5 minutes, turning often.

Slice the chicken.

Slice the chicken breasts into strips when the bell peppers are almost done sautéing. For thinner strips of chicken, cut those portions in half once more.

Mix and serve. 

Stir everything together after adding the chicken back to the skillet and a squeeze of fresh lime juice. Serve right now with tortillas and additional garnishes like guacamole, pico de gallo, and sour cream.

Lisa’s Tips

• Use an instant-read thermometer to check if the internal temperature of your chicken is 165°F if you’re not sure if it’s cooked through. Additionally, because there will be carry-over cooking, I advise removing the chicken from the pan at about 160°F since you will be letting it rest while you cook the vegetables.
• Use my fajita marinade from this chicken marinade post to add even more flavor to your chicken! Plus, these can be frozen and used at a later time.