Slathered in seasoning, sizzling Chicken Fajitas are on the table in 30 minutes. They are bursting with flavor!!
Serve up these flavorful Chicken Fajitas on a warm fresh Homemade Flour Tortillas with a helping of Mexican Street Corn and Refried Beans.
A sizzlin’ good dish
You know when you’re sitting at a restaurant and a sizzlin’ plate of fajitas goes by followed by that tantalizing smell? I don’t know about you, but my head sure turns!
There is something so tasty about some fresh grilled meats and veggies all rolled up in a tortilla with a side of refried beans and flavored rice.
Well now you can make that tasty dish right at home! Not only will those heads turn, but your entire house will be filled with those yummy smells.
By creating my own seasoning I controlled the spice and flavor, and let me tell you it’s delish!! These are so easy to make, just season, cook and enjoy! These whip up in a flash.
How to make chicken fajitas
SEASONING MIX. In a medium bowl, whisk together the corn starch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin.
TOSS. Add one tablespoon of olive oil and the lime juice, and whisk to combine. Add the chicken breast to the marinade mixture and toss to combine.
VEGGIES. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and peppers to the skillet, and cook, stirring frequently, until softened. Remove the vegetables from the skillet.
CHICKEN. Add the chicken to the hot pan, and cook for 8-10 minutes, until tender and cooked through.
SERVE. Add the vegetables back into the skillet, stir, and cook for one additional minute to warm the vegetables. Serve hot with tortillas and desired toppings.
Recipe Tips + Variations
Marinade and Seasoning: We have an amazing homemade recipe for both Fajita Marinade and Fajita Seasoning that works perfectly for both chicken and Steak Fajitas.
Bell Peppers: I used both red and green bell peppers in this recipe because I like the pop of the different colors, but you can use all of one type. You can also use yellow bell peppers. I do recommend making sure you slice the onion and bell peppers about the same thickness so they cook evenly.
Chicken: To make a more tender strips of chicken I suggest you cut the chicken across the grain (across the muscle fibers, not with them). Pro Tip: To make cutting chicken super easy I like to partially freeze the pieces. Once cut you can let it thaw and proceed with the recipe.
Variations: A simple fajita is includes protein, bell pepper and onion, but you can add all sorts of delicious additions.
- Mushrooms, zucchini, corn poblano peppers are all great to try.
- Adjust the seasoning to your liking.
- Substitute chicken breast for chicken thighs or even beef, pork or shrimp.
- Add heat with hot sauce, chili powder or chili flakes
Toppings: Once you have your fajita filling cooked you can dress it up with various toppings. Some of my favorites include:
- avocados
- pico de gallo
- limes
- cheese
- cilantro
- sour cream
- salsa
- guacamole
FAQ
How to make ahead? Prep all the ingredients the night before. Store the chicken in a container and the veggies in a separate container. Follow the recipe instructions when you’re ready to cook.
How to store? Store your fajita filling in an airtight container or Ziploc bag in the fridge. It can be stored in the fridge for 3-4 days.
How to reheat? For best results REHEAT the filling in a skillet over medium heat. You can also reheat it in the microwave.
For more Mexican dishes:
Chicken Fajita Recipe
Ingredients
For the seasoning mix:
For the fajitas:
- 2 tablespoons olive oil divided
- 1 tablespoon lime juice
- 1 1/2 pounds chicken breast cut into strips
- 1 small onion sliced
- 1 green pepper sliced
- 1 red pepper sliced
For serving:
- Fajita sized flour tortillas warmed
- Sour cream
- Cheese
- Salsa
- Chopped cilantro
Instructions
- In a medium bowl, whisk together the corn starch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin. Add one tablespoon of olive oil and the lime juice, and whisk to combine. Add the chicken breast to the seasoning mixture and toss to combine.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and peppers to the skillet, and cook, stirring frequently, until softened. Remove the vegetables from the skillet. Add the chicken to the hot skillet, and cook for 8-10 minutes, until tender and cooked through. Add the vegetables back into the skillet, stir, and cook for one additional minute to warm the vegetables.
- Serve hot with tortillas and desired toppings.
I love the fajita flavors with the chicken and bell peppers. One of my favorite quick Mexican dinners.
I love fajitas. There quick and easy to make. Usually a pretty healthy dish.
I need to make these more often!! They are so good & I always have the ingredients on hand. They are so tasty!
This is a staple at our house! So simple to make and feed a crowd.