Chicken Fajitas

Want to feel like the most popular person on the block? Don’t just order fajitas, learn how to make them! I know I can’t be alone in my dining-out envy when a sizzling plate of chicken fajitas goes past me. So why not bring all that magic home for dinner? The signature smell, the trail of steam—this classic Tex-Mex dish is a showstopper.

As iconic as they are when ordered out, fajitas are ridiculously easy to make at home. Focusing on only 3 key ingredients, our chicken fajita recipe requires minimal prep and cook time, meaning dinner is on the table FAST. My classic recipe for fajitas is hard to beat, but if you want to get creative, it’s also an excellent jumping-off point to experiment with your favorite proteins, veggies, and toppings—be sure to check out our standalone recipes for steak, shrimp, and vegetarian fajitas next.

What People Are Saying:
“I'm 13 and I made these by myself for family dinner tonight! The recipe was super easy to follow and the end result was amazing. Totally recommend! :)” – kaylaxrevenge

“Absolutely delicious! It tastes like an actual restaurant!” – OrangeBlowdryer

How To Make Chicken Fajitas

INGREDIENTS

• Chicken Breasts: Quick-cooking chicken breasts (as opposed to chicken thighs which need a bit more time to cook through) are a weeknight dream come true, and they make these fajitas come together even more speedily.
• Lime Juice: Key to the marinade, an acid like lime juice is a multipurpose MVP in this dish—it will not only tenderize the chicken as it marinates, but add a jolt of brightness and signature Tex-Mex flavor.
• Bell Peppers: Strips of brightly colored bell peppers are so classic for fajitas, not only for the pop of color but also the smoky sweetness they impart to the dish. If you like things spicy, subbing some or all of the bell peppers for something like poblanos or even jalapeños would add the perfect kick of heat.
• Neutral Oil: While you might immediately grab a bottle of olive oil when mixing up your marinade, resist that urge. Grab a more neutral oil that won’t impart that olive-y taste to your dish, such as vegetable oil, canola oil, or avocado oil.
• Ground Cumin & Chili Powder: Cumin, to me, is what makes this chicken taste instantly like it came from my favorite taqueria, so it’s an ingredient I’ll never skip. Chili powder is what adds that extra smoky, spicy, zesty flavor. If you don't have any, you can substitute cayenne or paprika.
• Yellow Onion: Yellow onions are my go-to, all-around favorite onion. This is due to how their spice is relatively mellow (as compared to a more pungent red onion), yet they caramelize beautifully and still add plenty of kick as they cook.
• Crushed Red Pepper Flake: What’s a fajita without any sizzle? And by that I mean the heat you can get from crushed red pepper—a dash will do just fine here, even for the spice-averse.
• Flour Tortillas: The ideal vehicle for sizzling fajitas, it’s just not a complete meal without the tortillas. Feeling like an overachiever? Try your hand at making your own flour tortillas or corn tortillas (for any of the gluten-free folks out there).
• Toppings: Classic fajitas might have sour cream, guacamole, pico de gallo, and shredded cheddar, but why stop there? Top them with some corn salsa, chimichurri, salsa verde, or mango salsa to really make your fajitas stand out.
  

STEP-BY-STEP INSTRUCTIONS

For your marinade, take a large bowl and whisk together the lime juice, chili powder, crushed red pepper flakes, 1/4 c. oil, and 1 tsp. cumin. Once mixed, season the chicken breasts with salt and black pepper, then add to the bowl and toss until it’s all evenly coated. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Once the chicken has marinated, place a large skillet over medium heat, and heat the remaining 1 Tbsp. oil. Take the chicken out of the marinade and cook until golden brown and cooked through, which will take about 8 minutes per side—I like to take an instant-read thermometer and insert it into the thickest part, making sure it registers 160°. Once cooked thoroughly, transfer the chicken to the cutting board. Let the chicken rest for 10 minutes, then slice into strips.

Meanwhile, in the same skillet over medium heat, combine the bell peppers, onion, and remaining 1 tsp. cumin, then season with salt and black pepper. Cook, stirring occasionally, until softened, which will take about 7 minutes. Then, you can return the chicken to the skillet and toss until combined.

Once your chicken and peppers are thoroughly incorporated, transfer the mixture to a platter, and serve with plenty of tortillas and lime wedges alongside.

The full list of ingredients and directions can be found in the recipe below.

What To Serve With Chicken Fajitas

If you're looking for side ideas, you can't go wrong with some Mexican rice, refried pinto beans, or elote. Looking to up your topping game? Avocado salsa, Copycat chipotle corn salsa, or salsa verde would all be excellent options.

Storage

If you have any leftover cooked fajitas, store the chicken and pepper mixture in an airtight container in the fridge, where they’ll stay fresh up to 4 days, or in the freezer, where they'll keep for 2 to 3 months.