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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
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.
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.
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.
lime juice (from about 3 limes)
chili powder
crushed red pepper flakes
plus 1 Tbsp. neutral oil
ground cumin, divided
boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
bell peppers, seeds and ribs removed, thinly sliced
large yellow onion, thinly sliced
Corn tortillas, warmed, and lime wedges for serving
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