Dinner · Tex-Mex

Chicken Fajitas

Name: Chicken Fajitas
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings (about 12 fajitas)
Cuisine: Tex-Mex
Ingredients: 1.5 lb (680 g) boneless, skinless chicken breast, sliced into 1/2-inch strips; 3 bell peppers (mixed colours), sliced into strips; 1 large yellow onion, sliced; 3 tablespoons vegetable oil, divided; 2 teaspoons chilli powder; 1 1/2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons lime juice, plus wedges to serve; 12 small flour tortillas; To serve: sour cream, shredded cheese, cilantro, sliced avocado

Sizzling peppers, onions and spiced chicken straight from the skillet.

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Fajitas live or die by the sear. What you want is chicken and peppers with genuinely charred edges, not a pan of pale strips swimming in their own liquid, and the way to get there is a very hot skillet and a little restraint about stirring. Chicken breast is sliced thin, tossed with chilli powder, cumin and lime, and cooked in batches so the pan never loses its heat. The peppers and onions follow, softening at the centre while blistering at the edges. Pile everything into warm tortillas with sour cream and lime and you have a dinner that feels like an occasion but takes half an hour.

❤️ Why You'll Love This Recipe

Genuine restaurant-style char from an ordinary home skillet.
Homemade fajita seasoning with no additives.
Everyone assembles their own, which suits mixed appetites.
The chicken and peppers make excellent leftovers for bowls or salads.

📋 Recipe Details

Prep Time: 12 min
Cook Time: 15 min
Total Time: 27 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings (about 12 fajitas)

1.5 lb (680 g) boneless, skinless chicken breast, sliced into 1/2-inch strips
3 bell peppers (mixed colours), sliced into strips
1 large yellow onion, sliced
3 tablespoons vegetable oil, divided
2 teaspoons chilli powder
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons lime juice, plus wedges to serve
12 small flour tortillas
To serve: sour cream, shredded cheese, cilantro, sliced avocado

👨‍🍳 Step-by-Step Instructions

1
Combine the chilli powder, cumin, smoked paprika, garlic powder, oregano, salt and pepper in a small bowl.
2
Toss the chicken strips with half the spice mix, 1 tablespoon of the oil and 1 tablespoon of the lime juice. Let it sit for 10 minutes while you slice the vegetables.
3
Heat 1 tablespoon of oil in a large cast-iron or heavy skillet over high heat until just smoking.
4
Add half the chicken in a single layer and cook undisturbed for 2 minutes, then stir and cook 2 minutes more until charred at the edges and cooked to 165°F (74°C) internally. Transfer to a plate and repeat with the second batch.
5
Add the remaining oil, then the peppers and onion. Cook over high heat for 5 to 6 minutes, stirring only occasionally, until blistered but still slightly crisp.
6
Sprinkle over the remaining spice mix and cook for 1 minute.
7
Return the chicken and its juices to the pan, add the remaining lime juice and toss for 30 seconds.
8
Warm the tortillas and serve everything at the table with the toppings and lime wedges.

💡 Cooking Tips

Cast iron holds heat better than nonstick and gives a far better char.
Slice the chicken against the grain for tender strips.
Cook in batches. One crowded pan is the single most common fajita mistake.
Squeeze the lime at the very end so its brightness survives.

🔄 Ingredient Substitutions

Chicken thighs work well and are more forgiving; add 2 minutes per batch.
Steak (flank or skirt, sliced thin) or portobello mushrooms make good alternatives.
Use corn tortillas for a gluten-free version.
Add a sliced jalapeño with the peppers if you want heat.

🧊 How to Store

Store the chicken and pepper mixture in an airtight container in the refrigerator for up to 4 days, separate from tortillas and toppings.

♨️ How to Reheat

Reheat in a hot skillet for 3 to 4 minutes to restore some char, or microwave covered in 45-second bursts. Heat until steaming hot, 165°F (74°C).

❄️ Can I Freeze It?

Yes. The cooked chicken and peppers freeze for up to 3 months. Freeze flat in a bag, thaw overnight in the refrigerator, and reheat in a hot skillet — the peppers will be softer than fresh but the flavour holds.