Chicken Fajitas
This easy Chicken Fajitas recipe features marinated chicken breasts, bell peppers and onions that are cooked to perfection in just one pan! It’s a perfect entree for Cinco de Mayo or any other time you’re craving flavor packed fajitas.
Chicken Fajitas
There’s just something about the smell and sound of sizzling fajitas that always makes my mouth water. As much as I love ordering fajitas at a restaurant, making them at home has proven to be way more rewarding! Truly, I’ve yet to order chicken fajitas anywhere that are this juicy, tender, and loaded with savory flavor.
The best part? This recipe could not be any easier to make in just one pan. You just have to toss the chicken and veggies in a bowl (or bag) to marinate in the fridge, then you toss it all in a pan and cook to perfection in just a few minutes. I do recommend marinating the chicken and veggies for a full 4 hours to really solidify that bold flavor!
If you’re serving these skillet fajitas at a party, like on Cinco de Mayo, I recommend setting up a toppings bar. That way, your guests can make their perfect fajita just the way they like it! Just a few of my favorite toppings include limes, lettuce, cheese, avocados, sour cream and salsa. Oh, and you can’t forget the most important pairing – a margarita!
How to Make Chicken Fajitas
Make the very best stovetop chicken fajitas with a few quick and easy steps! For more information about the step by step process, scroll down to the recipe card.
- Marinate. Whisk together chili powder, salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tbsp of oil. Add chicken, bell peppers and onions. Toss to coat. Refrigerate for a minimum of 20 minutes or a full 4 hours.
- Cook. Heat 2 tbsp of oil in a cast iron skillet until simmering. Empty the contents of the bag into the skillet. Cook over high heat, stirring occasionally, until the chicken is fully cooked and the veggies are softened just a little bit.
- Enjoy! Remove the skillet from the heat and stir in lime juice. Serve with all of your favorite toppings.
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This Cast Iron Skillet from Lodge is my favorite cookware. A true workhorse in the kitchen, this pan is priced under $30. A must have in your cooking arsenal.
This post may contain affiliate links which won’t change your price but will share some commission.
Storing and Reheating
If you happen to have any leftovers, you’re in luck! The chicken and veggies reheat like a charm. Just be sure to let everything fully cool to room temperature prior to storing in an airtight container in the fridge for 3-4 days. To reheat, I recommend tossing the chicken, peppers and onions right back into a skillet over medium-low heat until warmed through.
If you need to use your microwave, be sure to reheat everything for just 30 seconds at a time until warmed all the way through. You don’t want to overheat your chicken and risk drying it out.
Do not try to store an assembled fajita on a tortilla! The tortilla will get soggy.
Tips for the Best Chicken Fajitas
Get the very best skillet fajitas every time with these quick tips and tricks:
- Let everything marinate. Sure, you can just season the chicken and veggies and call it a day. However, when you let it all marinate in the fridge for at least 20 minutes, you give the flavors time to develop and really settle in. I always marinate my chicken fajitas for a full 4 hours.
- Warm your tortillas. The best way to make any store-bought tortilla (corn or flour) taste fresh is to toast it in a pan over medium-low heat for just a few seconds on each side.
- Have fun with the toppings! Creating a big topping bar is always so much fun. Get creative with your toppings and be sure to comment below to let me know what you tried!
Check out more of my favorite fajita recipes!
Get the Recipe: Chicken Fajitas Recipe
Ingredients
- 1 teaspoon chile powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/4 cup water or chicken stock
- 1/4 cup extra-virgin olive oil, divided
- 3 skinless, boneless chicken breasts, cut into 1/2-inch strips
- 1 green bell pepper, seeded, and cut into thin strips
- 1 red bell pepper, seeded and cut into thin strips
- 1 onion, thinly sliced
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 8 flour tortillas, warmed
- Shredded lettuce, for serving
- Shredded cheddar cheese, for serving
- Salsa, for serving
- Sour cream, for serving
Equipment
- 1 large skillet
Instructions
- In a medium bowl, whisk together chile powder with salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tablespoons of the oil to make the marinade.
- Add the chicken, bell pepper, and onion. Toss gently to coat. Refrigerate for 20 minutes or up to 4 hours.
- Heat the remaining oil in a large cast iron skillet over medium high heat until shimmering. Add the chicken, bell peppers and onion to the pan.
- Cook the chicken and veggies, stirring occasionally, until vegetables are lightly charred and chicken is cooked through, approximately 8 minutes. Remove from heat and stir in lime juice.
- Transfer chicken and vegetables to a large platter and serve with tortillas, lettuce, cheese, salsa, sour cream, cilantro and lime wedges.