Chicken Fajitas Recipe – Easy Mexican Dinner
Sizzling, colorful, and delicious—this chicken fajitas recipe is a Tex-Mex favorite. With juicy chicken, bell peppers, onions, and warm tortillas, it’s a quick and easy dinner that’s perfect for busy weeknights or family celebrations.
Equipment
- Large skillet or cast-iron pan
- Mixing bowls
- Knife and cutting board
- Tongs or spatula
Ingredients
- 1 ½ lbs chicken breasts or thighs, sliced thin
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- Juice of 1 lime
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
- 8–10 flour or corn tortillas
- Optional toppings: shredded cheese, sour cream, salsa, guacamole, cilantro
- Pro Tip: Marinate chicken for at least 30 minutes for maximum flavor.
Instructions
- Prep Chicken & Veggies: Slice chicken, peppers, and onions thinly for quick cooking.
- Marinate Chicken: Mix lime juice, olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Coat chicken and let rest for 30 minutes.
- Cook Chicken: Heat skillet over medium‑high. Sear chicken until golden and cooked through. Remove and set aside.
- Cook Vegetables: In the same skillet, sauté peppers and onions until tender‑crisp.
- Combine & Serve: Return chicken to skillet, toss with vegetables, and serve hot with warm tortillas and toppings.
- Important Tip: Cook chicken and vegetables separately to keep chicken juicy and vegetables crisp.
Notes
- Chicken thighs stay juicier, while breasts are leaner.
- Warm tortillas before serving for flexibility.
- Customize with toppings like salsa, guacamole, or shredded cheese.
- Store leftovers in airtight containers for up to 3 days; reheat gently.
- For a lighter option, serve fajitas over lettuce or rice bowls instead of tortillas.