Nothing compares to the sizzle and aroma of freshly made chicken fajitas! This easy recipe brings the vibrant flavors of Mexican food dishes straight to your kitchen, offering a juicy, flavorful meal in just about 30 minutes. With a homemade fajita seasoning mix and colorful bell peppers, these skillet chicken fajitas are perfect for weeknight dinners or meal prep.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes using one skillet.
- Homemade Seasoning: A blend of spices gives authentic Mexican flavor.
- Simple Ingredients: Minimal prep with pantry staples and fresh produce.
- Great for Leftovers: Perfect for reheating or repurposing into tacos or salads.
Ingredients
Fajita Seasoning Mix
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp sugar
- ¼ tsp cayenne pepper
Chicken Fajitas
- 1 ½ lbs boneless, skinless chicken breasts
- 1 batch fajita seasoning mix
- 1 tbsp cornstarch
- ¼ cup + 2 tbsp canola oil, divided
- 2-3 limes
- ½ green, red, and yellow bell pepper, cored and sliced
- 1 yellow onion, peeled and halved
- 12 flour tortillas
Instructions
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Mix the fajita seasoning in a small bowl with the cornstarch. Add ¼ cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it’s too pasty. Set aside.
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Slice the chicken breast into ¼” thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add ⅔ of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
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While the chicken marinades, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining ⅓ of the marinade and toss the vegetables until well coated. Set aside.
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Heat 1 tablespoon of the oil in a large cast iron skillet or heavy bottomed pan over medium-high heat and add the vegetables. Cook until the onion softens and the peppers take on color, stirring occasionally, for 4-5 minutes. Transfer to the shallow bowl.
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Heat the remaining oil in the skilled and cook the chicken undisturbed until bottom of the chicken pieces begin to turn white, the bottoms are browned, and the chicken releases its juices, about 4 minutes each side. Add the peppers and onion back to the skillet and cook for another 2-3 minutes until everything is warmed through. Remove from the heat and give the dish a squeeze of the remaining lime.
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Serve with warm flour tortillas, pico de gallo, avocado sauce, crema, and more lime wedges.
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Tips for Success
- Prep Ahead: Marinate chicken and veggies up to 2 days in advance for easy weeknight cooking.
- High Heat: Ensure your skillet is hot to get the perfect sear on chicken and veggies.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
What to Serve With Chicken Fajitas
- Sides: Black beans, Spanish rice, or corn salsa.
- Salads: Mexican kale salad or coleslaw.
- Extras: Try with homemade refried beans or creamy guacamole.
Meal Prep Made Easy
Chicken fajitas are ideal for meal prep. Slice, marinate, and store everything in separate containers. When you’re ready to eat, simply cook and serve with pre-prepped condiments for a fast, delicious meal.
Pro Tip: Double the recipe and freeze half for a quick meal later!
Conclusion
This chicken fajitas recipe brings the vibrant flavors of Mexican food dishes to your table in no time. Perfectly seasoned chicken, sautéed veggies, and warm tortillas make for a flavorful, satisfying dinner everyone will love. Whether you’re meal prepping or cooking for a crowd, this recipe is a guaranteed hit.