Description
Easy Chicken Fajitas turn simple chicken breast into restaurant-worthy dinner ready in 30 minutes flat. Tender marinated chicken meets colorful bell peppers and sweet onions in warm tortillas. This one-skillet wonder delivers maximum flavor with minimal cleanup.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cornstarch
- 1/4 cup plus 2 tablespoons canola oil, divided
- 2-3 limes
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 yellow onion, halved and sliced
- 12 flour tortillas
Instructions
1. Whisk together chili powder, paprika, salt, onion powder, cumin, garlic powder, sugar, cayenne, and cornstarch in small bowl. Add 1/4 cup oil and juice of 1 lime, whisking until smooth.
2. Slice chicken breasts into 1/4-inch thick strips and place in shallow bowl. Pour 2/3 of seasoning marinade over chicken and toss to coat completely.
3. Place sliced bell peppers and onion in separate bowl. Add remaining 1/3 of marinade and toss until vegetables are well coated.
4. Heat 1 tablespoon oil in large cast iron skillet over medium-high heat. Add vegetables and cook 4-5 minutes, stirring occasionally, until onion softens. Transfer to bowl.
5. Add remaining oil to hot skillet. Add chicken in single layer and let cook undisturbed 4 minutes until bottom turns white and releases from pan. Flip and cook another 4 minutes.
6. Return vegetables to skillet with chicken and toss together 2-3 minutes until everything is heated through. Remove from heat and squeeze fresh lime over top.
7. Serve immediately with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges.
Notes
Don’t move chicken around when first added to pan. Let it sit undisturbed so bottom can brown properly before flipping.
Cook vegetables separately first since they have different cooking times than chicken.
Cornstarch in marinade keeps chicken juicy. Don’t skip it or chicken will be dry.
Use cast iron skillet if you have one. It retains heat better and creates restaurant-style sear on chicken.
Pound thick chicken breasts to even thickness before slicing.
Store cooked fajitas in airtight container up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican