Chicken Fajitas Recipe
Make Chicken Fajitas Recipe with zesty lime-spiced chicken and peppers for a quick, sizzling weeknight meal.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 1/2 lbs )
- 4 Tbsp olive oil (divided)
- 2 Tbsp lime juice
- 1 tsp ground chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp fine sea salt (plus more to taste)
- 1/2 tsp ground black pepper
- 3 bell peppers (Red, Yellow, and Green, sliced into 1/4” thick slices)
- 1 medium onion (thinly sliced)
- 8 small flour tortillas (toasted or warmed)
- lime wedges (to squeeze over fajitas)
- cilantro (to garnish)
- sour cream
- Pico de gallo (or salsa)
- Guacamole (or sliced avocado)
- shredded cheddar cheese (Monterey Jack, or Mexican Cheese)
Instructions
Step 1: Make the spice-lime marinade
In a medium mixing bowl whisk together 2 tablespoons olive oil, 2 tablespoons fresh lime juice and the dry spices: ground chili, cumin, paprika, onion powder, garlic powder, fine sea salt and black pepper until a uniform, slightly viscous paste forms. The mixture should be glossy and fragrant, the oils suspending the powders into a rust-colored emulsion — set this bowl aside for the chicken to meet later.
Step 2: Trim and coat the chicken
Slice the two large boneless skinless chicken breasts in half lengthwise into thin cutlets, then add them to the mixing bowl, turning each piece to coat thoroughly so every surface is covered in the marinade. The raw chicken should look pale with a light sheen of the spiced oil, the meat edges slightly textured where the knife cut them. Let the chicken sit in the marinade while you prepare the vegetables — you can marinate up to four hours for deeper flavor.
Step 3: Slice the peppers and onion
Using the grain, slice the red, yellow and green bell peppers into 1/4-inch strips and thinly slice the onion into half-moons; keep the pieces uniform so they cook evenly. The bright pepper flesh should feel crisp and the onion rings translucent-edged against the white cutting board. Arrange the sliced vegetables in neat piles ready for the pan so you can move quickly when cooking.
Step 4: Sear the chicken until golden
Heat a heavy skillet and add a bit of oil, then sear the marinated chicken cutlets in a single layer until each side is deeply browned with caramelized edges and the center reaches 165°F. The cooked breasts should show maillard crusts, slightly curled edges and a glistening surface from the seasoning oil. Transfer the chicken to a board and allow it to rest briefly so the juices redistribute before slicing.
Step 5: Slice the rested chicken against the grain
After resting, slice the chicken into even strips against the grain so each piece is tender and easy to bite. The interior should be opaque and juicy with a thin browned exterior rim; the strips will have a subtle gloss from the residual marinade and pan juices.
Step 6: Sauté the peppers and onions until caramelized
In the same skillet, add a little more oil and sauté the sliced onions and bell peppers until softened with brown, slightly blistered spots and translucent, sweet edges — about 5–6 minutes. The peppers should still hold shape but show wrinkled skins and concentrated color; the onions become ribbon-like and glossy.
Step 7: Combine and serve warm on tortillas
Return the sliced chicken to the skillet, toss briefly with the peppers and onions so everything is coated and glistening, then remove from heat. Serve the sizzling mixture over warmed flour tortillas with lime wedges, cilantro sprigs, sliced avocado or guacamole, pico de gallo, a dollop of sour cream and shredded cheese as desired.
Notes
- Marinate the chicken at least 20 minutes or up to 4 hours for best flavor.
- Rest chicken after searing for juicier slices.
- Warm tortillas before serving to keep them pliable.
- Use a hot heavy skillet for proper sear and caramelization.
- Store chicken and tortillas separately to avoid sogginess.