Easy Chicken Fajitas (Printable)

Tender chicken with colorful bell peppers and onions, seasoned with bold Tex-Mex spices and wrapped in warm tortillas.

# What You'll Need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breasts, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced

→ Marinade & Seasoning

06 - 2 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime

→ To Serve

15 - 8 small flour tortillas or corn tortillas
16 - Fresh cilantro, chopped (optional)
17 - Sour cream (optional)
18 - Salsa (optional)
19 - Shredded cheese (optional)

# Method:

01 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add sliced chicken and toss thoroughly to coat. Allow to marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes, stirring occasionally, until fully cooked through. Transfer to a plate and set aside.
03 - Add a splash of oil to the same pan if needed. Sauté bell peppers and onion for 4 to 5 minutes until tender with slight char marks.
04 - Return cooked chicken to the pan with vegetables and toss together for 1 to 2 minutes to combine flavors and heat through.
05 - Warm tortillas in a dry skillet over medium heat or microwave until pliable.
06 - Distribute chicken and vegetable mixture into warm tortillas. Top with fresh cilantro, sour cream, salsa, or shredded cheese as desired.

# Expert Pointers:

01 -
  • Everything cooks in one pan, which means less cleanup and more time sitting down to actually eat.
  • The smoky char on the peppers and the way lime juice brightens everything makes it taste like effort even when it isnt.
  • You can prep the marinade in the morning and let the chicken sit all day, or skip the wait entirely and still get plenty of flavor.
  • It works just as well for a quiet dinner as it does for a crowd, and everyone gets to build their own plate exactly how they want it.
02 -
  • Don't crowd the pan when cooking the chicken or it will steam instead of sear, and you'll miss out on those caramelized edges that add so much flavor.
  • Letting the peppers and onions char a little is not a mistake, it's the goal, that slight bitterness balances the sweetness and makes the whole dish taste deeper.
  • If your tortillas are stiff or cracking, they aren't warm enough, wrap them in foil and stick them in a low oven for a few minutes to soften.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you that restaurant style char without a grill.
  • Slice the chicken while it's slightly frozen, it's easier to get thin, even pieces that cook quickly and stay juicy.
  • Taste the marinade before adding the chicken, it should be bold and a little salty because the flavors mellow as they cook.
  • Don't skip the lime juice at the end, a fresh squeeze over the finished fajitas brightens everything and makes the whole dish pop.
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