The Best Ever Chicken Fajitas Recipe

I’m sharing my Easy Chicken Fajitas, built on a powerhouse spice marinade with a splash of lime and sweet and spicy peppers that take plain chicken to a weeknight dinner you’ll want to make again.

I never thought a simple Fajita Marinade could turn plain chicken into something I actually crave, but it does. I toss thinly sliced boneless skinless chicken breasts with a punchy spice blend, squeeze fresh lime juice, then cook it up with sliced bell peppers and a large yellow onion.

These Easy Chicken Fajitas are bright, a little smoky, messy in the best way and they disappear fast. There’s a flavor trick that makes the peppers sing and gives the chicken edges that are almost charred, like it came from a street cart, only better because you made it.

Ingredients

• Chicken breasts: Lean protein powerhouse, builds muscle and keeps you full, low carb.
• Extra virgin olive oil: Healthy fats, heart friendly, adds richness and helps marinade flavors stick.
• Lime juice: Bright acid that cuts richness, adds tang and vitamin C, keeps it lively.
• Garlic: Punchy aromatics may boost immunity, gives savory depth and a little heat.
• Bell peppers: Crunchy colorful veg, high in vitamin C and fiber, adds sweet notes.
• Yellow onion: Turns sweet when cooked, adds savory backbone and some natural sugars.
• Avocado/guacamole: Creamy healthy fats, helps satiety and smooths spicy edges, adds richness.

Ingredient Quantities

• 1 1/2 to 2 lb boneless skinless chicken breasts, thinly sliced (or thighs if you prefer)
• 3 tbsp extra virgin olive oil, for marinade
• 1 to 2 tbsp vegetable or canola oil, for cooking
• 2 tbsp fresh lime juice (about 1 lime, juiced)
• 3 cloves garlic, minced (or more if you like it garlicky)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp light brown sugar (optional, helps balance acid)
• Pinch crushed red pepper flakes (optional, more if you want heat)
• 1 large yellow onion, sliced
• 3 bell peppers, mixed colors, sliced
• 8 to 10 flour tortillas (6 to 8 inch) or corn if you prefer
• 1/4 cup fresh cilantro, chopped
• 1 to 2 limes, cut into wedges for serving
• 1/2 cup sour cream or plain Greek yogurt (optional)
• 1 cup shredded cheddar or Monterey Jack cheese (optional)
• 1 to 2 avocados, sliced or 1 cup guacamole (optional)

How to Make this

1. Slice the chicken thinly across the grain into strips (1/4 inch thick) and toss into a bowl or a zip top bag with 3 tbsp extra virgin olive oil, 2 tbsp lime juice, minced garlic, chili powder, cumin, smoked paprika, onion powder, oregano, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp light brown sugar and a pinch of crushed red pepper flakes if you want heat; mix well, press out air, and marinate at least 15 minutes or up to 2 hours in the fridge.

2. While that marinates slice 1 large yellow onion and 3 bell peppers into similar sized strips so everything cooks evenly, chop 1/4 cup cilantro, cut 1 to 2 limes into wedges and get tortillas, cheese, sour cream and avocado ready.

3. Heat a large cast iron skillet or heavy frying pan over medium high heat until very hot, add 1 tbsp vegetable oil (add a little more later if needed) and when it smokes just slightly add the chicken in a single layer, don’t overcrowd the pan or it will steam.

4. Cook chicken strips 3 to 5 minutes per side depending on thickness, stirring once or twice, until nicely browned and cooked through; remove to a plate and tent with foil to rest while you cook the veggies.

5. Add another 1/2 to 1 tbsp oil to the same hot pan, add the sliced onions and peppers, sprinkle a pinch of salt, and cook 5 to 8 minutes stirring occasionally until they have charred edges but are still a bit crisp, you want some color not mush.

6. Push veggies to the side and add the chicken back to the pan to warm and mingle with the juices, squeeze another tablespoon or two of lime over everything and stir for 1 minute so flavors combine and any browned bits deglaze the pan.

7. Taste and adjust salt, pepper or more lime, if you like it saucier add a splash of water or extra lime and scrape up the fond, if you like sweeter add a touch more brown sugar; this is the hack that balances acid and char.

8. Warm tortillas in a dry skillet 20 to 30 seconds per side or wrap in foil and heat in a 300 F oven for 10 minutes, stack them and keep covered so they stay pliable.

9. Serve chicken and peppers piled into tortillas, top with chopped cilantro, lime wedges, sour cream or Greek yogurt, shredded cheddar or Monterey Jack and sliced avocado or guacamole; let people build their own so everyone gets the toppings they like.

10. Leftovers: store chicken and veggies separately from tortillas in airtight containers for up to 3 days, reheat in a hot skillet to keep edges crisp, and refresh with fresh lime and cilantro before serving.

Equipment Needed

1. Large cutting board (for slicing chicken and veggies)
2. Sharp chef’s knife – slice the chicken thin across the grain and cut the peppers/onion
3. Large mixing bowl or a zip top bag – to toss and marinate the chicken
4. Measuring spoons (and 1 tbsp measure) – for oil, lime and the spices
5. Large cast iron skillet or heavy frying pan – gets hot and gives good char
6. Tongs and a heatproof spatula – flip the strips and push veggies to the side
7. Plate plus aluminum foil – to rest the cooked chicken while you finish the veggies
8. Small bowls or ramekins for toppings, and a citrus juicer or fork for the limes

FAQ

The Best Ever Chicken Fajitas Recipe Substitutions and Variations

• Chicken breasts: Swap for shrimp, thinly sliced flank or skirt steak, or extra firm tofu. Shrimp cook really fast so sear 2 to 3 minutes per side, steak needs a quick high heat sear, tofu should be pressed, cubed and pan fried until golden so it soaks up the marinade.
• Extra virgin olive oil for the marinade: Use avocado oil, grapeseed oil, or neutral vegetable oil if you want a higher smoke point or cleaner flavor. For a smoky note add a tablespoon of toasted sesame oil to another oil but not too much or it will overwhelm the other flavors.
• Bell peppers: Substitute poblano or anaheim chiles for a milder earthy taste, or use mushrooms and sliced zucchini for a lower carb veggie mix. If you pick poblanos roast them first and remove seeds for less heat and more depth.
• Flour tortillas: Use corn tortillas for a gluten free option, large romaine leaves or butter lettuce for low carb, or store bought cauliflower wraps if you prefer. Warm them in a dry skillet or wrap in a damp towel and microwave 15 to 20 seconds so they bend without breaking.

Pro Tips

– Slice across the grain and try to make every strip the same thickness. If some pieces are chunky, smack them flat with a rolling pin or the bottom of a heavy glass so everything cooks at the same rate — no chewy surprises.

– Watch the lime. Acid helps flavor and tenderize fast, but if you go past about 2 hours thin strips start to get mushy. If you need a longer overnight marinade, swap some lime for more oil or a little plain yogurt so the texture stays good.

– Don’t overcrowd the pan. Work in hot batches so you get real browning instead of steaming. Keep finished chicken warm on a tray in a 200 F oven or tented loosely with foil so the veggies can get color without the meat getting soggy.

– Use the browned bits. After the chicken, splash a little stock, beer or even extra lime juice into the hot pan and scrape up the fond to make a quick glaze. Finish it with a pat of butter or a spoon of yogurt for shine and adjust with a pinch of sugar if the lime tastes too sharp.