Get my Cookbooks! Chicken Fajitas
These Chicken Fajitas have the BEST homemade fajita seasoning and marinade. They’re tossed with seasoned bell peppers for an easy and healthy dinner that transforms ordinary chicken into a flavor explosion!
Chicken Fajitas
It doesn’t get any better than these incredible (and easy!) Chicken Fajitas, which are loaded with flavor from my homemade fajita seasoning and a delicious marinade.
The flavor profile includes hints of tang and citrus from lime juice, fresh garlic, a hint of hot sauce and brown sugar, a pinch of cinnamon, and umami from Worcestershire sauce. The seasonings are well-rounded and include chili powder, cumin, smoke paprika, oregano, and more.
Serve this with warm tortillas, cheese, sour cream, salsa, and guacamole! Be sure to check out my pro tips below for everything you need to know to nail this recipe!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Tenderize the chicken breasts and cut them into 1/2-inch strips. Season with salt/pepper and rub with seasoning mixture. Combine the marinade ingredients in a freezer bag and add the chicken. Marinate for 20 minutes. Sear the strips in avocado (or olive) oil and set aside.
Season the bell peppers with salt/pepper and reserved Fajita seasoning and sauté in avocado oil for 5-7 minutes. Add the chicken back and allow it to heat through. Serve with warm tortillas and your favorite toppings!
Pro Tips
- Marinate Time: I wouldn’t marinate the chicken much longer than 30 minutes, (the recipe indicates 20-25 minutes). The acidity in the lime juice tenderizes the meat, but too long and it will start to break it down.
- Tortillas: I use 6-inch flour Tortillas. They’re labeled as being made for Fajitas.
- Garlic: I slice fresh garlic for the marinade, minced garlic is likely to stick to the chicken and will burn during searing.
- Toppings: That’s the fun part! I always add cheese, sour cream, salsa, guacamole, and cilantro to my fajitas.
- Steak version: Try my Steak Fajitas for another protein option! And be sure to try my Chicken Enchiladas and Baked Tacos next!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover fajita filling does freeze and reheat pretty well!
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Fajita Skillets– This completes the restaurant-style presentation!
- Cast Iron Skillet– I love using enamel cast iron skillets for cooking.
- Kitchen Tongs– For serving the Fajita filling straight from the hot skillet!
- Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
*As an Amazon Associate, I earn from qualifying purchases.
Try These Next
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- Chicken Enchiladas
-
- Chicken Taco Soup
-
- Chicken Quesadillas
-
- Baked Tacos
-
- Chicken Corn Chowder
-
- Taco Pasta
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Chicken Fajitas
Ingredients
Seasonings
- 3 teaspoons chili powder
- 1 teaspoon cumin
- ¾ teaspoon EACH: smoked paprika, oregano, coriander, onion powder, garlic powder
Marinade
- 3 tablespoons avocado oil, can sub olive oil
- ¼ cup lime Juice
- 1 tablespoon Worcestershire sauce, can sub soy sauce
- 4 cloves garlic, thinly sliced
- 2 teaspoons hot sauce
- 2 teaspoons brown sugar
- 1/8 teaspoon cinnamon
Fajitas
- 1 ½ lbs. boneless skinless chicken breast
- Salt and pepper, to taste
- 1-2 tablespoons avocado oil, can sub olive oil
- 3 bell peppers, sliced (I use all colors)
- 1 yellow onion, sliced
- 8-10 6-inch tortillas
For Serving
- Mexican cheese, sour cream, avocado, salsa/tomatoes, jalapenos, sliced limes, cilantro, and more.
Instructions
- Pro Tip: Preheat the oven to 300° F. Create 2 stacks of 4-5 tortillas and wrap them in foil. Bake for 10-15 minutes. (I add them just before cooking the onions/peppers.)
- Cut the chicken in half lengthwise to create 2 thinner slices. Cover it with plastic wrap and use the textured size of a meat mallet to tenderize each side. Cut into ½-inch strips. Pat dry and season with salt and pepper.
- Combine the seasonings in a small bowl. Set 2 teaspoons of it aside (for the peppers/onions), and rub the rest over the entire surface of the chicken.
- Combine the marinade ingredients in a gallon freezer bag. Add the seasoned chicken strips and seal out the air. Marinade at room temperature for 20-25 minutes. Meanwhile, prepare the remaining ingredients.
- Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once nice and hot, add the chicken. Leave marinade and sliced garlic in the bag and discard. Sear the chicken for 3-4 minutes, turning to sear on all sides. Remove and set aside.
- Add a little more oil to the skillet over medium-high heat. Add the sliced peppers and onions. Sprinkle with salt/pepper and remaining 1 teaspoon of seasoning and sauté for 5-7 minutes. Reduce heat to low.
- Add the chicken back and toss to combine and heat through.
- Serve immediately with warm tortillas and your favorite toppings!
Notes
- Marinate Time: I wouldn't marinate the chicken much longer than 30 minutes, (the recipe indicates 20-25 minutes). The acidity in the lime juice tenderizes the meat, but too long and it will start to break it down.
- Tortillas: I use 6-inch flour Tortillas. They’re labeled as being made for Fajitas.
- Garlic: I slice fresh garlic for the marinade, minced garlic is likely to stick to the chicken and will burn during searing.
- Toppings: That's the fun part! I always add cheese, sour cream, salsa, guacamole, and cilantro to my fajitas.
- Steak version: Try my Steak Fajitas for another protein option! And be sure to try my Chicken Enchiladas and Baked Tacos next!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover fajita filling does freeze and reheat pretty well!
Nutritional information is an estimate and is per Fajita. This recipe makes 8 Fajitas. Toppings such as cheese, sour cream, salsa, etc. are not included.
