Chicken Fajitas

These Chicken Fajitas are sizzling, smoky, and full of bold Tex-Mex flavor! Juicy marinated chicken is seared until charred, then tossed with tender-crisp peppers and onions for an easy skillet dinner that tastes just like your favorite restaurant. Perfect for busy weeknights, family dinners, or build-your-own taco nights.

Course Main Dish

Cuisine Mexican

Keyword Chicken Fajitas, Easy Chicken Fajitas

Prep Time 15

Cook Time 15

Marinating Time 30

Total Time 1

Servings fajitas

Calories 184kcal

Author Michelle

Ingredients

2 tablespoons homemade fajita seasoning
3 tablespoons lime juice (from 2-3 limes)
3 tablespoons olive oil divided
1.5 pounds boneless skinless chicken breasts (3-4 breasts)
2 medium bell peppers de-seeded and sliced
2 onions sliced
Flour tortillas and toppings for serving

Instructions

Combine Fajita Seasoning in small bowl.
Cut chicken in half horizontally to form 2 portions. If thicker than ½-inch, pound to even thickness.
Place chicken in bowl with homemade seasoning, lime juice, and 1 tablespoon olive oil. Mix. Cover and refrigerate for 30 minutes to 24 hours.
When ready to cook, heat 1 tablespoon oil over medium-high heat in a large, heavy skillet.
When skillet is hot, add half the chicken and cook for 2-3 minutes on each side, until nicely charred. Transfer to plate, cover loosely with foil. Repeat with remaining chicken.
Scrape remaining bits out of skillet for re-use. Turn heat to medium, heat remaining oil in skillet until smoking. (Also, remember never to put out grease fire with water! Use baking soda!)
Reduce heat. Add bell peppers and onions. Cook for 2-3 minutes until lightly blackened, but still slightly crisp. When it starts to sweat, sprinkle with salt & pepper. Remove from heat.
Slice chicken thinly and return to skillet with onions and pepper for serving.
Serve in flour tortillas with all your favorite toppings.

Notes

Marinate ahead: The chicken can marinate up to 24 hours for even deeper flavor.
Storage: Store covered in the refrigerator for up to 5 days. Reheat in the microwave or pop them into the air fryer for a couple of minutes to crisp them back up.

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