Chicken Fajita Recipe
A bold, flavorful chicken fajita recipe with a simple lime and spice marinade, charred peppers and onions, and an easy sheet pan variation included
Equipment
- Large skillet or cast iron pan
- Mixing bowl
- Tongs
- baking sheet (for sheet pan variation)
Ingredients
Marinade
- 3 tbsp lime juice about 2 limes
- 3 tbsp olive oil
- 3 garlic cloves minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Fajitas
- 1½ lbs boneless skinless chicken breasts, sliced into strips
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium yellow onion sliced
- 1 tbsp vegetable oil for cooking
For Serving
- 8 small flour or corn tortillas
- Sour cream
- Guacamole
- Fresh cilantro
- Lime wedges
Instructions
Marinate the Chicken
- In a mixing bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the sliced chicken strips, tossing to coat evenly.
- Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor, keeping in mind that marinating for too much longer than that can start to affect the texture of the chicken due to the acidity of the lime juice.
Sear the Chicken and Vegetables
- Heat a large skillet or cast iron pan over high heat until very hot, then add half of the vegetable oil. Add the marinated chicken in a single layer, working in batches if needed to avoid overcrowding, and cook for 4-5 minutes per side, until fully cooked through and nicely charred in spots. Transfer to a plate and set aside.
- In the same hot pan, add the remaining oil and the sliced bell peppers and onion. Cook for 6-7 minutes, stirring only occasionally, until the vegetables are tender-crisp with visible char on the edges.
Combine and Serve
- Return the cooked chicken to the pan with the vegetables, tossing everything together to combine and warm through for another minute or two.
- Warm the tortillas in a dry skillet or wrapped in a damp paper towel in the microwave, then serve the chicken and vegetable mixture alongside the warm tortillas, sour cream, guacamole, fresh cilantro, and lime wedges for everyone to build their own fajitas.
For the Sheet Pan Chicken Fajitas Variation
- Toss the marinated chicken and sliced vegetables together directly on a large baking sheet, spreading everything into a single layer. Roast at 425°F (220°C) for 18-20 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are charred at the edges, then serve the same way as the skillet version.
Notes
- Marinating the chicken for at least 30 minutes makes a real difference in flavor, but try not to leave it marinating for much longer than 4 hours, since the lime juice's acidity can start to break down the texture of the chicken if left too long.
- Cooking the chicken and vegetables separately, rather than all together at once, helps both develop better color and char, since overcrowding a hot pan causes steaming instead of searing.
- For the sheet pan chicken fajitas version, spreading everything in a single layer without overcrowding the pan is just as important as it is on the stovetop, so use two baking sheets if needed rather than piling everything onto one.
- Letting the pan get properly hot before adding the chicken or vegetables is key to getting that signature charred flavor throughout this dish.
- Leftover fajita filling keeps well in the refrigerator for up to 4 days and reheats nicely in a skillet over medium heat