4.9 from 36 votes
Chicken Fajitas
This easy Chicken Fajitas recipe uses my perfected homemade fajita seasoning, juicy chicken thighs, and colorful peppers and onions, all sizzled up and ready to tuck into warm tortillas.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
4
servings (1 cup EACH chicken and vegetables)
Calories:
386 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the fajita seasoning (see note 1):
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper or less to taste
- salt
For the marinade:
- 2 pounds chicken thigh see note 2, boneless, skinless
- 1/4 cup cilantro plus more for serving, minced
- 3 tablespoons lime juice from 2 limes
For the fajitas:
- 2 tablespoons olive oil or vegetable oil
- 3 large bell pepper cut into strips, red, orange, yellow, or green
- 1 large red onion halved and thinly sliced
- tortillas warmed, for serving
- sour cream and hot sauce, cilantro, and lime wedges, for serving
Instructions
- In a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).
- To a large zipper-top plastic bag, add chicken, cilantro, lime juice, and fajita seasoning. Mash until chicken is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
- In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook until crispy and browned on one side, about 8 minutes.
- Flip and cook until browned on the second side and chicken registers 165 degrees, about 8 to 10 minutes longer. Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips (do not discard fat in skillet).
- To the skillet with the fat over medium-high heat, add bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add sliced chicken back to skillet for serving. Serve with tortillas and your favorite toppings.
Cup of Yum
Notes
- Fajita seasoning: This recipe uses my favorite homemade blend. For this recipe, I've portioned out exactly what you need to make this recipe if you don't already have a jar on hand.
- Chicken: For the juiciest chicken fajitas, use boneless, skinless chicken thighs. After they’re finished cooking, I let the meat rest for 5 minutes, then I slice them up. Substitute chicken breasts if desired.
- Yield: Although you start with 2 pounds of raw chicken, you’ll have closer to 1 or 1 1/2 pounds of cooked chicken after cooking. This recipe will make at least 4 servings (1 cup EACH chicken and vegetables per serving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the seasoning well in advance and marinade the chicken up to 1 hour before you want to start cooking.
Nutrition Information
Serving
8 oz
Calories
386kcal
(19%)
Carbohydrates
12g
(4%)
Protein
46g
(92%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.04g
(2%)
Cholesterol
215mg
(72%)
Sodium
227mg
(9%)
Potassium
923mg
(20%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4580IU
(92%)
Vitamin C
163mg
(181%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings (1 cup EACH chicken and vegetables)
Amount Per Serving
Calories 386
% Daily Value*
| Serving | 8 oz | |
| Calories | 386kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 46g | 92% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 227mg | 9% |
| Potassium | 923mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4580IU | 92% |
| Vitamin C | 163mg | 181% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.