Easy Chicken Fajitas (Printable)

Smoky chicken with sautéed peppers and onions wrapped in warm tortillas. Quick, flavorful, and satisfying.

# What You'll Need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breasts, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced

→ Marinade & Seasoning

06 - 2 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime

→ To Serve

15 - 8 small flour tortillas or corn tortillas
16 - Fresh cilantro, chopped (optional)
17 - Sour cream (optional)
18 - Salsa (optional)
19 - Shredded cheese (optional)

# Directions:

01 - In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add sliced chicken and toss thoroughly to coat. Marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5 to 6 minutes, stirring occasionally, until cooked through. Transfer to a clean plate.
03 - In the same pan, add a splash of oil if needed. Sauté the sliced bell peppers and onion for 4 to 5 minutes until tender and lightly charred.
04 - Return the cooked chicken to the pan and toss with the vegetables for 1 to 2 minutes to combine and heat through.
05 - Warm the tortillas in a dry skillet or microwave until pliable.
06 - Divide the chicken and vegetable mixture among the tortillas. Top with fresh cilantro, sour cream, salsa, and shredded cheese as desired.

# Expert Hints:

01 -
  • Everything cooks in under half an hour, so you can have dinner ready faster than takeout delivery.
  • The charred peppers and lime-soaked chicken create layers of flavor that taste way more impressive than the effort required.
  • Its endlessly adaptable, swap the protein, add heat, pile on toppings, and it still works every time.
02 -
  • Dont overcrowd the pan when cooking the chicken or itll steam instead of sear, cook in batches if you need to.
  • Slice the chicken against the grain so it stays tender, cutting with the grain makes it chewy no matter how perfectly you cook it.
  • Warm your tortillas or theyll tear the second you try to fold them, cold tortillas are the enemy of a good fajita night.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you the best char without burning.
  • Let the chicken rest for a minute after cooking before adding it back to the pan, it keeps the juices from making everything soggy.
  • If youre feeding a crowd, set up a fajita bar and let people assemble their own, it takes the pressure off and everyone gets exactly what they want.
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