These sizzling chicken fajitas use seasoned chicken strips, sweet peppers, and onions cooked in one skillet, then served with warm tortillas and fresh toppings. The spice blend uses pantry staples, and a squeeze of lime brightens the whole dish. Prep the vegetables before heating the pan so everything cooks quickly and evenly.
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Why these chicken fajitas work
Thin, evenly cut chicken cooks quickly, while a hot skillet gives peppers browned edges without turning them soft. Cooking the chicken in a single layer and in batches if needed prevents steaming. The seasoning combines chili powder, cumin, smoked paprika, and oregano for a balanced savory flavor; adjust the chili powder to suit your preference.
Ingredients and easy swaps
Use boneless, skinless chicken breasts or thighs cut into strips across the grain. Any color bell pepper works, and red onion can replace yellow onion. Flour tortillas are soft and flexible, while corn tortillas offer a different texture. Set out salsa, avocado, cilantro, and lime so each person can build their own fajitas.
How to make chicken fajitas
Toss the chicken with the spices until coated. Heat oil in a large skillet over medium-high heat and cook the chicken in a single layer, turning once. The strips should brown and reach 165°F at the thickest point; check the FoodSafety.gov safe-temperature chart for poultry guidance. Transfer cooked chicken to a clean plate.
Add the peppers and onion to the same skillet and cook until tender-crisp with a few charred edges. Stir in garlic briefly, then return the chicken and its juices to the pan. Add lime juice and toss until hot. Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave, then serve with the toppings.
Meal prep and serving
For meal prep, store the cooked chicken and vegetables separately from tortillas and toppings. Refrigerate leftovers promptly in a covered container and use within three days. Reheat the filling in a skillet with a splash of water until hot throughout. For a different cozy dinner, try our classic beef stroganoff.
Estimated nutrition per serving
Approximate values for one of four servings with two small flour tortillas and a modest amount of salsa. Optional avocado and additional toppings are not included.
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Carbohydrates | 47 g |
| Protein | 41 g |
| Total fat | 17 g |
| Saturated fat | 4 g |
| Fiber | 5 g |
| Total sugars | 7 g |
| Sodium | 880 mg |
Nutrition is an estimate, not a laboratory analysis.
Recipe notes
- Do not crowd the pan; cook chicken in batches if the skillet is small.
- Keep the vegetables slightly crisp so they hold their texture in the tortillas.
- Warm tortillas right before serving and keep them covered in a clean towel.
Sizzling Chicken Fajitas
Ingredients
Method
- In a bowl, toss the chicken strips with chili powder, cumin, smoked paprika, oregano, salt, and pepper until evenly coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook for 5 to 7 minutes, turning once, until browned and the thickest strips reach 165°F. Transfer to a clean plate.
- Add the remaining oil to the skillet. Cook the bell peppers and onion for 5 to 7 minutes, stirring occasionally, until tender-crisp and lightly charred at the edges.
- Add the garlic and cook for 30 seconds. Return the chicken and any juices to the pan, add lime juice, and toss until hot. Remove from heat.
- Warm the tortillas in a dry skillet or microwave wrapped in a damp towel. Serve the chicken and peppers with tortillas, salsa, avocado, cilantro, and lime wedges.
