Easy Chicken Fajitas
ID: 4e8a6c7d...
These easy chicken fajitas are packed with bold Tex-Mex flavors, featuring seasoned, juicy chicken breasts, vibrant bell peppers, and sweet caramelized onions cooked in a single skillet. They are served inside warm, lightly charred flour tortillas with fresh toppings for a quick and satisfying weeknight meal.
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🍳 Cooking Flow
Mix the lime juice, olive oil, and spices to create the marinade, then coat the halved chicken cutlets and let them rest. → Slice the bell peppers and onions into thin strips. → Sear the chicken cutlets in a hot skillet until cooked through, then remove and slice. → Sauté the onions and peppers in the same skillet until tender-crisp. → Combine the sliced chicken back with the veggies, warm the tortillas, and serve with desired toppings.
Cooking Steps
Brief Cooking Order
Mix the lime juice, olive oil, and spices to create the marinade, then coat the halved chicken cutlets and let them rest. → Slice the bell peppers and onions into thin strips. → Sear the chicken cutlets in a hot skillet until cooked through, then remove and slice. → Sauté the onions and peppers in the same skillet until tender-crisp. → Combine the sliced chicken back with the veggies, warm the tortillas, and serve with desired toppings.
Introduction
These easy chicken fajitas are packed with bold Tex-Mex flavors, featuring seasoned, juicy chicken breasts, vibrant bell peppers, and sweet caramelized onions cooked in a single skillet. They are served inside warm, lightly charred flour tortillas with fresh toppings for a quick and satisfying weeknight meal.
Step 1
In a large bowl, prepare the chicken marinade by combining 2 Tbsp of lime juice, 2 Tbsp of olive oil, chili powder, paprika, cumin, onion powder, garlic powder, salt, and black pepper. Stir until combined.
Step 2
Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Place the chicken cutlets into the marinade, coating them thoroughly, and let them rest at room temperature while prepping the vegetables.
Step 3
Core and slice the red, yellow, and green bell peppers into 1/4-inch thick slices. Thinly slice the medium onion from root to stem.
Step 4
Heat a large, heavy skillet over medium heat. Add 1 Tbsp of oil, then add the chicken cutlets in a single layer. Cook for 3 to 5 minutes per side until the chicken is browned and reaches an internal temperature of 165°F. Transfer the chicken to a cutting board to rest.
Step 5
Add another 1 Tbsp of oil to the same skillet. Toss in the sliced onions and bell peppers. Sauté over medium heat, stirring frequently, for 5 to 6 minutes until softened and slightly charred. Season with extra salt and pepper to taste.
Ingredients List
Important Notes
Cutting the chicken breasts in half lengthwise allows them to cook much faster and more evenly without drying out.
Using an instant-read meat thermometer is highly recommended to ensure the chicken reaches exactly 165°F so it stays juicy.
Sautéing the vegetables in the same pan as the chicken helps pick up all the browned bits (fond) left on the bottom of the skillet for extra flavor.
Wrapping toasted tortillas in a dry kitchen towel traps the steam, preventing them from drying out and keeping them pliable.
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