Savor succulent marinated chicken paired with vibrant bell peppers and onions in this Quick And Easy Chicken Fajita Recipe. Its zing of lime and mix of spices create a delicious Mexican-inspired flavor profile. Perfect for anyone discovering How To Make Chicken Fajitas On Stove and eager for a meal bursting with color and zest.

Jump to Recipe

I’ve been tinkering around with this Easy Chicken Fajitas recipe recently and I gotta say its become one of my go-to meals. I like using 1 lb boneless, skinless chicken breasts sliced into strips along with red, green and yellow bell peppers and a large onion.

The combination of these fresh ingredients gives a burst of vitamins and antioxidants while keeping the dish low in calories and high in protein. I drizzle 2 tbsp olive oil and squeeze the juice of 1 lime over everything before tossing on some chili powder, ground cumin, paprika, garlic and onion powders along with salt and pepper to taste.

I learned a few tricks from some of the best chicken fajitas recipes like John Soules Chicken Recipes and other easy chicken fajita guides on how to make fajitas chicken quickly on the stove. This method is quick and easy, perfect for when you need a hearty meal without a lot of fuss.

Why I Like this Recipe

1. I love how the spices make the chicken so flavorful, its like each bite has a burst of tangy, spicy goodness that always hits the spot.
2. I really appreciate how easy and quick it is to make, even on days when im super busy.
3. I enjoy the mix of colorful peppers and onions ’cause they add a nice crunch and a sweet taste that perfectly balances the savory chicken.
4. I like that the recipe comes together all in one pan, making cleanup a breeze and leaving me more time to hang out with my friends or relax afterward.

Ingredients

Print Recipe (No Advertisments)

Chicken: lean protein source that builds muscle and fills ya up real good.
Red bell peppers: burst of vitamins, fiber and a naturally sweet crunchy punch.
Green bell peppers: loaded with fiber and vitamins plus a subtle, earthy taste.
Yellow bell peppers: add vibrant color, antioxidants and a hint of natural sweetness.
Onion: brings flavor, natural sugars and texture that makes every bite pop.
Olive oil: healthy fat that smooths textures and lets flavors meld perfectly.
Lime juice: zesty sour kick that brightens and balances the entire dish.

Ingredient Quantities

1 lb boneless, skinless chicken breasts, sliced into strips

1 red bell pepper, sliced thin

1 green bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 large onion, thinly sliced

2 tbsp olive oil

Juice of 1 lime (about 2 tbsp)

2 tsp chili powder

1 tsp ground cumin

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

8 flour tortillas

How to Make this

Print Recipe (No Advertisments)

1. Slice the chicken breasts into thin strips and place them in a bowl, then add 2 tbsp olive oil, lime juice, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper. Stir it up well and let it marinate for about 15 minutes.

2. While the chicken is marinating, slice the red, green, and yellow bell peppers thinly and also thinly slice the large onion.

3. Heat a large skillet on medium high heat until it is nice and hot.

4. Add the marinated chicken to the skillet and cook it, stirring occasionally, until it is just about browned and cooked through. This should take around 5-7 minutes.

5. Remove the chicken from the skillet and set it aside on a plate.

6. In the same skillet, add the sliced peppers and onions. If needed, add a little more olive oil so they dont stick to the pan.

7. Cook the veggies for about 5 minutes or until they begin to soften, stirring frequently so they dont burn.

8. Return the chicken back into the skillet with the peppers and onions and stir everything together so the flavors can mix. Let it all heat together for another 2 minutes.

9. Warm your 8 flour tortillas in another skillet over medium heat or in the microwave for about 20-30 seconds, until they are soft and pliable.

10. Serve the chicken and veggie mixture on the warmed tortillas. Enjoy your easy chicken fajitas while theyre hot!

Equipment Needed

1. A mixing bowl to marinate the chicken
2. A sturdy cutting board and a sharp knife for slicing the chicken, peppers, and onion
3. A large skillet to cook the chicken and veggies
4. A spatula or wooden spoon for stirring the ingredients in the skillet
5. A plate to temporarily set aside the cooked chicken
6. A second small skillet or a microwave-safe plate to warm the flour tortillas

FAQ

Q: Do I need to marinate the chicken ahead of time?

A: Nah, you can mix the spices and lime juice in a bowl and toss the chicken in it right before cooking.

Q: Can I use other vegetables in my fajitas?

A: Sure, you can add things like zucchini or mushrooms if you want to mix it up a little.

Q: What’s the best way to cook the chicken and veggies?

A: I like to heat the olive oil in a big pan over medium-high heat and cook them in batches so they get nice and seared.

Q: Can I make this recipe spicier?

A: Definitely, you can add some extra chili powder or even a pinch of cayenne pepper if you like it hot.

Q: Do I have to use flour tortillas?

A: Not at all, you can swap them out with corn tortillas or any wrap that you like.

Easy Chicken Fajitas Recipe Substitutions and Variations

If you cant find boneless, skinless chicken breasts, try using chicken thighs for a juicier meal
If you dont have olive oil on hand, canola oil or even vegetable oil works just fine
If flour tortillas are hard to get, you can swap them with corn tortillas although the taste will be a bit different
Lime juice is key for that tang but if you don’t have any, lemon juice makes a decent alternative

Pro Tips

1. If you can, let the chicken marinate longer than the 15 minutes mentioned. Even if it’s just another 15 minutes, it really helps the flavors sink in better.
2. Make sure your skillet is super hot before you put the chicken in. This makes sure you get that nice sear on the meat and prevents it from stewing in its juices.
3. When you cook the bell peppers and onions, keep stirring constantly so they don’t burn and stay crunchy instead of turning mushy.
4. For the tortillas, try wrapping them in a damp paper towel before microwaving. It helps keep them soft and flexible, which makes your fajitas taste even better.

Easy Chicken Fajitas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

307

kcal

Equipment: 1. A mixing bowl to marinate the chicken
2. A sturdy cutting board and a sharp knife for slicing the chicken, peppers, and onion
3. A large skillet to cook the chicken and veggies
4. A spatula or wooden spoon for stirring the ingredients in the skillet
5. A plate to temporarily set aside the cooked chicken
6. A second small skillet or a microwave-safe plate to warm the flour tortillas

Ingredients

1 lb boneless, skinless chicken breasts, sliced into strips
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 large onion, thinly sliced
2 tbsp olive oil
Juice of 1 lime (about 2 tbsp)
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
8 flour tortillas

Directions

Slice the chicken breasts into thin strips and place them in a bowl, then add 2 tbsp olive oil, lime juice, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper. Stir it up well and let it marinate for about 15 minutes.
While the chicken is marinating, slice the red, green, and yellow bell peppers thinly and also thinly slice the large onion.
Heat a large skillet on medium high heat until it is nice and hot.
Add the marinated chicken to the skillet and cook it, stirring occasionally, until it is just about browned and cooked through. This should take around 5-7 minutes.
Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the sliced peppers and onions. If needed, add a little more olive oil so they dont stick to the pan.
Cook the veggies for about 5 minutes or until they begin to soften, stirring frequently so they dont burn.
Return the chicken back into the skillet with the peppers and onions and stir everything together so the flavors can mix. Let it all heat together for another 2 minutes.
Warm your 8 flour tortillas in another skillet over medium heat or in the microwave for about 20-30 seconds, until they are soft and pliable.
Serve the chicken and veggie mixture on the warmed tortillas. Enjoy your easy chicken fajitas while theyre hot!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.