I break down the essential tips and tricks for my Sizzling Chicken Fajitas so you can streamline your summer weeknight cooking.

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I love a pan of Sizzling Chicken Fajitas that taste like they slid right out of a restaurant window. I always use boneless skinless chicken thighs, thinly sliced, and big handfuls of assorted bell peppers thinly sliced for color and crunch.

This Best Chicken Fajitas Recipe is more about rhythm than fancy ingredients, and there’s a tiny trick with heat and timing that keeps the chicken juicy and the peppers crisp. It’s the perfect summer weeknight dinner that still feels special.

You’ll think its too easy at first but that’s the thing, simple wins when you nail the basics.

Ingredients

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Chicken thighs or breasts pack protein, juicy when cooked, keeps you full
Bell peppers add vitamin C, fiber and a mild sweet crunch
Onions bring savory sweetness, some fiber and big flavor in every bite
Lime juice brightens flavors, adds acidity and gives a fresh tang
Garlic adds a pungent savory punch, trace nutrients and depth of flavor
Avocado gives creamy fat, fiber and a rich buttery mouthfeel
Warm tortillas supply carbs, make it hand held and sort of cozy
Cilantro adds bright herbiness, low calories and a fresh finishing note

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced

3 bell peppers, assorted colors, cored and thinly sliced

1 large yellow or white onion, thinly sliced

3 cloves garlic, minced

3 tablespoons vegetable oil or other neutral oil

2 tablespoons freshly squeezed lime juice (about 1 lime)

1 teaspoon cornstarch

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon cayenne pepper, or to taste

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

8 to 10 flour tortillas, 6 to 8 inch

1 cup shredded Monterey Jack or cheddar cheese

1/2 cup sour cream or plain Greek yogurt

2 avocados, sliced or about 1 cup guacamole

1/2 cup fresh cilantro, chopped

2 limes, for wedges and extra juice

1/2 cup salsa or pico de gallo

How to Make this

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1. Prep everything: thinly slice 1 1/2 lb chicken (against the grain), core and thinly slice 3 bell peppers, thinly slice 1 large onion, mince 3 cloves garlic, shred cheese, slice avocados or scoop guac, chop cilantro and cut limes into wedges.

2. Mix the spice rub and marinade: in a bowl whisk 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp cayenne (or less), 1 1/2 tsp kosher salt, 1/2 tsp black pepper and 1 tsp cornstarch. Add 3 tbsp neutral oil, 2 tbsp freshly squeezed lime juice and the minced garlic, stir to a paste.

3. Toss the thinly sliced chicken in the marinade until well coated, cover and let sit at least 15 minutes or up to 2 hours in the fridge for more flavor. The cornstarch helps lock in juices and gives a nicer sear.

4. Heat a large cast iron or heavy skillet over high heat until very hot, add a splash of oil. Cook the chicken in a single layer in batches so it browns instead of steams, about 3 to 5 minutes per side depending on thickness, then transfer to a plate and let rest.

5. In the same hot skillet add the remaining oil if needed, add the sliced onions and peppers with a pinch of salt. Let them char a bit on high heat, stirring occasionally, about 6 to 8 minutes, add the minced garlic in the last 1 minute so it doesnt burn.

6. Return the chicken to the skillet with the veggies, squeeze in extra lime juice from one of the reserved limes, toss and heat everything together for a minute so flavors marry; scrape up brown bits from the pan for extra flavor.

7. Warm 8 to 10 flour tortillas in a dry skillet or wrapped in foil in a 350 F oven until pliable; if you like cheese melted, sprinkle shredded Monterey Jack or cheddar on the hot tortillas or on the skillet mix briefly.

8. Assemble: fill tortillas with the chicken and pepper mix, top with sour cream or plain Greek yogurt, sliced avocado or guacamole, pico de gallo or salsa, chopped cilantro and a squeeze of lime. Add extra hot sauce or cayenne if you want it spicier.

9. Tips and tricks: slice chicken thin so it cooks fast, dont crowd the pan, high heat = good sear, cornstarch in the marinade = juicier meat and slight crisp, rest the chicken a few minutes so juices settle, use a cast iron skillet if you have one for best char.

Equipment Needed

1. Large cutting board (for slicing chicken, peppers and onion)
2. Sharp chef’s knife (slice chicken thin, against the grain)
3. Mixing bowl and whisk or fork (to combine spices and make the marinade)
4. Measuring spoons and a tablespoon (for spices, oil and lime juice)
5. Cast iron or heavy-bottomed skillet (get it very hot for a good sear)
6. Tongs and a spatula (flip chicken, stir and toss the veggies)
7. Plate for resting cooked chicken and a small bowl for the reserved lime/garlic
8. Small skillet or baking sheet/foil (to warm tortillas)

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yep. Breasts work fine, just slice them thin across the grain so they stay tender. They cook a bit faster than thighs so watch the pan, and toss them with the cornstarch and lime like the recipe says to help keep them juicy.

Q: Why is there cornstarch in the marinade? A: Cornstarch helps the spices stick, gives the chicken a little crisp on the outside, and thickens the pan juices into a glossy coating. It is a tiny trick that makes the fajitas taste more saucy and restaurant like.

Q: How do I keep the peppers from getting mushy? A: High heat and fast cooking. Slice peppers evenly, cook them briefly in a hot pan or cook chicken first then sear the peppers for 2 to 4 minutes until they still have a little bite, then toss everything together just before serving.

Q: Can I make these ahead or freeze them? A: Yes. Marinate the raw chicken up to 8 hours ahead, or cook everything and store in the fridge for 3 to 4 days. Cooked chicken freezes well for about 2 to 3 months, store chilled in an airtight bag and thaw in the fridge overnight.

Q: What is the best way to reheat leftovers without drying the chicken out? A: Reheat in a skillet over medium heat with a splash of water or lime juice and cover for a minute to steam, or microwave briefly covered with a damp paper towel. This brings back moisture fast.

Q: How do I make these fajitas gluten free or vegetarian? A: For gluten free use corn tortillas or certified GF flour tortillas and check that your spices and salsa are GF. For vegetarian swap the chicken for firm tofu, portobello mushrooms, or cauliflower florets, use the same seasoning and cook until nicely charred.

How To Make The Best Chicken Fajitas EVER Recipe Substitutions and Variations

Chicken (1 1/2 lbs thighs or breasts): skirt or flank steak, thinly sliced and marinated 20 min; large shrimp, peeled and deveined (cut marinade time in half, cook quick); or firm tofu or tempeh, pressed, cubed and pan crisped for a vegetarian option.
Flour tortillas (8–10): corn tortillas for a more authentic fajita, warmed on a dry skillet; low carb or cauliflower tortillas if you want fewer carbs; or use sturdy lettuce leaves like romaine for a fresh, lighter wrap.
Sour cream / plain Greek yogurt (1/2 cup): Mexican crema or regular sour cream for creamier taste; plain yogurt thinned with a splash of lime for tang; or cashew cream for a dairy free swap.
Cornstarch (1 tsp): arrowroot or tapioca starch 1:1 for the same thickening; all purpose flour works too but use about double the amount and cook a little longer; or skip it if you don’t need the quick glaze and just let the juices reduce.

Pro Tips

– Pat the chicken dry before it hits the pan and blot off any excess marinade right before searing. A little cornstarch helps a nice crust, but too much wetness will make the meat steam instead of brown.

– Get the skillet really hot and cook in small batches. Don’t crowd the pan, and leave strips alone until they naturally release, that little patience gives you way better color and flavor.

– Add the garlic to the peppers and onions at the very end so it doesnt burn, and finish everything with a squeeze of lime and a small knob of butter or a quick splash of oil to gloss the mix and round the flavors. Toss in cilantro only at the last second so it stays bright.

– Warm tortillas so theyre pliable, then keep them wrapped until serving. For melty cheese, sprinkle it on the hot filling in the pan and cover for 30–60 seconds so it melts without overcooking the tortillas.

How To Make The Best Chicken Fajitas EVER Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I break down the essential tips and tricks for my Sizzling Chicken Fajitas so you can streamline your summer weeknight cooking.

Servings

servings

Calories

499

kcal

Equipment: 1. Large cutting board (for slicing chicken, peppers and onion)
2. Sharp chef’s knife (slice chicken thin, against the grain)
3. Mixing bowl and whisk or fork (to combine spices and make the marinade)
4. Measuring spoons and a tablespoon (for spices, oil and lime juice)
5. Cast iron or heavy-bottomed skillet (get it very hot for a good sear)
6. Tongs and a spatula (flip chicken, stir and toss the veggies)
7. Plate for resting cooked chicken and a small bowl for the reserved lime/garlic
8. Small skillet or baking sheet/foil (to warm tortillas)

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
3 bell peppers, assorted colors, cored and thinly sliced
1 large yellow or white onion, thinly sliced
3 cloves garlic, minced
3 tablespoons vegetable oil or other neutral oil
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 teaspoon cornstarch
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper, or to taste
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 to 10 flour tortillas, 6 to 8 inch
1 cup shredded Monterey Jack or cheddar cheese
1/2 cup sour cream or plain Greek yogurt
2 avocados, sliced or about 1 cup guacamole
1/2 cup fresh cilantro, chopped
2 limes, for wedges and extra juice
1/2 cup salsa or pico de gallo

Directions

Prep everything: thinly slice 1 1/2 lb chicken (against the grain), core and thinly slice 3 bell peppers, thinly slice 1 large onion, mince 3 cloves garlic, shred cheese, slice avocados or scoop guac, chop cilantro and cut limes into wedges.
Mix the spice rub and marinade: in a bowl whisk 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp cayenne (or less), 1 1/2 tsp kosher salt, 1/2 tsp black pepper and 1 tsp cornstarch. Add 3 tbsp neutral oil, 2 tbsp freshly squeezed lime juice and the minced garlic, stir to a paste.
Toss the thinly sliced chicken in the marinade until well coated, cover and let sit at least 15 minutes or up to 2 hours in the fridge for more flavor. The cornstarch helps lock in juices and gives a nicer sear.
Heat a large cast iron or heavy skillet over high heat until very hot, add a splash of oil. Cook the chicken in a single layer in batches so it browns instead of steams, about 3 to 5 minutes per side depending on thickness, then transfer to a plate and let rest.
In the same hot skillet add the remaining oil if needed, add the sliced onions and peppers with a pinch of salt. Let them char a bit on high heat, stirring occasionally, about 6 to 8 minutes, add the minced garlic in the last 1 minute so it doesnt burn.
Return the chicken to the skillet with the veggies, squeeze in extra lime juice from one of the reserved limes, toss and heat everything together for a minute so flavors marry; scrape up brown bits from the pan for extra flavor.
Warm 8 to 10 flour tortillas in a dry skillet or wrapped in foil in a 350 F oven until pliable; if you like cheese melted, sprinkle shredded Monterey Jack or cheddar on the hot tortillas or on the skillet mix briefly.
Assemble: fill tortillas with the chicken and pepper mix, top with sour cream or plain Greek yogurt, sliced avocado or guacamole, pico de gallo or salsa, chopped cilantro and a squeeze of lime. Add extra hot sauce or cayenne if you want it spicier.
Tips and tricks: slice chicken thin so it cooks fast, dont crowd the pan, high heat = good sear, cornstarch in the marinade = juicier meat and slight crisp, rest the chicken a few minutes so juices settle, use a cast iron skillet if you have one for best char.

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.