Chicken Fajitas Recipe are a flavorful and exciting weeknight meal that brings the taste of Tex-Mex right into your kitchen. This recipe is your guide to creating perfectly seasoned chicken and vibrant vegetables that are ready to be piled onto warm tortillas for a customizable and incredibly satisfying dinner.
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Key Ingredients for Chicken Fajitas Recipe
- 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
- 2 large bell peppers (any color combination), thinly sliced
- 1 large red onion, thinly sliced
- 2 tablespoons olive oil, divided
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- 12 small flour or corn tortillas
- Optional Toppings: Shredded cheese (cheddar, Monterey Jack), sour cream or Greek yogurt, salsa, guacamole, chopped fresh cilantro, lime wedges
How to Make Chicken Fajitas Recipe
Whip up a restaurant-quality meal at home with these incredibly easy Chicken Fajitas Recipe! In under 30 minutes of active prep and cook time, you’ll transform simple ingredients into a sizzling, flavorful fiesta. The magic lies in the quick marinade and the perfect sear on the chicken and vegetables, creating a beautiful depth of flavor that’s both exciting and comforting.
Step-by-Step Instructions
- Prepare the Chicken and Marinade: In a medium bowl, combine the thinly sliced chicken with 1 tablespoon of olive oil. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss everything together to ensure the chicken is evenly coated with the spices and oil. Let it marinate for at least 10 minutes while you prepare the vegetables. For deeper flavor, you can marinate for up to 30 minutes at room temperature, or longer in the refrigerator.
- Sauté the Vegetables: Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced bell peppers and red onion to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are tender-crisp and slightly charred in places. We’re looking for them to be softened but still have a pleasant bite. Remove the vegetables from the skillet and set them aside in a bowl.
- Cook the Chicken: Return the skillet to medium-high heat. If the pan looks dry, you can add another teaspoon of oil. Add the marinated chicken to the hot skillet in a single layer. It’s important not to overcrowd the pan, so if necessary, cook the chicken in two batches to ensure it sears properly. Cook for 3-4 minutes per side, or until the chicken is cooked through and nicely browned.
- Combine and Warm Tortillas: Once the chicken is cooked, return the sautéed vegetables to the skillet with the chicken. Stir everything together and cook for another minute or two, allowing the flavors to meld. While the chicken and vegetables are finishing, warm your tortillas. You can do this by briefly heating them in a dry skillet for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or warming them directly over a low gas burner for a few seconds per side (with caution and supervision).
- Serve Your Chicken Fajitas Recipe: Spoon the hot chicken and vegetable mixture into warmed tortillas. Offer a variety of your favorite toppings on the side, allowing everyone to customize their fajitas. This could include shredded cheese, a dollop of sour cream or Greek yogurt, fresh salsa, creamy guacamole, chopped cilantro, and a squeeze of fresh lime juice.
Why You’ll Love This Chicken Fajitas Recipe
You’ll absolutely adore this Chicken Fajitas Recipe for its incredible flavor explosion and the vibrant medley of perfectly seared chicken and tender-crisp vegetables. It’s a fantastic way to feed a crowd or simply liven up a weeknight dinner, offering a more budget-friendly alternative to ordering takeout. Unlike simpler chicken stir-fries, the distinct Tex-Mex seasoning and the sizzle from the hot skillet create an irresistible aroma and taste that’s truly special.
This recipe is incredibly forgiving and adaptable, allowing you to swap out vegetables based on what you have on hand, making it a consistent go-to in any kitchen. The joy of building your own fajita with a variety of delicious toppings is unparalleled, transforming a simple meal into a fun, interactive dining experience. So, gather your ingredients and get ready to transform your kitchen into a Tex-Mex paradise – you won’t regret it!
Storing and Reheating Tips
Storing Leftovers:
- Allow the cooked Chicken Fajitas Recipe mixture (chicken and vegetables) to cool completely before storing.
- Transfer the cooled mixture to an airtight container.
- Refrigerate promptly. The cooked fajita mix will stay fresh in the refrigerator for 3-4 days.
- Store the tortillas separately in a plastic bag or container to prevent them from drying out. They are best enjoyed within 1-2 days of warming.
- Store any unused toppings separately in their own containers in the refrigerator.
Reheating:
- Stovetop: This is the preferred method for the best texture. Heat a skillet over medium heat. Add the leftover chicken and vegetable mixture and stir occasionally until heated through, about 5-7 minutes. You can add a teaspoon of oil or a tablespoon of water if the mixture seems dry.
- Microwave: Place the desired portion of the fajita mixture in a microwave-safe dish. Cover loosely and microwave on high in 30-second increments, stirring in between, until heated through. This method can sometimes make the vegetables a little softer than stovetop reheating.
- Warming Tortillas: Reheat tortillas in a dry skillet over medium heat for about 30 seconds per side, by wrapping them in a damp paper towel and microwaving, or by briefly warming them over a gas flame (with care).
Freezing:
- While freezing is possible, the texture of the vegetables may change slightly upon thawing.
- Cool the chicken and vegetable mixture completely.
- Portion the mixture into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible.
- Label with the date. The frozen fajita mixture can be stored for up to 2-3 months.
- To thaw, transfer the frozen mixture to the refrigerator overnight. Then, reheat using the stovetop or microwave method.
Final Thoughts
This Chicken Fajitas Recipe is a fantastic way to bring vibrant flavors and a fun dining experience into your home. Its simplicity and deliciousness make it a perfect weeknight meal that everyone will love, so don’t hesitate to give it a try!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Fajitas Recipe
Flavorful and exciting weeknight meal that brings the taste of Tex-Mex right into your kitchen. Perfectly seasoned chicken and vibrant vegetables ready to be piled onto warm tortillas for a customizable and incredibly satisfying dinner.
Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced chicken with 1 tablespoon of olive oil. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss everything together to ensure the chicken is evenly coated with the spices and oil. Let it marinate for at least 10 minutes while you prepare the vegetables. For deeper flavor, you can marinate for up to 30 minutes at room temperature, or longer in the refrigerator.1.5 lbs boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, to taste salt, to taste freshly ground black pepper
- Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced bell peppers and red onion to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are tender-crisp and slightly charred in places. We’re looking for them to be softened but still have a pleasant bite. Remove the vegetables from the skillet and set them aside in a bowl.1 tablespoon olive oil, 2 large bell peppers, 1 large red onion
- Return the skillet to medium-high heat. If the pan looks dry, you can add another teaspoon of oil. Add the marinated chicken to the hot skillet in a single layer. It’s important not to overcrowd the pan, so if necessary, cook the chicken in two batches to ensure it sears properly. Cook for 3-4 minutes per side, or until the chicken is cooked through and nicely browned.
- Once the chicken is cooked, return the sautéed vegetables to the skillet with the chicken. Stir everything together and cook for another minute or two, allowing the flavors to meld.
- While the chicken and vegetables are finishing, warm your tortillas. You can do this by briefly heating them in a dry skillet for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or warming them directly over a low gas burner for a few seconds per side (with caution and supervision).12 small flour or corn tortillas
- Spoon the hot chicken and vegetable mixture into warmed tortillas. Offer a variety of your favorite toppings on the side, allowing everyone to customize their fajitas.Optional Toppings
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Tortillas should be stored separately. Reheat the mixture on the stovetop or in the microwave.