Easy Chicken Fajitas with Homemade Seasoning
This Easy Chicken Fajitas recipe comes with a flavorful homemade fajita seasoning and simple cooking steps, making it perfect for weeknights or family dinners. Learn how to make crispy, juicy chicken fajitas from scratch with crispy bell peppers and onions. Serve then over warm tortillas and your favorite toppings like sour cream, guacamole, and salsa. Here’s how to make it with step by step photos and a quick video tutorial.
Servings: 4 people
Calories: 230kcal
Equipment
- 1 small mixing bowl
- 1 Heavy bottom pan/skillet
Ingredients
For Fajita Seasoning
- 1 teaspoon red chili powder/ paprika
- ½ teaspoon spicy chili powder/ cayenne pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon cumin powder
- 1 teaspoon oregano
For Chicken Marinade
- 2 boneless and skinless chicken breasts, Substitute boneless chicken thighs
- 2 teaspoon fajita seasoning
- 2 teaspoon olive oil
- 2 teaspoon fresh lemon/lime juice
For Fajita Vegetables
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 teaspoon fajita seasoning
Instructions
- Prepare the fajita seasoning: Make fajita seasoning by mixing red chili powder, cayenne pepper, cumin, oregano, onion powder, garlic powder, salt, and pepper in a small bowl.
- Marinate the chicken: Slice the chicken breasts into halves, lengthwise. You will get 4 chicken breasts slices. Marinate them with 2 teaspoons of the fajita seasoning, olive oil, and lemon juice. Let it sit for at least 30 minutes (for the best flavor, marinate for an hour or overnight in the refrigerator).
- Cook the chicken: Heat 2 teaspoons of olive oil in a pan/skillet over medium heat. Add the marinated chicken and let it cook for 3-4 minutes on each side until charred and fully cooked. Remove from the pan and set aside.
- Tip: To cook it perfectly, first, sear the chicken on high heat to get a nice crispy exterior. Then, reduce the heat to medium-low and continue cooking until the chicken is fully cooked and juicy on the inside.
- Stir-fry the vegetables: In the same pan, add 1 teaspoon of olive oil. Then add bell peppers and onions. Cook on medium high heat for about 3 minutes or until the vegetables are slightly charred but still crisp. Add 2 teaspoon of the remaining fajita seasoning and combine. Cook it for a minute.
- Combine chicken and veggies: Add the cooked chicken strips back into the pan with the vegetables. Toss everything together and cook for another minute to blend the flavors. Finish it with 1 teaspoon of lemon juice. Combine and remove it from heat. Chicken fajitas are ready to serve.
Video
Notes
- Marinate the chicken: For the best flavors, marinate the chicken for at least 30 minutes to an hour or overnight. Place the marinated chicken in an airtight container and refrigerate it until ready to cook.
- Preheat the pan: Make sure that your pan is very hot before adding the chicken. You should hear a sizzling sound when the marinated chicken hits the pan. This helps seal the outer layer of the chicken, locking in the juices and ensuring the chicken remains tender and moist with a crispy exterior.
- For Smoky flavor: To give the chicken that authentic, smoky flavor similar to what you'd find in a restaurant, cook it until the outside gets slight char. This charred surface enhances the flavor and adds a bit of crispiness to the fajitas.
- Avoid overcooking: Be careful not to overcook or undercook the chicken. Overcooked chicken becomes dry and rubbery. To cook it perfectly: First, sear the chicken on high heat to get a nice crispy exterior. Then, reduce the heat to medium-low and continue cooking until the chicken is fully cooked and juicy on the inside.
- Cook the vegetables separately: Pan-fry the onions and bell peppers separately from the chicken. Cook them until they are slightly charred on the outside but still retain a bit of crunch for texture.
- Slice the chicken after it cools: Allow the cooked chicken to cool down completely before slicing it into strips. This helps retain the juices and keeps the chicken moist when served.
- Refrigeration: Store leftover chicken fajitas in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in a skillet over medium heat or microwave for 1-2 minutes until warmed through.
- Freezing: Freezing is not recommended as the vegetables may turn mushy when thawed.
Nutrition
Calories: 230kcal