Why This Recipe is New and Improved
Many of you have made and loved the older chicken fajita recipe that has been on my site for 15 years (which is why I’m not overwriting it or removing it). But over the years, I’ve made made changes to that recipe to make it even better, and I wanted to share the new and improved recipe with you ⬇️, because it’s the best way to make restaurant-quality fajitas at home. The seasonings permeate both the chicken and the veggies in this newer version, similar to this crazy popular quesadilla recipe.In this recipe, there are multiple suggestions for how to cook the chicken, which makes it super versatile any time of the year and with whatever cooking implements you have on hand (grill, oven, skillet, or air fryer). The chicken is marinated in whole pieces. I find cooking the chicken before cutting into strips ensures the chicken is more juicy and flavorful.
Ingredients Notes
Seasonings: This recipe uses every day pantry spices for delicious flavor. Salt, chili powder, garlic powder, cumin, paprika, oregano, onion powder, black pepper and cayenne pepper. Use smoked paprika for a delicious depth of smoky flavor.Fresh lime juice: Use fresh lime juice rather than bottled lime juice for best flavor. This adds a delicious brightness to the chicken and veggies. Add more at the end to make the flavors pop even more.Chicken: This recipe can be made with boneless, skinless chicken breasts or chicken thighs. I’ve given notes in the recipe for cooking times depending on the type of chicken and the cooking method.Veggies: Bell peppers and onions are sautéed with seasonings. Mushrooms can be sautéed in addition to the veggies. If using mushrooms, sauté them in the skillet before the onions and peppers. Remove to a plate and proceed with the onions and peppers. Add the cooked mushrooms into the skillet with the chicken and heat through.Serve the chicken fajitas in corn or flour tortillas with as many toppings as you like: sour cream, guacamole, salsa, shredded cheese, chopped cilantro, fresh lime juice, etc.
This is one of our favorite weeknight meals! It is so quick to put together, especially because the chicken can be marinated ahead of time. And once you are ready for dinner, the cooking process for the chicken and veggies is really fast. It’s also delicious enough to serve for fancier occasions or for company. Let me just say that the chicken has no business tasting so good! Once it is loaded into a tortilla with the peppers and onions and piled high with toppings (lots of guac for me, please!), it is one of the best dinners ever.
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My Favorite Easy Chicken Fajitas
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }Course Main CourseCuisine AmericanMethod Air Fryer, Grilled, StovetopPrep Time 25 minutesminutesCook Time 20 minutesminutesMarinating Time 2 hourshoursTotal Time 2 hourshours45 minutesminutesServings 6servingsCalories 226kcalAuthor Mel GunnellEquipment
Deep Cast Iron Skillet8-Inch Chef’s KnifeKitchen TongsIngredients
Seasoning/Marinade:
1 ½teaspoonstable salt1 ½teaspoonschili powder1teaspoongarlic powderteaspoonground cuminteaspoon sweet or smoked paprikateaspoondried oreganoteaspoononion powderteaspoonblack pepperteaspooncayenne pepper2tablespoonsolive oil2tablespoonsfresh lime juice1teaspoonliquid smoke (optional, but tasty)Chicken + Veggies:
1 ½ to 2poundsboneless, skinless chicken breasts or chicken thighs3mediumbell pepper (any color) cored, seeded, and sliced into strips1largewhite or yellow onion, cut into half moon slices1tablespoonolive oilFor Serving:
Corn or flour tortillasShredded cheeseSour creamGuacamoleSalsaInstructions
For the seasoning mixture and marinade, in a small bowl, whisk together the salt, chili powder, garlic powder, cumin, paprika, oregano, onion powder, black pepper and cayenne pepper until well-combined. Remove 1 1/2 teaspoons of the seasoning mixture and set aside for later. Mix the remaining seasoning mixture with the 2 tablespoon olive oil, 2 tablespoons lime juice, and 1 teaspoon liquid smoke. For the chicken, if the chicken pieces are thick, pound to an even thickness for better flavor (see note). Place the chicken in a dish or gallon-size bag. Pour the marinade over the chicken and toss until the chicken is evenly coated. Cover and refrigerate for at least two hours or up to 12 hours. Cook the chicken. Grill: Set a grill to medium-high heat (I set my pellet grill to 375 degrees F) and cook chicken breasts for 4 to 6 minutes per side or chicken thighs for 7 to 8 minutes per side for chicken thighs. Air Fryer: Preheat an air fryer to 375/380 degrees F. Cook chicken breasts for 12 to 15 minutes or chicken thighs for 18 to 20 minutes. Oven: Preheat oven to 400 degrees F. Line a sheet pan with foil and lightly grease with cooking spray. Cook chicken breasts for 4 to 6 minutes per side or chicken thighs for 7 to 8 minutes. Skillet: Heat 2 tablespoons olive oil in cast iron or nonstick skillet until hot and rippling. Cook chicken breasts for 4 to 6 minutes per side or chicken thighs for 7 to 8 minutes per side for chicken thighs. Tent the chicken with foil and let rest for 5 to 10 minutes. For the veggies, in a 12-inch skillet, heat 1 tablespoon olive oil until rippling and hot. Add the onions and peppers. Sprinkle with the 1 1/2 teaspoons reserved seasoning and cook, stirring occasionally, until the onions and peppers are tender and cooked to your liking.Slice the chicken into thin strips and add to the skillet with the veggies. Toss. Season to taste with additional salt and pepper, if needed.Serve the chicken and veggies in tortillas with desired toppings.Notes
Pound Chicken:My method for pounding chicken is to place chicken breasts one at a time in a freezer gallon size bag (since it is thicker than regular ziploc-style bags) and pound the chicken with the flat side of a meat mallet. Pound the chicken to an even thickness is optional, but it does allow for better-flavored chicken and more consistent-sized chicken slices in the fajitas.Veggies:Mushrooms can be sautéed in addition to the veggies. If using mushrooms, sauté them in the skillet before the onions and peppers. Remove to a plate and proceed with the onions and peppers. Add the cooked mushrooms into the skillet with the chicken and heat through.Nutrition
Serving: 1 serving (calculated without tortillas and toppings)Calories: 226kcalCarbohydrates: 8gProtein: 33gFat: 7gSaturated Fat: 1gCholesterol: 97mgSodium: 771mgFiber: 2gSugar: 4gRecipe Source: from Mel’s Kitchen CafeThe post My Favorite Easy Chicken Fajitas appeared first on Mel's Kitchen Cafe.
