# Chicken Fajitas

Smoky, spiced chicken strips and charred peppers and onions, served sizzling in warm flour tortillas. Fast enough for a weeknight, satisfying enough to earn a repeat.

_Dinner · Tex-Mex_

Prep: 20 min · Cook: 15 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 1 ½ lb boneless skinless chicken breasts (or thighs)
- 3 tbsp olive oil (divided)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- 1 large yellow onion (halved and sliced into half-moons)
- 1 large red bell pepper (seeded and sliced)
- 1 large green bell pepper (seeded and sliced)
- 2 tbsp lime juice (from about 1 lime)
- 8 flour tortillas (6-inch, warmed)

## Instructions

1. In a small bowl, combine the 1 tsp chili powder, 1 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp kosher salt, 0.25 tsp black pepper, and 0.25 tsp cayenne pepper. Stir until evenly mixed.
2. Slice the 1.5 lb chicken breasts against the grain into strips about 0.5 inches thick. Place in a bowl, drizzle with 1 tbsp olive oil, and toss with the spice blend until every strip is coated. Let sit at room temperature for 10 minutes while you prep the vegetables.
3. Slice the 1 large yellow onion into half-moons and slice the 1 large red bell pepper and 1 large green bell pepper into strips of similar width so everything cooks evenly.
4. Heat a large cast-iron skillet or heavy pan over high heat until it just begins to smoke. Add 1 tbsp olive oil and swirl to coat.
5. Add the chicken strips in a single layer. Cook undisturbed for 3–4 minutes until a deep sear forms on the underside, then flip and cook another 2–3 minutes until cooked through. Transfer the chicken to a plate and tent loosely with foil.
6. Add the remaining 1 tbsp olive oil to the same pan. Add the sliced yellow onion and cook, stirring occasionally, for 2 minutes until it begins to soften and char at the edges.
7. Add the red bell pepper and green bell pepper strips to the pan. Cook for 3–4 minutes, stirring occasionally, until the peppers are tender-crisp and lightly charred.
8. Return the chicken to the pan with the vegetables. Drizzle the 2 tbsp lime juice over everything and toss to combine. Cook for 1 minute to meld the flavors, then remove from heat.
9. Warm the 8 flour tortillas directly over a gas burner for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
10. Serve the chicken and pepper mixture directly from the pan alongside the warm tortillas and your choice of toppings.

## Tip

> Don't crowd the chicken — if your pan is under 12 inches, cook the strips in two batches. A proper sear (not a steam) is what gives the strips their fajita-worthy char and keeps them juicy inside.

Tags: weeknight, one-pan, 30-minute, comfort-food, tex-mex

---
Canonical: https://just-recipes.io/recipes/chicken-fajitas