Classic Chicken Fajitas
Classic Chicken Fajitas! These are bursting with that street vendor flavor of the perfect balance of spices, marinated meat, seasoned vegetables, all wrapped up in a tortilla wrap to make your mouth water just from looking at it. If you have tried other fajitas before that left you wanting something more, this is the recipe you will keep forever!
Chicken Fajitas
You know the scene. You’re sitting in one of those chain restaurants looking at the menu, trying to decide what to order. As a waitress passes by, you hear something sizzling. It smells so good. You look up and . . . you know what it is – Fajitas! Invariably, someone at your table, perhaps it’s you, says, “Ooo! Fajitas! That’s what I’m going to order!”
There’s something about fajitas that we just love. Some are grilled, some are cooked on a flat top, others are cooked in a skillet. Regardless of how they’re cooked, they have a flavor that appeals to people of all backgrounds.
How to Marinate Classic Chicken Fajitas
Marinating the meat is so easy and essential. But you need to be careful when marinating chicken. Unlike beef, which marinating for long periods of time loosens up the protein strands, doing so with chicken makes them tighten up. So you can only marinate chicken for up to 2 hours. Here’s what to do:
- First, trim the fat off the fat and the tendon from the chicken breasts.
- Next, slice the chicken in 3 inch long by 1/2 inch strips.
- Place the chicken strips in a zip-top bag.
- Add 1/4 cup Canola Oil and 2 tablespoons of Lime Juice.
- Now add the 2 tablespoons of the seasoning mix (see below).
Amazing Fajita Seasoning
This fajita seasoning is the best I’ve ever had! I mix a bunch of this at a time because we eat fajitas almost weekly in my house. They were my son’s favorite
Here is the simple recipe:
- 1/4 cup Paprika
- 1/4 cup Cumin
- 2 Tablespoons Chili Powder
- 1 Tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Oregano
Ingredients for Classic Chicken Fajitas
Chicken Marinade
- 1-1.5 pounds Boneless Skinless Chicken Breast, cut in 3 inch slices
- 1/4 cup Canola Oil
- 2 Tablespoons Lime Juice
- 2 Tablespoons Fajita Seasoning (recipe in Notes)
- 1 teaspoon Kosher Salt
Chicken – for Cooking
- 1 Tablespoon Fajita Seasoning (recipe in Notes)
Fajita Vegetables
- 1 cup Bell Pepper, various colors, sliced
- 1 large Sweet Onion
- 2 Tablespoons Canola Oil
- 1/4 cup Water
- 2 Tablespoons Fajita Seasoning (recipe in Notes)
Toppings & Assembly
- 8 small Flour Tortillas
- Sour Cream
- Guacamole (see our recipe)
- Pico de Gallo (see our recipe)
- Fresh Cilantro
- Shredded Cheddar Cheese
- Salsa
- Taco Sauce
- Hot Sauce
- Instructions
Cooking the Vegetables and Chicken
Vegetables
- In a medium to large skillet, heat the oil over medium-high heat.
- Add the bell peppers and onions and season with salt & pepper.
- Cook until they are slightly softened and add the water and fajita seasoning. Stir to mix well.
- Reduce the heat to low and let the water cook off. Remove the vegetables to a plate and tent with a piece of aluminum foil.
Cooking the Chicken
- Remove the chicken from the bag and place in the same pan used for the vegetables. Add 1 tablespoon of fajita seasoning.
- Be sure to cook the chicken completely, about 5 minutes.
Assembly
- While the chicken is cooking, place the tortillas on a microwave safe plate. Place 1 or 2 damp paper towels over them and microwave to 1 minute.
- Place a few slices of chicken and some of the cooked vegetables on the tortillas.
- Use your choice of toppings from the list above.
Personally, I like to start with the sour cream. It acts like a sticky paste to anchor everything in place.
Pro Recommendations
My favorite skillets to use are Anolon Advanced skillets. They are not a sponsor, but I absolutely love them. I use their 14 inch skillet pretty much everyday. It’s a workhorse! Most of the food I cook in it get served right in the pan. It has an extra handle that makes it great for transporting to the table. If you have 4 or more in your family, I would say this is a must have! It’s been worth every penny!
I love my Tortilla warmers! You can see my orange one in the pictures. I also have a green one. You can heat the tortillas in the microwave right in this warmer. It’s really awesome!
Try These Other Amazing Recipes!
Classic Chicken Fajitas
Ingredients
Chicken Marinade
- 1-1.5 pounds Boneless Skinless Chicken Breast, cut in 3 inch slices
- 1/4 cup Canola Oil
- 2 Tablespoons Lime Juice
- 2 Tablespoons Fajita Seasoning (recipe in Notes)
- 1 teaspoon Kosher Salt
Chicken - for Cooking
- 1 Tablespoon Fajita Seasoning (recipe in Notes)
Fajita Vegetables
- 1 cup Bell Pepper, various colors, sliced
- 1 large Sweet Onion
- 2 Tablespoons Canola Oil
- 1/4 cup Water
- 2 Tablespoons Fajita Seasoning (recipe in Notes)
Toppings & Assembly
- 8 small Flour Tortillas
- Sour Cream
- Guacamole (see our recipe)
- Pico de Gallo (see our recipe)
- Fresh Cilantro
- Shredded Cheddar Cheese
- Salsa
- Taco Sauce
- Hot Sauce
Instructions
Chicken Marinade
-
Trim the fat off the chicken breasts and slice them in 1/2 inch thick by 3 inch long slices.
-
In a zip-top bag, add the oil, lime juice, fajita seasoning, and salt and massage the bag to mix well.
-
Add the chicken to the bag, let most of the air out, and seal the bag. Massage the chicken to completely coat it with the marinade. set aside on the counter.
Vegetables
-
In a medium to large skillet, heat the oil over medium-high heat.
-
Add the bell peppers and onions and season with salt & pepper.
-
Cook until they are slightly softened and add the water and fajita seasoning. Stir to mix well.
-
Reduce the heat to low and let the water cook off. Remove the vegetables to a plate and tent with a piece of aluminum foil.
Cooking the Chicken
-
Remove the chicken from the bag and place in the same pan used for the vegetables. Add 1 tablespoon of fajita seasoning.
-
Be sure to cook the chicken completely, about 5 minutes.
Assembly
-
While the chicken is cooking, place the tortillas on a microwave safe plate. Place 1 or 2 damp paper towels over them and microwave to 1 minute.
-
Place a few slices of chicken and some of the cooked vegetables on the tortillas.
-
Use your choice of toppings from the list above.
Recipe Notes
- 1/4 cup Paprika
- 1/4 cup Cumin
- 2 Tablespoons Chili Powder
- 1 Tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Oregano