# Easy Chicken Fajitas > Cut 700 g chicken breast into thin cutlets and coat with oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, oregano and salt. Sear in a very hot skillet for 4-5 minutes per side, until it reaches 74°C (165°F), then rest. Cook 3 sliced peppers and an onion for 6-8 minutes until charred. Slice the chicken and serve in warm tortillas. Source: https://savourrecipes.com/recipe/chicken-fajitas Author: Priya Raman | Published: Oct 17, 2026 Categories: Chicken Breast Recipes, Chicken Recipes, Easy Dinner Recipes, Mexican Recipes Collections: Summer Recipes Tags: High Protein, Kid Friendly These chicken fajitas get their flavour from a quick lime, cumin and smoked paprika marinade and a very hot skillet. Searing thin chicken cutlets whole and slicing them after cooking keeps the meat juicy, and the peppers and onions pick up all the browned, spicy bits left in the pan. ## Key facts - Prep time: 15 mins - Cook time: 20 mins - Total time: 35 mins - Yield: 8 fajitas - Difficulty: Easy - Cuisine: Tex-Mex - Method: Pan-Searing - Calories: 570 per serving ## Ingredients ### Chicken - 2 large boneless, skinless chicken breasts, about 700 g total ### Marinade - 2 tbsp vegetable or olive oil - 2 tbsp lime juice - 1 tsp chili powder, a mild Tex-Mex blend; if yours is pure ground chili, use 1/2 tsp - 1 tsp ground cumin - 1 tsp smoked paprika - 1/2 tsp garlic powder - 1/2 tsp onion powder - 1/2 tsp dried oregano - 1 tsp salt - 1/4 tsp black pepper ### Vegetables - 1 tbsp vegetable or olive oil - 3 bell peppers, mixed colours, sliced; also called capsicums or sweet peppers - 1 large onion, sliced ### To serve - 8 small flour tortillas, 15-20 cm (6-8 inch), warmed - 1 lime, cut into wedges - sour cream, guacamole, salsa, shredded cheese and fresh cilantro (coriander) (optional) ## Equipment - Large cast-iron or heavy skillet - Large bowl - Tongs - Instant-read thermometer ## Instructions 1. **Marinate the chicken.** Slice each chicken breast in half horizontally to make 4 thin cutlets. Whisk the marinade ingredients in a large bowl, add the chicken and turn to coat. Leave it while you slice the vegetables, or cover and refrigerate for up to 4 hours. 2. **Sear the chicken.** Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add the chicken, letting the excess marinade drip off, and cook for 4-5 minutes per side without moving it, until charred in spots and the thickest part reads 74°C (165°F). Move to a cutting board to rest. 3. **Char the vegetables.** Add the oil to the same skillet, then the peppers, onion and a pinch of salt. Cook for 6-8 minutes, stirring only now and then, until softened and charred at the edges. Scrape up the browned bits from the chicken as they cook. 4. **Warm the tortillas.** Warm the tortillas one at a time in a dry pan for 20-30 seconds per side, or wrap the stack in foil and heat in a 180°C (350°F) oven for 10 minutes. Keep them wrapped in a clean towel. 5. **Slice and serve.** Slice the rested chicken into thin strips across the grain and add it to the skillet with the vegetables. Squeeze over a lime wedge and toss. Serve with the warm tortillas, lime wedges and your choice of toppings. ## Tips - Get the pan very hot before the chicken goes in. A smoking-hot skillet gives the charred edges that make fajitas taste like fajitas. - Wipe off excess marinade before searing; too much liquid in the pan steams the chicken instead of browning it. - Don't marinate longer than 4 hours. The lime juice starts to make the surface of the chicken soft and mealy. ## Variations - Sheet pan fajitas: toss chicken strips, peppers and onion with the marinade and roast on a large sheet pan at 220°C (425°F) for 18-22 minutes, until the chicken reaches 74°C (165°F). - Use 700 g boneless, skinless chicken thighs for juicier, richer fajitas; sear them for 5-6 minutes per side. - Serve the chicken and vegetables over rice with black beans for fajita bowls, or use corn tortillas for a gluten-free option. ## Storage - Fridge: Refrigerate the chicken and vegetables within 2 hours in an airtight container for up to 4 days. Store tortillas separately. - Freezer: Freeze the cooked chicken and vegetables for up to 3 months. Thaw overnight in the fridge. - Reheat: Reheat in a hot skillet for 3-4 minutes, tossing, until hot to 74°C (165°F). ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 570 | 47 g | 49 g | 20 g | ## Frequently asked questions ### What is the best chicken for fajitas? Chicken breast is lean and slices into neat strips, which makes it the most popular choice. Boneless, skinless thighs are juicier and more forgiving if you tend to overcook chicken. Both work with this marinade. ### Should I slice the chicken before or after cooking? After. Searing thin cutlets whole and slicing them once they have rested keeps far more juice in the meat. Raw strips cook faster but dry out easily and don't char as well. ### How long should I marinate chicken for fajitas? Fifteen minutes is enough for good flavour, and up to 4 hours in the fridge is fine. Longer than that, the lime juice starts to break down the surface and makes the texture mushy. ### Can I make chicken fajitas in the oven? Yes. Toss chicken strips, sliced peppers and onion with the marinade, spread them on a large sheet pan and roast at 220°C (425°F) for 18-22 minutes, until the chicken reaches 74°C (165°F). ### What do you serve with chicken fajitas? Warm flour or corn tortillas with guacamole, sour cream, salsa, shredded cheese and lime wedges. Mexican-style rice, refried or black beans and a simple slaw make good sides. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.