Easy Chicken Fajitas for Busy Weeknights
About this recipe
These Easy Chicken Fajitas are perfect for busy weeknights, combining tender chicken with vibrant veggies and a homemade seasoning mix. This video by Nicole from Allrecipes shows you how to whip up a restaurant-style dish right in your kitchen.
Using a combination of chicken breast and thighs ensures juicy, flavorful meat, while a quick marinade enhances the taste even further. Plus, making your own seasoning means you can control the flavor profile to your liking.
Ingredient notes
- Use a combination of chicken breast and thighs for the best flavor and texture.
Tips from Allrecipes’s video
- Slice the chicken into thin strips (about half an inch thick and two to three inches long) to ensure it cooks quickly and evenly.
- Marinate the chicken for at least 30 minutes to enhance the flavor and create a nice crust when cooked.
- Cook the chicken in batches to avoid overcrowding the skillet, which helps achieve a perfect sear and flavor base for the veggies.
Good to know
- How long does it take to make these chicken fajitas?
- The total time to make these chicken fajitas is 30 minutes.
- What type of chicken should I use for fajitas?
- A combination of chicken breast and thighs is preferred for the best flavor.
- How thick should I slice the chicken for fajitas?
- Slice the chicken into strips about half an inch thick and two to three inches long.
- What can I do to enhance the flavor of the veggies?
- You can add a little water to the pan while cooking the veggies to help lift the flavor from the bottom.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Mix together the fajita seasoning: chili powder, salt, paprika, sugar, onion powder, garlic powder, cumin, cayenne, and cornstarch in a bowl.
- 2
Slice the chicken breast and thighs into thin strips, about half an inch thick and two to three inches long.
- 3
In a bowl, crush the garlic and add red wine vinegar, lime juice, and salt. Whisk in olive oil to create a marinade.
- 4
Coat the sliced chicken with the fajita seasoning, then pour the marinade over it and toss to combine. Cover and refrigerate for at least 30 minutes.
- 5
Slice the yellow onion and bell peppers into thin strips for the fajita veggies.
- 6
Heat a large skillet over medium-high heat and add olive oil.
- 7
Cook the marinated chicken in batches for about 5 minutes until cooked through, then remove from the skillet.
- 8
In the same skillet, add the sliced onions and bell peppers. Cook until they are crisp-tender, adding a little water if needed to lift the flavor from the bottom of the pan.
- 9
Return the cooked chicken to the skillet with the veggies and stir to combine. Add 1-2 tablespoons of water if desired for steam.
- 10
Serve hot with shredded cheese, pico de gallo, and a squeeze of lime.
Heads up — we had to guess a little:
- The quantity of chicken is inferred as a combination of breast and thighs, which is common for fajitas.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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