Easy Chicken Fajitas Recipe

Easy Chicken Fajitas Recipe

There’s something charming about a big skillet of sizzling chicken fajitas next to bowls of crisp cool lettuce, guacamole, pico de gallo and creamy sour cream. It’s hands on. We love that. We’re allowed to pack warm tortillas with whatever we like. I go heavy on the veggies and sides. So much so that I’m always shocked at just how large I’ve made it. Adam, he’s a little more restrained – a few slices of chicken, a pepper or two and some shredded lettuce. It’s gets a little messy, is perfect for two, three or more and is fun. Fun food is the best, don’t you think?

A Fresh Marinade Makes Our Chicken Fajitas Recipe Crazy Good

Our chicken fajitas start with a fresh, bright marinade. Since we use chicken breasts for our fajita recipe, we like to adds lots and lots of flavor. To freshen things up, we use orange juice and tart lime juice. A little smokey chili powder and cumin are added. Then, for some bite, we add freshly minced garlic and cilantro.

Marinate for 30 Minutes Or Up to 8 hours

The chicken really needs to sit in the marinade for at least 30 minutes, but you could marinate for longer. Keep the marinating chicken in the refrigerator for up to 8 hours. Once marinated, the chicken is quickly seared in a hot pan until browned, but still moist. So delicious.

Easy Chicken Fajitas Recipe

Did you enjoy our chicken fajitas recipe? If so, we bet you’ll love these:

5.0 from 2 reviews
Easy Chicken Fajitas Recipe
 
Prep time
Cook time
Total time
 
There's something charming about a big skillet of sizzling chicken fajitas next to bowls of crisp cool lettuce, guacamole, pico de gallo and creamy sour cream. In our recipe, we ask that you marinate the chicken for at least 30 minutes. This way, the chicken breasts become a little more tender and flavorful. With that said, you can marinate the chicken for up to 8 hours.
Created By:
Yield: 4
You Will Need
FOR Chicken Fajita Marinade
  • 1/3 cup orange juice
  • 1/4 cup lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1/4 cup chopped cilantro
  • 2 teaspoons Worcestershire sauce
  • 1 1/2-pounds boneless skinless chicken breasts
  • 1 tablespoon canola or vegetable oil
FOR Vegetables
  • 1 tablespoon canola or vegetable oil
  • 3 bell peppers
  • 2 onions
  • 1 garlic clove, minced
  • 1/2 to 1 whole jalapeño, deseeded and minced (optional)
FOR Serving (optional)
Directions
  1. Depending on how thick the chicken breasts are, you may need to slice them in half horizontally, creating two thinner breasts. Each halved breast needs to have a center thickness of 1/2-inch to 3/4-inch. If the chicken breasts are already on the thinner side, leave them and continue to the next step.
  2. Whisk together the orange juice, lime juice, chili powder, cumin, salt, minced garlic, cilantro and the Worcestershire sauce in a medium bowl. Add the chicken and nestle into the marinade. Cover bowl with plastic wrap then let chicken sit at room temperature for 30 minutes to 1 hour. You can marinate the chicken for longer. To do so, cover the chicken then let chicken sit in the refrigerator up to 8 hours. Then, about 30 minutes before cooking, remove them and let sit at room temperature to take the chill off.
  3. Heat a large heavy-bottomed frying pan or cast-iron skillet over medium heat. Then, add 1 tablespoon of the oil.
  4. Now, remove the chicken from marinade by lifting out and shaking a little to remove any extra liquid. Lay chicken into the pan. Depending on how wide the pan is, you may need to cook the chicken in two batches. Fit as many chicken breasts into the pan so that there is about 1/2-inch between pieces.
  5. Cook chicken 2 to 3 minutes until browned, flip chicken then cook another 2 to 3 minutes so that the second side becomes browned. Check chicken for doneness by either cutting into a breast or checking the internal temperature, which should read 165 degrees F (74 degrees C). If the chicken is not done, continue to cook until it is.Chicken Fajita Recipe Step-1
  6. Remove chicken to a clean plate then cover with aluminum foil.
  7. Add the second tablespoon of oil to the pan then add bell peppers and onions. Cook about 2 minutes without stirring so that the vegetables start to brown. Stir then cook another 2 to 3 minutes, until the vegetables have wilted, but still have a little crunch. Add garlic and jalapeño (if using) and cook for 1 minute.Chicken Fajita Recipe Step-2
  8. Slice chicken against the grain into strips. Then, nestle on top of the vegetables. Serve immediately with tortillas and your favorite fajita toppings.

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18 comments… Leave a Comment

  • Tanya January 15, 2013, 3:07 pm

    I bet the Orange juice in this makes it really sweet and good. Ive never thought about putting orange juice in my fajita marinade before. I can’t wait to test it out now. I’m glad I found a new healthy recipe I can add to my collection of new meals to try.

    Reply
    • Joanne January 17, 2013, 12:19 pm

      Hi Tanya – The OJ works well with the tart lime. We really like how it “sweetens” it up a little.

      Reply
  • Min January 15, 2013, 9:32 pm

    I like to marinate meat with kiwi, but I’m going to try using orange juice this time. Like you, I go heavy on veggies, guac, and of course cheese ;). I’m not a huge fan of sour cream. Fajitas are always a crowd-pleaser and so fun to eat. Thank you for sharing. I just found your blog, and it is so lovely! I’m incredibly inspired…

    Reply
    • Joanne January 17, 2013, 12:21 pm

      Wow, we would never have thought to use kiwi – so cool!

      Reply
  • sxymamaceta January 25, 2013, 11:11 am

    Looks Fantastic!
    *But, I don’t get the new measurement of “cup tablespoons ” as in the lime juice.
    Found you thru Pinterest, you’re site is so user friendly, great instructions, pics/videos and most importantly…you guys respond to questions! Thank you!

    Reply
    • Adam January 25, 2013, 12:10 pm

      Thank you so much and great catch! It was definitely supposed to be cups. I just fixed it.

      Reply
  • Karen April 17, 2013, 11:01 am

    This was fantastic! The marinade really makes the dish. I forgot the garlic when usually I double or triple it but it was very tasty.

    Reply
    • Joanne April 17, 2013, 1:27 pm

      So glad you liked it :)

      Reply
  • Julie October 1, 2013, 4:31 pm

    I just spent the last twenty minutes trying to find this site. I used your marinade a few weeks back to make lobster fajitas and they were out of this world. I’m looking forward to tasting how good they are tonight using chicken and shrimp. Fabulous recipe!

    I saved the recipe to my recipe file and printed a hard copy so this doesn’t happen again.

    Reply
    • Joanne October 2, 2013, 9:57 am

      So glad you found us again :)

      Reply
  • Carly October 16, 2013, 5:19 pm

    Hi,
    Going to try this recipe, I am very excited! Just wondering if there is something else I could use other then cilantro or if I could just skip it completely?
    Thanks!

    Reply
    • Joanne October 17, 2013, 12:13 pm

      Skip it completely or you could try arugula or parsley.

      Reply
  • Tom December 17, 2013, 9:35 pm

    This is the first Internet recipe I have ever been compelled to review. I feel that I must provide a review if only to convey my gratitude for this delicious meal. The marinade is excellent, and the steps for cooking were helpful. Thanks for posting a better-than-restaurant quality fajita recipe!

    Reply
    • Joanne December 18, 2013, 11:47 am

      Thanks Tom. So glad you enjoyed the recipe enough to come back and share. All the best!

      Reply
  • mari March 22, 2014, 7:32 pm

    Can I use lemon instead of lime ?

    Reply
    • Joanne March 24, 2014, 9:47 am

      Yes, lemon will be slightly different, but should still taste good.

      Reply
  • Andy March 22, 2014, 8:12 pm

    I never review stuff, but just had to write a comment here. Delicious! Made exactly as written, minus Cilantro which no one in my family cares for. Used a cast iron skillet for chicken and then veggies. One thing people must know with mexican – get yourself a tortilla warmer (terra cotta) and wrap tortillas in a wet cloth napkin, put in 350 degree oven for 15-20 mins – it will make even so-so tortillas so much better! Always seek out better quality tortillas; you won’t be disappointed. Nice job on this recipe.

    Reply
    • Joanne March 24, 2014, 9:46 am

      Thanks Andy, we’re glad you liked the fajitas and love your tips on tortillas.

      Reply

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