Chicken Fajitas

Prep Time: 15 mins	Cook Time: 15 mins
Total Time: 30 mins	Serves: 4

Fajitas have their roots in the ranch lands of South Texas, where Mexican vaqueros made use of skirt steak cooked over an open fire. The name comes from faja, the Spanish word for “strip” or “belt,” referring to the cut of beef traditionally used. As fajitas became popular in restaurants during the latter half of the 20th century, the idea expanded well beyond skirt steak, with chicken becoming one of the most familiar variations.

This version brings plenty of color to the table with thinly sliced chicken, peppers, and onions cooked together with a handful of warm spices. Everything comes together quickly in a skillet and is best served straight away with warm tortillas and your favorite toppings. Add guacamole, salsa, sour cream, or a homemade margarita alongside and let everyone assemble their own at the table.

Why Slice Everything Thinly?

Fajitas are meant to cook quickly, which makes the size of the chicken and vegetables particularly important. Thin, relatively uniform strips cook rapidly and make it easy to tuck a little chicken, pepper, and onion into every tortilla.

For the chicken, slice against the grain whenever possible. Shortening the muscle fibers makes the finished pieces easier to bite and chew.

Give the Chicken Room to Brown

Crowding the skillet traps steam, which can leave the chicken pale rather than nicely browned. Use a large skillet and spread the strips into a relatively even layer.

If you're making a larger batch, cook the chicken in two batches rather than trying to fit everything into the pan at once.

Add a Splash of Lime, If You Like

A little fresh lime juice can provide a bright contrast to the warm spices. You can add a splash to the chicken broth when loosening the browned bits from the skillet or squeeze fresh lime over the finished fajitas just before serving.

If you enjoy a little extra heat, the acidity can also make the chile and spice flavors seem more vivid without requiring additional seasoning.

Warm the Tortillas

Warm tortillas are softer, more flexible, and considerably less likely to tear when folded around the filling.

Heat them briefly in a dry skillet, directly over a gas flame with appropriate care, or wrap a stack in foil and warm them in the oven. Keep them covered in a clean kitchen towel until serving so they stay soft.

Set Up the Table Fajita-Style

Fajitas are particularly good for casual entertaining because everyone can assemble their own. Bring the chicken and peppers to the table while they're still hot, then arrange the tortillas and toppings alongside.

Guacamole, salsa, sour cream, shredded cheese, fresh cilantro, sliced jalapeños, and lime wedges can all work well. You don't need every topping—a few good choices are plenty.

Ingredients

• 1 pound boneless, skinless chicken breasts or chicken tenders

• 1 medium red onion

• 1 large red bell pepper

• 1–2 teaspoons olive oil

• 1 tablespoon paprika, or chili powder for additional heat

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2–4 tablespoons chicken broth or fresh lime juice, as needed

For Serving

• Warm flour or corn tortillas

• Guacamole

• Sour cream

• Pico de gallo

• Lime wedges, optional

Instructions

Thinly slice the chicken, red onion, and bell pepper into strips. Set aside.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring frequently, until they begin to soften and lightly caramelize.

Add the chicken and season with the garlic powder, salt, and pepper. Continue cooking for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender and caramelized around the edges.

Add the paprika and oregano and toss until the chicken and vegetables are evenly coated. Cook for about 30 seconds, allowing the spices to become fragrant.

If the spices begin to stick to the bottom of the skillet, add 2 tablespoons of the chicken broth or lime juice and scrape up any browned bits from the bottom of the pan. Add a little more liquid as needed and toss until the chicken and vegetables are well coated.

Serve immediately with warm tortillas, guacamole, sour cream, and pico de gallo.