Sizzling Homemade Chicken Fajitas (Quick & One-Pan)

Sizzling Homemade Chicken Fajitas (Quick & One-Pan)

Key Info

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4-6

Difficulty: Easy

Dietary: Gluten-free optional, Dairy-free optional

Equipment Needed

• Large cast iron skillet or heavy pan
• Sharp knife
• Cutting board
• Tongs
• Measuring spoons

(Alternative: Regular non-stick pan will work, though searing won’t be as effective)

Ingredients

For the Fajita Seasoning:

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper

For the Fajitas:

• 1.5 lbs (680g) chicken breasts, sliced into ½-inch strips
• 3 bell peppers (any colors), sliced
• 1 large onion, sliced
• 4 tbsp (60ml) olive oil, divided
• 2 tbsp (30ml) fresh lime juice
• 8-10 tortillas (flour or corn)

Optional Toppings:

• Fresh cilantro
• Lime wedges
• Sour cream or Greek yogurt
• Shredded cheese
• Guacamole
• Pico de gallo

Method

1. Mix all seasoning ingredients in a small bowl.
2. Heat your skillet until it’s smoking hot (literally – you want to see wisps of smoke).
3. Toss chicken strips with 2 tbsp oil, lime juice, and ⅔ of the seasoning mix.
4. Working in batches, sear chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F/74°C.
5. Remove chicken to a plate, tent with foil.
6. Add remaining oil to pan, throw in peppers and onions.
7. Cook vegetables for 4-5 minutes until charred but still crisp, adding remaining seasoning.
8. Return chicken to pan, toss everything together.
9. Serve immediately with warm tortillas and toppings.

Crucial Tips

• Don’t overcrowd the pan – work in batches if needed.
• Let your pan get properly hot before adding chicken.
• Cut all pieces roughly the same size for even cooking.
• Rest chicken for 5 minutes before slicing.

Storage

• Keeps in fridge for 3 days.
• Reheat in hot skillet for 2-3 minutes.

Common Mistakes

• Using cold chicken (let it come to room temp).
• Stirring too often (let it sear!).
• Overcooking the vegetables (keep them crisp).

Variations

• Swap chicken for steak or shrimp.
• Use lettuce wraps instead of tortillas.
• Make it into a bowl with rice and beans.
• Add mushrooms or zucchini to veggie mix.

This recipe delivers restaurant-quality fajitas with that signature sizzle and char. The key is getting your pan screaming hot and not overcrowding it – patience here pays off with perfectly seared chicken and crisp-tender vegetables.