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Recipe King Cook what you already have

Chicken Fajitas

Classic Pan-Seared Chicken Fajitas

Fast-fire chicken, charred peppers and smoky spices wrapped in warm tortillas, ready in under half an hour.

Total
28 min
Hands-on
25 min
Serves
4
Level
Easy
Cuisine
Mexican
Meal
Dinner

A highly reliable method for marinating and pan-searing classic Mexican fajitas with minimal fuss. This recipe ensures the chicken stays tender and the vegetables retain a smoky char, finished quickly on warm tortillas.

Shopping list

  • chicken breast, 500 g
  • onions, 1 large
  • bell peppers, 2
  • soft tortillas, 8
  • ground cumin, 2 tsp
  • smoked paprika, 1 tsp
  • garlic powder, 1 tsp
  • salt, 1/2 tsp

Ingredients

  • 500 g chicken breast thinly sliced
  • 1 large onions sliced into thick rings
  • 2 bell peppers sliced into thick strips
  • 8 tortillas soft

Marinade

  • 2 tsp ground cumin
  • 1 tsp paprika smoked
  • 1 tsp garlic powder
  • 1/2 tsp salt

Method

  1. Place the sliced chicken breast in a bowl. Add the cumin, paprika, garlic powder, and salt. Toss everything thoroughly so the spice mixture coats every piece of meat evenly.

    5 min

  2. Take a large skillet or griddle and place it over high heat. Once the pan is smoking hot, add the sliced onions and bell peppers. Cook them for two minutes, stirring frequently to keep them from burning.

    Tip High heat is crucial for the char.

    2 min

  3. Add the marinated chicken to the pan in a single layer. Let it sear without touching it for three minutes to develop a golden crust. Then flip the pieces and cook for another two to three minutes until no pink remains inside.

    Tip Do not crowd the pan, or the chicken will steam instead of char.

    6 min

  4. Remove the chicken from the pan and let it rest on a cutting board for one minute to keep the juices locked in. Use that time to warm up a large handful of soft tortillas in a dry pan for thirty seconds on each side.

    2 min

  5. Slice the rested chicken into strips against the grain. Arrange warm tortillas on serving plates. Pile the charred peppers and onions onto the tortillas, add the fresh chicken, and serve immediately.

    3 min

Chef's tips

  • Slice the chicken breast on a slight bias so the pieces remain tender but have enough surface area to catch the spices.
  • Add a squeeze of fresh lime juice directly onto the cooked chicken right before serving to cut through the richness of the fat and add brightness.
  • Tortillas are best kept warm inside a clean tea towel or a closed tortilla warmer so they do not harden while you finish the other components.

Swap it

Ground Beef
Dice or use ground beef instead of the sliced chicken for a more traditional Tex-Mex flavor.
Extra Vegetables
Add a few tablespoons of sweet corn or zucchini for extra color and sweetness.
Sour Cream
Top with a generous dollop of sour cream or a Greek yogurt drizzle if you want to cool down the heat.
Cheese
Melt shredded cheddar or Monterey Jack cheese over the top of the fajitas right before eating.