Juicy, seasoned to perfection, Easy Chicken Fajitas are a great weeknight meal and ready to eat in around 30 minutes. They’re restaurant quality, but use only a handful of readily available ingredients you may already have.
What You Need for Easy Chicken Fajitas
- Chicken: I like to use boneless, skinless chicken thighs here. They are juicier and have more flavour than chicken breast, with the added bonus of being harder to overcook and dry out. If you or your family prefers chicken breast, feel free to use that instead. The measurements and cooking times stay the same.
- Spices: You can use your favourite pre-packaged Fajita spice mix, but if you want more control over the amount of salt and heat you’re adding to your dish, I recommend making your own. It’s very easy and more affordable in the long run. For these easy chicken fajitas, I like to use a combination of salt, cumin, coriander, paprika, chili powder, garlic powder and black pepper. If I’m making the fajitas just for adults, I might sneak in a dash of cayenne pepper for a bit more spice.
- Peppers: A combination of green and red bell peppers add colour and varying degrees of sweetness. Jalapeños or serranos balance things out with some mild heat. Feel free to use any type of pepper you like. Cascabel, poblano, red shepherd, yellow bell, or orange bell all work great in fajitas.
- Onion: I can’t imagine fajitas without some delicious, sweet, sautéed onions. I like using red for added colour, but yellow or white onions work just as well.
- Tortillas: Siete make some of the best tasting grain-free and gluten-free tortillas. They’re definitely a splurge, but so worth it if you’re craving a delicious vessel for your fajitas without the grains or gluten.
- Toppings: I’ll leave this part up to you, but some usual suspects are sour cream, guacamole or avocado, hot sauce, salsa, and grated cheese. Personally, I like to add some lettuce or leafy greens, but that’s just me.
How to Cook Your Chicken Fajitas
Slice After Cooking: Slicing the chicken after cooking tends to yield a better overall flavour and texture. It gives you a chance to develop a deeper crust on the outside without over cooking the inside of the chicken.
Use the Same Pan for the Veggies: For maximum flavour, sauté the vegetables in the same pan used to brown the chicken. Unless, of course, you accidentally burned the chicken, in which case you should rinse and wipe the pan clean before sautéeing the vegetables.
Cast-Iron Skillet: A cast-iron skillet or griddle is ideal for cooking chicken fajitas. It retains heat very well, can be placed over high heat without being damaged, and doubles as a serving platter for that restaurant-style experience.
What Other Meats Can You Use For Fajitas
If you’re not feeling like chicken tonight, you can substitute, beef, shrimp or even pork. Beef skirt steak is the original cut when it comes to fajitas. It has a rich, beefy flavour and cooks quickly. Flank steak fajitas are also a great option.
Easy Chicken Fajitas – Gluten-Free
- 1.5 pounds boneless skinless chicken thigh, substitute chicken breast
- 3 tablespoons avocado oil
- 1.5 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 red onion thinly sliced
- 1 jalapeño deseeded and julienned (optional)
- Tortillas of choice for serving
- Sour cream for serving
- Salsa for serving
- Sliced avocado for serving
- Lettuce for serving
- In a bowl, combine the chicken, one tablespoon avocado oil, salt, cumin, coriander, paprika, chili powder, garlic powder, and black pepper. Toss everything to coat.
- Preheat a large cast-iron or stainless-steel skillet over medium heat for 5 minutes. Add two tablespoons avocado oil and heat until shimmering. Add the chicken in a single layer and cook, working in batches, if necessary, until golden brown, around 6 minutes. Flip and cook until golden brown and 185F internally, around 6 more minutes. Transfer to a cutting board and set aside.
- To the skillet, add the red pepper, green pepper, onion, and jalapeño, if using. Cook, stirring regularly and lifting any brown bits off the bottom of the skillet, until the vegetables have softened slightly, around 4 minutes. Return the chicken to the pan and serve with your choice of tortillas and toppings.