My Favorite Chicken Fajitas
These chicken fajitas are packed with perfectly cooked and seasoned chicken, caramelized peppers and onions, fresh guacamole, corn salsa, and topped with sour cream. Not only are they one of my family’s favorites, but they’re pretty easy and quick to make, only 45 minutes!
You start by marinating your chicken (I use breasts/tenders here, thighs would work too, it just might alter the cook time as they’re thinner) for as long as possible (anywhere from 20 minutes to overnight). While it’s marinating, thinly slice your onions and peppers and start caramelizing them in a pan. For the best color and flavor, I recommend at least 30 minutes.
Prepare your corn salsa, guacamole, and warm up the tortillas. Set those aside, sear your chicken for 2.5 minutes on each side, and then let rest. Finally, assemble with all the ingredients and top with sour cream! I sometimes like to add cilantro and pickled jalapenos on top.
This recipe makes enough for 8 fajitas, perfect for a family of four. You can adjust the quantities to serve as many people as you want! These are super fun for parties.
Check out my shrimp fajita recipe, it’s also absolutely delicious! As for another chicken option, I make delicious mozzarella pesto chicken that’s great served with rice or couscous.
Ingredients
Chicken
- 3 large chicken breasts, each cut into 3-4 equal-sized tenders (about 3 1/2 lbs chicken)
- 1/3 cup olive oil
- 1 tbsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp chile powder
- 1/4 tsp cayenne
- 1 tsp montreal chicken seasoning
- 1/2 tsp cumin
- 1/2 tsp garlic powder (or 4 cloves minced)
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 tbsp white vinegar
Caramelized Peppers and Onions
- 3 yellow onions
- 2 bell peppers
- 1-2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp cinnamon
Corn Salsa
- 2 cups corn, fresh or frozen (prepared to package instructions)
- 2 jalapenos
- 1/2 cup cilantro
- 1/2 red onion
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
Assembly
- 8 tortillas
- 1 recipe homemade guacamole
- 1/2 cup sour cream
- cilantro to garnish (optional)
- pickled jalapenos (optional)
Instructions
Chicken
- Fully dry off the chicken breasts and slice each into 3-4 equal sized tenders. Add to a bowl with the rest of the ingredients: olive oil, salt, pepper, paprika, chile powder, cayenne, montreal chicken seasoning, cumin, garlic powder, thyme, basil, oregano, and vinegar. Mix really well and cover with plastic wrap. Marinate at room temperature (if 20-60 minutes) or in the fridge (up to overnight).
- When ready, preheat a cast iron pan until it just starts smoking. A good way to check that it is hot is to flick a few drops of water onto the pan. If it sizzles, you can start cooking! Add a little bit of olive oil (maybe a tablespoon, remember the chicken was marinated in oil). Sear the chicken tenders for 2 1/2 minutes per side then let them rest for at least 5 minutes.
- Tip: Sear the chicken breasts AFTER you have prepared all the other components so that they stay hot and you can eat right away!
Caramelized Peppers and Onions
- Thinly slice the bell peppers and yellow onions and add to a smoking hot cast iron pan with a tablespoon of olive oil. Saute on high heat for about 5 minutes, letting them develop some color. Add the salt, pepper, paprika, and cinnamon. Mix well, then turn the heat down to medium low and let them caramelize for at least 30 minutes.
Corn Salsa
- Add the corn to a bowl. Finely dice the jalapenos, red onion, and cilantro, adding them as well. Add the lemon juice, olive oil, salt, pepper, and oregano. Mix it all together and set aside.
Assembly
- Prepare your guacamole and warm up your tortillas (either in the microwave or on the stove). Load them up with some chicken (slice it into pieces), caramelized peppers and onions, corn salsa, guacamole, sour cream, and cilantro/pickled jalapenos (optional). Enjoy!
Chicken Fajitas
Equipment
- 2 cast iron pans 1 for caramelized veggies, 1 for searing chicken
Ingredients
Chicken
- 3 large chicken breasts each cut into 3-4 equal sized tenders, about 3 1/2 lbs chicken
- 1/3 cup olive oil
- 1 tbsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 tsp montreal chicken seasoning
- 1/2 tsp cumin
- 1/2 tsp garlic powder or 4 cloves minced
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 tbsp white vinegar
Caramelized Pepper and Onions
- 3 yellow onions
- 2 bell peppers
- 1-2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp cinnamon
Corn Salsa
- 2 cups corn fresh or frozen (prepared to package instructions)
- 2 jalapenos
- 1/2 cup cilantro
- 1/2 red onion
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
Assembly
- 8 tortillas
- 1 recipe homemade guacamole
- 1/2 cup sour cream
- cilantro to garnish optional
- pickled jalapenos optional
Instructions
Chicken
- Fully dry off the chicken breasts and slice each into 3-4 equal sized tenders. Add to a bowl with the rest of the ingredients: olive oil, salt, pepper, paprika, chile powder, cayenne, montreal chicken seasoning, cumin, garlic powder, thyme, basil, oregano, and vinegar. Mix really well and cover with plastic wrap. Marinate at room temperature (if 20-60 minutes) or in the fridge (up to overnight).
- When ready, preheat a cast iron pan until it just starts smoking. A good way to check that it is hot is to flick a few drops of water onto the pan. If it sizzles, you can start cooking! Add a little bit of olive oil (maybe a tablespoon, remember the chicken was marinated in oil). Sear the chicken tenders for 2 1/2 minutes per side then let them rest for at least 5 minutes.
- Tip: Sear the chicken breasts AFTER you have prepared all the other components so that they stay hot and you can eat right away!
Caramelized Peppers and Onions
- Thinly slice the bell peppers and yellow onions and add to a smoking hot cast iron pan with a tablespoon of olive oil. Saute on high heat for about 5 minutes, letting them develop some color. Add the salt, pepper, paprika, and cinnamon. Mix well, then turn the heat down to medium low and let them caramelize for at least 30 minutes.
Corn Salsa
- Add the corn to a bowl. Finely dice the jalapenos, red onion, and cilantro, adding them as well. Add the lemon juice, olive oil, salt, pepper, and oregano. Mix it all together and set aside.
Assembly
- Prepare your guacamole and warm up your tortillas (either in the microwave or on the stove). Load them up with some chicken (slice it into pieces), caramelized peppers and onions, corn salsa, guacamole, sour cream, and cilantro/pickled jalapenos (optional). Enjoy!