Fajita-Style Chicken and Peppers
30 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
Mediterranean diet
Recipe by Eunice
Introduction
This Tex-Mex skillet favorite hits hard with juicy chicken, sweet peppers, and onions blasted with chili, cumin, garlic, and paprika, then seared hot for that real-deal sizzle and char.
Perfect for weeknights or taco night, it is fast, colorful, and crowd-pleasing, ready to slide into warm tortillas or bowls with minimal cleanup and zero blandness.
Ingredients (4 servings)
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Ingredients for Fajita-Style Chicken and Peppers:
- 1½ lb boneless, skinless chicken breast, sliced into strips boneless, skinless chicken breast 1.5 lb
- 1 red bell pepper, sliced red bell pepper 1 ct
- 1 green bell pepper, sliced green bell pepper 1 ct
- 1 onion, sliced onion 1 ct
- 2 Tbsp vegetable oil vegetable oil
- 2 tsp chili powder chili powder 0.17 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- ¼ tsp paprika sweet paprika 0.02 oz
- salt (to taste) salt
- black pepper (to taste) black peppercorns (for black pepper)
How to Make Fajita-Style Chicken and Peppers
-
Prep the chicken
Pat the chicken dry, slice into even strips about 1/2 inch wide, and toss with 1 tablespoon oil, chili powder, cumin, garlic powder, onion powder, paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
-
Season the vegetables
Combine sliced red bell pepper, green bell pepper, and onion with the remaining 1 tablespoon oil, 1/2 teaspoon kosher salt, and a few cracks of black pepper.
-
Heat the pan hard
Set a large cast iron or stainless skillet over medium-high until it is just beginning to smoke for strong sear power and fast browning.
-
Char the peppers and onions
Add the vegetables in an even layer, let them sit undisturbed for 2 minutes to pick up color, then toss and cook until crisp-tender with charred edges, 4 to 6 minutes total, and transfer to a bowl.
-
Sear the chicken in batches
Add half the chicken in a single layer, cook without moving for 2 to 3 minutes until browned, flip and cook 2 to 3 minutes more until cooked through, then repeat with the remaining chicken so nothing steams.
-
Deglaze and combine
Return all chicken and vegetables to the pan and splash in 1 to 2 tablespoons water to dissolve the browned bits, tossing until glossy and well coated, then taste and adjust salt and pepper.
-
Serve hot
Pile the fajita-style chicken and peppers onto warm tortillas, rice, or a bowl of greens while everything is still sizzling and fragrant.
Substitutions
- Swap chicken breasts with boneless, skinless chicken thighs
- Thighs stay juicier and more forgiving under high heat, giving you richer flavor and a plush bite even if you let them go a minute longer.
- Use poblano or cubanelle instead of green bell pepper
- Both keep the green color but bring a gentle smoky, vegetal note that plays beautifully with cumin and chili powder without getting bitter.
- Replace garlic and onion powders with 1 tablespoon sofrito
- Sofrito adds fresh, savory depth and a little moisture that helps the spices bloom, yielding a rounder, more aromatic finish.
Tips
- Slice against the grain for tenderness
- Cutting the chicken across the grain shortens muscle fibers so the strips stay tender instead of chewy.
- Keep everything dry for better browning
- Moisture is the enemy of sear, so pat chicken dry and avoid over-oiling the pan to prevent steaming and pale results.
- Cook in batches to maintain heat
- Crowding the pan drops the temperature and kills char, so split the chicken into two rounds and give it space.
- Bloom spices in hot fat for punchy flavor
- If you like an extra hit of aroma, add 1 teaspoon oil to the empty pan after searing, sprinkle in a pinch of the spice mix, sizzle 10 seconds, then toss everything together.
- Use cast iron over high heat for real fajita sizzle
- Cast iron retains heat and builds browned bits that turn into a glossy, savory coating when you deglaze with a splash of water.
- Warm your tortillas properly
- Heat tortillas directly over a gas flame for 10 to 15 seconds per side or in a dry skillet so they stay pliable and lightly blistered.
Nutrition Facts *
| Energy | 361 | kcal |
|---|---|---|
| Protein | 47 | g |
| Total Fat | 12 | g |
| Carbohydrates | 13 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the chicken from drying out?
- Cut even strips, cook over high heat, and pull the chicken as soon as it hits 165 F so carryover heat does not overcook it.
- My peppers turned soggy instead of charred, what happened?
- You likely overcrowded the pan or stirred too often, so cook in a single layer over high heat and let them sit for that first 2-minute sear before tossing.
- Can I make this on a sheet pan?
- Yes, spread everything on two preheated sheet pans at 450 F and roast 12 to 15 minutes, switching pans halfway, then broil 1 to 2 minutes for char.
- How can I adjust the heat level?
- The base spice blend is mild, so add a pinch of cayenne or red pepper flakes for kick or hold back the chili powder slightly for a softer profile.
- Can I prep this ahead?
- Slice everything and mix the spices in advance, then season just before cooking and keep the pan screaming hot for the best texture.
Serving Suggestions
Serve with warm tortillas, avocado, cilantro, and quick-pickled red onions for brightness, or spoon it over cilantro-lime rice if you want that saucy fond to soak in.
If you are feeling extra, hit the pan with a spoon of sofrito at the end for perfume or tuck in some grilled corn and a crumble of cotija to make it dinner-party loud.
More pairings:
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