How to Cut Chicken Breast for the Best Fajitas Recipe

This easy Chicken Fajitas Recipe is an easy recipe for a weeknight dinner or when you want to have a great dinner party. Chicken fajitas are one of my all-time favorites and when they are easy to make it is even better. The flavorful chicken, fresh bell peppers, onion, and simple spices come together perfectly.

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The ingredients are simple, and the cooking process is straightforward. The result is a delicious, flavorful dish that will be enjoyed by anyone who tries it

Jump to:

• How To Prep Chicken for Fajitas
• Ingredient Substitutions
• Variations
• Cook's Tips
• Storage and Leftovers
• 📋 Recipe

How To Prep Chicken for Fajitas

Ingredients

• Boneless skinless chicken breasts
• Olive oil
• Fajita seasoning: Chili powder, paprika, cumin, garlic powder, kosher salt and granulated sugar.
• Cut vegetables: Red bell peppers, green bell peppers, orange bell peppers, yellow bell peppers and a yellow onion.
• Tortillas: Flour tortillas or corn tortillasr corn.
• Fresh Cilantro
• Lime Wedges

How to Cut the Chicken Breasts

Properly slicing chicken breasts is crucial for achieving the best chicken fajitas. Follow these steps to get perfectly thin strips:

1. Start with a raw chicken breast. Ensure it's cold but not frozen for easier slicing.
2. Lay the chicken breast flat on a cutting board. Hold it steady with one hand and use a sharp knife to cut the thicker sections horizontally. This creates evenly thick chicken breast strips.
3. Vertically slice the cut chicken breast into thin strips approximately ½ inch wide. Uniformity in size ensures even cooking.

Making the Fajitas

1. Season the chicken breast strips with half of the fajita seasoning.
2. Cut the bell peppers and onions into half-inch strips.
3. Cook the chicken in oil over medium-high heat in a large cast iron skillet or another heavy-bottom large skillet. Make sure you have a hot skillet before adding the chicken. Cook until the internal temperature of the chicken reaches 165°F when tested with an instant-read thermometer, or until the juices run clear.
4. Sauté the onions. After a few minutes, add the bell peppers and cook everything until softened.
5. Add the chicken back to the skillet, add water and remaining seasoning and cook a few more minutes. Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the skillet.
6. Warm tortillas. Either flour tortillas, corn tortillas, or both will work. This is all a matter of your personal preference.
7. Assemble the fajitas by layering the cooked chicken and vegetables on top of the warm tortillas. Garnish with cilantro and serve with lemon wedges.
8. Serve them with more of your favorite toppings.

Ingredient Substitutions

1. Taco Seasoning Substitute: You can use a 2 tablespoons of a ready made taco seasoning. Add 1 teaspoon, more or less to taste, of cumin to more closely match the fajita seasoning.
2. Boneless Skinless Chicken Thighs: Use chicken thighs for their richer flavor, if you prefer. Their cook times will be slightly longer because of their higher fat content.

Serving Suggestions

• Finish these chicken fajitas with any of your favorite toppings, such as a dollop of sour cream, chopped tomatoes, shredded cheese, avocado slices, and lime wedges for garnish.
• Sere these homemade fajitas along with Spanish beans and rice, a side of black beans mixed with red onions, cilantro and cotija cheese, or my epic Mexican street corn recipe.

Variations

• Chicken Fajita Marinade: Add 1 tablespoon of fresh lime juice and 1 tablespoon of oil to the chicken strips and fajita seasoning; tossing well to coat. Marinate in the refrigerator for 30 minutes and up to 8 hours. Omit 1 tablespoon of the oil when sautéing, but follow all the remaining steps using the marinated chicken.
• Add a Poblano pepper: Poblano peppers are extremely popular in Mexican cuisine. The add a small about of spice to these easy chicken fajitas. Slice a poblano pepper very thinly and remove the seeds. Add them to the skillet along with the green peppers.

Cook's Tips

• Cut your chicken, peppers and onions into thin slices of approximately the same size. Not only is this the authentic Mexican style, but this will make it easier to eat the filled tortillas.
• Do not crowd your chicken strips in the skillet. Crowding will cause them to steam versus brown. Sauté them in 2 batches, if necessary, to avoid overcrowding.
• Warm the tortillas.

Storage and Leftovers

Store cooked leftover chicken fajitas in a freezer bag or other sealed container in the refrigerator for 3 to 4 days and in the freezer for up to 4 months. Source: USDA Food Safety and Inspection Service.

To reheat, transfer the fajitas to a skillet and stir them over medium heat for a few minutes or until heated through. If frozen, defrost in the refrigerator overnight or in a microwave.

With these tips and tricks, you can make the best chicken fajitas for your next family dinner or gathering. Properly sliced chicken, combined with fresh vegetables and spices, ensures a flavorful and satisfying meal every time. Enjoy your easy chicken fajitas with your favorite toppings and sides for a delicious and wholesome meal.

📋 Recipe