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Pioneer Woman Chicken Fajitas

Pioneer Woman Chicken Fajitas - recipe card
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These chicken fajitas are a sizzling, family-style favorite with juicy, spice-crusted chicken, charred peppers and onions, and all the classic toppings. Perfect for a weeknight dinner, they are both vibrant and satisfying, with a homemade fajita seasoning that delivers bold flavor in every bite.

Ingredients

Scale
  • 1 1/2 lb boneless, skinless chicken breasts (about 2 large), sliced into 1/2-inch strips
  • 3 tbsp vegetable oil, divided
  • 2 large bell peppers (1 red, 1 green), seeded and sliced into 1/4-inch strips
  • 1 large yellow onion, halved and sliced into 1/4-inch half-moons
  • For the fajita seasoning:
  • 1 tsp ancho chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional, for heat)
  • For serving:
  • 8 flour tortillas (8-inch), warmed
  • 1/2 cup sour cream
  • 1/2 cup fresh salsa or pico de gallo
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. In a small bowl, whisk together the ancho chili powder, smoked paprika, cumin, garlic powder, onion powder, kosher salt, black pepper, and cayenne (if using). Set the seasoning mix aside.
  2. Place the sliced chicken in a large bowl. Add 2 tablespoons of the vegetable oil and the seasoning mix. Toss with a spatula or your hands until every strip is evenly coated. Let the chicken marinate at room temperature for 10 minutes while you prepare the vegetables. (Do not marinate longer than 30 minutes, as the acid in spices can start to break down the chicken’s texture.)
  3. Heat a large cast-iron skillet or heavy-bottomed pan over high heat for 2-3 minutes. Add the remaining 1 tablespoon of vegetable oil and swirl to coat the bottom. The oil should shimmer but not smoke.
  4. Carefully add the seasoned chicken strips to the skillet in a single layer. Do not overcrowd the pan; work in two batches if needed. Let the chicken sear undisturbed for 2-3 minutes, until the bottom is deeply golden and releases easily from the pan.
  5. Using tongs, flip the chicken strips and cook for another 3-4 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C. Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
  6. In the same hot skillet, add the sliced bell peppers and onion. Spread them in an even layer. Cook over high heat for 3-4 minutes without stirring, allowing the vegetables to get charred bits on the bottom.
  7. Stir the vegetables and continue to cook for another 3-4 minutes, until they are crisp-tender—still bright and slightly crunchy, not mushy. The charred edges should be visible but not burned.
  8. Return the cooked chicken to the skillet with the vegetables and toss to combine. Cook for 1-2 minutes to reheat the chicken and meld the flavors. If the pan looks dry, add a splash of water or chicken broth to create a little sauce.
  9. While the fajitas cook, warm the tortillas. Wrap them in a clean kitchen towel and heat in a dry skillet over medium heat for 30-45 seconds per side, or place them in a low oven at 350°F / 175°C for 5 minutes. Keep them covered until ready to serve.
  10. Serve the fajita mixture immediately from the skillet, with warm tortillas, sour cream, salsa, avocado, lime wedges, and cilantro on the side. Let everyone build their own fajitas.

Notes

Store leftover chicken and pepper mixture in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked fajita filling in a freezer-safe container for up to 2 months. Reheat in a skillet over medium-high heat with a splash of water until hot, or microwave in 30-second bursts, stirring in between. To keep the texture best, reheat on the stove rather than the microwave. Warm tortillas separately.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-fajitas-recipe/