This 5 Star Chicken recipe is my new favorite dinner.

There's no shortage of chicken recipes on the Internet, and that includes Simply Recipes. So you'd think that when I pick up chicken at the grocery store for dinner without a solid plan, I enjoy the sheer number of options available. Instead, I find myself completely overwhelmed — I don't know what to make!

That's why I'm always happy to hear what other home cooks like. Of all the great chicken recipes on Simple Recipes, our Chicken Fajitas recipe is one of the most popular. I had never made it myself – until recently. With a packet of chicken in the fridge and my usual question of what to do with it, I decided to see what all the fuss was about.

How to Make Chicken Fajitas

Alice, founder of Simply Recipes, published this recipe over a dozen years ago and since then it has received hundreds of five-star reviews and comments from all of you. Although I am an avid cook (for work and pleasure), I have never prepared chicken fajitas before. I've always thought of a sizzling dish of shredded chicken, bell peppers, and onions as a restaurant treat. But this recipe proves how easy it is to make at home.

Everything goes right on the stove and comes together quickly. You marinate the chicken breasts with garlic, cayenne pepper, jalapeño, lemon juice, olive oil, and seasonings, then sauté them in a hot pan before sautéing the diced peppers and onions in the same pan. Once everything is cooked, the chicken is cut into strips and served in warm flour tortillas with vegetables along with all your favorite fajitas fixings.

Reader Masti commented, “These are the best fajitas I've ever had, including at any restaurant.” It was one of the tastiest iterations of the classic dish, with super juicy, flavorful chicken and perfectly charred vegetables. It made me wonder why it took me so long to bring a favorite restaurant into my kitchen.

Simple recipes / Sheila Prakash

My tips for making chicken fajitas

  • The bigger the pan the better.. Use at least a 12-inch skillet to cook the chicken and vegetables so the chicken breasts have plenty of room to sear instead of steam and blister the peppers and onions.
  • Use high heat.. Alice calls for everything to be cooked on high heat. My stove gets pretty hot so I've learned over the years that high heat is too hot for my pans and results in smoking in my kitchen. I've successfully cooked these fajitas over medium heat and still had plenty of color on the chicken, so adjust to your stove. I find the easiest way to see if the chicken is done is to use an instant-read thermometer. It's cooked when it hits 165°F.
  • Season the vegetables.: After adding the peppers and onions to the pan, sprinkle them with salt and pepper to ensure they are as flavorful as possible.
  • Marinate for eight hours.: Speaking of flavor, if you have time to marinate the chicken in the morning, you will be rewarded. While a quick 30 minutes in the marinade is sufficient, four to eight hours is even better. Just make sure not to go longer than eight hours as the lime juice in the marinade can thicken and toughen the chicken if marinated too long.
  • Smart Shortcut: Reader Penny took a shortcut by using shredded leftover chicken instead. “(I) added the marinade ingredients to the shredded chicken and let it soak while (the) peppers and onions charred well, then added the chicken with the marinade to the pan with the peppers and (it) Hot. Delicious and quick.”
Simple recipes / Sheila Prakash.

How to Serve Chicken Fajitas

Aside from the usual spread with tortillas, cheese, guacamole, pico de gallo and sour cream, you can also serve fajitas as a taco filling. Catsey comments that she makes these fajitas quesadilla style: “(I) Put the tortillas in a griddle or pan and sprinkle the Mexican cheese on top, let it melt and remove to a plate, pile up the meat and vegetables and half. Add me in.”

My preference is to turn the fajita into bowls. Serve the chicken and veggies over red lime rice or Mexican rice (or cauliflower rice for a low-carb option) and pile on the fajitas toppings. My go-tos are salsa, sour cream and diced avocado.

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