Chicken and Tomato Fajitas Recipe | How to Cook Them Right?

Get ready for a flavor explosion with these sizzling chicken and tomato fajitas! This recipe is packed with fresh ingredients and bold spices, making it the perfect weeknight meal or a fun dish to share with friends.

The combination of tender chicken, sweet tomatoes, and colorful bell peppers, all wrapped in a warm tortilla, is simply irresistible. In just over an hour, you can have a restaurant-quality meal on your table that everyone will love.

Ingredients Required

Here’s what you’ll need to create these delicious fajitas:

• 3 large onions, divided
• 1 bunch cilantro, plus sprigs for serving
• Zest and juice of 2 oranges
• Zest and juice of 3 limes
• 6 garlic cloves, peeled
• 6 Tbsp. (or more) extra-virgin olive oil, divided
• 2 Tbsp. ancho chile powder
• 1 Tbsp. plus ½ tsp. kosher salt, divided
• 2 tsp. ground cumin
• 1 tsp. dried Mexican oregano
• 1¼ tsp. freshly ground pepper, divided
• 1 tsp. ground coriander
• 1 tsp. smoked paprika
• 3 lb. skinless, boneless chicken thighs or breasts
• 4 medium red, yellow, orange, and/or green bell peppers, cut into ½”-thick strips
• Warm corn tortillas, for serving
• Sliced avocado, for serving
• Sour cream, for serving
• Coarsely grated Monterey Jack cheese, for serving
• Pico de gallo, for serving
• Lime wedges, for serving

How to cook Chicken and Tomato Fajitas?

Follow these simple steps to make the perfect fajitas:

Step 1: Prepare the Marinade

In a blender, combine 1 quartered large onion, 1 bunch of cilantro, the zest and juice of 2 oranges and 3 limes, 6 peeled garlic cloves, 4 Tbsp. of olive oil, 2 Tbsp. of ancho chile powder, 1 Tbsp. of kosher salt, 2 tsp. of ground cumin, 1 tsp. of dried Mexican oregano, 1 tsp. of freshly ground pepper, 1 tsp. of ground coriander, and 1 tsp. of smoked paprika. Blend until the marinade is smooth.

Step 2: Marinate the Chicken

Place the chicken in a medium bowl and pour the marinade over it, tossing to coat. Let it sit at room temperature for at least 30 minutes, or cover and chill for up to 4 hours. If you chill the chicken, let it sit at room temperature for 30 minutes before cooking.

Step 3: Cook the Chicken

Remove the chicken from the marinade, letting any excess drip off, and place it on a large plate. Discard the remaining marinade. Pat the chicken dry with paper towels and season with a pinch of salt. Heat the remaining 2 Tbsp. of olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken in batches, in a single layer, until it’s deep golden brown, about 5 minutes per side. Use an instant-read thermometer to ensure the chicken reaches 165°F (160°F for breasts). Transfer the chicken to a cutting board and tent it with foil.

Step 4: Cook the Vegetables

Wipe out the skillet and reserve it. Halve the remaining 2 large onions and slice them ½” thick. Add more oil to the skillet if needed and cook the onions and bell peppers for 2 minutes without stirring. Sprinkle with ½ tsp. of kosher salt and ¼ tsp. of freshly ground pepper, and stir to combine. Continue to cook, stirring occasionally, until the vegetables are browned and softened, about 8-12 minutes. If the vegetables start to stick, add 1 Tbsp. of water at a time to loosen the browned bits.

Step 5: Combine and Serve

Slice the chicken into ½”-thick strips and return it to the skillet with the vegetables. Toss to combine. Serve the fajitas with warm corn tortillas, sliced avocado, sour cream, Monterey Jack cheese, pico de gallo, cilantro sprigs, and lime wedges.

Frequently Asked Questions

What’s the best cut of chicken for fajitas?

Both chicken thighs and breasts work well for fajitas. Thighs are more forgiving and tend to be juicier, while breasts are a leaner option. The choice is up to your personal preference.

Can I make these fajitas ahead of time?

You can marinate the chicken for up to 4 hours in the refrigerator. You can also chop the vegetables in advance and store them in an airtight container in the fridge. When you’re ready to eat, just cook the chicken and vegetables as directed.

What are some other topping ideas?

Besides the classic toppings, you can also add black beans, corn, or a dollop of your favorite salsa. For a spicier kick, add some sliced jalapeños.

How do I warm the tortillas?

You can warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Alternatively, you can wrap them in a damp paper towel and microwave them for 30-60 seconds.

Pro-Tips for Perfect Fajitas

• Don’t overcrowd the pan: Cook the chicken in batches to ensure it gets a nice sear and cooks evenly.
• Get a good char on the vegetables: Let the vegetables cook undisturbed for a few minutes to get a nice browning, which adds a lot of flavor.
• Use a cast-iron skillet: A cast-iron skillet retains heat well and is perfect for getting that classic fajita sizzle.