close please select a category

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
Chicken Fajitas picture

Chicken Fajitas

Fajitas are one of my favorite quick-cooking meals. With all of the condiments, it's like a picnic wrapped in a tortilla!

Be the first to rate this recipe!

write a review save to my recipe box



  • 2 tablespoons olive oil, split
  • 1 to 1 1/2 pounds boneless, skinless chicken breast
  • 1 to 2 tablespoons ground cumin, split
  • 1 teaspoon ground coriander (optional)
  • 1 red onion, halved and thinly sliced
  • 1 large red bell pepper, stem and seeds removed, thinly sliced (optional)
  • 4 to 8 flour tortillas
  • Optional garnishes:
  • Pico de gallo or salsa
  • Chopped tomatoes
  • Grated cheddar and/or Monterey jack cheese
  • Sour cream
  • Shredded lettuce
  • Guacamole (see separate recipe)

Serves 4 to 6

  1. Preheat the oven to 325F.
  2. In a skillet large enough to hold the chicken breasts in a single layer, heat 1 tablespoon of the olive oil over medium heat.
  3. Season both sides of each chicken breast with salt and pepper and a generous sprinkling of ground cumin (use about 1 tablespoon total for all chicken breasts).  Season one side of each breast with ground coriander (if using.)
  4. When the pan is hot, add the seasoned chicken breasts and cook on one side for 3 minutes or until the chicken begins to brown.  Turn the chicken over and cook for 3 minutes more.  Remove the chicken to a cutting board (the chicken won’t be cooked through at this point.)
  5. In the same pan, add another tablespoon of olive oil and add the onion and red pepper slices.  Cook over medium-low heat, stirring occasionally, until the vegetables just begin to brown, about 15 minutes.
  6. Meanwhile, warm the tortillas.  If you are using more than four tortillas, divide the tortillas into two stacks.  Wet your hand and sprinkle a little water between each tortilla, and then wrap each stack separately in aluminum foil.  Place the tortillas in the oven to warm.  (The water will keep them moist and keeping the foil packages small helps ensure even warming.)
  7. When the chicken is cool enough to handle, cut each breast in half widthwise, and then thinly slice each half lengthwise.  Once the vegetables have started to brown, add the chicken slices back to the skillet along with 1/2 tablespoon of ground cumin and cook, stirring, until the chicken is just cooked through, about 2 to 3 minutes.  Taste the mixture and add more salt, pepper and/or ground cumin as desired.  (Note:  The mixture should be very flavorful as it will be ensconced in a tortilla and smothered with toppings!)
  8. Serve the chicken mixture on the warm tortillas and let everyone make their own personalized fajita.
Serve with:  Guacamole and Mexican Black Beans

I am not your more experienced cook but I love your web page.  I learn so much from it and enjoy so many of the recipes!  THANKS!