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Chicken Thigh Fajitas: A Simple Weeknight Staple
Youssef Hb

Chicken Thigh Fajitas

These succulent chicken thigh fajitas are a restaurant-quality meal perfect for busy weeknights. Featuring tender, well-marinated chicken seared to perfection in a cast-iron skillet, they are paired with vibrant, charred bell peppers and onions. This one-pan recipe is designed for maximum flavor extraction with minimal effort, ensuring a balanced, satisfying dinner that your whole family will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken thighs
  • 5 tbsp olive oil, divided
  • 1 large onion, sliced into strips
  • 3 bell peppers, sliced into strips
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1 fresh jalapeño, seeded and minced

Method
 

  1. Slice chicken horizontally into 1/2-inch thick strips.
  2. Whisk lime juice, 3 tbsp olive oil, cilantro, garlic, cumin, chili powder, salt, and jalapeño in a bowl.
  3. Submerge chicken in the marinade and let rest for at least 30 minutes.
  4. Remove chicken from marinade and wipe off excess moisture.
  5. Heat remaining 2 tbsp olive oil in a cast-iron skillet over high heat until shimmering.
  6. Sear chicken in a single layer for 3 minutes per side until golden brown.
  7. Remove chicken to a cutting board, cover with foil, and let rest for 5 minutes.
  8. In the same skillet, sauté sliced onions and peppers until tender and charred at the edges.
  9. Combine chicken and vegetables in the pan, garnish with fresh cilantro, and serve.

Notes

Serve with warm flour or corn tortillas, avocado slices, or Greek yogurt as a sour cream substitute. To keep the chicken juicy, avoid overcrowding the skillet during the searing process.