Those hot platters of juicy chicken fajitas at your favorite Mexican restaurant can be prepared at home for a fraction of the cost. Chicken fajitas cook in mere minutes in a grill pan, skillet or even in the microwave. Fajitas traditionally use chicken breasts, but you can swap the rich dark meat of chicken thighs, if you prefer. Serve chicken fajitas with grilled onions and peppers, warm tortillas, salsa and fresh-squeezed limes.

Things You'll Need

Pan-Grilled Fajitas

Slice boneless, skinless chicken breasts or thighs into strips, between 1/4- and 1/2-inch wide, with a sharp chef’s knife.

Place the chicken in a large resealable plastic bag. Add a few drizzles of olive oil and seasonings, such as salt, pepper, garlic powder, onion powder and chili flakes. Or season the chicken with a store-bought package or bottle of fajita seasoning. Seal the bag and place it in the refrigerator to marinate for up to one hour.

Slice bell peppers into thin strips, no more than a 1/2-inch wide. Slice onions into thin strips of the same size.

Preheat a heavy skillet, drizzled with olive oil, over high heat on the stove.

Add the marinated chicken to the hot pan, turning the strips frequently to allow for even cooking on all sides. Cook for 5 to 8 minutes or until the chicken turns golden brown. Use a meat thermometer to check that the internal temperature of the chicken reaches 165 degrees Fahrenheit.

Take the chicken out of the skillet and set it aside. Add the bell peppers and onions, along with another drizzle of olive oil if necessary. Season the vegetables with salt and pepper, and cook them until they just turn tender.

Wipe the pan clean and add the flour tortillas to lightly toast on both sides.

Assemble the fajitas by adding slices of chicken, grilled bell peppers and grilled onions to the center of a warm flour tortilla. Add toppings to taste and roll the tortillas.

Microwave Fajitas

Slice chicken, bell peppers and onions into thin slices up to a 1/2-inch thick.

Place the vegetables in a microwave-safe baking dish with a lid. Lay the chicken strips on top of the vegetables and season generously with salt, pepper and other seasonings, or use a pre-made fajita seasoning.

Cover the dish and place it in the microwave. Cook on high for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165 F as registered on a meat thermometer. Take the dish out of the microwave and mix the chicken and vegetables together.

Place a stack of flour tortillas covered with a damp paper towel in the microwave. Heat for 30 seconds to a minute.

Assemble the fajitas, combining the chicken and vegetables in the tortilla with additional toppings to taste.