Jamie Oliver Chicken Fajitas

Chicken fajitas are one of those dinners that feel like a celebration, even when you’ve just stumbled home from work, your hair’s doing its own thing, and your fridge looks mildly abandoned. I’ve made these for everything from Tuesday night Netflix binges to low-key garden get-togethers — and every single time, someone says, “Why don’t we have these more often?”

There’s something brilliant about how simple this is. A bit of spice, a good sear, and those sizzling peppers that make the kitchen smell like your favourite local Mexican joint. You wrap it all up in a warm tortilla, squeeze some lime, maybe throw in some avo or sour cream — and suddenly, dinner’s got soul.

Why You’ll Love It

• Super quick. Like, properly done-in-under-30 kind of quick.
• No weird ingredients. Everything’s already in your spice drawer.
• Crowd-pleaser. Kids, mates, picky eaters — everyone gets what they want.
• Easy to customise. Add beans, swap meats, go wild with toppings.
• Great for leftovers. Wrap it, bowl it, throw it in eggs the next morning.
• One-pan wonder. Less washing up = more time with your feet up.

Ingredients

For the chicken fajitas:

• 3 boneless, skinless chicken breasts
• 1 onion, thinly sliced
• 3 bell peppers (any colour), thinly sliced
• 2 tbsp olive oil
• ½ lime

For the fajita seasoning:

• ½ tbsp chili powder
• ½ tbsp ground cumin
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp oregano
• ½ tsp kosher salt
• ¼ tsp black pepper

To serve (optional but encouraged):

• Tortillas
• Sour cream
• Pico de gallo or chopped fresh tomato
• Avocado or guac

How to Make It

Make your fajita seasoning:

Grab a small bowl and mix together all the spices — easy peasy. You’ll feel like a wizard. Smell it. It should hit you in the face with warmth and smokiness.

Rub down the chicken:

Slice your chicken breasts in half horizontally if they’re thick. Sprinkle the seasoning mix generously over both sides. Press it in — don’t just flick it on and hope for the best.

Sear the chicken to golden:

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and cook for about 7–8 minutes per side. You want a deep golden crust, so let it sit before flipping. Don’t fuss with it too much.

Prep your veg while the chicken cooks:

Slice up your onion and bell peppers. Thin strips, nothing too perfect. I usually eat a few raw while I’m chopping, no shame.

Cook those sizzling veggies:

Once the chicken’s done, move it to a plate and let it rest. Add another splash of oil to the same pan, throw in the peppers and onions, and sauté for 4–5 minutes until softened and just a little charred around the edges.

Slice it up and bring it together:

While the veggies finish up, slice your chicken into strips. Toss it back into the pan, give it all a good stir, and squeeze over that half lime. Boom. Done.

Serve it up:

Pile it into tortillas, top with whatever you fancy — sour cream, avo, salsa — and dig in. I like mine with a margarita if I’m being completely honest.

Common Mistakes and How to Dodge Them

Why is my chicken dry?
Overcooking! Chicken breasts cook quickly — take them off the heat when they hit 160°F, then let them rest. They’ll finish cooking off the heat.

Veggies turned to mush?
Too low heat or too long in the pan. Crank it up and stir often. You want soft but with bite — not baby food.

Seasoning not sticking?
Make sure your chicken’s dry before seasoning, and press it in with your hands. No skipping that bit.

Tortillas cracking?
Warm them up first! Either in a dry pan or microwave wrapped in a damp towel. Soft and bendy is the goal.

Storage and Reheating

Fridge: Store leftovers in a sealed container for up to 3 days.
Reheat: Gently warm the chicken and veg in a pan with a splash of water. Microwave works too, but cover it.
Freezer: You can freeze the cooked chicken and veg, but texture changes slightly. Still tasty, though.
Bonus tip: Use leftovers in quesadillas or omelettes. Game-changer.

Frequently Asked Questions

Can I use chicken thighs instead?
Absolutely. They’re juicier and a bit more forgiving if you overcook. Just add a couple minutes to the cook time.

Can I make this vegetarian?
Yep — swap chicken for mushrooms, tofu, or even chickpeas. Same seasoning, same vibe.

What’s the best tortilla to use?
Up to you! I like soft flour tortillas for these, but corn tortillas give a lovely flavour too.

Can I marinate the chicken in advance?
Yes, but honestly, the dry rub and sear method is quick and still super flavourful. If you want extra depth, marinate in lime, oil, and spices for a few hours.

Nutrition Facts (Per Serving):

• Calories: ~137
• Fat: 7g
• Carbs: 7g
• Protein: 13g
• Sodium: ~275mg
• Sugar: ~3g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Souvlaki Recipe
• Jamie Oliver Chicken Provençal Recipe
• Jamie Oliver Chicken And Chips