Name: Easy Chicken Fajitas with Lime Crema Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 6 h 25 min
Cuisine: Mexican
Ingredients: 2 large chicken breasts (sliced horizontally to create 4 fillets, about 1 1/2 pounds); 2 tablespoons olive oil; 3 tablespoons brown sugar; 2 tablespoons orange juice; 2 tablespoons lime juice; 2 tablespoons reduced sodium soy sauce; 1 tablespoon Dijon mustard; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon chipotle chili powder; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 2 teaspoons liquid smoke; 1/2 red onion, thinly sliced; 3 bell peppers, thinly sliced (any mix of colors); 1 tablespoon olive oil (for sautéing vegetables); 8-12 flour tortillas; 1 cup sour cream; 2 tablespoons mayonnaise; 1-2 tablespoons lime juice (for crema, to taste); 1/2 teaspoon salt (for crema); 1/4 to 1/2 teaspoon chipotle chili powder (for crema); 1/4 cup packed cilantro, finely chopped; Cheese (such as shredded cheddar or Monterey Jack, quantity as desired); Guacamole or chopped avocados (quantity as desired); Avocado crema (optional, see Chipotle Lime Crema)

There's something instantly cozy and vibrant about fajitas sizzling away in a hot skillet. This Easy Chicken Fajitas with Lime Crema Recipe brings together juicy marinated chicken, crisp-tender peppers, and a tangy, creamy lime crema that just makes every bite pop with flavor—trust me, your dinner game is about to get a major upgrade.

The image shows a black skillet filled with several layers of food. The bottom layer is a bed of sautéed colorful vegetables including orange, red, and yellow strips, which look soft and slightly shiny, mixed with green herbs scattered around. On top of these, a thick layer of dark brown and crispy-looking grilled strips of meat is placed unevenly, showing a charred texture on their surfaces. To the side, there are thin slices of light green avocado arranged in a curved, fanned pattern, adding a smooth and creamy contrast to the dish. The skillet sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Fajitas with Lime Crema Recipe
Top Tip
How to Serve Easy Chicken Fajitas with Lime Crema Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Fajitas with Lime Crema Recipe

Why You'll Love This Recipe

I’ve made chicken fajitas countless ways over the years, but this recipe stands out because it’s both simple and packed with flavor. From the marinade that does all the heavy lifting, to that lime crema that adds a fresh zing, it’s a total crowd-pleaser—perfect for busy nights when you want something delicious on the table fast.

Flavors that pop: The combination of spices, citrus, and a touch of liquid smoke gives the chicken a depth that’s downright addictive.
Quick and easy: Aside from marinating time, the prep and cook steps come together in under 25 minutes.
Customizable: Whether you want to load it with guac, cheese, or salsa, you can make it your own every time.
Great for gatherings: This recipe shines when you’re feeding a crowd—you can turn it into a DIY fajita bar!

A black cast iron pan filled with strips of cooked seasoned chicken in the bottom left, dark brown and crispy, mixed with sliced bell peppers in bright red, yellow, and green colors on the right side. Some small green herb leaves are scattered on top, adding a fresh touch. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a role in layering flavor and ensuring the fajitas stay juicy and vibrant. A heads-up: fresh limes and good-quality chicken really make a difference, so keep an eye out for those when shopping.

Flat lay of two large raw chicken breasts, half a red onion thinly sliced, three colorful bell peppers (red, yellow, and green) sliced into strips, a stack of soft flour tortillas, a small white bowl of golden olive oil, a small white bowl of dark brown sugar, a small white bowl of bright orange juice, a small white bowl of fresh lime juice, a small white bowl of dark soy sauce, a small white bowl of smooth Dijon mustard, a small white bowl containing a mix of chili powder, ground cumin, garlic powder, onion powder, salt, smoked paprika, chipotle chili powder, dried oregano, and black pepper, two whole clean brown eggs with uncracked shells, a small white bowl with a creamy white sour cream, a small white bowl with pale mayonnaise, a small white bowl of chopped fresh green cilantro, a small white bowl of shredded yellow cheese, a small white bowl of green guacamole, a small white bowl of bright red chopped tomatoes, a small white bowl of black beans, and a small white bowl with freshly squeezed lime juice, all arranged in perfect symmetry and realistic proportions on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Sliced thin to cook quickly and soak up that marinade thoroughly.
Red onion: Adds a sharp bite and sweetness that complements the smoky spices.
Bell peppers: Choose a colorful mix—they brighten the dish and add texture.
Olive oil: For sautéing and helping flavors meld.
Brown sugar: Just a touch balances out the savory and spicy elements.
Orange and lime juice: Fresh citrus lifts the flavors and tenderizes the chicken.
Soy sauce: Brings savory umami to the marinade without overpowering.
Dijon mustard: Adds complexity with a subtle tang.
Chili powder, cumin, smoked paprika, chipotle chili powder, oregano, garlic & onion powders: These combine to create that classic fajita spice punch.
Liquid smoke: For that irresistible, smoky char flavor without needing a grill.
Sour cream & mayonnaise: The base for the lime crema, making it rich and cooling.
Fresh cilantro: For brightness and herbal freshness, both in crema and as a garnish.
Flour tortillas: Warm, soft, and perfect for wrapping all that goodness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Personally, I love playing around with fajitas depending on the season and my mood. Once you’ve nailed the basics here, you can easily swap veggies or add your favorite toppings to make it your own little masterpiece.

Variation: I sometimes swap chicken breasts with thighs when I want something richer and juicier—just adjust cook time a bit to keep it tender.
Spice it up: If you like heat, add an extra pinch of chipotle powder to the marinade or sprinkle fresh chopped jalapeños on top.
Low-carb twist: Try serving over cauliflower rice or in lettuce wraps for a lighter version without losing flavor.

Step-by-Step: How I Make Easy Chicken Fajitas with Lime Crema Recipe

Step 1: Mix Up The Marinade and Let the Magic Happen

I always start by whisking together the marinade ingredients in a large freezer bag—this way, cleanup is a breeze! Be sure to reserve a couple tablespoons of the marinade for your veggies later. Let your chicken soak in all those flavors for at least 6 hours in the fridge; overnight works even better if you can plan ahead.

Step 2: Cook the Chicken Just Right

Before cooking, I like to let the chicken rest at room temperature for 15-30 minutes. Heat one tablespoon of olive oil in a skillet over medium-high heat until it’s shimmering hot, then pat the excess marinade off the chicken (to avoid steaming). Lay the fillets down and don’t touch them for 2-3 minutes so you get a nice sear. Flip, cover, and reduce heat to medium to finish cooking until juicy and done through.

Step 3: Sauté Those Veggies with a Kick

With the skillet still hot and some leftover marinade juices, add another tablespoon of olive oil, the reserved marinade, onions, and cook for a minute before throwing in bell peppers. I like to keep them crisp-tender, so 3-4 minutes usually does the trick. Toss in sliced chicken at the end to soak up all those flavors together.

Step 4: Whip Up the Tangy Lime Crema

While the chicken and veggies are cooking, stir together sour cream, mayo, lime juice, salt, chipotle chili powder, and cilantro in a bowl. This crema is the secret sauce that amps up everything—keep it chilled until you're ready to serve.

Step 5: Assemble Your Fajita Feast

Warm your tortillas in a dry skillet or wrapped in foil, then pile on the chicken fajita mixture and all the toppings you love—don’t forget a generous drizzle of that lime crema. It’s a game changer!

Top Tip

Over the years, I’ve learned that the key to stellar chicken fajitas is in the marinade and timing—get those right, and the rest falls into place beautifully.

Marinate Overnight: Patience pays off—marinate your chicken overnight to let the flavors truly penetrate for juicy, flavorful bites every time.
High Heat for Searing: Don’t rush the sear; a hot pan locks in juices and creates that perfect charred exterior without drying out your chicken.
Reserving Marinade: Always save a bit of marinade for your veggies—it ties the whole dish together with consistent flavor.
Lime Crema Last Minute: Make the crema last so it stays fresh and vibrant when you serve, adding a cool contrast to the warm fajitas.

How to Serve Easy Chicken Fajitas with Lime Crema Recipe

Garnishes

I’m a big fan of topping my fajitas with freshly chopped cilantro, gooey melted cheese, a scoop of guacamole or my favorite avocado crema, and a handful of diced tomatoes or salsa for extra freshness. Sometimes I add black beans for a heartier bite and squeeze a little extra lime for that final zing.

Side Dishes

This recipe pairs beautifully with simple sides like Mexican rice, refried or black beans, and a crisp green salad. On a busy night, I’ll throw together a quick corn salad or some charred street corn for a festive touch.

Creative Ways to Present

For a dinner party, I like to set up a fajita bar with warm tortillas, separate bowls of chicken, veggies, toppings, and lime crema. Guests love customizing their own plates, and it feels festive and fun. You can also make fajita bowls with rice and beans if you prefer a lighter presentation without tortillas.

Make Ahead and Storage

Storing Leftovers

Leftover fajita chicken and veggies store really well in an airtight container in the fridge for up to 3 days. I usually try to keep the lime crema separate to keep it fresh and creamy when reheating.

Freezing

I’ve frozen the cooked chicken and peppers before, and it holds up nicely. Just cool completely, portion into freezer bags, and thaw overnight in the fridge before reheating. The lime crema is best fresh, so make a new batch when you're ready to eat.

Reheating

To reheat, I prefer warming the fajita mix gently in a skillet over medium heat to avoid drying out the chicken, adding a splash of water if needed to keep things moist. Microwave works in a pinch but be careful not to overcook.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs add extra juiciness and richness. Just watch the cooking time as they may take a little longer to cook through. The marinade will work beautifully with thighs as well.

How long should I marinate the chicken for best flavor?

For the best flavor penetration, I recommend marinating for at least 6 hours, but overnight is ideal. If you’re short on time, even 2 hours will add some good flavor, though not as deeply.

Can I make the lime crema ahead of time?

Yes! The lime crema actually tastes better if you let it rest in the fridge for at least an hour, so the flavors meld well. Just keep it covered and use within 2-3 days for the best freshness.

What’s the best way to reheat leftover fajitas?

Reheat leftovers gently on the stovetop over medium heat in a skillet to keep the chicken juicy. Add a splash of water or a bit of olive oil if it looks dry. Avoid high heat or microwave reheating for long, as it can dry out the chicken.

Final Thoughts

Honestly, this Easy Chicken Fajitas with Lime Crema Recipe feels like a little hug from the inside every time I make it. It’s approachable, packed with flavor, and so satisfying. I’m confident you’ll find it just as handy and delicious as I do—go ahead and try it out for your next dinner. You deserve a meal this tasty and fuss-free!