Chicken Fajitas in 20 Minutes

Step 1: Set a large cutting board, knife, mixing bowl, spatula and a wide 28–30 cm (11–12 in) skillet within reach. Starting organized is part of making this a genuinely quick dinner.

Step 2: Slice the chicken against the grain into strips of similar thickness, around 1 cm. Keep the raw poultry separate from vegetables and wash hands, utensils and any contacted surfaces before preparing ready-to-eat toppings.

Step 3: Pat the chicken dry with paper towels. Surface moisture must evaporate before the exterior can brown, so this small step makes an appreciable difference.

Step 4: Core the peppers, remove the seeds and slice the flesh into long strips. Cut the onion into thin wedges; keeping the wedges together helps them brown rather than disintegrate.

Step 5: In a small bowl, stir together cumin, smoked paprika, mild chili seasoning, garlic powder, oregano, salt and black pepper. Mix thoroughly so one bite does not get all the salt or chili.

Step 6: Add the chicken to a bowl with roughly two-thirds of the seasoning mixture and 1 teaspoon of the oil. Toss until every strip is lightly coated. Save the remaining spice mix for the vegetables.

Step 7: Heat the empty skillet over medium-high heat for approximately 60–90 seconds. It should be hot enough that a drop of water quickly sizzles and evaporates, but not so hot that oil immediately smokes heavily.

Step 8: Add about 2 teaspoons of oil and swirl to cover the surface. Arrange the chicken in a single layer rather than piling it up.

Step 9: Let the chicken sear without moving for about 2 minutes. This contact time encourages savory browned patches instead of a pale, boiled appearance.

Step 10: Turn the pieces and cook for another 2–3 minutes, moving only as necessary. Exact timing depends on thickness, pan temperature and starting temperature of the meat.

Step 11: Check the thickest piece with a food thermometer. Chicken must reach **74°C / 165°F** at its center. If it has not reached that temperature, continue cooking; do not use the 20-minute target to rush this step.

Step 12: Transfer the chicken to a clean plate. Do not put cooked chicken back on the plate or board used for raw poultry unless it has been thoroughly washed.

Step 13: Return the skillet to medium-high heat. Add the remaining oil and the sliced onion; stir for roughly 1 minute until the sharp raw smell begins to mellow.

Step 14: Add the pepper strips and spread them across the pan. Leave them undisturbed for 60–90 seconds so some edges can take on color.

Step 15: Toss and cook for another 2–3 minutes, aiming for peppers that bend but still hold their shape. A little char is welcome; completely soft, watery peppers are not the goal.

Step 16: Scatter over the reserved seasoning and toss for about 20–30 seconds. Brief contact with the warm oil helps awaken the spices, but avoid allowing paprika or chili to burn.

Step 17: If browned spices stick hard to the bottom, add up to 2 tablespoons of water and scrape gently with the spatula. The resulting glaze should lightly coat the vegetables, not turn into a soup.

Step 18: Return the cooked chicken and any juices from its clean resting plate to the skillet. Toss together for about 1 minute, just until everything is piping hot.

Step 19: Turn off the heat and squeeze over approximately half the lime. Taste one pepper and a piece of chicken, then add more lime or a little salt only if needed. Citrus should brighten, not overpower, the spice mixture.

Step 20: Warm the tortillas separately in a dry skillet for roughly 15–20 seconds per side, or follow their package directions. Bring the skillet to the table and let everyone build their own fajitas with cilantro, avocado, yogurt or salsa.