Looking for a quick and easy weeknight meal? These skillet chicken fajitas are just the thing! Tender chicken, veggies, and spices all cooked in one pan – perfect for those busy nights. Plus, they're loaded with flavor and can be tailored to your liking.
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❤️ Why you'll love this recipe
- Quick and easy, these chicken fajitas in a cast iron skillet are ready in just 30 minutes!
- One pan meal means less mess to clean up.
- Customizable – add your favorite toppings and seasonings.
Ingredients
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- boneless skinless chicken breasts
- yellow onion, peeled and sliced thin
- red bell pepper
- yellow bell pepper
- orange bell pepper
- poblano pepper
- chili powder
- smoked paprika
- ground cumin
- granulated garlic
- salt
- olive oil
- flour tortillas
Optional Toppings
- sour cream
- Mexican shredded cheese
- salsa
- chopped fresh cilantro
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
In a small bowl, combine well all the spices chili powder, smoked paprika, ground cumin, granulated garlic, and salt.
Preheat the skillet over medium heat. Add olive oil to the pan. Season the chicken with the fajita seasoning, saving about a fourth of it for the vegetables.
Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165 degrees.
While the chicken cooks, cut onion and all of the peppers into slivers.
Once chicken is cooked, remove and set aside. Add in vegetables and sprinkle them with the remaining seasoning.
Saute the veggies until they caramelize (about 10 minutes), stirring occasionally.
While the vegetables cook, slice the chicken into thin strips. As the vegetables are finishing, add your chicken into the skillet and mix thoroughly.
Remove from heat. Heat up tortillas in the microwave or on the stovetop and fill each one with the fajita mixture.
Feel free to garnish with sour cream, shredded Mexican cheese, salsa, any of your favorite toppings.
Storage
These one-pan chicken fajitas will last in the fridge for 3-4 days. You can also freeze them for a future meal.
Expert Tips
Expert Tip: If you want to make this process even quicker, have an extra skillet handy and cook your vegetables at the same time as the chicken, just in a separate skillet.
- A quick tip to make these chicken fajitas faster, use an extra skillet to cook the vegetables at the same time as the chicken.
- Be sure the chicken has reached an internal temperature of 165°F before eating.
- Remember, the peppers and onions shrink as they cook.
- For easy eating, bite-size pieces are the way to go when slicing the chicken and veggies.
Frequently Asked Questions
It's typically easier to cut the chicken before cooking. If you're using thicker chicken breasts, you can also pound them out to make them thinner so they cook more evenly.
Fajitas usually take around 15-20 minutes to cook, depending on the thickness of your chicken and how hot your pan is.
Yes, you can definitely use frozen peppers for fajitas. Just make sure they're thawed before adding them to the pan.
Variations
- Add in some other vegetables like zucchini, mushrooms, or corn.
- Swap out the chicken for steak, shrimp, or tofu.
- Make it a bowl by serving over rice or quinoa.
- Add a little heat with some jalapenos or other spicy peppers.
- Skip the tortillas and serve as a salad.
- Use a pre-made fajita seasoning mix to save on time.
- For a lighter version, use whole wheat or low carb tortillas.
Serving Suggestions
- Salsa Verde is a tangy homemade salsa that is delicious on top of these chicken fajitas.
- Guacamole is a perfect topping.
- Pico de Gallo is a fresh tomato salsa that would be perfect with this recipe.
- You can't have fajitas without Instant Pot Queso and tortilla chips.
- There is no better drink to serve with Mexican food than this Skinny Pineapple Mango Frozen Margarita.
Similar recipes
- This Vegan Burrito Recipe is a healthy Mexican dish for your taco night!
- If you are looking for a delicious and flavorful mexican inspired soup, check out this Instant Pot Chicken Tortilla Soup recipe.
- Chicken Tacos with Mango Salsa is a fresh take on this family favorite meal.
- Mexican Shredded Beef is an easy recipe that is great for serving the family or feeding a crowd.
- Slow Cooker chicken enchilada soup is a tasty soup everyone loves.
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Chicken Fajitas
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 3 large boneless skinless chicken breasts
- 1 large yellow onion, peeled and sliced thin
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 1 large poblano pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 2 Tablespoon olive oil
- flour tortillas
Optional Toppings
- sour cream
- Mexican shredded cheese
- salsa
- fresh chopped cilantro
Instructions
- In a small bowl, combine well all the spices chili powder, smoked paprika, ground cumin, granulated garlic, and salt.
- Preheat the skillet over medium heat. Add olive oil to the pan. Season the chicken with the fajita seasoning, saving about a fourth of it for the vegetables.
- Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165 degrees.
- While the chicken cooks, cut onion and all of the peppers into slivers.
- Once chicken is cooked, remove and set aside. Add in vegetables and sprinkle them with the remaining seasoning.
- Saute the veggies until they caramelize (about 10 minutes), stirring occasionally.
- While the vegetables cook, slice the chicken into thin strips. As the vegetables are finishing, add your chicken into the skillet and mix thoroughly.
- Remove from heat. Heat up tortillas in the microwave or on the stovetop and fill each one with the fajita mixture.
- Feel free to garnish with sour cream, shredded Mexican cheese, salsa, any of your favorite toppings
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