Skillet Chicken Fajitas – Easy One-Pan Weeknight Dinner

Skillet Chicken Fajitas bring bold Tex-Mex flavor to your table with minimal effort and cleanup. Juicy chicken strips cook quickly alongside sweet peppers and onions, all coated in warm spices and served straight from the pan. This recipe works perfectly for busy weeknights, family dinners, or casual entertaining.

Why You’ll Love This Recipe

• Cooks entirely in one skillet for easy cleanup
• Uses simple pantry spices with bold flavor
• Works for weeknights, meal prep, or gatherings
• Customizable with your favorite toppings
• Naturally gluten free when served without tortillas

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large yellow onion, sliced
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped, for garnish

Step-by-Step Instructions

1. Slice chicken breasts into thin, even strips.
2. In a bowl, toss chicken with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
3. Heat a large skillet over medium-high heat.
4. Add seasoned chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through.
5. Remove chicken from skillet and set aside.
6. Add bell peppers and onion to the same skillet.
7. Cook vegetables for 6–8 minutes until tender but slightly crisp.
8. Return chicken to the skillet and toss with vegetables.
9. Drizzle with fresh lime juice and cook for 1–2 minutes.
10. Garnish with cilantro and serve hot.

Tips & Variations

• Slice chicken evenly to ensure quick, even cooking
• Use a cast-iron skillet for the best sear
• Add sliced mushrooms for extra vegetables
• Swap chicken breasts for chicken thighs if desired
• Increase chili powder for a spicier fajita

Storage & Freezer Instructions

• Store leftovers in an airtight container
• Refrigerate for up to 4 days
• Reheat in a skillet over medium heat
• Freeze cooked fajita filling for up to 2 months
• Thaw overnight in the refrigerator before reheating

Serving & Pairing Ideas

• Serve with warm flour or corn tortillas
• Spoon over rice or cauliflower rice
• Pair with guacamole or avocado slices
• Add fresh pico de gallo or salsa
• Serve alongside a crisp green salad

Frequently Asked Questions

How do I keep chicken fajitas juicy?

Cook chicken over medium-high heat and remove it as soon as it finishes cooking. Overcooking dries out the meat quickly.

Can I make skillet chicken fajitas ahead of time?

Yes. Cook the chicken and vegetables fully, then store them together. Reheat in a skillet for best texture.

What vegetables work best in fajitas?

Bell peppers and onions work best, but zucchini, mushrooms, and poblano peppers also add great flavor.

Do I need a cast-iron skillet?

No. Any large, heavy skillet works well, but cast iron gives the best browning.

Ready to Make It?

These Skillet Chicken Fajitas bring color, flavor, and ease to your dinner routine. They cook fast, clean up easily, and work for nearly any occasion. Save this recipe and make it part of your weekly rotation.

You Might Also Like

• Chicken Fajita Casserole – Baked version with bold Tex-Mex flavor.
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• Muesli Oat Cookies – Wholesome chewy cookies.

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