One Skillet Chicken Fajitas Recipe

When I’m in the mood for an easy, flavorful meal that doesn’t require a lot of time in the kitchen, this One Skillet Chicken Fajitas Recipe always comes to my mind. It’s a quick recipe that is perfect for a busy weeknight and it is full of amazing flavor.

Even better, it requires only one pan, which means I don’t have a pile of dishes to deal with afterward. And in our kitchen that is sometimes just as important as what we are having for dinner.

Once the chicken and vegetables are ready you can serve it in a variety of ways. Whether you pile the ingredients into a flour tortilla or use the meat and veggies to top a plate of nachos, this recipe never gets old.

We have all seen (and heard) the platter of sizzling fajitas coming out of the kitchen at your favorite Mexican restaurant. There’s something satisfying about watching the steam rise from the pan as the chicken and vegetables makes it across the room. And there is no doubt that fajita aroma makes the entire restaurant hungry.

Although it may look difficult, it is easy to replicate that taste right in your own kitchen. The key is using the right spices to make your very own fajita seasoning instead of using a store-bought packet.

It’s just a mix of smoked paprika, chili powder, cumin, oregano, salt, and pepper. It takes less than a minute to put together, and I know exactly what’s in it. Plus, I can make extra and keep it on hand for other meals like grilled meats or to season roasted vegetables.

Best Chicken To Use When Making Fajitas

For this recipe, I most often use boneless, skinless chicken breasts, however, you can also use boneless, skinless chicken thighs. The key is to cut the meat into thin strips to help them cook quickly and evenly.

Once the chicken is sliced, I toss it in a bowl with olive oil and the homemade fajita seasoning, making sure each piece is well coated. While the chicken sits for a few minutes, I heat up a large skillet over medium-high heat.

When the pan is hot, I add the chicken and let it cook until it’s brown on all sides. This usually takes about 8-10 minutes, depending on the size of the pieces. The goal is to cook it through while keeping it juicy. Once it’s done, I take the chicken out and set it aside.

Without even rinsing the skillet, I melt a little butter and toss in some minced garlic with a pinch of red pepper flakes. After about a minute, when the garlic is fragrant, I add sliced onions and let them cook for a few minutes until they soften.

Then, I throw in the sliced bell peppers, season them with salt and pepper, and let them cook until they’re just tender but still have a slight crunch. The key to great chicken fajitas is not overcooking the vegetables – they should still have some bite to them.

When the vegetables are ready, I add the cooked chicken back into the pan and stir everything together. A squeeze of fresh lime juice over the top brings all the flavors together. At this point, it’s ready to serve, and there are plenty of ways to enjoy it.

How to Serve Chicken Fajitas

Most of the time, I serve fajitas the classic way, wrapped in warm tortillas with toppings like salsa, cheese, guacamole, and sour cream. But if I want something a little different, I’ll turn them into a fajita bowl by serving the chicken and vegetables over rice or black beans.

Sometimes, I even make fajita quesadillas by stuffing the mixture into tortillas with some shredded cheese and toasting them until crispy. And if I have tortilla chips on hand, I’ll turn the leftovers into fajita nachos by layering the chicken and veggies over the chips with a little cheese and baking them until melted.

And for those who are looking for a low-carb option you are in luck. You can eat the meat and vegetables as a stand alone meal. Or make tacos or wraps but skip the tortillas altogether and use lettuce instead.

One Skillet Chicken Fajitas Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds boneless chicken breast or thighs, thinly sliced
• 2 tablespoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• Kosher salt and black pepper, to taste
• 2 tablespoons salted butter
• 3 cloves garlic, chopped
• Red pepper flakes, to taste
• 1 yellow or red onion, sliced
• 2 bell peppers (any color), sliced
• Juice of 1/2 lime

For Serving:

• Tortilla shells
• Cotija cheese
• Salsa
• Cilantro
• Guacamole

INSTRUCTIONS

1. In a large bowl, combine the olive oil, sliced chicken, smoked paprika, chili powder, cumin, oregano, salt, and pepper. Toss well to coat the chicken evenly.
2. Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook until browned on all sides and fully cooked (about 8-10 minutes). Remove the chicken from the skillet and set aside.
3. In the same skillet, add butter, chopped garlic, and red pepper flakes. Sauté for about a minute.
4. Add the sliced onion and cook for about 5 minutes until it starts to soften.
5. Add the sliced bell peppers, season with salt and pepper, and cook for another 5 minutes until they are tender but still crisp.
6. Return the cooked chicken to the skillet and stir everything together. Squeeze fresh lime juice over the top.
7. Serve immediately in warm tortillas with your choice of toppings like salsa, Cotija cheese, cilantro, or guacamole.

Storing Leftovers

Leftovers don’t last long in my house, but when I do have them, they store well in an airtight container in the fridge for a couple of days. When it’s time to reheat, I prefer using a skillet over medium heat instead of the microwave to keep the veggies from getting too soft. A splash of water or lime juice helps keep the meat moist.

Making chicken fajitas at home is one of the easiest ways to enjoy a delicious meal without a lot of hassle. With so many serving options, you can switch things up depending on what you are in the mood for.

Whether I’m going for a classic fajita, a low-carb lettuce wrap, or a hearty rice bowl, this recipe is always a hit in our house. It’s simple, delicious, and perfect for any night of the week, and especially during the busy garden season.

Homemade Salsa & Tortilla Shells

Nothing goes better with Chicken Fajitas than tortillas and salsa. If you enjoy making your own salsa and tortillas, here are some of my favorite homemade recipes:

• Pico de Gallo
• Salsa
• Picante Salsa
• Corn Tortillas
• Flour Tortillas

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

As always, feel free to email us at thefarm@owgarden.com with comments, questions, or to simply say hello! You can sign up for our free email list in the subscribe now box in the middle of this article. Follow us on Facebook here : OWG Facebook. This article may contain affiliate links.