Add some flavor into your meals with these tastebud tingling skillet chicken fajitas! Super easy to make from scratch, you will love this high protein and low carb recipe!
It’s no secret that we are big fans of Mexican food in this house, and although I’m a big fan of tacos, it’s sometimes good to mix things up with these delicious skillet chicken fajitas.
They are super easy to make from scratch with dried herbs and spices you probably all ready have in your cupboard. The chicken comes out so juicy and flavorful!
Be sure to check out my Baked Chicken Fajitas and Chicken Fajita Quesadillas!
Why you will love these skillet chicken fajitas!
- One pot: These fajitas are all cooked in one skillet making clean up a breeze – who doesn’t love that?!
- Made from scratch: Lose the packaged fajita seasoning. This dish is so much more flavorful than if you buy a spice mix.
- Healthy: One serving comes in at around 400 calories and it’s high in protein and low in carbs.
How to make skillet chicken fajitas
Be sure to see the recipe card below for full ingredients & instructions!
- Marinate the chicken in the spices and oil.
- Cut the bell peppers and onions into strips.
- Cook the vegetables until soft and remove from the skillet.
- Cook the chicken in the skillet until cooked through. Remove.
- Heat the vegetables up.
- Cut the chicken into strips and stir in to the vegetables.
Can you make them ahead of time?
These skillet chicken fajitas are best served as soon as you are made them so that the chicken is nice and juicy and the vegetables are cooked just so. Leftovers can be kept in the fridge for up to 3 days and should only be reheated once.
How do you serve them?
I like to serve the chicken and veggies in a flour or corn tortilla with a drizzle of sour cream and some guacamole. They are also great served over rice. Feel free to add your favorite taco toppings like fresh cilantro, shredded cheese, jalapenos and salsa.
What is in fajita seasoning?
This fajita marinade is made with a blend of dried spices and herbs:
- Garlic cloves
- Oil
- Cilantro
- Cumin
- Cayenne
- Oregano
- Salt
You can adjust the spices to suit your tastes, if you don’t like things too spicy you can reduce the amount of cayenne you add.
Recipe Notes and Tips
- It’s easier if you pull it over a bowl and roll down the rims of the plastic bag. This trick will give the bag more stability. You can also do this when you want to fill leftovers into freezing bags.
- To know if the chicken is cooked through push a bit on the thickest part. If it doesn’t give in much, it’s cooked. It should feel similar to when you push your thumb against your pinky
- Letting it rest a bit helps to set the juices. So if you cut it open after a bit of rest it won’t lose as many juices anymore.
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Skillet Chicken Fajitas
Ingredients
- 4 chicken breasts
- 2 bell peppers
- 2 red onions
- 2 garlic cloves finely minced
- 3 tbsp oil
- 2 tsp ground cilantro
- 2 tsp ground cumin
- 1-2 tsp cayenne pepper to taste
- 1 tsp oregano dried
- 1 tsp salt
Instructions
- In a plastic bag mix 2 tbsp of the oil, the garlic and all the spices to a marinade (note 1)
- Put the chicken breasts into the bag and move a bot around so the marinade spreads evenly over the chicken. Let rest in the fridge until the other preparations are done
- Cut your onions and the bell peppers in stripes
- Heat up the left tablespoon of oil over medium to high heat in a pan.
- Add the onions and bell peppers and let cook for 7-10 minutes until they reach prefered softness and are a bit brown. Stir occasionally so they won´t burn
- Take the vegetables out of the pan and add the chicken
- Fry the chicken for 5-7 minutes on each side until golden brown and cooked through but not dry (note 2)
- Remove and let rest for 5 minutes (note 3)
- Put the vegetables back in the pan and heat up a bit again.
- Cut the chicken into stripes, add back into the pan with the vegetables and stir. Add salt, pepper and lime juice to taste and serve with tacos or over rice
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