My skillet chicken fajitas come together on the stovetop with just one pan and 30 minutes for the easiest weeknight dinner! I start with a simple marinade for the chicken breasts before they get a quick sear. Then I cook up some tender-crisp fajita peppers to serve with the sliced chicken. It all comes together fast for the tastiest homemade fajitas!
Stovetop Fajita Chicken and Peppers
There’s something about hot, fresh, and sizzlin’ fajitas that makes dinnertime feel extra fun! I love how easy it is to make my own fajita chicken with basic ingredients, so I don’t have to spend money on delivery to get this super tasty meal. After trying a few seasoning blends, I found that using a simple fajita marinade was the best way to infuse the chicken with tons of flavor. Plus it keeps the meat extra juicy! And I highly recommend using a cast iron skillet to get foolproof seared chicken and a fajita filling that stays crisp.
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Marinating Time
For the juiciest chicken fajitas, let the chicken breasts marinate for at least 20 minutes before cooking. If I’m short on time, I just let them sit while I cook the peppers. But the longer they marinate, the more flavorful and tender the chicken will turn out! So if you have time, let them marinate in the fridge up to 4 hours before cooking.
Skillet Chicken Fajitas Recipe
Equipment
- Cast Iron Skillet (or a non-stick pan)
Ingredients
- 4 boneless, skinless chicken breasts (*)
- 2 red onions (sliced into strips)
- 2 bell peppers (any color, sliced into strips)
- 1 tablespoon olive oil
For the Fajita Marinade:
- 2 tablespoons olive oil
- 2 cloves garlic (finely minced)
- 2 teaspoons ground cilantro
- 2 teaspoons ground cumin
- 1-2 teaspoons ground cayenne pepper (to taste**)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
For Serving:
- 8 (6-inch) flour tortillas
- fresh lime juice (optional)
Instructions
Marinate:
- In a plastic bag, mix 2 tablespoons of oil, garlic, and all spices to make the marinade.2 cloves garlic, 2 teaspoons ground cilantro, 2 teaspoons ground cumin, 1-2 teaspoons ground cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 2 tablespoons olive oil
- Place chicken breasts into the bag, and fully coat with the marinade. Let rest for 15-20 minutes at room temperature; or marinate in the fridge for up to 4 hours.4 boneless, skinless chicken breasts
Cook:
- Heat 1 tablespoon of oil in a skillet set over medium-high heat.1 tablespoon olive oil
- Add the onions and bell peppers to the pan, and cook for 7-10 minutes; or until they reach your preferred softness and are a bit browned. Stir occasionally to prevent burning.2 red onions, 2 bell peppers
- Remove the vegetables from the pan and set aside, then add the marinated chicken.
- Sear the chicken for 5-7 minutes on each side, until golden brown and cooked through.
- Remove the chicken from the pan and let it rest for 5 minutes before cutting into strips.
- Place the vegetables back in the pan just to re-warm slightly.
- Add the sliced chicken back to the pan with the vegetables and stir. Add salt, pepper, and lime juice to taste.fresh lime juice
- Serve fajita chicken with warmed tortillas.8 (6-inch) flour tortillas
Notes
- If your chicken breasts are uneven, pound them to an even thickness for faster and more even cooking.
- Let the chicken marinate for at least 20-30 minutes, or up to 4 hours if you have time. Even a short marinade lets the spices penetrate the meat for more flavor.
- I recommend using a cast-iron or nonstick skillet for best sear.
- If the chicken or veggies brown too quickly, reduce the heat slightly to avoid bitterness.
- For crisp-tender peppers and onions, cook them on medium-high heat and avoid overcrowding the pan. You can cook in batches if needed.
- Warm tortillas directly on the skillet for 15-30 seconds per side or wrap in foil and place in the oven at 350°F for a few minutes to make them soft and pliable.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Fajitas on the Stovetop Step by Step
Marinate the Chicken: In a resealable bag, mix 2 tablespoons of cooking oil, 2 minced cloves of garlic, 2 teaspoons of ground cilantro, 2 teaspoons of ground cumin, 1-2 teaspoons of ground cayenne pepper, 1 teaspoon of dried oregano, and 1 teaspoon of kosher salt. Place 4 boneless, skinless chicken breasts into the bag, and fully coat the chicken with the marinade. Let rest in the fridge until the other preparations are done. I recommend at least 20-30 minutes, but you can marinate for up to 2 hours.
Cook the Veggies: Heat the remaining 1 tablespoon of oil in a skillet set over medium-high heat. Add 2 sliced red onions and 2 sliced bell peppers to the pan, and cook for 7-10 minutes; or until they reach your preferred softness and are a bit browned. Stir occasionally to prevent burning. Remove the vegetables from the pan and set aside.
Cook the Chicken: Then add the marinated chicken to the skillet, and cook for 5-7 minutes on each side, until golden brown and cooked through to 165°F.
Cut the Chicken: Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices. Then cut the chicken into thin strips for fajitas.
Finish Cooking: Place the fajita veggies back in the pan just to re-warm slightly. Then add the sliced chicken back to the skillet with the vegetables and stir. Add salt, pepper, and lime juice to taste.
Serve the Fajitas: Serve fajita chicken and veggies with 8 (6-inch) flour tortillas.You can warm the tortillas directly in the skillet for 15-30 seconds per side; or wrap them in foil and place them in a 350°F oven a few minutes to make them soft and pliable. I love to add fresh lime juice, sour cream, or salsa on top of my fajitas!
How to Store, Freeze, and Reheat
Let fajita chicken and veggies cool before storing in an airtight container. I recommend storing the tortillas and other toppings separately.
- Fridge: Keep chicken in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
- Reheat: Reheat chicken in a skillet set over medium-low heat, or in the microwave in 30-second increments, stirring until warmed through. Leftover fajitas are best assembled and served with fresh tortillas and toppings.
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