Skillet Chicken Fajitas Recipe

4.20 from 5 votes

These skillet chicken fajitas are a 30-minute, one-pan dinner packed with flavor. Juicy chicken, tender-crisp peppers, and soft tortillas make a quick, easy, and family-friendly meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Mexican

Servings: people

Calories: 393kcal

Author: Becky Hardin

Equipment

Cast Iron Skillet

Ingredients

For the Fajita Filling:

3 tablespoons cooking oil divided
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
4 boneless, skinless chicken breasts
2 red onions sliced into strips
2 bell peppers any color, sliced into strips

For Serving:

fresh lime juice optional
8 (6-inch) flour tortillas

Instructions

In a plastic bag, mix 2 tablespoons of oil, garlic, and all spices to make a marinade.
2 cloves garlic, 3 tablespoons cooking oil, 2 teaspoons ground cumin, 1-2 teaspoons ground cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 2 teaspoons ground cilantro
Place chicken breasts into the bag, and fully coat chicken with the marinade. Let rest in the fridge until the other preparations are done.
4 boneless, skinless chicken breasts
Heat the remaining 1 tablespoon of oil in a pan set over medium-high heat.
Add the onions and bell peppers to the pan, and cook for 7-10 minutes, 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.
Pan-fry 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 cut chicken back to the pan with the vegetables and stir. Add salt, pepper, and lime juice to taste.
fresh lime juice
Serve with warmed tortillas.
8 (6-inch) flour tortillas

Video

Notes

*Start with 1 teaspoon of cayenne if serving kids or mild eaters, and increase gradually to taste.

Tips:

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 2 hours if you have time. Even a short marinate 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.
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. The proper temperature is 165°F.
Letting the chicken 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.
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.

Make-Ahead: You can cook the chicken and veggies ahead of time and store separately. Reheat in a skillet for 3-4 minutes, then assemble fajitas when ready to serve.

Storage: Store chicken fajitas in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition