Skillet Chicken Fajitas Recipe

4.20 from 5 votes

These juicy marinated chicken fajitas, filled with tender-crisp peppers and onions, are so easy to make on the stovetop with one skillet and 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Mexican

Servings: people

Calories: 393kcal

Author: Becky Hardin

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

Video

Notes

*I created and tested this recipe using boneless, skinless chicken breasts. You can use boneless thighs or chicken tenders if you prefer, but you will need to adjust the cook time slightly.

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

Becky's Top 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 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.

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