Looking for a quick 30-minute meal? This easy skillet chicken fajitas make a perfect weeknight dinner that can be served in so many ways!
Taco Tuesday happens quite often at our home, just like pizza Friday. They’re so easy to make, can be customized, and are perfect for lunch the next day. Just like this skillet chicken fajitas that can be served on warm tortillas, over rice, or with a bowl of salad.
And then of course there are so many toppings you can add on. From avocados to sour cream or fresh homemade salsa. They all work well with this skillet fajitas.
The ingredients
Here’s a list of ingredients you need:
- Chicken breasts. I use boneless, skinless chicken breast
- Onion. You can use yellow onion or white onion; however, white onion gives a stronger, spicier, more pungent flavor than yellow onions
- Bell peppers. I use a combination of red, yellow, and orange to add colors
- Poblano pepper to give a mildly spicy heat
- Chili powder, smoked paprika, cumin, garlic to make fajita seasoning
- Salt for seasoning
- Olive oil to cook the ingredients
- Flour tortillas for serving
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How to make easy skillet chicken fajitas
- Preheat your skillet to medium heat and add your oil, or the option you prefer for your pan
- Combine all your spices in a bowl and mix well
- Season the chicken, saving about a fourth of it for the vegetables
- Cook your chicken for about 5-7 minutes on each side, or until the internal temp reaches 165 F
- While your chicken cooks, cut your onion and all of your peppers into slivers
- Once your chicken is cooked, add in your vegetables and sprinkle them with the remaining seasoning
- Saute the veggies until they caramelize (about 10 minutes), stirring or tossing occasionally
- While the vegetables cook, slice the chicken into thin strips
- As the vegetables are finishing, add your chicken into the skillet and mix thoroughly. Remove from heat
- Heat up some tortillas in the microwave or on the stovetop and fill them with your fajita mixture. Enjoy!
Homemade fajita seasoning
Making homemade fajitas seasoning is super easy and doesn’t require lots of ingredients. However, you can also use store-bought seasoning.
Can I use chicken thighs for this recipe
Yes, chicken thighs work, but be sure to use boneless skinless chicken for easy prep.
Vegetarian fajita option
For a vegetarian option, which I like to make for Meatless Monday, you can add tofu or mushrooms to replace chicken.
Kitchen tips
- If you want to make this process even quicker, have an extra skillet handy and cook your vegetables at the same time as the chicken, just in a separate skillet
- It’s less important how long the chicken has been cooking and more important about it reaching the correct internal temperature. Each chicken breast will fluctuate in time cooked, but that internal temperature is the same for all chickens
- If it looks like a lot of peppers and onions, it will shrink. Trust me, it’s the perfect amount
- You don’t want to cut your chicken or vegetables into large chunks as this will make it hard for filling the tortilla and taking bites. Bite-size pieces are the way to go. Remember, the peppers and onions shrink, so they won’t be near as big once they’re done – cut accordingly
- These keep well in the freezer for up to 2 months if sealed in an airtight container. Store in an airtight container in the fridge for up to 4 days
Storing
This easy skillet fajita makes a good option if you do meal prep. They can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in your microwave.
Freezer-friendly chicken fajitas
You can also store this in a sealed airtight container in the freezer for up to 2 months. Reheat on the stovetop or in your microwave.
Best tortillas for fajitas
I prefer flour tortillas since they’re soft, fluffy, and have a more flexible texture. Hence, they hold well for any Mexican dish that’s rolled or topped with sauce.
Best way to serve skillet fajitas
I like to serve this on warm tortillas, over a bed of lettuce, or rice. And if you’re looking for a low-carb option, you can serve this over cauliflower rice or broccoli rice. And don’t forget to top it with guacamole, sour cream, and pico de Gallo.
Easy Skillet Chicken Fajitas
Ingredients
- 3 Boneless skinless chicken breasts
- 1 Yellow onion
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Orange bell pepper
- 2 tablespoons olive oil optional
- Flour tortillas
- 1 Poblano pepper
Homemade Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 1 teaspoon salt
Instructions
- Preheat your skillet to medium heat and add your oil, or the option you prefer for your pan. Combine all your spices in a bowl and mix well
- Season the chicken, saving about a fourth of it for the vegetables
- Cook your chicken for about 5-7 minutes on each side, or until the internal temp reaches 165 degrees
- While your chicken cooks, cut your onion and all of your peppers into slivers
- Once your chicken is cooked, add in your vegetables and sprinkle them with the remaining seasoning
- Saute the veggies until they caramelize (about 10 minutes), stirring or tossing occasionally
- While the vegetables cook, slice the chicken into thin strips
- As the vegetables are finishing, add your chicken into the skillet and mix thoroughly. Remove from heat
- Heat up some tortillas in the microwave or on the stovetop and fill with your fajita mixture. Enjoy!
Notes
- If you want to make this process even quicker, have an extra skillet handy and cook your vegetables at the same time as the chicken, just in a separate skillet
- It’s less important how long the chicken has been cooking and more important about it reaching the correct internal temperature. Each chicken breast will fluctuate in time cooked, but that internal temperature is the same for all chicken
- If it looks like a lot of peppers and onions, it will shrink. Trust me, it’s the perfect amount
- You don’t want to cut your chicken or vegetables into large chunks as this will make it hard for filling the tortilla and taking bites. Bite-size pieces are the way to go. Remember, the peppers and onions shrink, so they won’t be near as big once they’re done – cut accordingly
- These keep well in the freezer for up to 2 months if sealed in an airtight container. Store in an airtight container in the fridge for up to 4 days
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