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Easy Skillet Chicken Fajitas

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!
5 from 38 votes
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Course: Dinner, Lunch
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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