Skillet Chicken Fajitas

Skillet Chicken Fajitas with tender chicken, colorful bell peppers, and smoky spices. This easy homemade fajita recipe is perfect for weeknight dinners, family meals, or Mexican-inspired gatherings. Serve with warm tortillas, black beans, and your favorite toppings like cheese, cilantro, or salsa for a flavorful and quick dinner.

Ingredients

For the Chicken and Veggies:

• 1.5 lbs boneless, skinless chicken breast
• 5 tbsp olive oil, divided
• 1 lime, halved
• 2 bell peppers, assorted colors (red and yellow recommended)
• 1 medium yellow onion
• 1 tsp minced garlic
• 12 flour tortillas (6-inch), or as needed
• 16 oz canned black beans, lightly drained (optional)

Optional Toppings:

• Fresh cilantro
• Shredded cheddar, jack, or crumbled Cotija cheese
• Sour cream
• Salsa or hot sauce

Smoky Fajita Seasoning:

• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp fine sea salt
• 1 tsp light brown sugar
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp freshly ground black pepper
• ¼ tsp cayenne pepper (or to taste)

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Instructions

1. Prepare the Chicken

1. Pound each chicken breast to about ½-inch thickness and slice in half. Place in a large zippered bag or airtight container.

2. Make the Fajita Marinade

1. In a small bowl, combine all seasoning ingredients. Reserve 1 tsp for the vegetables.
2. Mix the remaining seasoning with 3 tbsp olive oil and juice from ½ a lime. Pour over chicken, seal the bag, and refrigerate for 2–8 hours.

3. Prep the Vegetables

1. Slice bell peppers in half, remove seeds and core, then cut into thin strips.
2. Slice the onion in half and then thinly. Store in an airtight container if prepping ahead.

4. Cook the Chicken

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken and cook 4 minutes per side, or until cooked through. Remove and tent with foil.

5. Cook the Vegetables

1. Heat the remaining 1 tbsp olive oil in the same skillet. Add bell peppers and onions, cooking for 3–4 minutes until barely crisp-tender.
2. Sprinkle with the reserved 1 tsp seasoning and add garlic. Cook 3–4 more minutes until vegetables are fork-tender. Remove from heat.

6. Combine and Serve

1. Slice the chicken into thin strips. Push vegetables to one side of the skillet and place chicken on the other. Squeeze the juice of the remaining lime over the chicken. Garnish with cilantro.
2. Warm black beans in a small saucepan over low heat. Toast tortillas in a dry skillet 1–2 minutes per side.
3. Serve chicken and vegetables on tortillas with optional toppings.

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Why You’ll Love This Recipe

Skillet Chicken Fajitas are a quick, flavorful dinner that brings restaurant-style fajitas to your kitchen. Tender chicken, crisp-tender bell peppers, and smoky spices make this a colorful, protein-packed meal the whole family will enjoy.

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Tips

• Pound chicken evenly for faster, uniform cooking.
• Slice vegetables thinly for even sautéing.
• Toast tortillas lightly for extra flavor and texture.
• Cook chicken and vegetables in batches if your skillet is small to prevent overcrowding.

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Variations and Substitutions

• Protein alternatives: Use shrimp, steak, or turkey breast instead of chicken.
• Veggies: Add zucchini, mushrooms, or red onions for extra flavor.
• Spice adjustments: Reduce or omit cayenne for a milder version.
• Tortilla swaps: Use corn tortillas or whole wheat tortillas for a healthier option.

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FAQs

Q: Can I prep this ahead of time?
A: Yes, marinate chicken overnight and slice vegetables in advance for quick assembly.

Q: Can I make this gluten-free?
A: Use corn tortillas instead of flour tortillas.

Q: How long will leftovers last?
A: Store cooked chicken and vegetables in an airtight container in the fridge for up to 3 days.

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Serving Suggestions

• Serve with warm tortillas and black beans for a complete meal.
• Top with cheese, sour cream, and salsa for extra flavor.
• Pair with rice, guacamole, or a fresh green salad for a hearty dinner.