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Quick Chicken Fajita Skillet

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A flavorful and easy chicken fajita skillet recipe that comes together in under 30 minutes, perfect for busy weeknights and packed with vibrant veggies and spices.

Ingredients

Scale
  • 1 lb chicken breast or thighs, boneless and skinless, cut into thin strips
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 yellow or white onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked paprika optional)
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Juice of 1 fresh lime
  • Fresh cilantro, chopped for garnish (optional)
  • Flour or corn tortillas, warmed, for serving

Instructions

  1. Slice the chicken into thin strips about 1/2 inch wide and 2 inches long. Slice the bell peppers and onions evenly. Mince the garlic cloves finely.
  2. In a small bowl, combine chili powder, cumin, paprika, oregano, salt, and black pepper. Set aside.
  3. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Heat until oil shimmers but does not smoke, about 2-3 minutes.
  4. Add chicken strips in a single layer (cook in batches if needed). Sprinkle half the seasoning mix over the chicken. Let sear without moving for 2 minutes, then toss and cook for another 3-4 minutes until cooked through and lightly browned. Remove chicken and set aside.
  5. Add remaining tablespoon of oil to the skillet. Add sliced onions and bell peppers with the remaining seasoning. Stir occasionally and cook for 5-7 minutes until veggies are tender but still slightly crisp.
  6. Return chicken to the skillet, stir to combine, and cook for an additional 1-2 minutes to meld flavors. Remove from heat and squeeze fresh lime juice over the mixture. Sprinkle chopped cilantro on top.
  7. Warm tortillas in a dry pan or microwave. Spoon chicken and veggie mixture into each tortilla, add desired toppings, and serve.

Notes

Do not overcrowd the pan when cooking chicken to avoid steaming. Use thin, uniform chicken strips for even cooking. Preheat skillet well for a good sear. Adjust spice level by adding jalapeños or cayenne pepper. Fresh lime juice added at the end brightens the dish. Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: chicken fajita, quick dinner, skillet recipe, easy chicken recipe, weeknight meal, Mexican, healthy dinner

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