In a little over 30 minutes, these sizzling Chicken Fajitas will be ready to pile high with all your favorite toppings. This is an easy, one-skillet dinner that is sure to become a family favorite.
If you love easy one-pot dinners, try my skillet lasagna or my delicious one-pot chicken and rice.
Recipe Highlights: Chicken Fajitas
- Flavor: Fajita seasoning has a bold blend of smoky, savory, and subtle heat that goes perfectly with chicken, peppers and onions.
- Skill Level: Simply slice, sauté, and stir this beginner-friendly recipe. Watch closely so the chicken does not overcook.
- Tools: You only need a large skillet and sturdy tongs to make this recipe.
- Meal Prep: Prepare the chicken and veggies in advance, storing each separately in the refrigerator for easy cooking the next day.
Total Time: 35 Mins Servings: 6 Cooking Method: Stovetop
Ingredient Notes
- Chicken: Cut the chicken into uniform pieces across the grain for a more tender bite, or use a package of pre-sliced chicken stir-fry.
- Bell Peppers: A colorful mix of bell peppers adds classic fajita flavor and visual appeal. Combine red, yellow, orange, or green peppers with sliced onions for a vibrant, delicious filling.
- Onion: Choose yellow, white, or red onion and slice from top to bottom so the strips hold their shape when they are sautéd.
- Fajita Seasoning: Use a packaged seasoning, or my homemade fajita seasoning. Be aware that packaged seasoning mixes may contain a lot of sodium, so don’t add extra salt in this case.
- Flour Tortillas: Choose large tortillas that can easily fold around the filling. You can try corn or grain-free tortillas, just know smaller tortillas will require less filling.
How to Make Chicken Fajitas
- Sear the chicken, then set aside.
- Cook the onions and peppers with seasoning and water.
- Return the chicken and cook until tender. (Full recipe below.)
- Warm tortillas, fill, and top as desired.
Got Leftovers?
- Let the filling cool completely before storing it in a sealed container in the fridge for up to 4 days. Keep tortillas and toppings separate to preserve their texture.
- Reheat the chicken and vegetables gently in a covered skillet with a little water, or for short intervals in the microwave. Be careful not to recook the chicken.
- Give leftovers new life by adding them to quesadillas, burrito bowls, salads, omelets, nachos, or chicken taco soup.
More Mexican-Inspired Family Dinners
Did you make these Chicken Fajitas? Leave a comment and rating below.
Chicken Fajitas
Spice up dinner time with this easy chicken fajita recipe. Tender chicken, tasty bell peppers and onions, and the fajita spice mix combine for the best filling a flour tortilla has ever held!
Ingredients
- 2 Tablespoons olive oil divided
- 4 chicken breasts cut into strips, about 1½ pounds
- ½ medium onion cut top to bottom into thin strips
- 3 bell peppers any colors, cut into strips about ¼ inch wide
- 3 Tablespoons fajita seasoning
- ⅓ cup water or more if needed
- 6 flour tortillas
Optional Garnishes
- sour cream
- shredded cheese
- salsa
- fresh cilantro
- lime wedges for squeezing
Instructions
- Heat olive oil in a large skillet on medium high. Brown chicken stirring occasionally. Cook for 3 to 5 minutes, or until chicken is just cooked through. Set aside.
- Saute onions with remaining olive oil for 2 minutes.
- Add bell peppers, sprinkle with fajita seasoning, and add ⅓ cup water. Toss to combine.
- Add chicken and saute for 2 to 5 minutes, until vegetables are cooked to your liking. Add a bit more water if needed.
- Warm tortillas by placing directly on the stove element (gas or electric) on medium, flipping with tongs a couple of times until warmed through and lightly browned. Or wrap them in a damp paper towel and microwave for 30 seconds
- Serve chicken mixture on warmed tortilla shells and garnish as desired. Wrap and eat!
Notes
- Nutrition calculated without optional toppings.
- Refrigerate chicken fajitas in a sealed container for about 3 to 4 days.
- Use chopped leftovers to make a quick and easy chicken taco soup.
Nutrition Information
Calories: 253 | Carbohydrates: 22g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 378mg | Potassium: 547mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3072IU | Vitamin C: 78mg | Calcium: 70mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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My Fav Mexican dish. Candace’s husband