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Weeknight • Chicken

Speedy Skillet Chicken Fajitas

These vibrant chicken fajitas come together in one skillet for a fast, flavorful, and incredibly satisfying weeknight meal.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Speedy Skillet Chicken Fajitas

Forget takeout! These skillet chicken fajitas are your new weeknight hero, bursting with juicy chicken, tender-crisp peppers, and a smoky-spicy kick. It all comes together in one pan, making cleanup a breeze, and dinner on the table in a flash. Get ready to wrap up some serious flavor!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 bell peppers (any color), thinly sliced
  • 1 packet (1 oz) fajita seasoning OR homemade (see tips)
  • 1/4 cup chicken broth or water
  • Warm tortillas, for serving
  • Optional toppings: sour cream, salsa, guacamole, lime wedges, cilantro

Preparation

  1. Step 1

    Pat chicken dry and slice into thin strips. If using homemade seasoning, toss chicken with half the seasoning now.

  2. Step 2

    Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add sliced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

  3. Step 3

    Add sliced onion and bell peppers to the same skillet. Cook, stirring frequently, until vegetables are tender-crisp, about 5-7 minutes. If using pre-packaged seasoning, sprinkle over vegetables and stir to combine.

  4. Step 4

    Return cooked chicken to the skillet with the vegetables. Pour in chicken broth or water and stir well, scraping up any browned bits from the bottom of the pan. Cook for another 2-3 minutes, until sauce has thickened slightly and everything is heated through.

  5. Step 5

    Serve immediately with warm tortillas and your favorite fajita toppings.

Tips

  • For a homemade fajita seasoning, combine 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp oregano, and 1/4 tsp cayenne pepper (optional).
  • Don't overcrowd the skillet when cooking the chicken; cook in batches if necessary to ensure good browning.
  • Warm tortillas by wrapping them in foil and heating in the oven, or quickly in a dry hot skillet.

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