Quick Fajita Chicken Skillet
Quick Fajita Chicken Skillet
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 2 bell peppers, any color, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons olive oil, divided
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for heat
For Serving
- 8 flour tortillas, warmed
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup sour cream, for serving
- 1/2 cup salsa, for serving
Instructions
- 1
In a small bowl, combine all fajita seasoning ingredients: chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix well.
⏱️ 2 min - 2
Place the chicken strips in a medium bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the fajita seasoning. Toss to coat evenly.
⏱️ 3 min
- 3
Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add the sliced bell peppers and onion to the same skillet. Cook for 5-8 minutes, stirring frequently, until the vegetables are tender-crisp and slightly charred. If the pan seems dry, add a tiny splash more olive oil.
⏱️ 8 min
- 5
Return the cooked chicken to the skillet with the vegetables. Sprinkle with the remaining fajita seasoning and toss everything together to combine and heat through for 1-2 minutes.
⏱️ 2 min
- 6
Serve the chicken fajita mixture immediately with warm flour tortillas, lime wedges, chopped cilantro, sour cream, and salsa.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Fajita Chicken Skillet
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 2 bell peppers, any color, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons olive oil, divided
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for heat
For Serving
- 8 flour tortillas, warmed
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup sour cream, for serving
- 1/2 cup salsa, for serving
Instructions
- 1
In a small bowl, combine all fajita seasoning ingredients: chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix well.
⏱️ 2 min - 2
Place the chicken strips in a medium bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the fajita seasoning. Toss to coat evenly.
⏱️ 3 min - 3
Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 4
Add the sliced bell peppers and onion to the same skillet. Cook for 5-8 minutes, stirring frequently, until the vegetables are tender-crisp and slightly charred. If the pan seems dry, add a tiny splash more olive oil.
⏱️ 8 min - 5
Return the cooked chicken to the skillet with the vegetables. Sprinkle with the remaining fajita seasoning and toss everything together to combine and heat through for 1-2 minutes.
⏱️ 2 min - 6
Serve the chicken fajita mixture immediately with warm flour tortillas, lime wedges, chopped cilantro, sour cream, and salsa.
⏱️ 3 min