If you love Mexican food and haven't tried making your own chicken fajitas yet, now is the time. These skillet chicken fajitas are best served hot and fresh when the colorful bell peppers and onions are still sizzling. Topped with fresh lime juice and eaten with warm tortillas, chicken fajitas taste great whether you're craving a delicious lunch or dinner. The best part is that you can have these prepped and on the table in just 25 minutes.
Why You'll Love Skillet Chicken Fajitas
- It's quick and easy. These chicken fajitas are easy to prep with just a few veggies to chop and no fancy kitchen gadgets. Plus, it's quick to cook in just 15 minutes. It's the perfect weeknight dinner.
- Healthy and nutritious. No matter what kind of protein you choose to put in your fajitas, sautéed bell peppers and onions are always at the heart of a good fajita. Low in calories but high in fiber and vitamins, these delicious veggies make a fajita, a fajita.
- It's. family favorite. Just like our Sheet Pan Chicken Fajitas, when you bite into a chicken fajita served with a warm tortilla, you'll be transported to your safe place. It's comforting, soothing, and downright delicious. Plus, it's one that the whole family will love.
- Packed with flavor. The homemade Mexican fajita seasoning packs on the flavor. For an even deeper flavor, you can marinate your chicken for at least 20 minutes (time permitting) in the delicious fajita seasoning mix that brings Mexican-inspired flavors right to your home. Or use storebought chicken fajita seasoning mix -- whatever makes your life easier!
Ingredients
To make these delicious sizzling skillet chicken fajitas, you will need a large skillet (I used a cast-iron skillet), and the following ingredients:
- chicken breasts - skinless and boneless chicken breasts, cut into ½-inch strips.
- fajita seasoning - you can make your own homemade fajita seasoning using ground cumin, chili powder, paprika, garlic powder, dried oregano or Italian seasoning, salt, and ground black pepper. You can also use 2-3 tablespoons of storebought fajita seasoning mix.
- olive oil
- red onion
- bell peppers - I used a combination of green peppers, red peppers, and yellow peppers.
- lime juice
- soft tortillas - you can use any kind of tortillas. Try flour tortillas, corn tortillas, or any other kind of tortillas you would like. I often make my own homemade flour tortillas - they are easier than you think!
Garnish with your favorite fixings, such as avocado, salsa, cheddar cheese, sour cream, or cilantro, and you have the perfect meal.
How to Make the Best Skillet Chicken Fajitas
- Season the chicken. In a large ziploc bag, combine chicken strips with 1 tablespoon oil and fajita seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Press the air out of the bag and seal tightly. Press the seasoning around the chicken strips to coat. Let it marinate for at least 20 minutes (if time allows), up to overnight in the refrigerator.
- Cook the chicken. When ready to cook, heat the remaining 1 tablespoon oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add the chicken strips and stir well to cook evenly until browned on all sides, about 6-8 minutes. Stir constantly to keep the strips separate. Once done, transfer onto a plate.
- Cook the vegetables. In the same skillet, add onion and bell peppers and sauté until soft, about 3-5 minutes. Return the chicken to the skillet and add in lime juice. Toss well until evenly combined.
- Warm the tortillas and serve. To heat the soft tortillas, follow the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges. Serve immediately.
Tips and Tricks
- How to store: Store your tortillas and chicken fajita mixture separately in airtight containers. If storing them together, they will get soggy. The chicken fajita mixture will keep in the refrigerator for up to three days. The tortillas can be stored at room temperature for up to 2 days, but will stay fresh longer in the refrigerator (up to one week).
- Use different protein: Traditionally, fajitas are made with skirt steak, so if you're not in the mood for chicken, consider using beef. You can also make this recipe vegan by using portobello mushrooms or tofu instead of chicken.
- How to make it spicy: If you like your chicken fajitas to be spicy, then consider adding more chili, cayenne pepper, or fresh jalapeños to the mix.
More Mexican Recipes
- 30 Best Mexican Recipes
- Sheet Pan Chicken Fajitas
- Chicken Enchiladas
- Mexican Ground Beef Tacos
- Fish Tacos with Lime Crema
- Chicken Tortilla Soup
- Sheet Pan Nachos
- Baked Chicken Quesadillas
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Recipe
Skillet Chicken Fajitas
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Skillet chicken fajitas are a light, fresh, and sizzling dish bursting with flavour, packed with colorful vegetables, and wrapped in warm tortillas.
Ingredients
- 1 + ½ pounds chicken breasts, skinless and boneless, sliced into ½-inch thick strips
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano or Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 medium red onion, thinly sliced
- 2 bell peppers, thinly sliced
- 2 tablespoons lime juice, freshly squeezed
- 8 soft tortillas
Instructions
- In a large ziploc bag, combine chicken strips with 1 tablespoon oil and fajita seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Press the air out of the bag and seal tightly. Press the seasoning around the chicken strips to coat. Let it marinate for at least 20 minutes (if time allows), up to overnight in the refrigerator.
- When ready to cook, heat the remaining 1 tablespoon oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add the chicken strips and stir well to cook evenly until browned on all sides, about 6-8 minutes. Stir constantly to keep the strips separate. Once done, transfer onto a plate.
- In the same skillet, add onion and bell peppers and sauté until soft, about 3-5 minutes. Return the chicken to the skillet and add in lime juice. Toss well until evenly combined.
- Serve immediately with warmed tortillas. To heat the soft tortillas, follow the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
Notes
How to store: Store your tortillas and chicken fajita mixture separately in airtight containers. If storing them together, they will get soggy. The chicken fajita mixture will keep in the refrigerator for up to three days. The tortillas can be stored at room temperature for up to 2 days, but will stay fresh longer in the refrigerator (up to one week).
Use different protein: Traditionally, fajitas are made with skirt steak, so if you're not in the mood for chicken, consider using beef. You can also make this recipe vegan by using portobello mushrooms or tofu instead of chicken.
How to make it spicy: If you like your chicken fajitas to be spicy, then consider adding more chili, cayenne pepper, or fresh jalapeños to the mix.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Stir fry
- Cuisine: Mexican
Karen Strouse says
YUM! Every time I make these fajitas, I get raves! Delicious...I used corn tortillas instead of flour (just a personal choice).
Vickie says
The best fajita recipe I've ever had and I've tried many! It's now on my favorites list.
Thank you.