In this post: Easy Skillet Chicken Fajitas make a quick, family-friendly, and delicious weeknight meal. Learn how to make skillet chicken fajitas for yourself!
Chicken Fajitas are one of the best Mexican dishes around, and they’re surprisingly easy to make. Find out how easy and flavorful Mexican recipes can be with these skillet chicken fajitas and make a meal the whole family will love!
These skillet chicken fajitas are versatile and absolutely delicious. Top them with sour cream, shredded cheese, and guacamole for a delicious meal. Or serve the filling over Mexican rice for yummy fajita bowls.
What Does “Fajita” Mean?
Fajita literally means “little strips” which refers to the way the meat and veggies are cut up to make fajitas.
What are Skillet Chicken Fajitas?
Skillet chicken fajitas are strips of spiced beef, chicken, and/or vegetables (like peppers and onions) that have been cooked in a cast-iron skillet, topped with grated cheese, and wrapped up in a soft tortilla.
Why You’ll Love This Recipe
- Quick and easy to make
- Versatile
- Delicious
Skillet Chicken Fajita Ingredients
- 3 Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- 1 Poblano Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Granulated Garlic
- 1 teaspoon Salt
- 2 tablespoons Olive Oil (optional)
- Flour Tortillas (or corn tortillas if you wish)
How to Make Skillet Chicken Fajitas
To make these easy chicken fajitas:
01| Preheat your skillet to medium heat and add your oil, or the option you prefer for your pan.
02| Combine all your spices in a bowl and mix well.
03| Season the chicken, saving about a fourth of the seasoning for the vegetables.
04| Cook your chicken for about 5-7 minutes on each side, or until the internal temp reaches 165 degrees. Remove from skillet when cooked through.
05| Cut your onion and all of your peppers into slivers.
06| Add veggies to the skillet and top with remaining seasoning. Sauté the veggies until they caramelize (about 10 minutes), stirring or tossing occasionally.
07| Slice chicken while the vegetables cook and add your chicken back into the skillet and mix thoroughly. Remove from heat.
08| Heat up some tortillas in the microwave or on the stovetop and fill them with your fajita mixture. Enjoy!
Tips
- If you want to make this process even quicker, have an extra skillet handy and cook your vegetables at the same time as the chicken, just in a separate skillet.
- It’s less important how long the chicken has been cooking and more important about it reaching the correct internal temperature. Each chicken breast will fluctuate in time cooked, but that internal temperature is the same for all chicken.
- If it looks like a lot of peppers and onions, it will shrink. Trust me, it’s the perfect amount.
- You don’t want to cut your chicken or vegetables into large chunks as this will make it hard for filling the tortilla and taking bites. Bite-size pieces are the way to go. Remember, the peppers and onions shrink, so they won’t be near as big once they’re done – cut accordingly.
- These keep well in the freezer for up to 2 months if sealed in an airtight container. Store in an airtight container in the fridge for up to 4 days.
Serving Suggestions
Top your skillet chicken fajitas with:
- tomatoes
- guacamole
- avocado
- salsa
- black beans
- kidney beans
- refried beans
- lime juice
- fresh cilantro
- fresh parsley
- pickled jalapeños
- pico de gallo
- pickled red onions
Variations
- Make your fajitas steak fajitas by replacing the chicken with steak.
- Or try shrimp fajitas if you’d like.
- Skip the soft tortillas and plop all the ingredients in a bowl for fajita bowls.
FAQs
Storage and Reheating Instructions
Store any leftover skillet fajita fillings in an air-tight container in the refrigerator for up to 5 days. Reheat in a skillet on medium-low until heated through. Or microwave on high for 30 seconds to 1 minute.
What’s the difference between fajita seasoning and taco seasoning?
Taco seasoning has a lot of chili powder and red pepper. While fajita seasoning is a bit milder.
What is the difference between a burrito and a fajita?
Sometimes the difference between a burrito and a fajita is based on the fillings. But more often the difference is in how you fold the tortilla. With a burrito, you fold the ends in and then roll the tortilla. With a fajita, you roll the tortilla leaving the ends open.
Can I use chicken thighs instead of chicken breasts?
Yes, you could. But they don’t cut into slices as well as chicken breasts do. Using chicken thighs will change the nutritional content of the meal by adding more fat. Chicken thighs will also take longer to cook than chicken breasts, so be sure to adjust the cooking time accordingly.
Can I use a packet of fajita seasoning instead of the spices in this recipe?
If you are good with the ingredients in store-bought fajita seasoning packets, then yes you could.
Are chicken fajitas good for meal prep?
Yes! You could prep all the filling ingredients ahead of time and then just reheat and serve with soft tortillas.
How long should you marinate the chicken?
You can marinate the chicken overnight in the fridge for the best flavor. But you could also simply toss the chicken with the spices before cooking if you’re short on time.
What color onion is best for fajitas?
You could use red, white, or yellow onions in your fajitas. Most prefer white onions, but we always use red ones due to my gallbladder.
What color bell pepper is best to use in fajitas?
You can use any color of bell peppers in fajitas. Most people prefer to use red and green peppers. But I know from experience that orange and yellow taste great too – and are easier on your body if you have gallbladder issues!
Dietary Considerations
- You can make these skillet chicken fajitas dairy-free by skipping the sour cream and regular shredded cheese and instead use non-dairy options.
- They can also be made gluten-free by using gluten-free spices and seasonings and gluten-free tortillas.
- Or you can make them vegan by omitting the chicken and use more veggies like zucchini and even cauliflower.
More Mexican Inspired Recipes
Have you ever made skillet chicken fajitas before? What are your favorite fajita fillings?
Skillet Chicken Fajitas
If you're looking for an easy, quick, and super satisfying meal, these skillet chicken fajitas are where it's at. Homemade fajita seasoning is sprinkled over chicken and veggies that are cooked to perfection in a cast iron skillet, then served on a warm tortilla. Top with guacamole or whatever you like!
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- 1 Poblano Pepper
- 1 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Granulated Garlic
- 1 tsp Salt
- 2 tbsp Olive Oil (optional)
- Flour Tortillas
Instructions
- 1.Preheat your skillet to medium heat and add your oil, or the option you prefer for your pan.
- Combine all your spices in a bowl and mix well.
- Season the chicken, saving about a fourth of it for the vegetables.
- Cook your chicken for about 5-7 minutes on each side, or until the internal temp reaches 165 degrees.
- While your chicken cooks, cut your onion and all of your peppers into slivers.
- Once your chicken is cooked, add in your vegetables and sprinkle them with the remaining seasoning.
- Saute the veggies until they caramelize (about 10 minutes), stirring or tossing occasionally.
- While the vegetables cook, slice the chicken into thin strips.
- As the vegetables are finishing, add your chicken into the skillet and mix thoroughly. Remove from heat.
- Heat up some tortillas in the microwave or on the stove top and fill with your fajita mixture. Enjoy!
Notes
- If you want to make this process even quicker, have an extra skillet handy and cook your vegetables at the same time as the chicken, just in a separate skillet.
- It’s less important how long the chicken has been cooking and more important about it reaching the correct internal temperature. Each chicken breast will fluctuate in time cooked, but that internal temperature is the same for all chicken.
- If it looks like a lot of peppers and onions, it will shrink. Trust me, it’s the perfect amount.
- You don’t want to cut your chicken or vegetables into large chunks as this will make it hard for filling the tortilla and taking bites. Bite size pieces are the way to go. Remember, the peppers and onions shrink, so they won’t be near as big once they’re done - cut accordingly.
- These keep well in the freezer for up to 2 months, if sealed in an airtight container. Store in an airtight container in the fridge for up to 4 days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 487mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 21g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.
