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Chicken Fajita Skillet
Sliced chicken with peppers and onions, seasoned and served in tortillas. The sizzle and smell make this feel like a special meal, but it's just one pan and 20 minutes.
Allergens: Gluten if using flour tortillas. Check tortilla labels.
Ingredients
- 1 lb chicken breast or thighs (fresh or thawed), sliced thin
- 2 bell peppers (any color), sliced into strips
- 1 medium onion, sliced into strips
- 2 tablespoons vegetable oil
- 4–6 tortillas (flour or corn)
Optional Extras
- Chili powder and cumin
- Garlic powder
- Salt and pepper
- Sour cream
- Salsa
- Shredded cheese
- Lime juice
Equipment
- Large skillet
- Knife and cutting board
- Tongs or spatula
Instructions
- Slice the chicken into thin strips. Season with salt, chili powder, cumin, and garlic powder if you have them.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add the chicken strips. Cook for 5–6 minutes, stirring occasionally, until cooked through and lightly browned. Remove and set aside.
- Add the remaining oil. Add the peppers and onions. Cook for 5–7 minutes until softened and starting to char in spots.
- Add the chicken back in. Toss everything together.
- Warm the tortillas and serve the fajita mixture inside. Top with sour cream, salsa, or cheese if you have them.
Notes
- Canned chicken shortcut: Drain 2 cans of chicken and add it in step 4 with the peppers. Skip steps 1–3.
- Ground beef version: Brown ground beef in step 2 instead of slicing chicken.
- No tortillas? Serve over rice for a fajita bowl.
- Add fresh tomato: Dice a tomato and add it at the very end for freshness.
- Leftovers: Great reheated in a tortilla the next day.