Skip to Content

Easy Chicken Fajitas in a Skillet (30 Min Recipe)

Do you love sizzling Chicken Fajitas in a Skillet but aren’t quite sure how to cook them? No worries! With this recipe you can make Mexican restaurant quality fajitas right in your own kitchen. Tender and flavorful chicken breasts are seasoned with a homemade fajita seasoning mix with fresh sauteed veggies that are cooked to perfection in a cast iron skillet. This is one 30-minute meal your whole family will love. 

This easy recipe makes the most tender, melt-in-your mouth authentic chicken fajitas! They call for all simple ingredients that you probably already have in your kitchen. Add in some fresh veggies, and you will have dinner on the table in about 30 minutes. They are perfect for a busy weeknight meal, for times when you are feeding a crowd and an excellent meal prep recipe! 

If you love Mexican food as much as my family, you should also check out these Sheet Pan Fajitas and these Easy Street Steak Tacos!

What’s Needed for Chicken Fajitas in a Skillet

3 flour tortillas filled with chicken fajitas
  • Boneless skinless chicken breasts-You can use boneless chicken thighs if you prefer
  • Yellow onion– You can also use white or red onion
  • Bell peppers-Use a colorful variety…orange, yellow and red bell pepper
  • Poblano pepper- Adds a little different texture and flavor than the bell peppers
  • Home fajita seasoning mix– You will need chili powder, smoked paprika, cumin granulated garlic or garlic powder, salt and black pepper
  • Olive Oil– You can use avocado oil
  • Tortillas– You can use flour tortillas or corn tortillas
  • Fresh cilantro– For garnish
chicken breasts, peppers and onions on cutting board to be cut

How to Make Skillet Chicken Fajitas

  1. Preheat a heavy cast iron skillet to medium heat and add your oil, or the option you prefer for your pan.
  2. Combine all your spices in a small bowl and mix well. 
  3. Season chicken breast, saving about a fourth of it for the vegetables.
  4. Slice your onion, poblano and bell peppers into similar size slivers.
  5. Add your chicken to the hot cast iron pan and cook your for about 5-7 minutes on each side, or until the internal temperature reaches 165 degrees. Remove from heat and place on cutting board. Tint with aluminum foil to keep warm.
  6. Add in your vegetables to the hot skillet and sprinkle them with the remaining seasoning. 
  7. Saute the veggies until they caramelize (about 10 minutes), stirring or tossing occasionally.
  8. While the vegetables cook, slice the cooked chicken into thin strips.
  9. As the vegetables are finishing, add your chicken breast strips back into the skillet and mix thoroughly. Remove from heat.
  10. Heat up some flour or corn tortillas in the microwave or on the stove top.
  11. Fill your warm tortillas with your fajita mixture and garnish with chopped cilantro and a squeeze of fresh lime juice. Enjoy!

Store in an airtight container in the fridge for up to 4 days.

green, orange, red, yellow bell peppers, onions all thinly sliced in cast iron skillet

How to Cut Chicken Breasts for Chicken Fajitas

There are two schools of thought on the best way to slice chicken for chicken fajitas in a skillet. The first one is to slice the raw chicken breasts prior to cooking. While that may help with a quick cooking time, it can be harder to keep the chicken from drying out.

For the best chicken fajitas, I prefer to cook the chicken breasts whole, then allow them the rest while cooking the peppers and onions. I then slice them, against the grain, into strips about 1/2 inch thick.

Can I Freeze Leftover Chicken Skillet Fajitas?

Fajita meat and veggies keep well in the freezer for up to 2 months, if sealed in an airtight container. Freezing leftovers are great for those times when you need a hearty and healthy meal in a snap.

Just place the container in some warm water until they are loosened up enough to transfer over to a large skillet. Heat over medium-low until they are heated all the way through.

3 flour tortillas filled with chicken fajitas

Can I Prep Fajitas in Advance?

These skillet fajitas are prefect meal prep recipe. You can season the chicken and slice the veggies, then stick them in the fridge the night before. If you are going to be serving multiple toppings with them, you can go ahead and get those ready a day in advance as well. 

Homemade fajita or taco seasoning mixes will keep for months if stored in an airtight container in a cool place in your pantry. You can keep some on hand for other recipes that call for Mexican seasonings.

What Can I Serve with These Easy Chicken Fajitas?

  • Toppings: Add any favorite toppings or set up a fajita station and let everyone fix their own! Avocado slices, guacomole, Pico de Gallo, sour cream, cotija cheese, cheddar cheese, lime wedges, diced red onions, lettuce and tomatoes are all classic toppings you could serve with these chicken fajitas in a skillet
  • Sides: Fajitas can be a meal all in one skillet. You have protein, healthy fats and carbs. But if you are wanting to serve them with a side dish, refried beans, black beans, Cilantro Rice or Mexican rice are classic sides. For a low carb option, you can serve them with cauliflower rice or a simple side salad.
white bowl of cilantro rice with garnish on top

Are Fajitas Healthy?

Depending on the way you prepare and serve them, fajitas can be very nutritional. For instance, chicken breasts are a lean and low-calorie source of protein that’s great for most any diet. Bell peppers are a great source for vitamins C and B6 and are credited with several health benefits you can read about in this article on Healthline.

If you want to make this chicken fajitas in a skillet recipe just a bit healthier, you can load up on extra healthy toppings and skip the tortillas.

What Other Vegetables Can I Use for this Easy Chicken Fajita Recipe?

You can use any type of veggie that will hold up to high heat cooking. Mushrooms, jalapenos, zucchini, yellow or red onions even eggplant are great choices.

The key to cooking really tender veggies, is to make sure you cut them all into similar sizes. Cook them in a large skillet without over-crowding them.

chicken fajitas cooked in cast iron skillet

Tips for Making Easy Chicken Fajitas

  • For planning purposes, if you’re feeding a crowd, you’ll want to plan on each person eating about 1/2 chicken breasts worth of fajitas.
  • If you want to really speed up the cooking process for these chicken fajitas in a skillet, have an extra skillet handy and cook your vegetables at the same time as the chicken.
  • It’s less important how long the chicken has been cooking and more important about it reaching the correct internal temperature using a cooking thermometer. Each chicken breast will fluctuate in time cooked, but that internal temperature is the same for all chicken. 
  • Don’t skip on the veggies. If it looks like a lot of peppers and onions, it will shrink. Trust me, it’s the perfect amount.
someone holding a fajita with avocado on top

Want More Mexican Inspired Recipes?

chicken fajitas cooked in cast iron skillet with tongs picking some up

Chicken Fajitas in a Skillet Recipe

Published By Stephanie
Tender and flavorful chicken breasts are seasoned with a homemade fajita seasoning mix with fresh sauteed veggies that are cooked to perfection in a cast iron skillet. This is one 30-minute meal your whole family will love. 
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 463 kcal

Equipment

  • cast iron skillet

Ingredients
  

  • 3 lbs boneless chicken breasts
  • 1 yellow onion sliced thin
  • 1 Yellow bell pepper sliced thin
  • 1 Red bell pepper sliced thin
  • 1 Orange bell pepper sliced thin
  • 1 Poblano pepper sliced thin
  • 1 t chili powder
  • 1 t smoked paprika
  • 1 t cumin
  • 1 t granulated garlic
  • 1 t salt
  • 2 T Olive oil
  • Flour tortillas

Instructions
 

  • Preheat a heavy cast iron skillet to medium heat and add your oil, or the option you prefer for your pan.
  • Combine all your spices in a small bowl and mix well. 
  • Season chicken breast, saving about a fourth of it for the vegetables.
  • Slice your onion, poblano and bell peppers into similar size slivers.
  • Add your chicken to the hot cast iron pan and cook your for about 5-7 minutes on each side, or until the internal temperature reaches 165 degrees. Remove from heat and place on cutting board. Tint with aluminum foil to keep warm.
  • Add in your vegetables to the hot skillet 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 cooked chicken into thin strips.
  • As the vegetables are finishing, add your chicken breast strips back into the skillet and mix thoroughly. Remove from heat.
  • Heat up some flour or corn tortillas in the microwave or on the stove top.
  • Fill your warm tortillas with your fajita mixture and garnish with chopped cilantro and a squeeze of fresh lime juice.

Notes

*Nutritional values don’t include choice of tortilla

Nutrition

Calories: 463kcalCarbohydrates: 7gProtein: 48gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 145mgSodium: 540mgPotassium: 712mgFiber: 2gSugar: 3gVitamin A: 1811IUVitamin C: 105mgCalcium: 42mgIron: 2mg
Keyword chicken, Mexican
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Janet

Sunday 24th of April 2022

I love Mexican food. These look great!

Heather

Tuesday 19th of April 2022

I make something very similar to this, and it's delicious! My family and I eat Mexican at the very least once a week, usually more! Delicious and healthy with all the veggies!

Michell Vazquez

Tuesday 19th of April 2022

We are a 1/2 Mexican Household, so we could eat it EVERY night! Usually though, maybe 2X weekly!! We love making tostadas with homemade pico!!

Emily

Tuesday 19th of April 2022

We use cast iron almost daily and eat Mexican food twice a week - these look yummy

Tanya

Sunday 17th of April 2022

My family eats Mexican at least once a week. This recipe sounds so good.

This site uses Akismet to reduce spam. Learn how your comment data is processed.