These Skillet Chicken Fajitas – full of super flavorful chicken, peppers, and onions – are so quick and easy, you can have a fabulous Mexican dinner any night of the week in just about 30 minutes!
Mexican food is one of my most favorite types of food, and I make it a lot! These chicken fajitas have been one of my go-to recipes forever. They’re made totally from scratch – no seasoning packet needed – and are so simple yet so incredibly delicious!
First, you make a quick marinade for the chicken. THIS is where all the flavor comes from! The best part? You don’t even have to marinate the chicken for a long time. You just let it sit while you’re cooking the peppers and onions.
After you cook the peppers and onions, you cook the chicken with all that super yummy marinade. Then you add back the peppers and onions and mix everything together. That’s it! You’re done!
Your kitchen will smell sooo good while you are cooking these fajitas!
INGREDIENTS YOU NEED:
- Olive oil
- Lime juice
- Chili powder
- Salt and pepper
- Boneless skinless chicken breasts
- Red bell peppers
- Flour tortillas (taco-sized)
- Toppings of your choice
HERE’S A QUICK LOOK AT HOW TO MAKE SKILLET CHICKEN FAJITAS:
The flavor that the quick marinade gives these chicken fajitas is so much better than any seasoning packet I’ve ever used. Once you try it, I’ll bet you’ll never want to use a packet again! If you want to spice things up a bit, add some cayenne to the marinade.
Now, fajitas aren’t complete without tortillas! I like to use smaller tortillas (the 6 to 8-inch taco-sized ones) because I think they make the fajitas easier to handle, but use whatever size you like.
AND…if you really want to take these fajitas over the top in deliciousness (which you do, right?), make some of my Easy Homemade Flour Tortillas. I am telling you right now, you have got to try them with these fajitas! You will not believe the difference a homemade tortilla makes!
Then there are THE TOPPINGS! Toppings make everything even better! We keep it pretty simple with sour cream, cheese, and salsa (try my Quick & Easy Homemade Salsa), but guacamole would be good, maybe some chopped fresh cilantro or lime juice.
What are your favorite fajita toppings?
This recipe makes a big batch of fajitas! At two per person, you could serve 8 people.
Honestly, though, they’re so good we can never eat just two a piece – it’s usually more like 3 or 4 for each of us. So I would say you could serve 4 to 8 people depending upon how hungry everyone is and whether or not you are serving any side dishes.
Leftovers are fantastic, by the way, so even if you don’t have a bunch of people to feed, it’s worth making the whole recipe so you can enjoy these fajitas for another dinner or lunch. You could even freeze the leftovers if you wanted to.
I hope you try this Skillet Chicken Fajita recipe and love it as much as I do. Thanks for visiting today!
Skillet Chicken Fajitas
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, finely minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds boneless skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil, divided
- 2 medium red bell peppers, sliced into thin strips
- 2 medium onions, sliced into thin strips
- salt and pepper, to taste
- 16 taco-sized (6 to 8-inch) flour tortillas, warmed
- toppings of your choice
- In a large bowl, whisk together the marinade ingredients until well combined.
- Add the thinly sliced chicken to the marinade and stir to coat the chicken evenly with the marinade; set aside.
- In a large skillet (I use a 12-inch cast iron skillet), heat 1 tablespoon of olive oil over medium-high heat. Add the peppers and onions, season with salt and pepper, and cook, stirring frequently, until they are crisp-tender and just start to get a little bit of brown color on them.
- Remove the peppers and onions from the skillet to a bowl or plate; set aside.
- In the same skillet over medium-high heat, add the remaining tablespoon of olive oil. Add the chicken and the marinade and cook, stirring frequently, until the chicken is cooked through.
- Add the peppers and onions back to the skillet with the chicken and mix to combine. Cook for a minute or two just to make sure everything is warmed through.
- Serve with warm tortillas and your favorite toppings.
- Suggested toppings: sour cream, cheese, salsa or pico de gallo, guacamole, fresh cilantro, lime juice.
- Calorie estimate is for two fajitas per serving (chicken mixture and tortillas) and does not include any toppings.