If you’re craving something bold, colorful, and ready in under 30 minutes, this One Pan Chicken Fajita Skillet delivers. It’s everything you love about sizzling fajitas—juicy chicken, sweet peppers, and onions—cooked in one skillet for minimal mess. The flavors are bright and smoky, and the texture is tender with a little char in all the right places.
Serve it with warm tortillas, spoon it over rice, or pile it onto a salad. This is the kind of weeknight dinner that makes you feel like you pulled off something special without breaking a sweat.
Why This Recipe Works
- High heat, quick cook: Cooking over medium-high heat gives the chicken a nice sear while keeping it juicy, and it softens the peppers without turning them mushy.
- Simple spice blend: Chili powder, cumin, paprika, and garlic powder bring classic fajita flavor without a long marinade.
- One pan efficiency: Everything cooks in the same skillet, so cleanup is minimal and flavor builds with each step.
- Customizable base: Tuck into tortillas, top a bowl of rice or cauliflower rice, or turn it into a hearty salad.
- Balanced textures: Tender chicken, crisp-tender peppers, and slightly caramelized onions make every bite satisfying.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced (optional for extra color)
- 1 large yellow or red onion, thinly sliced
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 lime, zested and juiced
- Fresh cilantro, chopped (for serving)
- Warm tortillas, rice, or lettuce leaves (for serving)
- Optional toppings: sour cream or Greek yogurt, avocado or guacamole, shredded cheese, pico de gallo
Fajita Seasoning Mix:
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional for heat)
How to Make It
- Prep the chicken and veggies: Slice the chicken into thin strips (about 1/2 inch). Thinly slice the peppers and onion so they cook quickly and evenly.
- Mix your seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes if using.
- Season the chicken: Pat the chicken dry, then toss with half the seasoning and 1 tablespoon olive oil.
This helps it sear and keeps the spices on the meat.
- Sear the chicken: Heat a large skillet (12-inch cast iron or stainless works best) over medium-high heat. Add the chicken in a single layer. Cook without moving for 2–3 minutes to get a good sear, then stir and cook another 2–3 minutes until just cooked through.
Transfer to a plate.
- Cook the veggies: Add the remaining 1 tablespoon olive oil to the skillet. Add the onions and peppers with a pinch of salt. Cook 4–6 minutes, stirring occasionally, until they’re crisp-tender with some char on the edges.
- Add garlic and remaining seasoning: Stir in the minced garlic and the rest of the spice mix.
Cook 30 seconds until fragrant.
- Combine and brighten: Return the chicken and any juices to the skillet. Add lime zest and juice. Toss to coat and warm through, about 1–2 minutes.
Taste and adjust salt, lime, or heat as needed.
- Finish and serve: Sprinkle with chopped cilantro. Serve hot with warm tortillas, over rice, or on greens. Add your favorite toppings.
How to Store
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
Keep tortillas and toppings separate for best texture.
- Freezer: Freeze the chicken and veggie mixture up to 2 months. Thaw overnight in the fridge, then reheat in a hot skillet to revive the sear.
- Reheating: Re-warm in a skillet over medium heat with a splash of water or broth. Microwave in short bursts, stirring between intervals, to avoid overcooking.
Benefits of This Recipe
- Quick and easy: From start to finish in about 25 minutes, with simple pantry spices.
- Balanced and nourishing: Lean protein, fiber-rich veggies, and customizable carbs make it a well-rounded meal.
- Flexible for diets: Works with low-carb, gluten-free (use corn tortillas or lettuce wraps), or dairy-free diets with simple swaps.
- Great for meal prep: Holds up well for several days and pairs with different bases to keep things interesting.
- Family-friendly: Mild base flavor with the option to add heat for spice lovers.
What Not to Do
- Don’t overcrowd the pan: If your skillet is small, cook the chicken in two batches.
Overcrowding steams the meat instead of searing it.
- Don’t slice the chicken too thick: Thick strips take longer to cook and can turn tough. Keep them thin and even.
- Don’t skip drying the chicken: Moisture prevents browning. Pat dry before seasoning.
- Don’t overcook the veggies: You want crisp-tender peppers, not soft and soggy ones.
- Don’t forget acid: A squeeze of lime wakes everything up.
Without it, the flavors taste flat.
Variations You Can Try
- Chicken thighs: Use boneless, skinless thighs for richer flavor and extra juiciness.
- Steak or shrimp: Swap in flank steak (thinly sliced against the grain) or shrimp. Adjust cook time—shrimp need just 2–3 minutes.
- Sheet pan version: Toss everything with oil and seasoning, spread on a sheet pan, and roast at 425°F (220°C) for 18–22 minutes.
- Cheesy skillet: Sprinkle shredded Monterey Jack or cheddar over the cooked fajitas. Cover for 1–2 minutes to melt.
- Veggie boost: Add zucchini strips, mushrooms, or corn kernels to the skillet for extra color and sweetness.
- Low-carb option: Serve in lettuce wraps or over cauliflower rice with extra lime and avocado.
- Smoky chipotle: Stir in 1 tablespoon chopped chipotle in adobo with the lime for deeper heat and smokiness.
FAQ
Can I make the fajita seasoning ahead?
Yes.
Mix a larger batch of the spice blend and store it in a small jar for up to 6 months. Use about 1 1/2 to 2 tablespoons per pound of meat and veggies.
What’s the best pan for fajitas?
A large cast-iron skillet is ideal because it holds heat and creates a great sear. Stainless steel also works well.
Nonstick pans are fine, but you’ll get less browning.
How do I keep the chicken juicy?
Use high heat, avoid overcrowding, and don’t overcook. Thin strips cook fast—pull them as soon as they’re opaque and cooked through. Resting them briefly on a plate while the veggies cook helps retain moisture.
Can I make this without onions?
Yes.
Skip the onions and double the bell peppers, or add other quick-cooking veggies like mushrooms or zucchini. You may want to add a pinch of sugar or extra lime to balance the flavors if you miss the onion sweetness.
What tortillas work best?
Warm flour tortillas are soft and flexible, great for fajitas. Corn tortillas add a toasty flavor and are gluten-free.
Warm them briefly in a hot skillet or directly over a gas flame for a few seconds per side.
Is this spicy?
It’s mildly spiced as written. For more heat, add extra red pepper flakes, cayenne, or a splash of hot sauce when serving.
How can I make it creamy without dairy?
Use mashed avocado or a drizzle of tahini-lime sauce. Both add richness without dairy and pair well with the spices.
Can I marinate the chicken?
Absolutely.
Toss the chicken with the spice mix, 1 tablespoon oil, and the lime zest and juice. Marinate 30 minutes to 2 hours in the fridge for deeper flavor.
What sides go well with this?
Try cilantro-lime rice, black beans, charred corn, or a simple tomato-cucumber salad. Chips and salsa or guacamole never hurt either.
Can I cook the veggies softer?
Yes.
If you prefer softer peppers and onions, reduce the heat to medium after searing and cook a few extra minutes, adding a splash of water to steam if needed.
Final Thoughts
This One Pan Chicken Fajita Skillet is the kind of weeknight hero you’ll return to again and again. It’s fast, flexible, and full of color and flavor. With a simple spice mix and smart technique, you get restaurant-worthy results at home.
Keep tortillas, lime, and a few toppings on hand, and dinner practically makes itself.