These Skillet Chicken Fajitas are about to become your weeknight dinner MVP. Picture this: juicy, perfectly seasoned chicken strips sizzling away in a hot skillet, surrounded by sweet bell peppers and onions, all bathed in a smoky, zesty fajita seasoning that’ll make your taste buds do a happy dance. The best part? You can have this dinner on the table in less time than it takes for your kids to complain they’re hungry (and trust me, it’s a LOT more delicious and cheaper than the drive-thru).
You don't need to wait for Cinco de Mayo to enjoy these fantastic chicken fajitas with crunchy bell pepper, onion, lime, cilantro, and homemade seasoning blend. They're super simple to whip on a weeknight and are even better reheated (yay leftovers!).
This dish was inspired by the amazing sizzling fajitas we all love in restaurants (anyone else get FOMO when the smell hits you and the hot fajita platter gets delivered to a table nearby?). Well FOMO no more, these delicious fajitas can be all yours.
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Ingredients for Chicken Fajitas with Homemade Seasoning
- chicken breast
- yellow onion
- bell peppers
- lime juice
- olive oil
- chili powder
- cumin
- garlic powder
- paprika
- oregano
- salt
- pepper
- flour tortillas
See recipe card for quantities.
How to Make Skillet Chicken Fajitas
- Prep the chicken by cutting each chicken breast in half lengthwise.
- Keep the top and bottom half of the chicken breast together and slice cross-wise into 1-inch strips.
- Place chicken in a large bowl.
- Combine marinade ingredients (olive oil, lime juice, seasoning) and add to chicken in bowl. Stir to distribute marinade evenly throughout all the chicken. Marinate in the fridge for 3 hours up to overnight.
5. Thinly slice the onion.
6. Remove seeds from the bell peppers and slice into ½-inch strips.
7. Add 2 T. olive oil to a large skillet and allow to preheat on the stove on medium high until hot. Add marinated chicken to the skillet and cook undisturbed for 3-4 minutes, until nicely browned. Flip chicken over and cook for another 2-3 minutes or until cooked through.
8. Add peppers and onions and saute for 4-5 minutes or until desired tenderness is achieved.
9. Serve on flour tortillas with cilantro, guacamole, sour cream, cheese, extra lime juice, and toppings of your choice.
Best Toppings for Fajitas
Start with a generous spoonful of guacamole for that delicious creamy texture. Then add a dollop of sour cream to cool things down, followed by a sprinkle of grated cheese—Cotija is my absolute fave for fajitas, but all cheese is good cheese. Cilantro adds a pop of freshness, while a squeeze of lime gives a tangy kick. Don’t forget salsa or pico de gallo and maybe even some pickled jalapeños for a bit of extra heat. And you can never go wrong with my delicious creamy jalapeno ranch sauce!
Variations
The beauty of using a homemade seasoning mix is the power to add or subtract ingredients to your liking. There are also endless ways to jazz up the flavor. Want spicier fajitas? Add cayenne pepper. Love chipotle flavor? Switch the chili powder for chipotle chili powder. Want more smoky taste? Try smoked paprika instead of paprika.
Equipment
You'll need a chef's knife and cutting board, measuring spoons, a bowl or Ziplock for marinating the chicken, a large spoon or spatula for stirring, and a large nonstick or cast-iron skillet to cook the fajitas. I like to serve the fajitas straight from the skillet on the table, or you can use a large platter or plate.
How to Store Fajitas
Allow everything to cool completely and store the chicken, pepper, and onion mixture in an airtight container or Ziplock in the fridge for 3-4 days. Store fajita toppings and tortillas separately. To reheat, use the microwave or warm in a skillet on the stove. The chicken/onion/bell pepper mixture can be frozen in an airtight container for up to a month and reheated the same way as refrigerated leftovers. It can be helpful to allow the frozen components to thaw overnight in the fridge.
FAQ
For the best flavor, you should season fajitas before cooking. Here’s why:
Marinating the Chicken: Seasoning your chicken (and other proteins) before cooking allows the spices to penetrate the meat, creating a deeper, more flavorful profile. You can marinate the chicken up to overnight in the fridge for more intense flavor.
Cooking and Browning: When you season before cooking, the spices get a chance to toast in the hot skillet, which intensifies their flavor and creates that wonderful savory aroma. This also helps develop a nice caramelized coating on both the meat and veggies.
Once the fajitas are cooked, you can always adjust the seasoning slightly with salt, pepper, or a squeeze of lime to taste, but the bulk of your seasoning should be done beforehand.
Taco seasoning is generally milder and more savory, with a mix of spices like chili powder, cumin, garlic powder, onion powder, paprika, and sometimes a hint of oregano or crushed red pepper for a spicy kick.
Fajita seasoning is generally bolder, brighter, and a bit more citrusy, often featuring a combination of cumin, chili powder, paprika, garlic powder, and oregano, but it usually has an added emphasis on lime or lemon flavor.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with skillet chicken fajitas:
Skillet Chicken Fajitas with Homemade Seasoning (Easy and Delish!)
Equipment
- large skillet or cast-iron pan
- chef's knife
- cutting board
- spatula or tongs
- mixing bowls
- measuring spoons
- serving platter or plate
Ingredients
- 2 large chicken breasts 1-½ pounds
- 1 medium yellow onion
- 3 bell peppers any mix of colors
- 8-12 flour tortillas
- 2 tablespoons olive oil for sauteing
Chicken Fajita Marinade
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ½ tablespoon garlic powder
- ½ tablespoon oregano
- ½ tablespoon paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- On a cutting board, slice each chicken breast in half lengthwise. Keeping the 2 halves together, slice crosswise into 1-inch strips.
- In a large bowl or Ziplock, whisk together all marinade ingredients. Add chicken and toss to coat. Marinate in the fridge for 3 hours up to overnight.
- Thinly slice the onion. De-seed and slice the bell peppers.
- When ready to cook, heat 2 T. olive oil in a large nonstick skillet or cast-iron pan over medium-high heat. Add chicken and cook undisturbed for 3-4 minutes, or until golden brown on the bottom. Turn the chicken and cook for another 2-3 minutes, until golden brown all over and cooked through (cook times will vary with different skillets, so check for doneness).
- Add onion and bell peppers and saute 4-5 minutes or until desired tenderness is achieved.
- Serve immediately with tortillas and desired toppings.
If you make this, be sure to leave a rating and post a pic to instagram (tag @nest.and.nosh and #nestandnosh)!
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