Introduction

Few dishes deliver big, bold flavor with minimal effort like a sizzling Chicken Fajita Skillet. This one-pan wonder combines tender, marinated chicken with crisp-tender peppers and onions, all bathed in that irresistible fajita seasoning—a smoky, slightly spicy blend that clings to every bite.

As someone who’s cooked hundreds of fajitas (both in restaurants and at home), I can tell you the three keys to fajita perfection:

1. The Marinade Matters – A simple mix of lime juice, oil, and spices doesn’t just flavor the chicken—it tenderizes it, ensuring juicy results even when cooked hot and fast.
2. High Heat = Better Char – Fajitas should have a slight smoky blister on the veggies and chicken. A screaming-hot skillet (or grill pan) delivers that restaurant-style sear.
3. Don’t Crowd the Pan – Overloading causes steaming instead of searing. Cook in batches if needed for the best texture.

This version keeps things quick and streamlined (no need to marinate for hours!) while delivering maximum flavor. Serve it with warm tortillas, over rice, or even as a hearty salad topping—it’s endlessly adaptable.

Why You’ll Love This Dish

• 30-minute meal – Faster than takeout, and way more flavorful.
• One-pan cleanup – Less mess, more time to enjoy.
• Meal-prep friendly – Reheats beautifully for lunches.

How to Make Chicken Fajita Skillet

Prep Time: 10 minutes
Cook Time: 15 minutes
Protein: 28g per serving
Serves: 4

Ingredients

For the Chicken & Marinade:

• 1.5 lbs boneless, skinless chicken thighs (or breasts), sliced into strips
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Skillet:

• 2 tbsp olive oil, divided
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large yellow onion, sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• Optional: 1 jalapeño, sliced (for heat)

For Serving:

• Warm tortillas
• Fresh cilantro, lime wedges, avocado, sour cream

Instructions

1. Marinate the Chicken
   • In a bowl, whisk together lime juice, 2 tbsp olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
   • Add chicken strips and toss to coat. Let sit 10 minutes (or up to 30 mins if time allows).
2. Sear the Chicken
   • Heat a large cast-iron skillet (or heavy pan) over high heat until very hot.
   • Add 1 tbsp oil, then carefully place chicken in a single layer (work in batches if needed).
   • Cook 2–3 minutes per side without moving to get a deep sear. Transfer to a plate.
3. Char the Veggies
   • In the same skillet, add remaining 1 tbsp oil.
   • Toss in peppers, onion, and jalapeño (if using). Sprinkle with salt.
   • Cook 4–5 minutes, stirring only occasionally, to let edges char.
   • Add minced garlic in the last 30 seconds—just until fragrant.
4. Combine & Finish
   • Return chicken to the skillet. Toss everything together and cook 1–2 more minutes to meld flavors.
   • Squeeze fresh lime juice over the top and sprinkle with cilantro.
5. Serve
   • Pile onto warm tortillas with your favorite toppings (avocado, sour cream, etc.).

Conclusion

This Chicken Fajita Skillet is the ultimate weeknight hero—quick, packed with flavor, and endlessly versatile. The smoky, slightly charred veggies paired with juicy, well-seasoned chicken make it feel like a restaurant dish, but it’s simple enough for any home cook to master.

Pro Tip: For extra depth, add a splash of beer or broth when combining everything at the end—it creates a light sauce that’s irresistible. Leftovers? Toss them into scrambled eggs or a quesadilla for next-level meals.

Happy cooking!