Skillet Chicken Fajitas
I cook a lot of weeknight dinners, and Skillet Chicken Fajitas land near the top of the rotation. They come together quickly, the skillet does most of the work, and the whole family eats with their hands — which always makes dinner feel a little more relaxed. This version leans on a straightforward spice mix and a quick pan-fry so you get big flavor without a long ingredient list.
What I love about this recipe is how forgiving it is. You can marinate the chicken while you prep the vegetables, finish everything in one pan, and have tortillas warmed and ready in minutes. The technique is simple: marinate, sear, rest, slice, and toss with the peppers and onions. Little steps — like letting the chicken rest and returning the vegetables briefly to the skillet — make a big difference to texture and flavor.
Below you’ll find the essentials, the exact ingredient list and step-by-step instructions I use every time, plus practical tips for timing, equipment, and common mistakes. No unnecessary fluff — just clear, tested guidance so your Skillet Chicken Fajitas turn out great tonight.
The Essentials
These fajitas are built on a brief but flavorful marinade, thinly sliced peppers and onions, and a hot skillet. Use a roomy skillet so the vegetables and chicken have space to brown. Browning adds depth; steam will only soften the vegetables.
Timing matters more than fancy technique. Marinate the chicken in the fridge while you slice the peppers and onions. Cook the vegetables first and set them aside, then sear the chicken in the same skillet. Resting the chicken for 5 minutes before slicing keeps it juicy. Return the sliced chicken to warm briefly with the vegetables and serve immediately in warmed tortillas.
Ingredients
- 3 tablespoons cooking oil (divided) — oil for both the marinade and for frying; divided so you can sear properly without sticking.
- 2 cloves garlic (finely minced) — adds bright savory flavor; mince finely so it disperses through the marinade.
- 2 teaspoons ground cilantro — the dried herb note in the spice mix; gives fajitas a hint of citrus-herb warmth.
- 2 teaspoons ground cumin — foundational fajita spice; toasty, earthy, and essential for the profile.
- 1-2 teaspoons ground cayenne pepper (to taste*) — adjust the heat here; start low if serving kids or heat-sensitive eaters.
- 1 teaspoon dried oregano — adds Mediterranean-style herb depth that plays well with cumin.
- 1 teaspoon kosher salt — seasons the chicken and pulls the marinade together; adjust to taste if using table salt.
- 4 boneless, skinless chicken breasts — the main protein; pound slightly if very uneven for even cooking.
- 2 red onions (sliced into strips) — sweet and sturdy when cooked; slice into even strips for uniform cooking.
- 2 bell peppers (any color, sliced into strips) — color and texture; slice consistently so they soften at the same rate.
- fresh lime juice (optional) — a squeeze brightens and balances the spices; add to taste.
- 8 (6-inch) flour tortillas — warm and pliable for filling; heat just before serving so they stay soft.
Skillet Chicken Fajitas Cooking Guide
- In a resealable plastic bag, combine 2 tablespoons cooking oil, 2 finely minced garlic cloves, 2 teaspoons ground cilantro, 2 teaspoons ground cumin, 1–2 teaspoons ground cayenne pepper (to taste), 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Seal the bag and shake to mix.
- Add the 4 boneless, skinless chicken breasts to the bag, coat them thoroughly with the marinade, remove excess air, and seal. Refrigerate the chicken while you prepare the vegetables.
- Slice the 2 red onions and 2 bell peppers into strips if not already sliced.
- Heat the remaining 1 tablespoon cooking oil in a large skillet over medium-high heat.
- Add the sliced onions and bell peppers to the hot skillet. Cook, stirring occasionally, for 7–10 minutes until the vegetables are softened and slightly browned. Transfer the cooked vegetables to a plate and set aside.
- Remove the chicken from the marinade bag, letting excess marinade drip off; discard any leftover marinade.
- Add the chicken breasts to the same skillet and pan-fry 5–7 minutes per side, until golden brown and cooked through (no pink in the center).
- Remove the chicken from the skillet and let rest for 5 minutes. Then slice the chicken into strips.
- Return the vegetables to the skillet to rewarm briefly (about 1–2 minutes). Add the sliced chicken back to the skillet and toss to combine. Squeeze fresh lime juice over the mixture to taste, if using.
- Warm the 8 (6-inch) flour tortillas and serve the chicken-and-vegetable mixture in the tortillas.
Top Reasons to Make Skillet Chicken Fajitas
1) Speed: From fridge to table in under 45 minutes if you work efficiently. The active cooking time is short; the rest is prep and quick pan work.
2) Flavor for effort: The marinade is compact but strong — garlic, cumin, oregano, and a controlled hit of cayenne deliver layered flavors without a long marinating time.
3) One-skillet cleanup: You cook the veggies and chicken in the same pan, which concentrates flavor and minimizes dishes.
4) Customizable heat: The cayenne is adjustable. Start at 1 teaspoon and increase if you want more kick.
Ingredient Flex Options
If you need to tweak the recipe to suit what’s in your kitchen, focus on swaps that keep the method intact:
- Reduce the cayenne pepper if you prefer mild heat; increase to 2 teaspoons for bolder spice.
- If the chicken breasts are uneven in thickness, halve or gently pound them for more even cooking.
- The recipe uses a neutral “cooking oil.” Use any neutral oil you have on hand — the amount is fixed at 3 tablespoons divided.
- Any bell pepper color works. Mix colors for visual appeal while keeping the quantity the same: 2 bell peppers total.
- Lime juice is optional in the ingredient list; a squeeze brightens the plate, so add it to taste rather than measuring.
What You’ll Need (Gear)
- Large heavy skillet — gives even heat and room for the vegetables and chicken.
- Resealable plastic bag — for quick, even marinating and easy cleanup.
- Sharp chef’s knife and cutting board — for uniform strips of onion and pepper, and for slicing rested chicken.
- Tongs or spatula — to flip chicken and move veggies without tearing them.
- Plate and foil or tent — for resting the chicken so juices redistribute.
- Small bowl or cup for lime juice (optional) — handy if you like to squeeze fresh lime at the end.
Common Errors (and Fixes)
Overcrowding the skillet. If the chicken or vegetables are jammed together, they’ll steam rather than brown. Fix: cook in batches or use a larger pan. Brown in batches and combine at the end if needed.
Not letting the chicken rest. Slice immediately and the juices run out. Fix: tent the cooked chicken on a plate for 5 minutes before slicing; it will stay juicier.
Vegetables too limp or undercooked. If peppers and onions are raw, it’s usually because the pan wasn’t hot enough or they weren’t cooked long enough. Fix: Cook them 7–10 minutes over medium-high, stirring occasionally, until slightly browned and softened.
Marinade left in the pan or used after raw chicken sits in it. Never use leftover marinade that had raw chicken without bringing it to a boil. In this recipe you discard the leftover marinade in step 6, which is the correct approach.
Adaptations for Special Diets
Lower sodium: halve the kosher salt in the marinade and taste the cooked chicken before adding more. The lime juice (optional) will help brighten flavors without extra salt.
Milder heat: use 1 teaspoon cayenne or omit it entirely. The other spices keep the profile interesting without burning mouths.
Gluten considerations: the recipe as written uses flour tortillas (listed in the ingredients). If you need a gluten-free option, choose a gluten-free or corn tortilla alternative; warm and serve in the same way.
Dairy-free and nut-free: the recipe contains neither dairy nor nuts, so it is suitable for these needs as written (double-check tortillas if store-bought).
Behind-the-Scenes Notes
This recipe is intentionally streamlined. The marinade is quick so you can start cooking after a short rest in the refrigerator. I often marinate the chicken for just 15–30 minutes when time is tight; the vigorous spices still impart good flavor. If you have a few hours, a longer marinate won’t hurt, but it isn’t required.
Cooking sequence is designed to protect texture: vegetables go first so they can soften and brown. Searing the chicken after yields a golden exterior. Resting before slicing is a small step that yields tastier results — the internal juices redistribute and the meat slices cleanly.
Prep Ahead & Store
Make-ahead
Marinate the chicken up to 24 hours ahead in the refrigerator in the resealable bag. Keep the sliced vegetables in a separate container. When ready, cook vegetables and follow the routine. This saves about 15–20 minutes on the night you plan to serve.
Storing leftovers
Store the cooked chicken-and-vegetable mixture in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a skillet over medium-low heat so the chicken doesn’t dry out. Keep the tortillas wrapped in foil or in a sealed bag at room temperature for short-term, or refrigerate if your kitchen is hot.
Reader Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Dark meat will take slightly longer to cook and may need closer monitoring for doneness. Adjust pan time and ensure internal temperature reaches 165°F (74°C).
Q: How can I get more char on the vegetables?
A: Give the skillet a little more time to heat up before adding the vegetables and avoid overcrowding. Cook in a single layer when possible and let pieces sit undisturbed for a minute or two to develop browning.
Q: My chicken dried out — what did I do wrong?
A: Likely overcooked. Reduce the pan time slightly, and definitely let the chicken rest 5 minutes before slicing. Also make sure the skillet isn’t too hot when searing; high heat is good for browning but medium-high prevents burning while cooking through.
Save & Share
If this recipe saved your weeknight dinner, save the page or print a copy to keep in your recipe folder. Share it with a friend who needs an easy, reliable meal that travels well from pan to plate. These Skillet Chicken Fajitas are perfect for a casual family night — and they come together with minimal fuss.
One final note: taste as you go. A quick squeeze of lime at the end can lift the entire dish. Warm the tortillas just before serving and let everyone assemble their own fajitas. It’s practical, fast, and a little festive — the best kind of weeknight meal.
Skillet Chicken Fajitas
Ingredients
Ingredients
- 3 tablespoonscooking oil divided
- 2 clovesgarlic finely minced
- 2 teaspoonsground cilantro
- 2 teaspoonsground cumin
- 1-2 teaspoonsground cayenne pepper to taste*
- 1 teaspoondried oregano
- 1 teaspoonkosher salt
- 4 boneless skinless chicken breasts
- 2 red onions sliced into strips
- 2 bell peppers any color, sliced into strips
- fresh lime juice optional
- 8 6-inchflour tortillas
Instructions
Instructions
- In a resealable plastic bag, combine 2 tablespoons cooking oil, 2 finely minced garlic cloves, 2 teaspoons ground cilantro, 2 teaspoons ground cumin, 1–2 teaspoons ground cayenne pepper (to taste), 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Seal the bag and shake to mix.
- Add the 4 boneless, skinless chicken breasts to the bag, coat them thoroughly with the marinade, remove excess air, and seal. Refrigerate the chicken while you prepare the vegetables.
- Slice the 2 red onions and 2 bell peppers into strips if not already sliced.
- Heat the remaining 1 tablespoon cooking oil in a large skillet over medium-high heat.
- Add the sliced onions and bell peppers to the hot skillet. Cook, stirring occasionally, for 7–10 minutes until the vegetables are softened and slightly browned. Transfer the cooked vegetables to a plate and set aside.
- Remove the chicken from the marinade bag, letting excess marinade drip off; discard any leftover marinade.
- Add the chicken breasts to the same skillet and pan-fry 5–7 minutes per side, until golden brown and cooked through (no pink in the center).
- Remove the chicken from the skillet and let rest for 5 minutes. Then slice the chicken into strips.
- Return the vegetables to the skillet to rewarm briefly (about 1–2 minutes). Add the sliced chicken back to the skillet and toss to combine. Squeeze fresh lime juice over the mixture to taste, if using.
- Warm the 8 (6-inch) flour tortillas and serve the chicken-and-vegetable mixture in the tortillas.
Equipment
- Cast-Iron Skillet
Notes
Let the chicken marinate for at least 20-30 minutes, or up to 2 hours if you have time. Even a short marinate lets the spices penetrate the meat for more flavor.
I recommend using a cast-iron or nonstick skillet for best sear. If the chicken or veggies brown too quickly, reduce the heat slightly to avoid bitterness.
For crisp-tender peppers and onions, cook them on medium-high heat and avoid overcrowding the pan. You can cook in batches if needed.
To know if the chicken is cooked through push a bit on the thickest part. If it doesn’t give in much, it’s cooked. It should feel similar to when you push your thumb against your pinky. The proper temperature is165°F.
Letting the chicken rest a bit helps to set the juices. So if you cut it open after a bit of rest it won’t lose as many juices anymore.
Warm tortillas directly on the skillet for 15-30 seconds per side or wrap in foil and place in the oven at 350°F for a few minutes to make them soft and pliable.
