One skillet is all you need to make these flavorful, tender and juicy chicken fajitas. The process is very easy: marinate the chicken, and then sizzle and cook over very high heat until perfectly charred. Remove, and then add the bell peppers and onions. Serve tucked into warm tortillas with your favorite toppings. Ready in just 35 minutes, this chicken fajita recipe will quickly become a family favorite!
I've been making chicken fajitas for years but not like this. After one bite, I knew I struck gold. I'm not sure why it took me so long to incorporate my favorite food group, 1-pan love, and flavors into something so delicious. All I know is I'm glad I never have to go another day without it, and now, you don't either.
Endless Reasons To Love This Chicken Fajita Recipe
- Incredibly flavorful– the marinade is used for the chicken & veggies
- Extra tender, juicy fajita chicken
- Just 35 minutes, perfect for busy weeknights
- Minimal cleanup thanks to only needing 1 pan
- Versatile– customize with your favorite toppings
- Wonderful make ahead recipe
- Undeniably crowd pleasing, so you'll want to make it again and again
How To Make Chicken Fajitas
This recipe for easy chicken fajitas is straightforward, and the full printable recipe is below but let's walk through the steps quickly.
- Marinate the Chicken: Stir together the marinade ingredients and then add the chicken, turning to coat. Allow the chicken to sit for 5 minutes or up to 1 day in the refrigerator.
- Cook the Chicken: You want a very hot skillet so allow it to heat for 1-2 minutes. I recommend using a cast iron skillet if you have one. Add the olive oil, then the chicken. You want it to sizzle as soon as it hits the skillet. Cook, flipping once, until the internal temperature of the chicken reads 165ºF using an instant read thermometer at the thickest part. Remove, and allow the chicken to rest.
- Cook the Peppers & Onions: Add the remaining olive oil, peppers, onions, salt, and reserved marinade. Cook for at least 5 minutes until tender, or desired texture.
- Assemble: Warm the tortillas and pile on chicken, peppers, and onions. Add your favorite toppings like shredded cheese, salsa, sour cream, and guacamole.
3 Success Tip for Chicken Fajitas
- Cook Over Very High Heat: You want the skillet to be very hot before adding the chicken to get the correct sear needed. This isn't just for looks, it also adds flavor. To do this, heat the skillet for 1-2 minutes before adding the olive oil (otherwise it will burn), and then add the chicken.
- Reserve the Chicken Marinade: After you place the chicken in the skillet, reserve the marinade for the bell peppers and onions. It's OK that it was used for the chicken since it will be cooked.
- Let the Chicken Rest: While the bell peppers and onions cook, about 5-8 minutes, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute locking in the juice and flavor.
Grab These Ingredients
- Chicken: You could make these fajitas with boneless, skinless chicken breasts, but I like to use chicken thighs because they cook faster, and they have more flavor. Same reason I use them in this bruschetta chicken.
- Bell Peppers: Use any color of bell peppers that you prefer– I usually have red and green bell peppers.
- Onion: Use any type of onion that you prefer– I typically use sweet onion for a more mild flavor.
- Lime: The lime juice adds acidity and flavor while helping tenderize the chicken.
- Worcestershire Sauce: Just like in most of my burger recipes, Worcestershire sauce adds incredible flavor.
- Soy Sauce: Soy sauce adds another layer of flavor that you can't get with just salt.
- Cilantro: Adding fresh cilantro adds flavor and brightness. If you're not a fan of cilantro, you can leave it out.
- Spices: Grab your pantry staple spices like cumin, paprika, chili powder, onion powder, garlic powder, salt, and pepper.
- Olive Oil: Used to coat the pan.
- Tortillas: You can use flour or corn tortillas. Just before serving, toss them in the microwave or warm over low heat on the stove.
FAQ
Are chicken fajitas healthy?
Generally speaking, yes, chicken fajitas are a healthier option depending on how you serve them (in a tortilla, how many toppings, etc.) However, health is unique to each individual so I recommend inputting the ingredients into an online nutrition calculator to get the nutritional break down.
What to serve with chicken fajitas?
Chicken fajitas are already a complete meal, but you can add sides like refried beans, black beans, and rice.
How to cut chicken for fajitas?
You want to slice the chicken in thin, longer strips. I usually slice chicken thighs lengthwise and then cut once in half.
What to do with leftover chicken fajitas?
Chicken fajitas make wonderful leftovers! You can reheat and make fajitas, serve over rice, or chop into small pieces make quesadillas.
Skillet Chicken Fajitas
Description
One skillet is all you need to make these flavorful, tender and juicy chicken fajitas. The process is very easy: marinate the chicken, and then sizzle and cook over very high heat until perfectly charred. Remove, and then add the bell peppers and onions. Serve tucked into warm tortillas with your favorite toppings. Ready in just 35 minutes, this chicken fajita recipe will quickly become a family favorite!
Ingredients
- 1 ½ pounds boneless skinless chicken thighs or chicken breasts
- 2 Tablespoons lime juice, about 1 lime
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons low-sodium soy sauce
- ¼ cup chopped fresh cilantro
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 2 large bell peppers, sliced (any color)
- 1 large sweet onion, sliced
- 10-12 soft flour tortillas, fajita size
- for serving: shredded cheese, guacamole, salsa, and sour cream
Instructions
- In a large bowl, whisk the lime juice, Worcestershire sauce, soy sauce, cilantro, cumin, chili powder, paprika, onion powder, garlic powder, ½ teaspoon salt, and pepper together. Then add the chicken, turning to coat. Cover tightly set aside for 5 minutes or refrigerate for up to 1 day.
- Heat a large skillet over medium-high heat for about 2 minutes. Then, add 1 Tablespoon of olive and swirl to coat. I usually use a 12-inch cast iron skillet, but any type works. Place the chicken thighs in the skillet and cook for 5-7 minutes on each side, reserving the marinade. You want the chicken seared on the outside and fully cooked in the centers. The chicken is considered done when an instant read thermometer reads at the thickest part 165ºF. Transfer the cooked chicken to a cutting board or plate loosely covered with foil.
- Add the remaining olive oil to the skillet, swirling to coat. Then, add the peppers, onions, reserved marinade, and salt, stirring to combine. Cook for 6-8 minutes until tender. Meanwhile, slice the chicken lengthwise and in half. Once the peppers and onions are cooked, add the chicken back into the skillet.
- Serve the chicken, peppers and onions tucked in warm flour tortillas. Top with shredded cheese, guacamole, salsa, and sour cream. Leftovers stay fresh in the refrigerator covered tightly for up to 5 days.
Notes
- Make Ahead Instructions: You can marinate the chicken, cover tightly and store in the refrigerator for up to 1 day. You can slice the peppers and onions up to 1 week in advance.
- Freezing Instructions: You can freeze the marinated chicken (or cooked chicken) for up to 3 months. Thaw overnight in the refrigerator– do not refreeze. See my Tips for Freezing Marinated Chicken.
- Chicken: You can make this recipe with chicken breasts instead of thighs, but you'll naturally lose some flavor. Chicken thighs are a fattier cut of meat so they more flavor and cook more quickly. If using chicken breasts, the cook time will vary based on thickness but about 8-10 minutes on each side.
Nutrition
Calories: 550kcal | Carbohydrates: 49g | Protein: 41g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1455mg | Potassium: 866mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3247IU | Vitamin C: 111mg | Calcium: 168mg | Iron: 6mg
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George says
Made these last night for the family and they were great! That marinade is awesome. I also used it on steak since I did half and half and threw it all on the grill.
Christina says
So glad you loved these, George! Thanks for the review!