These Skillet Chicken Fajitas are a color and flavor sensation. Onion, red pepper, and green pepper are stir-fried in homemade fajita seasoning until tender crisp. Thin boneless chicken strips are seared until golden brown.
The fire roasted tortillas, while optional, take these easy chicken fajitas from really good to super extra delicious!
This easy recipe is made in just one skillet and ready in less than 25 minutes. Try it for lunch, dinner, game day, or a romantic meal for two.
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Try this Tomato Guacamole or this Fresh Pico De Gallo with some restaurant-style tortilla chips.
How to cook Fajitas on the stove
For the Chicken Fajitas
On a cutting board, thinly slice the red bell pepper, green bell pepper, and onion. Click for a cutting board.
Cut the chicken into small thin slices and sprinkle with salt and pepper.
In a large bowl, combine the sliced bell peppers, sliced onions, cilantro, oregano, chili powder, salt, garlic powder, and ground cumin. Toss until coated.
Preheat a cast iron skillet over high heat with the olive oil. Click for a cast iron skillet.
When the skillet is hot, add in the seasoned sliced red peppers, green peppers, and onions.
Fry the veggies, stirring often, for about 5 minutes until veggies begin to soften.
Move the veggies to one side and add the sliced chicken to the other half of the pan.
Cook, stirring often but keeping the food separate, until the chicken is cooked through and no longer pink about 5 minutes.
Stir the chicken and veggies together then drizzle in the lime juice and cook for another 1 – 2 minutes.
Remove from the heat, cover, and set aside to keep warm.
For the Fire Roasted Tortillas (Optional)
If you have a gas stove, turn the heat on low.
Place one tortilla shell over the flame and watch the bottom closely. They brown really fast, about 30 seconds, and you don’t want them to burn or stay over the flame too long.
As soon as you see the tortilla begin to brown, use a pair of tongs to turn it over and brown the second side. Only the part over the flame will get roasted. You can move it around a little if you want more of the surface to cook.
Again, watch the bottom closely so it doesn’t get too blackened. Set aside on a plate and cover to keep warm and soft.
Repeat with the remaining tortilla shells.
Serve the chicken fajita mixture in the tortillas and top with sour cream, cheese, or hot sauce if desired.
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Skillet Chicken Fajitas
Ingredients
- 1 small red bell pepper
- 1 small green bell pepper
- 1 small onion
- 8 ounces boneless skinless chicken
- Salt and black pepper to taste
- 2 teaspoons olive oil
- ½ Tablespoon dried cilantro
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground cumin
- 1 teaspoon lime juice
- 5 small flour tortillas (fajita size)
- Optional – sour cream, shredded cheese, hot sauce
Instructions
For the Fajitas:
- On a cutting board, thinly slice the red bell pepper, green bell pepper, and onion. Click for a cutting board.
- Cut the chicken in small thin slices and sprinkle with salt and pepper.
- In a large bowl, combine the sliced bell peppers, sliced onions, cilantro, oregano, chili powder, salt, garlic powder, and ground cumin. Toss until coated.
- Preheat a cast iron skillet over high heat with the olive oil. Click for a cast iron skillet.
- When the skillet is hot add in the seasoned sliced red peppers, green peppers, and onions.
- Fry the veggies, stirring often, for about 5 minutes until veggies begin to soften.
- Move the veggies to one side and add the chicken mixture to the other half of the pan.
- Cook, stirring often but keeping the food separate, until the chicken is cooked through and no longer pink about 5 minutes.
- Stir the chicken and veggies together then drizzle in the lime juice and cook for another 1 – 2 minutes.
- Remove from the heat, cover, and set aside to keep warm.
For the Fire Roasted Tortillas: (Optional)
- If you have a gas stove, or a gas grill, turn the heat on low.
- Place one tortilla shell over the flame and watch the bottom closely. They brown really fast, about 30 seconds, and you don’t want them to burn or stay over the flame too long.
- As soon as you see the tortilla begin to brown, use a pair of tongs to turn it over and brown the second side.
- Again, watch the bottom closely so it doesn’t get too blackened. Set aside on a plate and cover to keep warm and soft.
- Repeat with the remaining tortilla shells.
- Serve the chicken fajita mixture in the tortillas and top with sour cream, cheese, or hot sauce if desired.
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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
