Skillet Chicken Fajitas (Quick Weeknight) | CookOS

Skillet Chicken Fajitas

Name: Skillet Chicken Fajitas (Quick Weeknight)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 bell peppers (assorted colors), sliced; 1 medium onion, sliced; 2 tbsp olive oil; salt, to taste; black pepper, to taste; garlic powder, to taste; 1.5 lbs chicken, thinly sliced; 2 tbsp fajita seasoning; 1 lime, juiced; 1/4 cup cilantro, chopped (optional); Mexican rice, for serving; Flour tortillas, for serving; Queso blanco, for serving; Lime wedges, for serving

Skillet chicken fajitas combine thin-sliced chicken with sautéed bell peppers and onions in a seasoned one-pan meal that tastes restaurant-quality but takes just 20 minutes.

🌍Mexican 🏷️Chicken fajitas 🏷️Fajitas 🏷️Skillet dinner 🏷️Weeknight meal 30-minute meal

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

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Ingredients

3 bell peppers (assorted colors), sliced
1 medium onion, sliced
2 tbsp olive oil
salt, to taste
black pepper, to taste
garlic powder, to taste
1.5 lbs chicken, thinly sliced
2 tbsp fajita seasoning
1 lime, juiced
1/4 cup cilantro, chopped (optional)optional
Mexican rice, for servingoptional
Flour tortillas, for servingoptional
Queso blanco, for servingoptional
Lime wedges, for servingoptional

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Instructions

1
In a large bowl, combine the sliced bell peppers and onion. Toss with olive oil, salt, pepper, and garlic powder until evenly coated.
2
Heat a large skillet (preferably cast iron) over medium-high heat. Add the seasoned vegetables and cook, stirring occasionally, until softened and slightly charred, about 5-7 minutes.
3
Remove the cooked vegetables from the skillet and set aside on a plate.
4
In the same bowl, add the thinly sliced chicken and toss with fajita seasoning until well coated.
5
Add the seasoned chicken to the hot skillet and cook until browned and cooked through, about 5-7 minutes.
6
Return the cooked peppers and onions to the skillet with the chicken.
7
Squeeze fresh lime juice over the mixture and add the chopped cilantro. Stir everything together to combine.
8
Serve the fajitas immediately over Mexican rice or in warm flour tortillas. Top with queso blanco and serve with lime wedges on the side.

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Tips & Notes

Pro tips

Slice chicken against the grain and as thin as possible (1/4-inch) for faster, more even cooking and tender results.
Cook chicken separately first until just cooked through, then set aside before sautéing peppers and onions—this prevents overcooking and keeps texture intact.
Use a cast-iron or stainless-steel skillet for better browning and heat retention; avoid non-stick pans which won't develop the same color and flavor.
Finish with fresh lime juice and cilantro just before serving to brighten flavors and prevent cilantro from turning dark.

Substitutions

Bell peppers → poblano or Anaheim peppers (slightly smoky flavor)
Chicken breast → chicken thighs (more forgiving, stays juicy)
Fresh cilantro → fresh parsley (milder flavor)
Lime → lemon (slightly different citrus note)

Storage & make-ahead

Refrigerate cooked fajita components separately in airtight containers for up to 3 days; reheat gently in a skillet. Serve with warm tortillas immediately after reheating.

Equipment

Large skillet or cast-iron pan · Sharp knife for slicing chicken and vegetables

Common Questions

Can I prep the peppers and onions ahead of time?

Yes, slice peppers and onions up to 24 hours ahead and store in an airtight container in the refrigerator. Slice chicken just before cooking to prevent drying out.

What's the best way to slice chicken thinly?

Partially freeze the chicken breast for 30–45 minutes until firm, then slice against the grain with a sharp knife. This prevents shredding and ensures even cooking.