Chicken Fajita Skillet – Easy Mexican Recipes for Dinner
Okay, imagine this: sizzling chicken, bell peppers bursting with color, and that irresistible smoky aroma filling your kitchen. I swear, the moment this skillet hits the table, everyone’s eyes light up and forks go flying. This Chicken Fajita Skillet is seriously one of those magic dinners that feels fancy but comes together in about 30 minutes. Plus, it’s a total crowd-pleaser—you get tender, juicy chicken strips coated in a lively spice blend, tossed with crunchy, caramelized veggies, all cooked in just one pan. Trust me, this one’s a game-changer for weeknight dinners when you want big flavor without the fuss.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 1 ½ pounds boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
How I Make It
Step 1:
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss the sliced chicken with chili powder, smoked paprika, cumin, oregano, salt, and pepper right before cooking. Once the oil shimmers, add the chicken in a single layer and let it cook undisturbed for about 3-4 minutes. This helps get a nice sear and locks in juiciness.
Step 2:
Flip the chicken strips, cook for another 3 minutes or until cooked through (internal temp should be 165°F). Then, transfer the chicken to a plate and tent it with foil to keep warm.
Step 3:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced onions and bell peppers—this is where the color and that sweet, slightly charred flavor develop. Sauté them for about 6-8 minutes until they’re softened but still have a little crunch.
Step 4:
Add the minced garlic to the veggies and cook for another 30 seconds until fragrant. This quick step wakes up all those lovely Mexican spices and makes your kitchen smell ah-mazing.
Step 5:
Return the chicken to the skillet and stir everything together. Squeeze the juice of one lime over the skillet and give it a final toss. The acidity brightens all the flavors beautifully.
Step 6:
Garnish with freshly chopped cilantro before serving. You’re ready to dive in!
Variations & Tips
- Swap chicken breasts for thighs if you like more tender, juicy meat.
- For extra heat, add ½ teaspoon cayenne pepper or some sliced jalapeños with the veggies.
- Use a mix of colorful bell peppers for that Instagram-worthy skillet.
- Add a splash of water or chicken broth if the pan seems too dry while cooking veggies—this helps deglaze the pan and keeps everything moist.
- Serve with warm flour tortillas or over rice to soak up the flavorful juices.
- Make it vegetarian by swapping chicken for firm tofu or portobello mushrooms.
How I Like to Serve It
I usually pile these fajita strips into warm tortillas, top them with some sour cream, avocado slices, and a sprinkle of shredded cheese. It’s perfect for casual family dinners or weekend taco nights. On warm spring evenings, I love serving this skillet right out on the patio with a cold margarita or iced tea. If you’re feeling fancy, a side of Mexican street corn makes a killer pairing.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over medium heat to keep the chicken juicy and veggies crisp.
Closing: This Chicken Fajita Skillet always delivers vibrant flavors and simple satisfaction, making it one of my go-to dinners when I want something fresh, fast, and downright tasty.