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One-Pan Chicken Fajitas

An easy, flavorful chicken fajitas recipe made with juicy chicken, vibrant bell peppers, and bold spices – all cooked in one pan for minimal cleanup and maximum taste.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 boneless chicken breasts sliced into thin strips
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow onion sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Flour tortillas for serving
  • Optional toppings: sour cream guacamole, shredded cheese, lime wedges

Method
 

  1. Slice the chicken breasts, bell peppers, and onion into thin strips before heating the pan.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  3. In a bowl, toss the chicken strips with chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  4. Add the seasoned chicken to the hot skillet and cook for 5–6 minutes, or until golden brown and cooked through.
  5. Push the chicken to one side of the skillet and add the sliced bell peppers and onion. Cook for about 5 minutes, stirring occasionally, until vegetables are slightly softened but still crisp.
  6. Mix the chicken and vegetables together in the skillet and cook for another 1–2 minutes to blend flavors.
  7. Warm flour tortillas in a dry skillet or microwave.
  8. Serve the chicken and veggie mixture in the warmed tortillas. Add desired toppings such as sour cream, guacamole, shredded cheese, and lime wedges.

Notes

To save time, slice the vegetables and marinate the chicken earlier in the day. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave and enjoy in tacos, wraps, or quesadillas.