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Skillet Chicken Fajitas Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Mexican


Skillet chicken fajitas are made in a cast-iron skillet with thinly sliced chicken and sauteed peppers and onions, all tossed in a blend of your favorite Mexican spices


  • 11 1/2 pounds boneless, skinless chicken breast, cut into small thin strips
  • 2 green bell peppers, cored and thinly sliced
  • 1 medium red onion, thinly sliced
  • small flour or corn tortillas
  • 2 tablespoons olive oil
  • 1 lime, juice squeezed

Fajita seasoning

  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • salt and pepper, to taste

Optional fajita toppings

  • Mexican blend cheese
  • sour cream
  • salsa or pico de gallo
  • chopped avocado or guacamole
  • fresh cilantro
  • lime wedges (2 limes)
  • 12 sliced jalapenos
  • 1 diced fresh mango


  1. See note on warming tortillas below.
  2. Combine the fajita seasoning in a small bowl and mix well. Reserve 1/2 a teaspoon for peppers and onions. The rest will be added to the chicken.
  3. Toss seasoning and lime juice with chicken until fully coated. This can be done several hours in advance to allow the chicken to absorb the spices.
  4. Add 1 tablespoon of oil to a cast iron skillet and turn up to medium-low heat. Add the peppers and onions and season with 1/2 teaspoon of fajita seasoning and a little salt and pepper. Cook until tender and golden, about 5-7 minutes. Remove from the skillet, place in a bowl, and wrap in foil to keep warm.
  5. Add the chicken to the skillet with another tablespoon of olive oil. Turn up to medium heat and sautee until golden and fully cooked through, about 5-7 minutes.
  6. Return the peppers and onions to the skillet and heat until warmed through.
  7. Serve directly in the skillet with warm tortillas and all of your toppings.


You can use either corn or flour tortillas for fajitas, whichever you prefer. Always warm tortillas before serving, especially if using corn (they are really brittle). I usually wrap tortillas in aluminum foil and throw them in the oven for about 7 minutes at 350°F.  You can also steam them in the microwave for 15 seconds wrapped in a damp paper towel.


  • Serving Size: 2-3 tacos
  • Calories: 437
  • Sugar: 4.9g
  • Sodium: 602mg
  • Fat: 17.4g
  • Saturated Fat: 6,2g
  • Carbohydrates: 37.7g
  • Fiber: 2.4g
  • Protein: 31.2g
  • Cholesterol: 95mg

Keywords: skillet fajitas


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