Easy Chicken Fajitas

A wooden spoon resting in a skillet of quick chicken fajitas with onions and red and yellow and green bell peppers.

5 from 1 vote

Easy chicken fajitas with bell peppers and onions are just 5 ingredients and ready in about 20 minutes. These skillet fajitas are great for a quick weeknight dinner the whole family will love!

Prep Time5

Cook Time15

Total Time20

Yield: 4 servings

Ingredients

1 tablespoon canola oil, divided
2 tablespoons fajita seasoning, divided
1 ½ lbs. boneless, skinless chicken breasts, cut in ½-inch wide, long thin strips
1 medium white onion, sliced in ¼-inch thick slices
2 medium bell peppers (mixed colors), sliced in ¼-inch thick slices

For serving:

Warmed tortilla shells

Optional toppings:

Diced avocado or guacamole, shredded cheese, salsa or pico de gallo, sour cream or Greek yogurt, pickled red onions, pickled jalapeños, fresh chopped cilantro, lime wedges

Other optional fillings or sides:

Shredded lettuce, steamed brown or white rice, black beans

Instructions

Heat 1 ½ teaspoons of canola oil in a large skillet over medium-high heat.
Season the chicken strips with 1 tablespoon of the seasoning mix.
Add the chicken to the hot skillet and cook, stirring occasionally, until the chicken is cooked through, about 7-8 minutes. Remove to a plate or bowl and cover to keep warm.
Add the remaining oil to the same pan and add the onion and peppers. Sprinkle the remaining tablespoon of fajita seasoning over the veggies and stir well to combine. Cook, stirring occasionally, until the veggies are tender, about 7-8 minutes. (If your pan is too dry after the first few minutes, and if the veggies have already gotten a bit of char on them, you can add a few splashes of water. You can also cover the pan if you want to steam them a little at the end, especially if you prefer very tender veggies.)
Once the onions and peppers are finished cooking, return the chicken and any accumulated juices to the pan and stir well to combine.
Turn off heat and serve the chicken fajitas in warmed tortilla shells with desired toppings. Enjoy!

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Notes

How to warm tortillas:

If you have a gas burner, you can place a soft flour tortilla, one at a time, directly over the flame on medium high. Leave it for 5-10 seconds, until lightly charred, then use tongs to carefully flip and do the same on the other side. Again, just 5-10 seconds is all you need to get it browned and bubbled up slightly.
Or broil your tortillas in the oven as an alternative. Keep a close eye on them so they don’t burn.
Or you can wrap the tortillas in some damp paper towels and warm them in the microwave too.

Leftovers: The leftover chicken and veggies can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet to warm them back up.

Serving leftovers: You can make fajitas again or you can use the chicken fajita mix for a grain bowl or rice bowl along with some beans, veggies and more of your favorite toppings. You can also mix your warmed, leftover fajitas into some hot cooked pasta, mix with some salsa and shredded cheese and you’ve got a shortcut fajita pasta dish.

Nutrition

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