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Chicken fajitas are a weeknight classic — easy, healthy, and packed with protein. I used to make this on repeat back in uni, and it’s still one of my favorite one-pan dinners. Just chicken, peppers, and onion, finished with a squeeze of fresh lime.
They’re fast, flexible, and great for meal prep or a family-style dinner. You can keep it simple or load them up with toppings like pico de gallo, guacamole, or a dollop of sour cream.
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Why you’ll love this recipe
- It’s quick — 30 minutes, one pan, minimal mess.
- Great for meal prep or a crowd — just slice and serve.
- Packed with protein and naturally gluten-free.
- Easy to customize for chicken, steak, or shrimp.
What you’ll need
- Chicken: Use boneless, skinless chicken breasts
- Bell peppers: A mix of red, yellow, and green adds sweetness and color
- Onion: I like red or yellow, thinly sliced
- Lime: For juicing over the chicken and veggies
- Olive oil: Used in the marinade and for sautéing
- Chicken fajita seasoning: A simple mix of chili powder, paprika, cumin, garlic and onion powder, salt, pepper, and a touch of sugar. Optional: oregano and cayenne for extra flavor and heat.
See printable recipe card below for the full ingredients list and quantities.
How to make
1. Mix the seasoning: In a small bowl, combine all the spices. Reserve a little to season the veggies later.
2. Marinate the chicken: Add olive oil and lime juice to the remaining spice mix. Pat the chicken dry, then rub the mixture all over to coat.
3. Slice the veggies: Thinly slice the bell peppers and onion. Set aside for later.
4. Cook the chicken: Heat a skillet over medium-high heat with a little oil. Place the chicken smooth side down and sear until golden. Flip, lower the heat, cover, and cook through.
5. Rest and slice: Transfer the chicken to a plate and let it rest for a few minutes. Then slice thinly against the grain.
6. Cook the veggies: In the same pan, add more oil if needed. Sauté the sliced peppers and onion with the reserved seasoning until tender and lightly charred.
7. Combine and toss: Return the sliced chicken to the pan and toss everything together.
8. Serve: Fill warm tortillas and top with your favorites — like pico de gallo, guacamole, herbed yogurt, or lime wedges.
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8Store any leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet or microwave until warmed through.
Use a meat thermometer to check that the chicken reaches 165ºF at the thickest part. Then let it rest for a few minutes before slicing to keep it juicy and tender.
Serving ideas
Serve the chicken fajitas in warm tortillas with your favorite toppings. I love adding shredded lettuce, guacamole, pico de gallo, and a spoonful of lime crema or sour cream — it’s all about building your perfect bite.
Optional toppings pictured: lime wedges, pico de gallo, avocado, authentic guacamole, shredded lettuce, lime crema, and fresh herbs — mix and match your favorites!
More one-pan chicken dinners to try
If you love quick chicken meals with minimal cleanup, here are a few more to try:
If you try this chicken fajitas recipe, let me know what you think in the comments below. I’d love to hear how it worked for you. Don’t forget to rate the recipe card and tag me on Instagram @Alphafoodie if you share your dish!
Chicken Fajitas
Equipment
- 1 Large skillet
- 1 Sharp knife
- 1 chopping board
Ingredients
For the chicken and veggies:
- 3 boneless skinless chicken breasts
- 3 whole bell peppers red, yellow, green
- 1 whole onion
- 1 whole lime
- 3 Tbsp olive oil divided – 1 for seasoning, 1–2 for cooking
For the fajita seasoning:
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp dried oregano optional
- ¼ tsp cayenne pepper optional
- ½ tsp sugar optional
Instructions
- In a small bowl, mix together all the fajita seasoning ingredients. Reserve a small amount (about ½ tsp) to use with the vegetables later.
- To the remaining seasoning, add 1 tablespoon olive oil and the juice of ½ lime. Mix well to form a paste.
- Pat the chicken breasts dry. Rub the seasoning mixture evenly over both sides of the chicken.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken smooth side down and sear for 4–5 minutes.
- Flip and sear the other side for 4–5 minutes until golden.
- Reduce heat to medium-low. Cover the skillet loosely and cook for 5–7 minutes, or until the chicken reaches 165ºF.
- Remove from heat and let the chicken rest for 5 minutes.
- In the same pan, add the remaining tablespoon of oil if needed. Add sliced peppers and onion. Sprinkle over the reserved fajita seasoning. Cook for 5–6 minutes, stirring occasionally, until tender and lightly charred.
- Slice the rested chicken and return to the pan. Toss with the vegetables.
- Serve warm with tortillas and your choice of toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!!! Thank you!
Thanks so much! glad you liked it 🙂