Skillet Chicken Fajitas Recipe

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This Skillet Chicken Fajitas Recipe is one of the easiest restaurant-style dishes to recreate. Seasoned chicken breast, a colorful array of sliced bell peppers and red onion are char grilled on the stove top in this skillet version of Chicken Fajitas. Serve in a warm flour tortilla, topped with sour cream, cheese, cilantro or parsley and a squeeze of fresh lime juice. Sides might include Mexican rice and/or black beans.

Ingredients you’ll need to make Skillet Chicken Fajitas

You’ll need a few simple ingredients to make this recipe. They include:

What type of chicken should I use?

Chicken Fajitas are traditionally made with chicken breasts but you can definitely use chicken thighs if you prefer. They are a great alternative because they are difficult to overcook. Drizzle with neutral flavored oil.

Be sure to season and toss with the Fajita Seasoning. Allow to sit while you prepare and cook the veggies.

How to make your own homemade Fajita Seasoning

Fajita seasoning includes many of the ingredients you already have in your pantry or spice cupboard. Use as much or as little as you like. I used about a total of 1 1/4 teaspoons for one chicken breast and veggies. The rest can be stored in a labeled spice jar like this one.

How to cook the Fajita veggies

Be sure to season the veggies and add to skillet with over high heat, adding a bit more oil as necessary. Toss well and allow to cook for a few minutes between stirs. This will allow the veggies to char a bit.

How to cook the chicken

Add the seasoned chicken that you made earlier to the skillet over high heat. I used the residual oil from my veggies, but add a bit more if needed. Cook for just a few minutes per side until golden and cooked through. You can always test with a thermometer if you are unsure. The chicken is done when it reads 165 degrees.

How to make Skillet Chicken Fajitas

Now its time to bring the whole dish together. Add the veggies back to the pan with the chicken and toss to meld the flavors. Serve immediately.

What toppings do you put on Fajitas?

My favorite toppings are sour cream (or Mexican crema), a squeeze of lime juice, freshly made pico de gallo, chopped cilantro (or parsley if you aren’t a cilantro fan) and of course, a Mexican cheese (shredded or something like a crumbly Queso fresco).

What sides to serve with Fajitas

There are a variety of options for sides. Think Mexican Rice, Cilantro Lime Rice, Black Beans (with or without) Rice, Mexican Street Corn, Guacamole, Corn on the Cob, Refried Beans and all of the toppings 🙂

Can you grill Fajitas? How long does it take to cook fajitas on the grill?

Absolutely! Chicken thighs work best for grilling since it’s hard to overcook them. You will also want to use a cast iron pan that is safe for cooking on a grill for the veggies.

How to store and reheat Skillet Chicken Fajitas

You’ll want to store any leftover chicken and veggies in a glass container with a tight fitting lid in the refrigerator. Flour tortillas can stay on the counter in their original bag.

To reheat, I prefer the skillet but you can also microwave at about 50% power. Keep in mind, the chicken is already cooked and can get tough if you reheat it for too long. This is less of an issue with chicken thighs than chicken breast however.

Did you make my Skillet Chicken Fajitas Recipe? Leave a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing your creations 🙂

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Skillet Chicken Fajitas Recipe

Skillet Chicken Fajitas Recipe
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings


  • Non Stick Skillet (for stovetop) or Cast Iron Skillet (for grill or oven)



  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 1/4 tsp Cumin
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/8 tsp Cayenne


  • 1 tbsp Neutral flavored Oil for cooking
  • 1 large Chicken Breast halved and sliced into strips
  • 1 medium Red Onion sliced
  • 2 medium Bell Peppers mixed colors, cut into strips
  • pinch Salt & Pepper to taste
  • 1 clove Garlic minced, to taste (OPTIONAL)


  • Sour Cream
  • Cilantro (or Parsley) chopped, plus a sprig for garnish
  • Avocado sliced or cut into cubes
  • Lime Wedges for squeezing
  • Mexican Rice
  • Shredded Mexican Cheese


  • Slice a large chicken breast in half making two thin cutlets, then cut into long strips. Drizzle with oil and then toss with your Fajita seasoning. Set aside.
  • Slice onions and bell peppers into strips and add to a skillet over high heat with a tablespoon of oil. Add Fajita seasoning. Toss well then allow to cook and char for a minute at a time between stirs. Cook to desired doneness. Remove to a bowl.
  • Using the remaining oil in the pan (drizzle a bit more if you need to), add the seasoned chicken strips. Cook for just a few minutes on each side until the internal temperature reads 165 on a thermometer.
  • Add the veggies and any accumulated juices back to the pan with the chicken and toss to combine.
  • Serve immediately in a warmed soft flour tortilla topped with a squeeze of lime juice, sour cream, cheese or other desired toppings.
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