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one pan chicken fajitas

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These One Pan Chicken Fajitas require only a handful of super basic ingredients and are made in one pan in under 30 minutes! This easy weeknight dinner is packed with flavor and is incredibly easy to make. 

A tray of chicken fajitas along with a bowl of lime wedges, a sliced avocado, and a bowl of cilantro. this recipe

Lately, we have been craving Mexican food all. the. time. These hit the spot perfectly! The chicken is tender, juicy and loaded with flavor, and the peppers and onions are at that sweet spot between mushy and hard. Just tender enough, with a slight hint of crunch!

What do I need to make these?

These are super classic Chicken Fajitas – you’ll need: 

  • A large yellow onion
  • Bell peppers (any colors will do!)
  • Garlic
  • Spices like cumin, chili powder, and paprika
  • Salt + pepper
  • Olive oil
  • Chicken breast

How to Make Quick + Easy Chicken Fajitas:

These take about 20 minutes to cook in a pan on the stovetop – or, if you want to cook two things at once, you can roast the peppers and onions on a pan in the oven, while you cook up your chicken on the stovetop. 

Either way, this is a total weeknight winner! Quick, easy, and minimal dishes. And you can customize the toppings! We all know toppings are basically the best part. 

Hands holding a pan of julienned onions and peppers.

Chicken Fajita Toppings: 

Here are a few of the things we love to serve our fajitas with – but feel free to get creative here, and use whatever you like. 

  • Cheese 
  • Sour Cream
  • Avocado
  • Rice
  • Black Beans
  • Diced Tomatoes
  • Tortillas
  • Tortilla chips (the best side to have with these!)

A cast iron skillet full of chicken fajitas, surrounded by bowls of limes, cheese, sour cream, tortillas, and an avocado.

You can also serve these in lettuce wraps, with rice and beans or fill meal prep containers with the fajita mix! Perfectly-portioned little containers of juicy fajita meat and tender peppers and onion, ready to grab and heat? Yes please! No sad desk lunches here.

If you do portion these out for meal prep, I recommend keeping your toppings in a separate, small container to top the fajitas with after you’ve heated them up.

A pan of chicken fajitas with a bowl of lime wedges nearby.

Did you make this recipe? Snap a photo + leave a comment! 

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5 from 10 votes
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One Pan Chicken Fajitas

These One Pan Chicken Fajitas require only a handful of super basic ingredients and are made in one pan in under 30 minutes! This easy weeknight dinner is packed with flavor and is incredibly easy to make. 

Course Main Course
Cuisine Mexican
Keyword Easy Fajitas, Quick Weeknight Dinner, Best Chicken Fajitas
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 367 kcal
Author Stephanie Simmons

Ingredients

  • 4 large bell peppers, julienned
  • 1/2 a large yellow onion, thinly sliced
  • 2 large cloves garlic, minced
  • 4 tbsp olive oil
  • 2 lbs chicken breast, sliced into strips
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 3/4 tsp salt
  • pepper, to taste

For Serving + Topping:

  • cheese
  • sour cream
  • lime juice
  • cilantro
  • tortillas
  • avocado

Instructions

  1. Prep the chicken: Mix all the spices together in a small bowl. Toss the sliced chicken with the spices in a large bowl until evenly coated. Let rest while you cook the veggies. 

  2. Cook the Veggies - Two Options

    Stovetop: Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the peppers, onions, and garlic and cook, stirring occasionally until tender and slightly browned. This takes about 7-10 minutes. Remove from the pan (set them on a large plate - you'll add them back to the pan after cooking the chicken).

    Oven: You can roast the peppers and onions in the oven while you cook the chicken on the stovetop to save a bit of time. Preheat your oven to 400 degrees, and add the onions and peppers. Drizzle with olive oil and season with salt, pepper, and a dash or two of chili powder. Roast for XX MINUTES.

  3. Cook the Chicken: Add the olive oil to the pan and add the chicken. Cook, stirring, until the chicken is no longer pink. You may have to do this in two batches so you don't crowd the pan too much.

    To check that the chicken is done, cut into one of the largest pieces. If it's done (not pink inside), it's a good indication that all the pieces are done. 

  4. Serve + Store: Add the pepper/onion mixture back into the pan and let warm on medium heat, stirring to toss with the chicken. Serve with tortillas, rice, beans, sour cream, cheese and anything else you like! Leftovers can be stored in an airtight container in the fridge for 4-6 days.

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Comments

  1. Jo Price says

    5 stars
    This is the best fajita recipe ever! I’ve been looking for keto dinner recipes and I can tell you, we are keeping this recipe in the rotation! Thank you so much!

    Reply

  2. Casey says

    I absolutely love the flavor in fajitas! Definitely going to be trying this recipe with vegan chicken! This just looks so tasty!

    Reply

  11. Chef Markus Mueller says

    5 stars
    Great looking dish! I love my cast iron pans also and should actually use them more often! I am always worried about using them on my glass top stove, by if I’m outside, the BBQ or open fire always require cast iron.

    I like that this recipe can also be easily turned into a meal prep item! Where I am constantly on the go an easy recipe like this is ideal to bring to work!

    Reply

  13. Jenni LeBaron says

    I have come to love fajitas as an adult and totally appreciate that your recipe is one pan only. That makes clean-up so much easier! These look wonderful and perfect for meal prep.

    Reply

  14. Jyothi (Jo) says

    5 stars
    I can eat fajitas every day. I absolutely love spice meals in tortillas. And all made in one pan is such a fuss free dish, less cleaning and healthy delicious dinner.

    Reply

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