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
Keyword Easy Fajitas, Quick Weeknight Dinner, Best Chicken Fajitas
Prep Time 15minutes
Cook Time 15minutes
Author Stephanie Simmons
4largebell peppers, julienned
1/2a largeyellow onion, thinly sliced
2large clovesgarlic, minced
2lbschicken breast, sliced into strips
pepper, to taste
For Serving + Topping:
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.
Cook the Veggies - Two OptionsStovetop: 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 18-24 minutes, stirring halfway through, until tender to your liking.
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.
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.