Quick One-Pan Chicken Fajitas

Need a fast, delicious dinner that doesn’t skimp on flavor? These one-pan chicken fajitas are your go-to! Bursting with smoky spices, tender chicken, and vibrant veggies, this recipe is perfect for busy weeknights or last-minute gatherings.

It’s simple, customizable, and ready in under 20 minutes, making it a lifesaver for anyone craving a quick, satisfying meal. Let’s bring some sizzle to your kitchen!

Recipe Overview

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These chicken fajitas deliver bold, smoky flavors with a hint of citrusy brightness. The tender chicken and crisp-tender veggies create a perfect balance of textures, all cooked in one pan for easy cleanup. Ready in just 20 minutes, this recipe is ideal for quick dinners or meal prep, with endless options for customization.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients List

• 1 lb boneless, skinless chicken breasts (sliced into thin strips): Tender and lean, perfect for quick cooking.
• 2 bell peppers (any color, sliced): Adds sweet crunch and vibrant color.
• 1 medium red onion (sliced): Brings a sharp, caramelized flavor when cooked.
• 2 tbsp olive oil: Ensures even cooking and enhances flavor.
• 1 tbsp chili powder: Provides smoky heat for that classic fajita taste.
• 1 tsp ground cumin: Adds warm, earthy depth.
• 1 tsp smoked paprika: Boosts the smoky flavor profile.
• 1/2 tsp garlic powder: For a subtle, savory kick.
• 1/2 tsp salt: Enhances all the flavors.
• 1/4 tsp black pepper: Adds a mild bite.
• 1 lime (juiced): Brightens the dish with a fresh, tangy zing.
• 8 small flour or corn tortillas: Soft and warm, perfect for wrapping.
• 1/4 cup fresh cilantro (chopped, optional): Adds a fresh, herbaceous note.
• Optional toppings: Sour cream, guacamole, salsa, or shredded cheese for extra richness.

Note: Use fresh bell peppers for the best crunch and flavor. Room-temperature chicken cooks more evenly.

Step-by-Step Instructions

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1. Prep the Ingredients: Slice the chicken, bell peppers, and red onion into thin strips. Pat the chicken dry with paper towels for better browning. Tip: Uniform slices ensure even cooking.
2. Make the Seasoning: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Tip: Double the batch and store extras for future meals.
3. Cook the Fajitas: Heat olive oil in a large skillet over medium-high heat. Add chicken strips and half the seasoning mix. Cook for 4-5 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside. Tip: Don’t overcrowd the pan to avoid steaming.
4. Sauté the Veggies: In the same skillet, add bell peppers and onions. Sprinkle with remaining seasoning. Cook for 3-4 minutes until crisp-tender and slightly charred. Tip: Keep veggies vibrant by not overcooking.
5. Combine and Finish: Return chicken to the skillet, squeeze lime juice over everything, and toss to combine. Cook for 1 minute to meld flavors. Sprinkle with cilantro if using. Tip: Lime juice adds a fresh pop, so don’t skip it!
6. Warm the Tortillas: Heat tortillas in a dry skillet or microwave (wrapped in a damp towel) for 10-15 seconds until soft.

Tips for Success

• Don’t Overcook: Cook chicken just until done to keep it juicy, and leave veggies slightly crisp for texture.
• Boost Flavor: Add a pinch of cayenne for extra heat or a splash of orange juice for sweetness.
• Use a Hot Pan: A hot skillet ensures a nice sear on the chicken and veggies.
• Prep Ahead: Slice veggies and chicken earlier in the day to save time.
• Customize Toppings: Offer a variety of toppings to suit different tastes at the table.

Serving Suggestions

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Serve these fajitas hot from the skillet, letting everyone build their own with warm tortillas and toppings like sour cream, guacamole, or salsa. Pair with Mexican rice, a simple green salad, or a refreshing agua fresca for a complete meal. For a fun presentation, serve in a sizzling cast-iron skillet with lime wedges and cilantro sprigs for that restaurant-style flair.

Storage Tips

• Room Temperature: Serve immediately; don’t leave out for more than 2 hours.
• Refrigeration: Store cooked chicken and veggies in an airtight container for up to 3 days. Keep tortillas and toppings separate.
• Freezing: Freeze cooked chicken and veggies in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a skillet over medium heat with a splash of water to refresh flavors. Heat tortillas separately.

FAQs

Can I use a different protein?
Swap chicken for shrimp, steak, or tofu for a vegetarian option. Adjust cooking time accordingly.

What’s a good tortilla substitute?
Use lettuce wraps for a low-carb option or gluten-free tortillas for dietary needs.

Can I make it spicier?
Add sliced jalapeños or extra chili powder to the seasoning mix for more heat.

How do I keep veggies crisp?
Cook on high heat briefly and avoid overcooking to maintain their crunch.

Is this good for meal prep?
Yes! Store components separately and assemble fresh daily for the best texture.

Conclusion

These one-pan chicken fajitas are a weeknight win—fast, flavorful, and fun to customize! Whip them up for a quick dinner that feels like a fiesta. Share your fajita creations with us in the comments or on social media—we’d love to see your spin on this dish!