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One-Pot Chicken Fajita Skillet

ByJill Machovsky Hours Hours Updated on

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One-Pot Chicken Fajita Skillet is perfect for a quick and easy weeknight dinner. It’s loaded with perfectly marinated chicken, mixed with colorful bell peppers and sliced onion then finished with fresh lime juice, cilantro and avocado.

bell peppers, fajitas chicken, lime, avocado and cilantro in black skillet with dish towel

HEALTHY DINNER OPTION

Yes, it sure is and it’s one of my favorites Mexican recipes to make. With lean chicken, fresh vegetables and a simple marinade, this easy Chicken Fajita Skillet creates a healthy satisfying dinner for any day of the week.

ONE-POT FAJITA SKILLET VARIATIONS

Three Ways to Cook Chicken Breast 10.25

Free 3 Ways To Cook Chicken PDF

    Beef Fajitas

    Flank or skirt steak is the best cut of beef for fajitas. Marinate the beef just like the chicken and cook to desired temperature. Be careful not to overcook or the steak will become tough. Especially flank steak.

    Shrimp Fajitas

    Shrimp Fajitas are so flavorful and easy to make. Again, marinate the shrimp just like you would the chicken, but be extremely careful not to overcook the shrimp. It should only take 4-5 minutes until shrimp are pink and opaque.

    Quesadilla Chicken Fajitas

    Fill a flour tortilla with chicken, onions, peppers and add some cheese. Throw on a griddle for a cheesy fajita quesadilla. My family loves to lots of cheese!

    FAJITA TOPPINGS

    We serve fajitas in warm tortillas topped with avocado, cheese and my Easy Mexican Salsa. Other great options would be fresh corn on the cob, sour cream, cilantro and green onions.

    FAJITA MARINADE

    This marinade is similar to my Easy Taco Seasoning Mix, but with the addition of fresh lime juice and olive oil.

    HOW TO MAKE ONE-POT CHICKEN FAJITA SKILLET

    In a small bowl, mix Chili Powder, Cumin, Oregano, Fresh Lime Juice, Olive Oil Cayenne and Pepper.

    chili Powder, Cumin, Oregano, Fresh Lime Juice, Olive Oil Cayenne and Pepper in a glass bowl

    Toss chicken in marinade until well coated. Refrigerate for 30 minutes.

    Remove chicken from marinade and discard any extra that may be left.

    Heat oil over medium high heat in large cast iron or non-stick skillet. Get skillet incredibly hot before adding chicken.

    Add chicken to pan and cook for 5 – 7 minutes. Do not disturb the chicken for at least 5 full minutes. If the chicken releases easily it is ready to turn.

    Turn chicken and cook another 5 – 7 minutes. Remove from pan and let rest. Chicken is ready to eat when it reaches 160 degrees. It’s ok if the chicken is not cooked completely through as it will continue to cook while it rests and will go back in the skillet after the vegetables are cooked.

    Add 2 tsp olive oil, peppers and onions to skillet. Season with salt and pepper to taste. Cook for approximately 5 minutes, until they are slightly tender.

    Sliced ed, green and yellow peppers and sliced white onion on cutting board.

    Cut chicken in thin slices and return to pan with juice from half a lime.

    Cover and cook for 2 – 3 minutes.

    Serve in warm flour or corn tortillas with your favorite toppings.

    One Pot Chicken Fajita Skillet in a cast iron pan including chicken, avocado, bell peppers, avocado and lime in a black skillet with a kitchen towel

    ONE-POT CHICKEN FAJITA SKILLET

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    Chicken Fajita Skillet

    Jill Machovsky
    Chicken Fajita Skillet is a quick and easy weeknight dinner recipe. The chicken is super tender from the flavorful marinade and you will love the crunch from the peppers and onions.
    4.75 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 35 minutes
    Cook Time 15 minutes
    Total Time 50 minutes
    Course Dinner
    Cuisine Mexican
    Servings 4

    Ingredients
      

    Chicken

    • 1 lb Chicken Breast
    • 2 Tbsp Chili Powder
    • 1 tsp Cumin
    • 1 tsp Oregano
    • 2 Tbsp Fresh Lime Juice
    • 2 Tbsp Olives Oil
    • 1/4 tsp Cayenne Pepper

    Peppers and Onions

    • 1/2 Onion, thinly sliced
    • 1 Red Bell Pepper, thinly sliced
    • 1 Yellow Bell Pepper, thinly sliced
    • 1 Green Bell Pepper, thinly sliced
    • 1 tsp Olive Oil
    • 1 tsp Salt
    • 1 tsp Pepper

    Garnish Optional

    • Avocado Sliced
    • Cilantro
    • Green Onion Diced

    Instructions
     

    • In a small bowl, mix Chili Powder, Cumin, Oregano, Fresh Lime Juice, Olive Oil Cayenne and Pepper. Toss chicken in marinade until coated, refrigerate for 30 minutes.
    • Heat oil over medium high heat in large cast iron or non-stick skillet. Heat for several minutes before adding chicken.
    • Add chicken to pan and cook for 5 – 7 minutes. Do not disturb the chicken once it is in skillet for 5 full minutes. If the chicken releases easily it is ready to turn.
    • Flip chicken and cook another 5 – 7 minutes. Remove from pan and let rest for 5 minutes.
    • Add 2 tsp olive oil, peppers and onions to skillet. Season with salt and pepper to taste. Cook for approximately 5 minutes, until they are slightly tender.
    • Cut chicken in thin slices and return to pan with juice from half a line.
    • Cover and cook for 2 – 3 minutes.
    • Serve in tortillas and with your favorite toppings.
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    Creative Director at Cooking Up Memories

    Hi, my name is Jill, and I cook family-friendly recipes. After selling my small business, I decided I would continue with my passion through a small space on the web. It was my goal in my former business to help people make memories through food, and I didn’t want to let that part of my life go! Cooking Up Memories came from the idea that all the big and small events of my life often revolve around food.

    7 Comments

    2. 5 stars
      I made your chicken fajitas skillet for dinner tonight and it was super easy. But more than that it was unbelievably good! Will definitely be making this again soon.

      Reply

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