Chicken Fajita Skillet Dinner

Some nights, I just need something quick, sizzling, and full of flavor—without creating a mountain of dishes. That’s exactly why I keep this chicken fajita skillet dinner in my regular rotation.

It’s everything I crave in one pan: juicy chicken, tender-crisp peppers, bold Tex-Mex spices, and a splash of zesty lime. When my evenings feel rushed but I still want a homemade meal, this dish saves me.

I can have it ready in 30 minutes or less, and it tastes like something straight from a restaurant. If you’re looking for a flavorful one-pan dinner that doesn’t sacrifice health or taste, this one’s for you.

Why You’ll Love This Chicken Fajita Skillet Dinner

I love this chicken fajita skillet dinner because it’s everything I need in one pan—flavorful, fast, and fuss-free. The chicken turns out juicy, the peppers stay crisp-tender, and the seasoning hits all the right smoky, spicy notes.

It only takes me 30 minutes from start to finish, which makes it perfect for those busy weeknights when I don’t want to compromise on taste or health. I don’t need fancy ingredients, and cleanup is quick.

Plus, I can serve it however I want—inside tortillas, over rice, or even on a salad. It’s one of those meals that always delivers and never gets boring.

How To Make Chicken Fajita Skillet Dinner?

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Main Course

Difficulty: Easy

Cuisine: Tex-Mex

Yield:  3 servings

Equipment Needed

• Large cast iron skillet or non-stick pan
• Sharp knife
• Cutting board
• Tongs or wooden spoon
• Mixing bowl

Ingredients

• 2 boneless, skinless chicken breasts (sliced into thin strips)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 medium red onion (sliced)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• ½ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Marinate the Chicken

I toss the chicken strips in a bowl with 1 tablespoon of olive oil, lime juice, and all the spices. I make sure every piece is coated. I let it sit while I prep the veggies.

2. Heat the Skillet

I heat the skillet over medium-high heat and drizzle in the remaining olive oil. When it’s hot and shimmering, I know it’s ready.

3. Cook the Chicken

I add the chicken in a single layer. It sizzles right away. I cook it for about 5–6 minutes until it’s golden and fully cooked. Then I remove it and set it aside.

4. Sauté the Veggies

I toss the sliced onions and bell peppers into the same skillet. I stir them often and let them char just a bit, about 5–7 minutes. I like them tender-crisp.

5. Bring It All Together

I return the chicken to the skillet and mix it with the veggies. I let everything cook together for 2–3 more minutes. I squeeze a little more lime juice on top and garnish with chopped cilantro.

Nutrition Facts (per serving)

• Calories: 320
• Protein: 28g
• Carbs: 12g
• Fat: 18g
• Fiber: 3g
• Sugar: 4g

Serving Suggestions

When I make this chicken fajita skillet dinner, I like to keep things flexible depending on what I have in my kitchen.

Most nights, I tuck the sizzling chicken and peppers into warm flour tortillas with a spoonful of guacamole or sour cream.

If I’m eating lighter, I pile everything over a bed of shredded lettuce or cauliflower rice for a low-carb fajita bowl.

For a heartier meal, I add a scoop of black beans, some avocado slices, and a sprinkle of cheese. It also makes a great meal-prep lunch—I just pack the fajita mix with rice or quinoa in containers and reheat when I’m ready to eat.

Tips and Variations

• Add cheese: A sprinkle of shredded cheddar or pepper jack on top takes it over the top.
• Go spicy: I sometimes add jalapeño slices or an extra pinch of chili flakes.
• Swap the protein: If I’m out of chicken, I use shrimp or beef strips.

Health Benefits

This chicken fajita skillet dinner gives me the perfect balance of protein, fiber, and healthy fats—all in one pan. The chicken breast keeps it lean and high in protein, which helps me stay full longer.

Bell peppers are rich in vitamin C, antioxidants, and fiber, which support my immune system and digestion. I cook everything in olive oil, so I’m getting heart-healthy fats without the heaviness of deep frying.

Since there’s no cream, no cheese overload, and no processed sauces, it’s a clean and wholesome meal I can enjoy even on my busiest days without feeling weighed down.

How To Store

When I have leftovers, I let everything cool completely before storing. I place the chicken and veggies in an airtight container and keep it in the fridge for up to 3 days.

To reheat, I just warm it up in a skillet over medium heat for a few minutes until it’s hot again. If I’m in a rush, the microwave works too—just about 1–2 minutes with a splash of water to keep it moist.

I don’t freeze the cooked peppers because they turn mushy, but I sometimes freeze the marinated raw chicken to make this recipe even faster next time.

Note

I always slice the chicken and veggies evenly. That way, they cook at the same speed, and I avoid soggy or undercooked bites. Also, I never overcrowd the skillet. If I double the recipe, I cook in batches.

FAQ

Conclusion

This chicken fajita skillet dinner is one of those meals I turn to again and again. It’s quick, colorful, and full of bold flavors that make me feel like I’ve cooked something special—even when I’m short on time.

I love how everything comes together in one pan with minimal fuss and maximum taste. Whether I wrap it in tortillas, serve it over rice, or enjoy it as-is,

it always hits the spot. If you need a go-to dinner that’s healthy, satisfying, and totally customizable, this one’s a keeper.