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Chicken Fajita Skillet Dinner

Chicken Fajita Skillet Dinner

This chicken fajita skillet dinner is a quick, one-pan meal loaded with bold Tex-Mex flavors. Juicy chicken strips are cooked with colorful bell peppers and onions, all seasoned with smoky spices and a splash of lime. It’s ready in just 30 minutes, making it perfect for busy weeknights. You can serve it in tortillas, over rice, or as a low-carb fajita bowl. It’s healthy, customizable, and packed with protein and nutrients—everything I want in a simple, satisfying dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Main Course
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

Marinate the Chicken
  1. 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.
Heat the Skillet
  1. 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.
Cook the Chicken
  1. 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.
Sauté the Veggies
  1. 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.
Bring It All Together
  1. 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.

Notes

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.