Make these easy chicken fajitas your new go-to weeknight dinner! They cook up quickly in a skillet & everyone can serve themselves their favorite toppings.
toppings of choicewe like salsa, sour cream and guacamole
Instructions
Toss chicken with 1 tablespoon olive oil, lime juice and Fajita seasoning.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then cook chicken in two batches until cooked through on the inside and lightly charred on the outside, about 2-3 minutes per side. Remove from skillet and set aside on a plate.
Place onions in skillet and cook over medium-high heat until fully softened and lightly browned, about 4-5 minutes. Remove and set aside on a plate.
Place peppers in skillet and cook over medium-high heat until cooked to your liking.
Once peppers are done, place chicken and onions back in skillet and toss for 30-60 seconds over medium-high heat, until heated through. Serve chicken filling immediately with warmed flour tortillas, and your favorite toppings.
Notes
Ingredient notes
Peppers: I always try to use three different colors of bell peppers, it looks so pretty! If you're not a fan of green peppers, feel free to skip it and use another red or yellow instead. If you're wondering how to slice them without making a mess with the seeds, see my guide on how to cut a bell pepper!
Onion: My preference here is a white onion, but yellow works just as well.
Fajita seasoning: I use my homemade fajita seasoning, but feel free to use a packet mix for convenience.
Recipe tips
Make sure to slice the chicken evenly, to ensure all pieces cook in about the same time. You'll also want to slice the onion and peppers evenly for the same reason.
Slice the onion thinly, that way it will cook faster and its shape and texture works better in a Fajita filling.
If your skillet is on the smaller side, you'll want to cook the peppers in two batches. You also may need to heat through all of the ingredients at the end in two batches.
Adjust the amount of Fajita seasoning and lime juice added to your taste - I always like to add an extra tablespoon of lime juice to the sizzling hot pan right before I take the filling off the heat.