Skillet Chicken Fajitas

Ingredients

• 15 ml (1 Tbsp)extra-virgin olive oil
• 2boneless, skinless chicken breasts, cut into strips or cubes
• 30 ml (2 Tbsp)taco or fajita seasoning
• 1green bell pepper, julienned
• ½ largewhite onion, julienned
• 2Roma tomatoes, diced

Instructions

1. 1

   Cook the chicken

   Heat the olive oil in a large skillet. Add the chicken and taco or fajita seasoning, then sauté for 5–10 minutes, until the chicken is nearly cooked through and still slightly pink.

2. 2

   Steam the vegetables

   Add the pepper, onion and tomatoes, then stir and cover the skillet. Steam for 5 minutes, stirring once halfway through.

3. 3

   Serve the fajitas

   Serve with tortillas, shredded cheese, sour cream and avocado.

What are skillet chicken fajitas?

Fajitas are a Tex-Mex dish commonly served as a hot filling with tortillas and toppings. This skillet version brings chicken, pepper, onion and tomatoes together in one pan.

The method keeps the preparation simple: season and start the chicken, then add the vegetables to steam briefly. The tomatoes add moisture, while the pepper and onion bring sweetness and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 35g protein, 9g carbs, 8g fat.

Chicken supplies most of the protein, while the oil contributes much of the fat; tomatoes, onion and pepper provide some carbohydrates. Tortillas and toppings add more energy and macros, so serve with a generous amount of vegetables and choose toppings to suit your plate.

Cut the ingredients evenly

Chicken: cut the breasts into strips or cubes of similar size so they cook at a similar pace. The recipe allows either shape.

Vegetables: julienne the pepper and onion, and dice the tomatoes. Keeping the pieces fairly consistent helps them soften during the short covered cook.

Season the chicken first

Seasoning: taco or fajita seasoning coats the chicken as it cooks and gives the filling its main savoury flavour. Check the packet before adding extra salt, as blends can vary.

Pan: use a large skillet so the chicken has room to cook. Stir as it sautés so the pieces are coated in oil and seasoning.

Use the lid for the vegetables

Covered cooking: once the vegetables and tomatoes are in, the lid traps steam and helps them soften in 5 minutes. Stir once halfway through, as directed.

Doneness: the chicken should be cooked through before serving. If pieces are not done after the covered cook, continue cooking until they are; cooking time can vary with their size.

Build a fajita filling

Tortillas: serve the hot mixture with tortillas so each person can fill their own. Keep them warm while the skillet finishes cooking.

Toppings: shredded cheese, sour cream and avocado add richness and contrast. Serve them alongside rather than mixing them into the pan.

Timing and serving

The method gives 5–10 minutes for the chicken and 5 minutes for the covered vegetables, but the total time is not specified. Use the visual cues as well as the stated times, particularly for chicken doneness.

Bring the skillet to the table if practical, and serve promptly so the filling stays hot. Offer extra toppings at the table for individual portions.

Recipe notes & tips

• Cut the chicken into similarly sized pieces for more even cooking.
• Have the vegetables chopped before you start, since the pan stages move quickly.
• Use a large skillet to give the chicken room to cook.
• Stir the vegetables once halfway through their covered 5-minute cook.
• Serve the tortillas and toppings separately so everyone can assemble their own.

Variations

• Add red pepper: use it alongside the green pepper for extra colour.
• Try another seasoning: swap taco seasoning for fajita seasoning, or the other way round.
• Change the cut: use chicken strips or cubes, as preferred.
• Add a fresh finish: serve with lime wedges for squeezing at the table.
• Make it a bowl: serve the filling over cooked rice instead of in tortillas.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they cook at a more even rate.
• Crowded skillet: use a large pan so the chicken can sauté rather than pile up.
• Skipping the seasoning: add it with the chicken so the pieces are coated as they cook.
• Leaving the pan uncovered: cover it while the vegetables cook so they can steam.
• Serving undercooked chicken: check that the chicken is cooked through before serving.

How to store

Refrigerate leftover filling in a covered container and use within 3–4 days. Reheat in a skillet or microwave until piping hot, and store tortillas and toppings separately.

Frequently asked questions