One Pan Chicken Fajitas
One Pan Chicken Fajitas are a simple and delicious chicken dinner recipe that the whole family will enjoy!
This recipe is perfect for busy families because there is minimal prep work and everything cooks in one pan. Whether you’re looking to step up taco night or just need a simple dinner to feed the family, this one won’t disappoint.
This recipe is made with simple fresh ingredients like chicken breast, onion, bell peppers, lime, cilantro, and staple seasonings from the pantry. These are so good served in flour tortillas or over some easy Spanish rice.
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If you are looking for other easy and delicious fajita recipes check out my Air Fryer Steak Fajitas! These are made completely in an air fryer and it includes a delicious homemade honey chipotle sauce.
The whole family also enjoys these Sheet Pan Chicken Thigh Fajitas. This recipe is super easy since everything is made on one large sheet pan! If you love chicken thighs, you’ll enjoy this recipe.
Ingredients
- Bell peppers
- Onion
- Olive oil
- Salt, pepper, garlic powder
- Chicken Breast
- Salt, pepper, chili powder, cumin, garlic powder, onion powder, dried cilantro
- Lime
- Fresh Cilantro
- Fajita size flour tortillas
Make One Pan Chicken Fajitas
This recipe takes minimal prep work and can be prepped completely ahead of time to make getting dinner on the table after work easy and stress free.
Start by slicing 3 medium sized bell peppers and a large onion into strips and season with salt, pepper, and garlic powder.
Next, place a large pan over medium-high heat with a drizzle of olive oil.
Once the skillet is nice and hot add your seasoned peppers and onions.
Let the veggies cook down stirring periodically until they are cooked how you like them.
While the veggies are cooking, cut two chicken breasts into thin bite sized strips and add them to a large bowl.
Drizzle olive oil over the chicken.
Next, season the chicken with salt, pepper, chili powder, cumin, garlic powder, onion powder, and dried cilantro.
Stir the chicken until it is well coated in seasonings and oil.
Remove the cooked peppers and onions from the skillet. Add the seasoned chicken to the hot pan. Feel free to add a little bit more olive oil if your skillet is dry.
Let the chicken cook for about 6-8 minutes or until it is golden brown. Make sure it reaches an internal temperature of at least 165 degrees F.
Once the chicken is fully cooked, combine the peppers, onions, and chicken in the skillet.
Reduce the heat to low. Add the juice from one lime and some fresh cilantro.
Serve One Pan Chicken Fajitas
Once the chicken and veggies are cooked how you like them, it’s time to eat!
Heat up the flour tortillas and add a scoop of the peppers, onions, and chicken. I like to top them with a drizzle of store-bought microwavable queso and serve the fajitas with homemade pantry salsa and Spanish rice.
These would also be really good with some Homemade Pico de Gallo and Pomegranate Seed Guacamole.
The leftovers of this recipe reheat really well for lunch the next day!
You’ll love this recipe because it’s super easy, made with simple fresh ingredients, and makes an awesome lunch prep. These make delicious fajitas or can be eaten over rice with all of the taco toppings!
Tips and Frequently Asked Questions
- This recipe makes at least 8-10 fajitas depending on how full you fill the flour tortillas.
- I used 2 chicken breasts for this recipe, but you could also use boneless skinless chicken thighs.
- I used 3 medium red and orange peppers, but any color bell pepper will work for this recipe.
- Be sure to cut the peppers and onion thin and about the same size so they cook evenly in the pan.
- I like the blend of seasoning I use on the chicken, but you could swap those for a fajita or taco seasoning packet if you don’t want to measure out all of the seasonings.
- This recipe can be prepped the night before by slicing up the veggies and chicken and storing in air tight containers. You can also go ahead and season the chicken allowing it to marinate for added flavor.
- Leftovers of this recipe reheat really well making it a great lunch prep as well.
Similar Recipes
- Sheet Pan Chicken Thigh Fajitas
- Air Fryer Steak Fajitas
- Air Fryer Steak and Fajita Veggie Nachos
- Steak Quesadillas
- Steak and Cheese Tacos
- Beef and Potato Tacos
- Cool Ranch Doritos CrunchWraps
- Beef and Cheese Taquitos
- Crockpot Shredded Beef Tacos
If you make these easy Chicken Fajitas I hope they are a hit! If you like them be sure to leave me a comment or save this recipe to your Pinterest account!
Ingredients
- 3 Bell peppers sliced
- 1 Onion sliced
- Olive oil
- Salt, pepper, garlic powder (for the veggies)
- 1 lb Chicken Breast cut into thin strips
- 1/2 tsp each salt and pepper
- 2 tsp chili powder
- 1 tsp each garlic powder, onion powder, dried cilantro, cumin
- 1 Lime juiced
- Fresh Cilantro
- Fajita size flour tortillas
Instructions
- Start by slicing 3 medium sized bell peppers and a large onion into strips and season them with salt, pepper, and garlic powder.
- Next, place a large pan over medium-high heat with a drizzle of olive oil. Add your seasoned peppers and onions. Let them to cook down stirring periodically.
- While the veggies are cooking, cut two chicken breasts into thin bite sized strips and add them to a large bowl. Season the chicken with olive oil, salt, pepper, chili powder, cumin, garlic powder, onion powder, and dried cilantro. Stir well.
- Once the veggies are cooked, remove them from the pan and add your seasoned chicken to the skillet. Allow the chicken to cook for 6-8 minutes until golden and reaching an internal temperature of at least 165 degrees.
- Once the chicken is fully cooked, add the veggies back to the skillet. Reduce the heat to low and add the juice from one lime and some fresh cilantro.
- Heat up flour tortillas and add a scoop of the peppers, onions, and chicken. I like to top them with a drizzle of store bought microwavable queso and serve with homemade salsa and rice. Enjoy!
Notes
- This recipe makes at least 8-10 fajitas depending on how full you stuff the flour tortillas.
- I used 2 chicken breasts for this recipe, but you could also use boneless skinless chicken thighs.
- I used 3 medium red and orange peppers, but any color bell pepper will work for this recipe.
- Be sure to cut the peppers and onion thin and about the same size so they cook evenly in the pan.
- I like the blend of seasoning I use on the chicken, but you could swap those for a fajita or taco seasoning packet if you don’t want to measure out all of the seasonings.
- This recipe can be prepped the night before by slicing up the veggies and chicken and storing in air tight containers. You can also go ahead and season the chicken allowing it to marinate for added flavor.
- Leftovers of this recipe reheat really well making it a great lunch prep as well.