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Easy Chicken Fajita Skillet

Easy chicken fajita skillet with juicy browned chicken strips, charred peppers, and quick fajita seasoning. Cook in one skillet for a colorful, slightly crisp finish with fresh lime and cilantro.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 0.5 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Fajita seasoning
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper, optional
Vegetables
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 3 clove garlic cloves, finely minced
For finishing
  • 2 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1 lime, cut into wedges
  • 1 small jalapeño, thinly sliced, optional

Equipment

  • 1 cast iron skillet

Method
 

Prepare and cut
  1. Pat the chicken breasts dry, then slice them across the grain into strips about ½ inch thick so they cook evenly.
  2. Slice the red, yellow, and green bell peppers into roughly ¼-inch strips and cut the red onion into thin wedges so the vegetables stay recognizable after cooking.
Season and sear
  1. Mix the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, and optional cayenne to make the fajita seasoning.
  2. Place the chicken strips in a bowl, add kosher salt, black pepper, and about two-thirds of the fajita seasoning, then toss until evenly coated.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until hot.
  4. Add the chicken in a single layer (cook in batches if needed) and cook for 3–4 minutes without disturbing, until browned edges form.
  5. Turn the chicken and cook for another 2–3 minutes until nearly cooked through, then transfer to a plate.
Cook the peppers and finish
  1. Add the remaining ½ tablespoon olive oil to the same skillet.
  2. Add the bell peppers and red onion, then cook over medium-high heat for 4–5 minutes, stirring occasionally, until you see some charred edges while peppers remain colorful and slightly crisp.
  3. Add the minced garlic and the remaining fajita seasoning, then cook for about 30 seconds while stirring constantly.
  4. Return the chicken and any accumulated juices to the skillet, toss everything together, and cook for 2–3 minutes until the chicken reaches 165°F (74°C).
  5. Remove the skillet from the heat and immediately drizzle fresh lime juice over the chicken and vegetables, then toss gently.
  6. Stir in chopped fresh cilantro and scatter over optional jalapeño slices, then serve with lime wedges.

Notes

For the best texture, keep chicken strips similar in thickness and don’t overcrowd the skillet so you get browned edges instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the peppers and chicken can lose some bite after thawing. If you want a lower-sodium option, use reduced-sodium kosher salt and consider halving the added salt while keeping the spice blend the same.