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One-Pan Chicken Fajitas

Juicy chicken strips, charred bell peppers, and sweet onions all cooked in a single pan with a simple homemade seasoning. Ready in 25 minutes for a busy weeknight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts about 2 large, sliced into 1/2-inch strips
  • 2 bell peppers any color, seeded and sliced into 1/4-inch strips
  • 1 large yellow onion halved and sliced into 1/4-inch half-rings
  • 3 tablespoons neutral oil avocado or canola, divided
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice from about half a lime
  • 8 small flour or corn tortillas warmed
  • Optional toppings: sour cream salsa, fresh cilantro, sliced avocado, shredded cheese

Equipment

  • large cast iron skillet or heavy-bottomed stainless steel pan (12-inch)
  • tongs
  • cutting board
  • chef's knife
  • small bowl

Method
 

  1. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Stir well.
  2. Place the sliced chicken in a medium bowl. Add 1 tablespoon of the oil and half the spice mixture. Toss to coat evenly.
  3. In a separate bowl, toss the sliced peppers and onions with 1 tablespoon oil and the remaining spice mixture.
  4. Heat a large 12-inch cast iron skillet over medium-high heat for 2 minutes until hot. Add the remaining 1 tablespoon oil and swirl to coat.
  5. Add the chicken strips in a single layer. Let cook undisturbed for 3 minutes—the bottom should get a deep brown crust. Flip and cook 2 minutes more. The thickest strip should register 165°F on an instant-read thermometer. Transfer chicken to a plate and tent loosely with foil.
  6. To the same hot skillet, add the seasoned peppers and onions. Spread into a single layer. Cook undisturbed for 2 minutes, then stir and cook 1–2 minutes more until softened and charred at the edges.
  7. Return the chicken and any accumulated juices to the pan. Toss everything together and cook 30 seconds to reheat. Remove from heat and squeeze lime juice over the top.
  8. Serve immediately with warm tortillas and your choice of toppings.

Notes

For best texture, slice chicken against the grain into even strips. Don't overcrowd the pan—if your skillet is smaller, cook in two batches. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium heat. For a gluten-free option, use corn tortillas. If you're avoiding dairy, skip the sour cream and cheese. This recipe contains no common allergens naturally, but check your spice blends for added ingredients. Always handle raw chicken carefully: wash hands and surfaces after contact. For personalized dietary advice, consult a qualified professional.