Easy One-Pan Chicken Fajitas Recipe

Easy One-Pan Chicken Fajitas

Wait till you try these chicken fajitas. This recipe is easy, loaded with flavor, and who doesn’t love a meal in one pan? I’m gonna show you how to make our family favorite chicken fajitas, and I’m hungry, so let’s get started.

Why You’ll Love This

• This recipe is easy, loaded with flavor, and who doesn’t love a meal in one pan?
• It is so satisfying, such a feel-good dinner.
• Because we used that thermometer, you can see the chicken is perfectly cooked and super juicy.
• People will ask me how I got my chicken so juicy, and my typical answer is I didn’t overcook it.
• Make this once and you’ll make it over and over because your family will give you recipe requests.

Ingredients

For the Marinade

• 2 tablespoons of fresh lime juice
• 2 tablespoons of olive oil
• Chili powder
• Paprika
• Ground cumin
• Onion powder
• Garlic powder
• Salt
• Freshly ground black pepper

For the Fajitas

• 2 large chicken breasts, or about 1.5 pounds total
• Bell peppers (whatever color you have on hand)
• 1 medium onion
• 1 tablespoon of oil (for skillet)

For Serving

• Tortillas
• Lime wedges
• Cilantro
• Avocado or guacamole
• Cheese (Monterey Jack, cheddar, mozzarella)
• Fresh iceberg lettuce
• Salsa (homemade salsa, store-bought salsa, fresh pico de gallo)
• Sour cream

Instructions

1. Squeeze two tablespoons of fresh lime juice into a large mixing bowl.
2. To that bowl, add two tablespoons of olive oil, along with chili powder, paprika, ground cumin, some onion powder and garlic powder, and of course, some salt and freshly ground black pepper.
3. Now you’ll need two large chicken breasts, or about one and a half pounds total. Cut those in half lengthwise for faster and more even cooking.
4. Once you have your four chicken cutlets, transfer those to the marinade.
5. Turn the cutlets in the marinade to make sure they’re evenly and generously coated in that marinade.
6. Turn the cutlets in the marinade to make sure they’re evenly and generously coated in that sauce.
7. Set that aside and let it rest at room temperature while you prep your veggies.
8. Cut your bell peppers in half, then scrape out the seeds and remove the tops.
9. Cut them into quarter inch slices.
10. Thinly slice one medium onion.
11. Heat a heavy skillet over medium heat.
12. Once the skillet is hot, add a tablespoon of oil, then add your chicken in a single layer.
13. Saute for three to five minutes per side, depending on the thickness of your chicken.
14. Cook until it’s browned on both both sides and it reaches an internal temperature of 165 degrees Fahrenheit on an instant read thermometer.
15. Once the chicken is done, transfer that to a cutting board and let it rest for a few minutes while you start cooking your veggies.
16. Add another tablespoon of oil to the skillet, then add your onion and sliced bell peppers.
17. Continue sauteing the veggies over medium heat, stirring frequently until the veggies are softened and golden in spots. This takes about five to six minutes.
18. A couple minutes into cooking, I like to sample one of the veggies and add some salt and pepper to taste.
19. When the veggies are almost done, thinly slice your chicken against the grain and add that back to the pan.
20. Stir that together to combine.
21. Take your skillet off the heat, and to keep it warm before serving, take it out with a lid.
22. Toast my tortillas.
23. Now keep an eye on it because it takes just seconds per side.
24. You should see some light charring on each side before you flip.
25. As you take them off the heat, wrap them in a dry kitchen towel to keep them warm.

Cooking Tips

• I like to let the chicken sit and marinate for a while while I’m prepping the veggies so that it’s packed with flavor.
• Since this process is pretty quick, there’s no need to refrigerate the chicken.
• Once we start cooking, this recipe moves really fast, so I like to have everything prepped and ready to go before we fire up the stove.
• You can cut away the little white portions in the center of the bell pepper, but it’s not necessary.
• You can use whatever color bell pepper you have on hand, but using a variety adds just so much color and makes the recipe more fun.
• For fajitas, I like to cut it in half, then cut off both ends and peel off the outer skin. Now thinly slice your onions, going with the grain from the root to the stem. And the onion tears were crazy on this one. It took me a little bit to recover.
• I prefer using a coated cast iron pan because it’s non-reactive. Remember, there’s some lime juice in the chicken marinade.
• I really do think using a thermometer will make you a better cook, and I love this one.
• People will ask me how I got my chicken so juicy, and my typical answer is I didn’t overcook it.
• Toasting tortillas is quick, and there are so many ways to do it. You can toast tortillas on a cast iron skillet, on a griddle, or even an outdoor grill, but my favorite is to do it over a gas burner on my stove.
• It also keeps them from drying out.
• I love toasting them over the flame like this because they get that beautiful charring effect and it just makes it feel a little more authentic.
• It’s nice to have them prepped ahead of time. That way they’re ready when your fajitas are warm.

Serving Suggestions

• It’s nice to squeeze some fresh lime juice over the top of your fajita. So serve with lime wedges for sure.
• And a little bit of cilantro.
• Our toppings, we’ve got our avocado, and you can also use guacamole on fajitas. Delicious.
• And cheese, and you can use whatever cheese you like. I think this one’s a Monterey Jack cheese. You can use cheddar, you can use mozzarella.
• You can also add fresh iceberg lettuce to this. When my husband worked at , they’d put that in the little caddies when they served the chicken fajitas. So that’s a classic.
• So I love to use salsa. You can use homemade salsa, store-bought salsa also. Fresh pico de gallo. So I’m just gonna top with some salsa. This makes it super saucy and adds a lot more flavor.
• Okay, and a dollop or two of sour cream. It’s so good.

I am just in such a happy place right now. I’d like to just cut all the cameras and finish eating this because it is packed with flavor. And you can really taste the spices on the chicken.