One-Pan Chicken Fajitas
Tired of 'what's for dinner'? This one-pan favorite is the ultimate low-effort, high-reward solution.
When the day feels long and your energy is low, these chicken fajitas are your best friend. We’ve stripped away the fuss by using a single skillet to sear juicy chicken strips with colorful peppers and onions in one go. You don't need to prep a dozen different bowls; just toss it all together and let the spices do the heavy lifting. The result is a vibrant, smoky meal that feels like a treat but takes less than 30 minutes from counter to plate. You can serve them straight from the pan with some toasted tortillas, making cleanup nearly non-existent.
Ingredients
- 1.5 lb chicken breast — sliced into thin strips
- 3 unit bell peppers — mixed colors, sliced
- 1 unit large onion — sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 1 In a large skillet, heat the olive oil over medium-high heat.
- 2 Add the chicken strips and cook for about 6-8 minutes until browned and no longer pink inside.
- 3 Toss in the sliced peppers and onions. Sauté for another 8-10 minutes until the vegetables are tender-crisp.
- 4 Sprinkle cumin, chili powder, garlic powder, salt, and pepper over the mixture. Stir well to coat everything evenly.
- 5 Cook for 2 more minutes, then remove from heat. Serve immediately with warm tortillas or over rice.
Variations
- Vegetarian Swap — Replace the chicken with 2 cans of drained black beans and 1 cup of corn kernels.
- Extra Zesty — Stir in a squeeze of lime juice and some chopped cilantro right before serving for a fresh pop of flavor.
Notes
If you want an extra kick of heat, add a pinch of cayenne pepper along with the other spices.
Equipment that helps
- Large Skillet — Allows you to sear the meat and sauté the veggies in one pan to minimize cleanup.
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