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Easy One Pan Chicken Fajitas Recipe for Quick and Flavorful Meals

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A quick and easy one pan chicken fajitas recipe that delivers smoky, savory, and slightly spicy flavors with minimal effort, perfect for busy weeknights.

Ingredients

Scale
  • 2 large chicken breasts (about 1 lb / 450 g), thinly sliced
  • 3 medium bell peppers (mixed colors: red, green, yellow), sliced into strips
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice
  • A small handful fresh cilantro, chopped (optional)
  • 6 medium tortillas, warmed

Instructions

  1. Slice the chicken breasts into thin strips about ¼ inch thick. Slice bell peppers and onion into similar-sized strips. Mince the garlic finely. (Prep time: 10 minutes)
  2. In a small bowl, combine chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Mix well.
  3. Heat a large non-stick skillet or cast iron pan over medium-high heat and add olive oil. Wait about a minute until it shimmers but doesn’t smoke.
  4. Add the sliced chicken to the pan in a single layer. Sprinkle half the seasoning blend over the chicken. Cook for 4-5 minutes without stirring to get a brown crust, then flip and cook for another 3-4 minutes until cooked through. Remove chicken and set aside.
  5. Add more olive oil if needed. Toss in sliced onions and bell peppers. Sprinkle remaining seasoning over the veggies. Stir frequently for 6-7 minutes until softened and charred in spots. Add garlic during the last 1-2 minutes.
  6. Return chicken strips to the pan with veggies. Toss together and cook for 1-2 minutes to combine flavors. Squeeze fresh lime juice over the top and stir.
  7. Warm tortillas in a dry pan or wrapped in foil in a low oven. Garnish chicken and peppers with chopped cilantro if desired. Serve immediately.

Notes

If chicken browns too fast before cooking through, reduce heat slightly. Avoid overcrowding the pan to prevent steaming and soggy veggies. Use fresh lime juice for brightness. For gluten-free, use corn tortillas. Leftovers keep well refrigerated for up to 3 days and reheat gently in a skillet.

Nutrition

Keywords: chicken fajitas, one pan recipe, quick dinner, easy fajitas, weeknight meal, Mexican chicken, healthy fajitas

Find it online: https://lyrafeast.com/easy-one-pan-chicken-fajitas-recipe-for-quick-and-flavorful-meals/