Weeknight Chicken Fajitas
Sizzling strips of spiced chicken with charred peppers and onions, ready to pile into warm tortillas – fajitas are the fun, fast dinner everyone builds their own way.
It all happens in one skillet in about thirty minutes, and the toppings turn it into a whole spread.
Why you’ll love it
- 30 minutes, one skillet.
- Build-your-own fun for the table.
- Big flavor from a simple spice mix.
- Easily doubled for a crowd.
Ingredient notes
- Chicken – breast or thigh, sliced thin for fast cooking.
- Peppers and onion – a mix of colors for looks and sweetness.
- Spice mix – chili, cumin, paprika, garlic.
- Lime at the end wakes it all up.
How to make it
Toss the chicken in spices, sear it, char the peppers and onions in the same pan, and serve with warm tortillas and toppings. Full quantities are in the recipe card below.
Tips
- Get the pan really hot for that char.
- Do not stir constantly – let the veg sit to blister.
- Warm the tortillas so they do not crack.
Storage & reheating
Store the filling 4 days in the fridge; reheat in a hot skillet. Keep tortillas and toppings separate.
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Weeknight Chicken Fajitas
Ingredients
Method
- Toss the chicken with the spices, salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat. Cook the chicken 5-6 minutes until browned and cooked through (165F / 74C); remove.
- Add the remaining oil, peppers and onion and cook 4-5 minutes until charred and just tender.
- Return the chicken, squeeze over the lime, and toss. Serve with warm tortillas and toppings.
Notes
This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.
