The key to these delicious One Pan Chicken Fajitas is a quick and easy marinade that infuses the flavors through the chicken. Fry it up in a skillet, add peppers and onions and dinner is served!
The best dinners are those that are easy, full of flavor and convince my family to eat vegetables! One Pan Chicken Fajitas doesn’t take a lot of time to cook and doesn’t dirty up a lot of dishes, perfect for a weeknight family meal.
Cutting the chicken, peppers and onions into strips is the most time consuming part of this recipe. Prep these ahead of time and this recipe is ready in minutes!
How to make One Pan Chicken Fajitas
One Pan Chicken Fajitas is a meal that my family always enjoys as it is a quick dinner to assemble. Throwing the chicken strips in the marinade can be done up to two days before you plan to cook! Yum!
The Prep Work
The prep for this meal is simple. Cut the peppers, onions and chicken breasts into thin strips approximately 1/4 to 1/2 inch wide and set aside.
The Marinade
Prepare the fajita marinade by combining the olive oil, lime juice, orange juice, chili powder, sea salt, garlic powder, cumin and cayenne in a medium bowl. Whisk to combine.
Add the chicken breast strips and toss to coat. Cover the bowl and marinate from 4-24 hours in the refrigerator, stirring occasionally.
You can also marinate in a large zip top bag if you prefer. Instead of stirring the chicken, just massage the marinade into the chicken strips so that they are well coated and flip the bag over occasionally while marinating.
When ready to cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 2-3 minutes until hot. Remove chicken from marinade and discard marinade.
Add the chicken strips to the skillet and cook 6-8 minutes, stirring constantly until cooked through and slightly browned on all sides.
Add the bell pepper and onion strips and sauté until soft, about 3-5 minutes, stirring often, until the onions are translucent and the peppers are crisp tender.
Serve immediately with warmed tortillas. (To warm, follow the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side.)
If desired, add shredded cheese, chopped cilantro, salsa, sour cream, Cilantro Lime Crema, guacamole, avocado slices or any other toppings that you like. Enjoy!
Other Meal Ideas You May Like
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Almost Asian Stir Fry – An unusual ingredient takes all the work out of this family favorite!
Creamy Garlic Spinach Chicken Thighs – A Keto friendly meal with a delicious creamy sauce!
Keto Eggroll Bowl – all the delicious flavors of an egg roll come together in this super easy one pan meal!
Sweet Pulled Pork Sliders with Rootbeer Sauce – Sweet and tender slow cooked pulled pork served on slider buns with a delicious savory sauce with just a hint of rootbeer!
Crockpot Taco Chili – dump, stir and walk away – super easy with just the right amount of spice!
Weeknight Pineapple Shrimp and Rice Bake – easy and delicious family weeknight meal!
Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
One Pan Sausage and Peppers – Baked Italian sausages on a bed of seasoned peppers and onions.
Get the Printable Recipe Here
Did you make One Pan Chicken Fajitas? Be sure to leave a rating and comment below!
One Pan Chicken Fajitas
Ingredients
Fajita Marinade
- 1/4 cup olive oil
- 1/2 medium fresh lime, juiced about 1 tbsp
- 1/4 cup orange juice
- 1 tsp chili powder
- 1 tsp sea salt or kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/8 tsp cayenne
Fajitas
- 3-4 boneless skinless chicken breasts cut into strips, about 1 1/2 pounds
- 1 tbsp olive oil
- 2 medium bell peppers, any color cut into strips
- 1 large onion cut into strips
- 8 tortillas
Garnishes
- Shredded cheese, chopped cilantro, salsa, sour cream, guacamole, avocado slices, etc optional
Instructions
- Prepare the fajita marinade by combining the olive oil, lime juice, orange juice, chili powder, sea salt, garlic powder, cumin and cayenne in a medium bowl. Whisk to combine.
- Add the chicken breast strips and toss to coat. Cover and marinate from 4-24 hours in the refrigerator, stirring occasionally.
- When ready to cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 2-3 minutes until hot. Remove chicken from marinade and discard marinade. Add chicken strips to the skillet and cook 6-8 minutes, stirring constantly until cooked through and slightly browned on all sides.
- Add the bell pepper and onion strips and sauté until soft, about 3-5 minutes. Stirring often.
- Serve immediately with warmed tortillas. (To warm, follow the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side.)
- If desired, add shredded cheese, chopped cilantro, salsa, sour cream, guacamole, avocado slices or any other toppings that you like. Enjoy!
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