![- Boneless, skinless chicken breasts - Bell peppers (red and yellow) - Red onion - Garlic For this dish, I prefer using boneless, skinless chicken breasts. They cook evenly and stay juicy. Slice them into thin strips for quick cooking. I love adding colorful bell peppers, both red and yellow. They add sweetness and crunch. A large red onion also brings great flavor. Don’t forget the garlic! It adds a nice depth to the dish. - Olive oil - Ground cumin - Smoked paprika - Chili powder - Lime juice The right spices make a big difference. I use olive oil to help the spices stick. Ground cumin adds warmth and earthiness. Smoked paprika gives a subtle smokiness that is hard to beat. Chili powder brings a bit of heat and flavor. A splash of fresh lime juice brightens everything up. This mix makes the chicken taste amazing. - Flour or corn tortillas - Fresh cilantro for garnish - Optional toppings like salsa and guacamole To serve, I recommend warm flour or corn tortillas. They hold everything together nicely. Fresh cilantro adds a pop of color and flavor. You can also add toppings like salsa and guacamole for extra taste. These make the meal even more fun and tasty. For the full recipe, you can check the [Full Recipe]. - Slice chicken, vegetables, and mince garlic. - Season the chicken with spices and lime juice. Start by slicing 1 pound of boneless, skinless chicken breasts into thin strips. Next, slice 2 bell peppers and 1 large red onion. Mince 3 cloves of garlic and keep them aside. This step is key for even cooking and great flavor. In a large bowl, combine the chicken with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Squeeze the juice of 1 lime over the mixture. Toss until the chicken gets a nice coat of spices. - Cook seasoned chicken in a skillet. - Add vegetables and sauté until tender. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken strips. Cook for about 5 to 7 minutes. Stir occasionally until the chicken is browned and cooked through. Now, it's time to add the vegetables. Toss in the sliced bell peppers, red onion, and minced garlic. Stir everything together. Cook for another 5 to 8 minutes. You want the veggies tender but still crisp. - Adjust seasoning and add optional heat. - Serve with tortillas and garnish. Taste your dish and adjust the seasoning if needed. If you enjoy heat, sprinkle in some crushed red pepper flakes. Remove the skillet from heat and let it rest for a few minutes. Serve warm with tortillas on the side to build your fajitas. Garnish with fresh chopped cilantro. For the full recipe, check out the details above. Enjoy your meal! To achieve the perfect sauté, heat your skillet well. A hot skillet helps the chicken brown nicely. I use a non-stick or cast-iron skillet for best results. Add the chicken strips and let them cook without stirring for a few minutes. This creates a nice sear. Stir occasionally to cook evenly. Ensure your chicken is thoroughly cooked by checking its internal temperature. Use a meat thermometer; it should reach 165°F (75°C). This keeps the chicken safe to eat and juicy. If you don't have a thermometer, cut a piece open. The meat should be white, not pink. For seasoning adjustments, taste your dish as you cook. If you like it spicier, add more chili powder or crushed red pepper. You can also add a pinch of salt to enhance flavors. Fresh lime juice brightens the dish. Serve your One-Pan Chicken Fajitas with sides like rice or beans. A fresh salad pairs well too. Guacamole and salsa bring extra flavor and texture. These sides make the meal feel complete and satisfying. A large non-stick skillet is best for even cooking. It allows the chicken and veggies to brown nicely without sticking. A cast-iron skillet also works well, giving a great char. Utilize kitchen tools like a sharp knife for slicing ingredients. A cutting board helps keep your counter clean. Use measuring spoons for spices to ensure balanced flavor. Preparations become easier with the right tools at hand. {{image_2}} You can swap chicken for shrimp or beef. Shrimp cooks fast, making it a great choice. Just adjust cooking time to avoid overcooking. Beef adds a rich taste. Use flank steak or sirloin for the best flavor. For a vegetarian twist, try plant-based proteins like tofu or tempeh. They soak up flavors well and offer a hearty bite. Want more veggies? Add zucchini, mushrooms, or spinach. These options enhance color and nutrition. You can also use roasted corn for sweetness. For homemade fajita seasonings, mix chili powder, cumin, and paprika. Add onion powder or oregano for extra depth. Make a big batch and store it for later. Fajita bowls are fun! Use rice or quinoa as a base. Layer with your cooked chicken and veggies, then top with salsa or avocado. You can also make fajita salads. Toss the chicken and veggies on a bed of greens. Drizzle with a lime vinaigrette for a fresh kick. Experiment with different sauces like chipotle mayo or creamy ranch. The options are endless! For the full recipe, check out the details above. To store your One-Pan Chicken Fajitas, first let them cool down. Place leftovers in a tight container. I recommend using glass containers or BPA-free plastic ones. These keep the flavors fresh. You can store them for up to four days in the fridge. If you want to save some for later, freezing works well. Pack the cooked fajitas in freezer bags. Remove as much air as you can. They will stay good for about three months. When you are ready to eat, thaw them in the fridge overnight. Reheat them in a skillet or microwave until hot. In the fridge, your fajitas last about four days. Be sure to check for signs of spoilage. If you see any mold or notice a bad smell, toss them out. Fresh food is key to a great meal! Enjoy your delightful one-pan chicken fajitas! For the full recipe, check out the earlier section. Making One-Pan Chicken Fajitas is quick. It takes about 10 minutes to prep. Cooking takes around 10 minutes, making the total time 20 minutes. You can enjoy a tasty meal in no time! Yes, you can prepare One-Pan Chicken Fajitas ahead. Cook them fully, let them cool, and store in an airtight container. They last in the fridge for up to three days. To reheat, warm them in a skillet over low heat. Stir often to heat evenly. You can serve One-Pan Chicken Fajitas with many sides. Here are a few ideas: - Rice or quinoa for a filling base. - Black beans for added protein. - Fresh salsa for a zesty kick. - Guacamole for creaminess. - Sour cream for a cool touch. Check out the Full Recipe for more ways to enjoy these fajitas! In this blog post, I shared a simple recipe for One-Pan Chicken Fajitas. We covered the main ingredients, step-by-step instructions, and tips for storing leftovers. I also explored variations like different proteins and serving styles. These fajitas are easy to make and full of flavor. Whether you use chicken or try new veggies, you can enjoy them your way. Now, grab your skillet and get cooking! Enjoy your tasty meal.](https://mycookingcast.com/wp-content/uploads/2025/04/d7f68fda-8aa7-47e1-9647-0ec832c9dfec-250x250.webp)
One-Pan Chicken Fajitas
Looking for a delicious and easy meal? Try these One-Pan Chicken Fajitas! With tender chicken, vibrant bell peppers, and a blend of spices, this dish is packed with flavor and requires minimal cleanup. Perfect for busy weeknights, it only takes 20 minutes to make. Serve with warm tortillas and your favorite toppings for a fun and interactive dinner. Don't miss out – click through to explore the full recipe and get cooking!