I love a fast one‑pan dinner, and this skillet chicken fajitas recipe is one of my go‑to meals. It’s quick, easy, and an excellent way to get more vegetables into the weeknight menu. If you have fresh zucchini or yellow squash from the garden, slice and toss them in with the peppers and onions — they work beautifully in fajitas. The more veggies, the better!
Special tip: to keep avocado or guacamole from browning, lightly spray the surface with pan spray before sealing it in a plastic bag or covering the container in the fridge. It slows oxidation and helps keep the green color—works every time.
Skillet Chicken Fajitas
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Ingredients
- 1 Tbsp extra virgin olive oil
- 2 boneless skinless chicken breasts, cut into strips or cubes
- 2 Tbsp taco or fajita seasoning
- 1 green bell pepper, julienned
- ½ large white onion, julienned
- 2 roma tomatoes, diced
Instructions
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Heat the olive oil in a large skillet over medium‑high heat. Add the chicken strips or cubes and the taco seasoning. Sauté for 5–10 minutes until the chicken is nearly cooked through (it may still be slightly pink inside).
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Add the julienned bell pepper, onion, and diced tomatoes. Stir to combine, then cover with a lid and let everything steam for about 5 minutes, stirring once halfway through so the vegetables soften evenly.
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Serve the fajita mixture hot with warmed tortillas and your favorite toppings — shredded cheese, sour cream, and sliced avocado are classic choices.
Notes
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