It’s 5:30 PM. Your stomach is growling. The family is asking “what’s for dinner?” and you have zero energy for a complicated recipe. I get it. We’ve all been there.
That’s why I live for recipes like these Simple and Quick Chicken Fajitas. They are my weeknight superhero. We’re talking huge flavor, minimal cleanup, and a meal everyone will love. For another fantastic set-and-forget option, you have to try this simple slow cooker chicken jambalaya.
You don’t need fancy skills. You just need one pan and about 30 minutes. Let’s turn that chaotic dinner hour into a fun, delicious win.
Recipe Overview
- Cuisine: Mexican Food
- Category: Skillet Dinner
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Ultimate Guide to Simple and Quick Chicken Fajitas
Why is this the only guide you need? Because I’m a busy cook, just like you. I tested this to be fast, foolproof, and packed with that classic fajita sizzle.
No marinating for hours. No weird ingredients. We use smart shortcuts, like a powerhouse taco seasoning blend, to get maximum taste with minimal effort. This is your blueprint for a stress-free dinner.
The Simple Ingredients
Check your fridge and pantry. You probably have most of this already! That’s the beauty of this recipe.
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips
- 2-3 bell peppers (any color), sliced
- 1 large onion, sliced
- 2 tbsp olive oil or avocado oil, divided
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 tsp chili powder (optional, for extra kick)
- Juice of 1 lime
- Salt to taste
- 8-10 flour tortilla wraps, warmed
Let’s Get Cooking! (The Step-by-Step)
Ready? Grab your biggest skillet. We’re doing this in two simple parts: cook the chicken, then cook the veggies. It’s that easy.
- Prep your protein and veggies. Slice the chicken into even strips. Slice your peppers and onion. This is the only real “work” involved.
- Season the chicken. Toss the chicken strips in a bowl with 1 tablespoon of oil, the taco seasoning, and the chili powder (if using). Make sure every piece is coated. This builds the flavor base.
- Cook the chicken. Heat a large skillet or cast-iron pan over medium-high heat. Add the other tablespoon of oil. Add the chicken in a single layer. Let it cook undisturbed for 4-5 minutes to get a good sear. Then stir and cook until no longer pink, about 3-4 more minutes. Remove chicken to a plate.
- Sauté the peppers and onions. In the same skillet (see? easy cleanup!), add the sliced peppers and onions. You might need a tiny bit more oil. Cook them for 6-8 minutes, stirring now and then, until they are soft and have some charred spots.
- Bring it all together. Add the cooked chicken back to the skillet with the veggies. Squeeze the fresh lime juice over everything. Give it a good stir and let it heat through for a minute. Taste and add a pinch of salt if needed.
What to Serve With This Dish
You’ve got the star of the show. Now, let’s build the perfect plate in minutes. Set everything out and let people build their own!
- Warm Tortilla Wraps: The essential vessel! Warm them in a dry skillet or wrapped in a damp paper towel in the microwave for 30 seconds.
- Quick Fixings: Sour cream, shredded cheese, pico de gallo, guacamole (store-bought is totally fine!), and chopped cilantro.
- Easy Sides: A can of black beans, heated and seasoned with cumin. Or a simple bagged salad with a lime vinaigrette. Done.
Make This Recipe Your Own (Quick Swaps)
Don’t have an ingredient? No problem. This recipe is super flexible. Use what you have!
Simple and Quick Chicken Fajitas Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Make This Recipe Your Own (Quick Swaps)
Notes
Enjoy your homemade Simple and Quick Chicken Fajitas Recipe!
Nutrition Information
- Protein Swap: Use flank steak or shrimp instead of chicken. Cook time will vary slightly.
- Veggie Swap: Add sliced mushrooms or zucchini with the peppers. Or use only onions for a simpler version.
- Spice Level: Control the heat! Use mild taco seasoning for kids, or add a diced jalapeño with the peppers for a big kick.
How to Store Leftovers (If You Have Any!)
These fajitas make amazing leftovers for lunch. Here’s how to keep them tasting great.
Let the chicken and veggie mix cool completely. Store it in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave. Store tortillas and toppings separately.
NUTRITION INFORMATION
- Calories: ~350 (for filling only, 2 fajitas)
- Protein: 35g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 3g
- Sugar: 5g
*Note: This is an estimate. Values change with specific ingredients and toppings used.
FREQUENTLY ASKED QUESTIONS
Can I make this ahead of time?
Yes! You can slice the chicken and veggies up to a day ahead. Keep them in separate containers in the fridge. When it’s dinner time, just cook. It’s a huge time-saver.
What’s the best pan to use?
A large cast-iron skillet is my top pick. It gets super hot and gives you the best sear on the chicken and char on the veggies. A regular large skillet works perfectly too.
My chicken is dry. What did I do wrong?
You might have overcooked it or sliced it too thin. Make sure your strips are even, about 1/2-inch thick. And don’t crowd the pan—cook in batches if you need to. This keeps the temperature high and cooks it fast without steaming.
See? I told you it was simple. In the time it takes to figure out takeout, you can have a hot, healthy, and crazy-delicious meal on the table.
This recipe is your secret weapon against boring, stressful weeknights. It’s flavor you can count on, with effort you won’t even feel. If you’re looking for another hands-off dinner solution, this easy slow cooker chicken jambalaya is a perfect choice. Now go grab that skillet and get cooking!
I want to hear about your fajita victory! Did your family love it? What toppings did you use? Let me know how it goes by leaving a comment and rating below! And for more simple dinner inspiration, don’t miss this set-and-forget chicken jambalaya recipe.
