Simple and Quick Chicken Fajitas Recipe

It’s 5:30 PM. Your stomach is growling. The family is asking “what’s for dinner?” for the tenth time. You need a hero, and you need one fast.

I’ve been there. That’s why I’m handing you the ultimate weeknight weapon: Simple and Quick Chicken Fajitas. This is your 30-minute ticket out of dinner chaos. For another fantastic set-and-forget option, try this simple slow cooker chicken jambalaya.

We’re talking maximum sizzle, minimum fuss. No fancy techniques. Just big, bold flavor that hits the table before the hangry mutiny begins. Let’s do this.

Recipe Overview

• Cuisine: Mexican-inspired
• Category: Weeknight 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 cut out all the fluff. This recipe is built on three pillars: flavor, speed, and ease.

We use one pan. We lean on a powerhouse spice mix. We get that iconic sizzle without any restaurant drama. This is real food for real, busy lives. You’ll have a vibrant, colorful meal that feels like a treat, not a chore.

The Simple Ingredients

Here’s the beauty part. You probably have most of this already. If not, it’s a short, simple list. No wild goose chases at the store.

• 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips
• 2 bell peppers (any color!), sliced
• 1 large onion, sliced
• 2 tbsp olive oil or avocado oil, divided
• 8 medium flour tortilla wraps
• For the homemade seasoning (or use 1 packet store-bought taco seasoning):
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• Juice of 1 lime
• Fresh cilantro, sour cream, guacamole for serving (optional)

Let’s Get Cooking! (The Step-by-Step)

Ready? Grab your biggest skillet. This is where the magic happens. Follow these steps and you can’t lose.

1. Prep your ingredients. Slice the chicken, peppers, and onion. Mix all the spices for your seasoning in a small bowl. This takes just 10 minutes.
2. Season the chicken. Toss the chicken strips with 1 tablespoon of oil and all of that amazing seasoning mix. Make sure every piece is coated.
3. Cook the chicken. Heat your skillet over medium-high heat. Add the chicken in a single layer. Let it cook for 5-7 minutes without moving it to get a good sear. Then stir until cooked through. Remove to a plate.
4. Cook the veggies. In the same skillet, add the last tablespoon of oil. Toss in your peppers and onions. Cook for 5-6 minutes, stirring once or twice. You want them tender-crisp with a little char.
5. Bring it all together. Add the chicken back to the skillet with the veggies. Squeeze the fresh lime juice over everything. Give it one big, final stir. That sizzle is your victory song.
6. Warm your tortillas. While the mix rests for a minute, warm your tortilla wraps in a dry pan or microwave. This makes them pliable and tasty.
7. Serve it up! Pile the sizzling chicken and veggie mix into the warm tortillas. Add your favorite toppings. Dinner is served.

What to Serve With This Dish

This skillet dinner is a full meal by itself. But if you want to round it out, keep it just as quick.

A can of black beans, warmed with a pinch of cumin, is perfect. A simple bagged salad with a lime vinaigrette works great. Or just a big scoop of store-bought guacamole and a dollop of sour cream. Done.

Make This Recipe Your Own (Quick Swaps)

This recipe is a template. Own it! Use what you have and love.

Protein Swap: Use flank steak or shrimp instead of chicken. Cook time will change slightly, but the method is the same.

Veggie Swap: Add sliced mushrooms with the peppers. Or use a bag of frozen fajita veggies in a pinch.

Low-Carb Option: Ditch the tortillas and serve your fajita mix over a bed of crunchy lettuce for a killer salad bowl. If you love easy, hands-off meals, you might also enjoy this easy slow cooker chicken jambalaya for a different flavor profile.

How to Store Leftovers (If You Have Any!)

Let the mix cool completely. Store it in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat to keep the texture right. The microwave works, but the skillet is better. You can also freeze the cooled mixture for up to 2 months.

NUTRITION INFORMATION

• Calories: ~380 (per serving, without toppings)
• Protein: 35g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 4g
• Sugar: 6g

*This is an estimate. Values change with specific ingredients and toppings.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?

Yes! Slice the chicken and veggies up to a day ahead. Keep them separate in the fridge. The seasoning can be mixed and stored too. When it’s time to cook, you’re already halfway done.

My skillet isn’t big enough. What do I do?

No problem. Cook the chicken in batches. Remove it, then cook all the veggies. This keeps everything from steaming and still gives you great flavor.

Why is my chicken rubbery?

You might be overcooking it. Chicken breasts cook fast. Get a good sear, then just cook until no pink remains. Using chicken thighs is more forgiving and stays juicier.

See? I told you it was simple. You’ve got a vibrant, delicious meal that beats takeout any night of the week. It’s a flavor powerhouse that respects your time.

This recipe is your new weeknight best friend. It’s flexible, fast, and always a crowd-pleaser. You just won back your evening. Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below! And for another effortless dinner solution, bookmark this simple set-and-forget chicken jambalaya recipe for those days when even 30 minutes feels like too much.