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Overhead view of stovetop chicken fajita filling in a skillet with a wooden spoon.
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Stovetop Chicken Fajitas

This Stovetop Chicken Fajitas recipe is made in one skillet with juicy seasoned chicken, peppers, onions, lime, and warm tortillas!
Prep Time15 minutes
Cook Time25 minutes
Marinate Time30 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican, texmex
Total Cost: $5.73 recipe / $1.15 serving
Servings: 5 servings (2 fajitas each)
Calories: 382kcal
Author: Melissa Nolan

Equipment

  • Small Bowl
  • Medium Skillet
  • Plate

Ingredients

Fajita Seasoning

  • 1 tsp chili powder $0.03
  • 1 tsp ground cumin $0.04
  • 1 tsp paprika $0.04
  • 1 tsp garlic powder $0.06
  • 1¼ tsp salt $0.05
  • ½ tsp black pepper freshly cracked, $0.08

Chicken Fajitas

  • 1 lb. chicken breast thinly sliced, (2 breasts, 453g) $2.57*
  • 3 Tbsp vegetable oil divided, $0.12
  • 1 lime juiced, (2 Tbsp) $0.25**
  • 10 small flour tortillas fajita-sized, $1.06
  • 1 green bell pepper thinly sliced, (150 g, 1½ cups) $0.78
  • 1 onion thinly sliced, (240g, 2 cups) $0.65

Instructions

  • Gather and prepare all ingredients.
  • In a small bowl, mix the chili powder, cumin, paprika, garlic powder, salt, and pepper. This is your fajita seasoning.
  • Place half of the fajita seasoning, sliced chicken, 1 tablespoon of vegetable oil, and lime juice in a Ziploc bag. Seal and massage it, then let it marinate for 30 minutes to overnight in the refrigerator.
  • Before you cook the chicken, heat a medium-sized skillet over medium heat. Once the skillet is hot, dry toast the tortillas on each side until browned on the edges. Stack the toasted tortillas on a plate and cover with a towel until ready to serve.
  • In the same skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Carefully remove the chicken from the bag and add it to the pan in an even layer. Cook the chicken undisturbed for 2-3 minutes.
  • Flip the chicken and continue cooking for an additional 3 minutes until cooked through and the internal temperature reaches 165°F. Remove the chicken to a plate and set aside.
  • Turn the heat to medium and add the remaining vegetable oil. Add the peppers, onions, and the remaining fajita seasoning. Continue cooking for 10 minutes, stirring occasionally.
  • Place the chicken and any drippings back into the pan to warm through. Build the fajitas by dividing the chicken and vegetables between all the toasted tortillas. Garnish with your favorite toppings and enjoy.

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs will also work here if you prefer darker meat. They may need cooking an extra minute or two, depending on how thickly they're sliced. Both chicken breasts and chicken thighs should be cooked to an internal temperature of 165°F.
**If you already have bottled lime juice on hand, you can use 2 Tbsp instead of fresh.
Adjust the seasoning to your taste: This spice blend was inspired by our homemade fajita seasoning, but I adjusted it a little for this skillet version. You can add a pinch of cayenne or red pepper flakes if you like spicy fajitas, or use smoked paprika if you want a smokier flavor.
Suggested toppings: Diced tomatoes, sliced green onions, fresh cilantro, diced avocado, sliced red onions, and shredded lettuce. Use whatever you love and have to use!

Nutrition

Serving: 1serving (2 each) | Calories: 382kcal | Carbohydrates: 35g | Protein: 25g | Fat: 16g | Sodium: 1138mg | Fiber: 4g