Fajitas usually mean a hot cast-iron pan sizzling at the table, but the whole thing cooks first in one skillet on the stove. Searing the chicken on its own, then setting it aside while the peppers and onion catch some color, keeps everything from steaming into a grey, watery pile. Under twenty minutes of actual cooking.

Skillet Chicken Fajitas

Scale

Method

Toss the chicken strips with the chili powder, cumin, smoked paprika, garlic powder, half the salt, and half the pepper.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning once, until browned outside and cooked through. Transfer to a plate.
7 min
Add the remaining 2 tablespoons oil to the skillet along with the peppers, onion, and the rest of the salt and pepper. Cook, stirring occasionally, until softened and lightly charred at the edges.
7 min
Stir in the garlic and cook until fragrant.
1 min
Return the chicken and any juices from the plate to the skillet along with the lime juice. Toss everything together and cook until warmed through.
2 min
Wipe out the skillet and warm the tortillas in it in batches, about 20 seconds a side.
2 min
Pile the chicken and peppers into the warm tortillas and scatter with cilantro.

Substitutions

Chicken breasts — Boneless thighs work too and stay juicier; give them a minute or two longer since they're thicker.
Flour tortillas — Corn tortillas, warmed the same way, if you'd rather keep it gluten-free.
Bell peppers — Swap one for a poblano, or add a sliced jalapeño with the onion, for more heat.

Storing leftovers

The chicken and peppers keep in an airtight container in the fridge for up to three days. Reheat in a dry skillet over medium heat until warmed through and the edges catch a little color again; a microwave works but softens them. Warm tortillas fresh rather than storing them filled, or they turn soggy.

Questions

Can I marinate the chicken ahead of time?

Yes. Toss it with the spice mix up to a day ahead and refrigerate; it seasons the meat more deeply but isn't required for good flavor.

Why sear the chicken separately from the vegetables?

Crowding raw chicken in with wet vegetables traps steam, so the chicken turns grey instead of browning. Searing it alone first, then setting it aside, gives both a real sear.

What if my skillet isn't very large?

Cook the chicken and vegetables in two batches instead of crowding the pan. A crowded pan steams rather than sears.

Can I use a pre-sliced fajita vegetable mix?

Yes, about 1.5 pounds of a pre-sliced pepper-and-onion mix substitutes directly for the peppers and onion here.