Name: Skillet Chicken Fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons butter; 1 large onion, sliced; 2 green bell peppers, sliced; Salt and pepper, to taste; 2 garlic cloves, minced or crushed; Juice of 1 lime; 1/4 cup olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon black pepper; 1 teaspoon salt; Rice or flour tortillas; Diced avocado; Cilantro; Chopped fresh lettuce; Ranch dressing

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Last Updated on October 14, 2026 by Kiersten James

Easy skillet chicken fajitas made with marinated chicken, peppers, and onions. Serve over rice or in tortillas for a simple family dinner.

I made these skillet chicken fajitas last night after spending part of the day turning over the garden for fall. Once I started pulling out the massive tomato brush, I found a whole bunch of green peppers hiding underneath that I hadn’t even realized were still out there.

So dinner pretty much decided itself.

I sliced up a few of the peppers with an onion and cooked them in my big cast iron skillet with marinated chicken. We usually eat this over Mexican rice or rice and beans with avocado, fresh lettuce, and a drizzle of ranch. You can also serve them in homemade flour tortillas.

This is the kind of dinner I make all the time at home: not complicated, everything cooked in one skillet or pot, and an easy way to use what we already have.

The chicken only needs about 30 minutes in the marinade, so I get that started first and use the time to slice vegetables and get the rice or toppings ready.

Why You’ll Love These Skillet Chicken Fajitas

Everything cooks in one skillet.
The marinade is made with basic ingredients and spices instead of a seasoning packet.
The chicken only needs about 30 minutes to marinate.
You can serve over rice or in tortillas.
Leftovers reheat well for lunch the next day.
An easy way to use up extra peppers when the garden is producing more than you expected.

How to Make Skillet Chicken Fajitas

Ingredients:

Chicken Fajitas:

2 boneless, skinless chicken breasts
2 tablespoons butter
1 large onion, sliced
2 green bell peppers, sliced
Salt and pepper, to taste

Marinade:

2 garlic cloves, minced or crushed
Juice of 1 lime
1/4 cup olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt

For Serving:

Mexican rice or rice and beans
Homemade flour tortillas
Diced avocado
Chopped fresh lettuce
Ranch dressing

For more heat, add jalapeños, hot sauce, or spicy salsa when serving.
Boneless, skinless chicken thighs can be substituted for the chicken breasts.
Any color bell pepper can be used. I usually use green because that’s what we grow in the garden.

Instructions:

Marinate the Chicken

Slice the chicken into strips about 1/2″ thick and place it in a medium bowl. Add the minced garlic, lime juice, olive oil, chili powder, cumin, black pepper, and salt. Toss everything together until the chicken is evenly coated.

Let the chicken marinate for about 30 minutes. While it sits, slice the peppers and onions and prepare your rice and toppings.

Cook the Peppers and Onions

Melt the butter in a large skillet over medium heat. Add the sliced onions and green peppers, season them lightly with salt and pepper, and cook until they’re tender and starting to brown.

I use a 12″ cast iron skillet for this, but any large, heavy skillet will work.

Once the vegetables are cooked, transfer them to a dish and set them aside.

Cook the Chicken

Add the chicken along with the marinade to the same skillet. Cover and cook over medium heat until the chicken is cooked through, stirring and turning the pieces as needed.

If there is quite a bit of liquid remaining once the chicken is done, remove the cover and increase the heat. Let the chicken cook for another minute or two until some of the liquid reduces.

Add the Peppers and Onions

Return the cooked peppers and onions to the skillet and mix everything together. Let it cook for another few minutes, just long enough for the vegetables to heat back through and everything to come together.

Serve right away with rice, rice and beans, or homemade flour tortillas.

How I Serve Chicken Fajitas

Most of the time, I serve these as a bowl over Mexican rice or rice and beans. I add the chicken, peppers, and onions, then top everything with diced avocado and fresh chopped lettuce. A drizzle of ranch dressing goes over the top.

If I’m serving them in tortillas, I use my homemade flour tortillas. You can add the same toppings or keep them simple with just the chicken, peppers, and onions.

Other easy toppings include shredded cheese, chopped tomatoes, sour cream, salsa, cilantro, or another squeeze of fresh lime.

Storing and Reheating

Store leftover chicken, peppers, and onions together in an airtight container in the refrigerator for up to 4 days. Keep lettuce, avocado, and other fresh toppings separate.

Reheat the fajita mixture in a skillet over medium-low heat until hot, or microwave individual portions. Leftovers are especially easy served over leftover rice for lunch the next day.

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