Chicken

Chicken Fajitas (Healthy One-Pan Dinner)

By Samira Kazan

published June 10, 2025

Chicken fajitas are a weeknight classic — easy, healthy, and packed with protein. I used to make this on repeat back in uni, and it’s still one of my favorite one-pan dinners. Just chicken, peppers, and onion, finished with a squeeze of fresh lime.

Top view of chicken fajitas in a black cast iron skillet with garnishes like lime crema, guacamole, pico de gallo, avocado, and lime wedges. - 1

They’re fast, flexible, and great for meal prep or a family-style dinner. You can keep it simple or load them up with toppings like pico de gallo , guacamole , or a dollop of sour cream or lime crema for an extra creamy, tangy boost.

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  • Why you’ll love this recipe
  • What you’ll need
  • How to make
  • More one-pan chicken dinners to try
  • Chicken Fajitas Recipe

Why you’ll love this recipe

  • It’s quick — 30 minutes, one pan, minimal mess.
  • Great for meal prep or a crowd — just slice and serve.
  • Packed with protein and naturally gluten-free.
  • Easy to customize for chicken, steak, or shrimp.

What you’ll need

Top view of the ingredients for making chicken fajitas on white marble. - 2
  • Chicken: Use boneless, skinless chicken breasts
  • Bell peppers: A mix of red, yellow, and green adds sweetness and color
  • Onion: I like red or yellow, thinly sliced
  • Lime: For juicing over the chicken and veggies
  • Olive oil: Used in the marinade and for sautéing
  • Chicken fajita seasoning: A simple mix of chili powder, paprika, cumin, garlic and onion powder, salt, pepper, and a touch of sugar. Optional: oregano and cayenne for extra flavor and heat. The same basic spices work for all proteins. I tweak amounts a bit depending on the protein. See my homemade fajita seasoning for details.

See printable recipe card below for the full ingredients list and quantities.

How to make

  1. Mix the seasoning: In a small bowl, combine all the spices. Reserve a little to season the veggies later. 2. Marinate the chicken: Add olive oil and lime juice to the remaining spice mix. Pat the chicken dry, then rub the mixture all over to coat. 3. Slice the veggies: Thinly slice the bell peppers and onion. Set aside for later. 4. Cook the chicken: Heat a skillet over medium-high heat with a little oil. Place the chicken smooth side down and sear until golden. Flip, lower the heat, cover, and cook through. 5. Rest and slice: Transfer the chicken to a plate and let it rest for a few minutes. Then slice thinly against the grain. 6. Cook the veggies: In the same pan, add more oil if needed. Sauté the sliced peppers and onion with the reserved seasoning until tender and lightly charred. 7. Combine and toss: Return the sliced chicken to the pan and toss everything together. 8. Serve: Fill warm tortillas and top with your favorites — like pico de gallo, guacamole, herbed yogurt, or lime wedges.
Top view of chicken fajitas seasoning - 3 top view pan seared chicken in a black cast iron skillet - 4 top view of chopped peppers and onions cooked in a black cast iron skillet - 5 marinated chicken breast in a glass container top view - 6 sliced cooked chicken breast on a wooden cutting board - 7 top view of chopped peppers and onions cooked and cooked chicken slices in a black cast iron skillet - 8 chopped peppers and onion with seasoning in a glass bowl top view - 9 Side view of a chicken fajita inside a folded tortilla with a cast iron skillet of chicken fajitas blurred in the background. - 10

Store any leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet or microwave until warmed through.

Use a meat thermometer to check that the chicken reaches 165ºF at the thickest part. Then let it rest for a few minutes before slicing to keep it juicy and tender.

Serving ideas

Serve the chicken fajitas in warm tortillas with your favorite toppings. I love adding shredded lettuce, guacamole, pico de gallo, and a spoonful of lime crema or sour cream — it’s all about building your perfect bite.

top view of a tray that has guacamole, pico de gallo, half cut avocado, lettuce and lime wedges and small tortilla. - 11

Optional toppings pictured: lime wedges, pico de gallo , avocado, authentic guacamole , shredded lettuce, lime crema, and fresh herbs — mix and match your favorites!

Side view of a chicken fajita inside a folded tortilla with a cast iron skillet of chicken fajitas blurred in the background. - 12

More one-pan chicken dinners to try

If you love quick chicken meals with minimal cleanup, here are a few more to try:

Roasted chicken drumsticks and potatoes in one pan. - 13 Roasted chicken drumsticks and potatoes in one pan. - 14 One pot chicken and rice on a flat surface - 15 One pot chicken and rice on a flat surface - 16 Alfredo sauce pasta topped with two cooked chicken breasts cut into pieces. - 17 Alfredo sauce pasta topped with two cooked chicken breasts cut into pieces. - 18

Equipment

  • Large skillet
  • Sharp knife
  • Cutting board

Ingredients1x2x3x

For the chicken and veggies:

  • ▢ 3 chicken breasts boneless, skinless
  • ▢ 3 bell peppers red, yellow, green
  • ▢ 1 onion
  • ▢ 1 lime
  • ▢ 3 Tbsp olive oil divided – 1 for seasoning, 1–2 for cooking

For the fajita seasoning:

  • ▢ 1 tsp chili powder
  • ▢ ½ tsp smoked paprika
  • ▢ ½ tsp ground cumin
  • ▢ ½ tsp garlic powder
  • ▢ ½ tsp onion powder
  • ▢ ½ tsp fine sea salt
  • ▢ ¼ tsp black pepper
  • ▢ ¼ tsp dried oregano optional
  • ▢ ¼ tsp cayenne pepper optional
  • ▢ ½ tsp sugar optional

Instructions

  • In a small bowl, mix together all the fajita seasoning ingredients. Reserve a small amount (about ½ tsp) to use with the vegetables later.
  • To the remaining seasoning, add 1 tablespoon olive oil and the juice of ½ lime. Mix well to form a paste.
  • Pat the chicken breasts dry. Rub the seasoning mixture evenly over both sides of the chicken.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken smooth side down and sear for 4–5 minutes.
  • Flip and sear the other side for 4–5 minutes until golden.
  • Reduce heat to medium-low. Cover the skillet loosely and cook for 5–7 minutes, or until the chicken reaches 165ºF.
  • Remove from heat and let the chicken rest for 5 minutes.
  • In the same pan, add the remaining tablespoon of oil if needed. Add sliced peppers and onion. Sprinkle over the reserved fajita seasoning. Cook for 5–6 minutes, stirring occasionally, until tender and lightly charred.
  • Slice the rested chicken and return to the pan. Toss with the vegetables.
  • Serve warm with tortillas and your choice of toppings.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Top view of chicken fajitas in a black cast iron skillet with garnishes like lime crema, guacamole, pico de gallo, avocado, and lime wedges. - 19

Chicken Fajitas

Equipment

  • Large skillet
  • Sharp knife
  • Cutting board

Ingredients

For the chicken and veggies:

  • 3 chicken breasts boneless, skinless
  • 3 bell peppers red, yellow, green
  • 1 onion
  • 1 lime
  • 3 Tbsp olive oil divided – 1 for seasoning, 1–2 for cooking

For the fajita seasoning:

  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • ¼ tsp dried oregano optional
  • ¼ tsp cayenne pepper optional
  • ½ tsp sugar optional

Instructions

  • In a small bowl, mix together all the fajita seasoning ingredients. Reserve a small amount (about ½ tsp) to use with the vegetables later.
  • To the remaining seasoning, add 1 tablespoon olive oil and the juice of ½ lime. Mix well to form a paste.
  • Pat the chicken breasts dry. Rub the seasoning mixture evenly over both sides of the chicken.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken smooth side down and sear for 4–5 minutes.
  • Flip and sear the other side for 4–5 minutes until golden.
  • Reduce heat to medium-low. Cover the skillet loosely and cook for 5–7 minutes, or until the chicken reaches 165ºF.
  • Remove from heat and let the chicken rest for 5 minutes.
  • In the same pan, add the remaining tablespoon of oil if needed. Add sliced peppers and onion. Sprinkle over the reserved fajita seasoning. Cook for 5–6 minutes, stirring occasionally, until tender and lightly charred.
  • Slice the rested chicken and return to the pan. Toss with the vegetables.
  • Serve warm with tortillas and your choice of toppings.

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/chicken-fajitas/