Fajita-Style Chicken and Peppers

Prep Time	Cook Time	Total Time
15 min	15 min	30 min

Introduction

This fajita-style chicken and peppers is a fast, flavor-packed skillet dinner with tender strips of chicken and caramelized veggies.

It’s perfect for busy weeknights, taco Tuesday, or a build-your-own fajita bar with all your favorite toppings.

Simple pantry spices like chili powder and cumin give it that classic Tex-Mex taste without any fussy prep work.

How to Make Fajita-Style Chicken and Peppers

Prep mode (keeps screen active)

Prep and slice the ingredients

Slice the chicken, peppers, and onion into even strips so everything cooks quickly and finishes at the same time.
Pat the chicken dry with paper towels so the pieces sear instead of steaming in the pan.
Mix the fajita seasoning

In a small bowl, stir together chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.

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Season the chicken

Add the sliced chicken to a large bowl and drizzle with 1 tablespoon of the oil.
Sprinkle on about two thirds of the seasoning mix and toss until every strip is evenly coated.
Sear the chicken

Heat a large skillet over medium-high heat and add the remaining tablespoon of oil once the pan is hot.
Spread the chicken strips in a single layer and cook, undisturbed, until browned on one side, about 3 minutes.
Flip and cook until the chicken is just cooked through, about 3 to 4 minutes more, then transfer to a plate.
Cook peppers and onions

In the same skillet, add the sliced peppers and onion, plus a pinch of salt, over medium-high heat.
Cook, stirring occasionally, until the vegetables are tender-crisp and lightly charred in spots, 5 to 7 minutes.
Sprinkle the remaining seasoning mix over the vegetables and toss until everything is well coated.

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Combine and serve

Return the cooked chicken and any juices to the skillet and toss with the peppers and onions until warmed through.
Taste and adjust the salt and pepper, then serve hot with warm tortillas, rice, or salad and toppings.

Substitutions

Chicken breasts -> boneless skinless chicken thighs: Use the same weight of chicken thighs for slightly richer flavor and meat that stays juicy, even if slightly overcooked.
Bell peppers -> poblano peppers: Swap in sliced poblanos for a deeper, earthier flavor and a gentle smoky heat that still feels family friendly.
Chicken -> portobello mushrooms for a meatless version: Use thick strips of portobello caps instead of chicken for a hearty, plant-based skillet that still feels fajita-style.

Tips

Get a good sear on the chicken: Use a large skillet so the chicken is not crowded; crowded pieces steam instead of browning. If your pan is smaller, cook the chicken in two batches for better color and flavor.
Slice everything the same size: Aim for chicken and vegetables about 1/2 inch thick so they cook at a similar rate. Uneven pieces give you some overcooked bits and some still underdone, which feels less satisfying.
Pre-warm your tortillas: If serving with tortillas, warm them in a dry skillet or low oven while the chicken cooks. Warm tortillas stay flexible and hold the juicy filling without cracking.
Adjust the spice level easily: For milder fajitas, use less chili powder and skip any extra spicy toppings like hot sauce. For more heat, add crushed red pepper flakes or a pinch of cayenne with the seasoning mix.
Use high heat for restaurant-style char: Let the pan get properly hot before adding chicken or vegetables for that classic fajita-style sizzle and char. If things start burning, lower the heat slightly but keep it closer to medium-high than medium.

Energy	259	kcal
Protein	34	g
Total Fat	10	g
Carbohydrates	7	g
Dietary Fiber	1	g

FAQ

How do I know when the chicken is fully cooked?: The safest way is to use an instant-read thermometer and check that the thickest pieces reach 165°F. You can also cut into a strip; the center should be opaque with clear juices, not pink.
Can I make this recipe ahead of time?: You can slice and season the chicken up to 12 hours ahead and keep it covered in the refrigerator. Slice the vegetables a day ahead as well, and store them in an airtight container. For the best texture, cook everything fresh right before serving rather than reheating fully cooked fajitas.
What if my vegetables turn out too soft?: Use higher heat and cook the peppers and onions for a shorter time to keep them tender-crisp. Also avoid adding the cooked chicken back too early, which can make the vegetables steam.
Can I bake the chicken and peppers instead of using a skillet?: Yes, spread everything on a sheet pan, drizzle with oil, and roast at 425°F for about 18 minutes. Stir halfway through and check that the chicken reaches 165°F before serving.
What can I serve with fajita-style chicken and peppers?: Warm flour or corn tortillas are classic, but rice bowls or salad bowls work beautifully too. Add toppings like shredded cheese, sour cream, salsa, avocado, or fresh cilantro for extra flavor and texture.

Serving Suggestions

This sizzling skillet dinner is wonderful with a squeeze of fresh lime and a side of warm tortillas.

Add a quick corn salsa or simple black beans to bring extra color, protein, and flavor to the table.

For a fun twist, spoon the chicken and peppers over baked sweet potatoes or crispy roasted potatoes instead of tortillas.

More pairings:

Reviews

Karen, San Jose: I followed this pretty closely and it just didn’t come together for me. The chicken browned fine, but once I cooked the peppers and onions in the same skillet everything started tasting a little burnt and dry, and the seasoning was kind of flat instead of fajita-like. I think the pan was too hot after searing the chicken and the spices scorched when they hit the vegetables. Next time I’d lower the heat and add a splash of broth or lime at the end, but as written it wasn’t a repeat for us. — 3 ★

Eunice: Sorry it came out burnt and dry, Karen. After searing the chicken, drop the heat to medium and deglaze the skillet with a splash of broth or water before adding the peppers and onions, then finish with lime and a pinch of salt to wake up the spices; I’ll review the recipe to make that heat adjustmen...