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Easy One-Pan Chicken Fajita Skillet Recipe for Solo Night Delight

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A quick, fuss-free, and delicious one-pan chicken fajita skillet perfect for solo nights, combining tender chicken with caramelized peppers and spices for a cozy Tex-Mex meal.

Ingredients

Scale
  • 6 ounces boneless, skinless chicken breast, thinly sliced
  • 1½ cups mixed bell peppers (red, yellow, green), thinly sliced
  • ½ medium yellow onion, thinly sliced
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1½ teaspoons fajita seasoning (chili powder, paprika, cumin, garlic powder, pinch of cayenne)
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro, chopped (optional)
  • 1–2 small flour or corn tortillas (optional)

Instructions

  1. Slice the chicken breast into thin strips about ½ inch wide, and slice the bell peppers and onion into similar-sized strips.
  2. Heat a large non-stick or cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking.
  3. Add the sliced chicken in a single layer. Season with salt, pepper, and 1 teaspoon fajita seasoning. Cook without moving for about 3 minutes until the underside is golden brown.
  4. Flip the chicken and cook for another 2-3 minutes until mostly cooked through but not dry.
  5. Push the chicken to one side of the skillet. Add the sliced bell peppers and onion to the other side. Sprinkle with remaining ½ teaspoon fajita seasoning and a pinch of salt.
  6. Stir occasionally and cook for 5-7 minutes until peppers soften and onions turn translucent with some caramelized edges.
  7. Combine chicken and veggies, stirring to coat in spices and pan juices. Cook together for 2 more minutes until chicken reaches an internal temperature of 165°F (74°C).
  8. Remove skillet from heat. Squeeze fresh lime juice over the top and sprinkle chopped cilantro if using. Stir gently.
  9. Warm tortillas briefly in a dry pan or microwave. Spoon the chicken fajita mixture onto tortillas, fold, and serve immediately.

Notes

If chicken browns too quickly, lower heat. If peppers aren’t softening, add a splash of water or chicken broth and cover loosely for 1-2 minutes. Use cast iron skillet for better heat retention and sear. Season in stages for layered flavor. Serve with sour cream or guacamole if desired. Leftovers keep well refrigerated up to 3 days; reheat gently with splash of water or broth.

Nutrition

Keywords: chicken fajita, one-pan meal, quick dinner, solo meal, Tex-Mex, easy recipe, healthy, skillet recipe

Find it online: https://katedishes.com/easy-one-pan-chicken-fajita-skillet-recipe-for-solo-night-delight/