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One-pan chicken fajita skillet is the weeknight dinner you didn’t know you were missing. Bursting with vibrant bell peppers, juicy chicken, and a creamy twist, this one-pan wonder is easy to whip up and even easier to devour. Perfect for busy nights, it’s a flavorful fiesta that comes together in no time!
Why You’ll Love This Recipe
This chicken fajita skillet is a total crowd-pleaser with its bold flavors and colorful presentation. It’s quick to prepare, making it a go-to for any weeknight meal. Plus, it’s all cooked in one pan, which means less cleanup and more time to enjoy your meal.
- Quick and Easy: Ready in under 30 minutes.
- One-Pan Wonder: Minimal cleanup required.
- Flavor Packed: A delicious combination of spices and fresh veggies.
- Customizable: Adjust ingredients to suit your taste.
- Family-Friendly: A dish that pleases both kids and adults.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 teaspoons taco seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup sour cream
- Fresh cilantro, chopped (for garnish)
How to Make Chicken Fajita Skillet
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces to the pan, season with taco seasoning, garlic powder, salt, and pepper. Cook for about 5-7 minutes or until the chicken is cooked through and golden brown.
- Add the sliced bell peppers and onion to the skillet. Sauté for an additional 5-6 minutes, until the veggies are tender but still crisp.
- Remove the skillet from the heat and stir in the sour cream until everything is well coated and creamy.
- Garnish with fresh cilantro before serving.
Tips for the Best Results
- Ensure your skillet is hot before adding the chicken for a nice sear.
- Don’t overcrowd the pan; cook the chicken in batches if necessary.
- Feel free to add more spices or hot sauce for an extra kick.
- For a creamier texture, you can add a splash of chicken broth along with the sour cream.
Easy Variations
- Swap out the chicken for shrimp or tofu for a different protein.
- Add black beans or corn to the skillet for extra texture and flavor.
- Use different colored bell peppers for a more vibrant dish.
- Top with shredded cheese before serving for a cheesy twist.
What to Serve With It
- Warm tortillas for wrapping up the fajitas.
- A side of Mexican rice or quinoa for a heartier meal.
- Fresh guacamole or salsa for dipping.
- A crisp green salad to balance the richness.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through. You can also microwave it for a quick reheating option.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 teaspoons taco seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup sour cream
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces to the pan, season with taco seasoning, garlic powder, salt, and pepper. Cook for about 5-7 minutes or until the chicken is cooked through and golden brown.
- Add the sliced bell peppers and onion to the skillet. Sauté for an additional 5-6 minutes, until the veggies are tender but still crisp.
- Remove the skillet from the heat and stir in the sour cream until everything is well coated and creamy.
- Garnish with fresh cilantro before serving.
Notes: Customize with your favorite toppings and side dishes for a complete meal!
