One-Pan Chicken Fajitas.

  • Prep Time: 7 minutes
  • Cook Time: 18 minutes
  • Total Time: 25 minutes
  • Yield: serves 3-4 (about 6-8 fajitas, depending on how much you stuff them!)


For the spice rub:

  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, or to taste
  • pepper, to taste (I used about 8 grinds from a pepper mill)

For the chicken and onions/peppers:

  • 1 Tablespoon vegetable or olive oil
  • 2 chicken breasts
  • 1-2 onions, sliced (I used half of a large red onion and a whole medium-sized yellow onion)
  • 1-2 bell peppers, sliced (I used half of a red pepper and a whole green pepper)
  • 1-2 Tablespoons of water
  • salt and pepper to taste

For the fajitas:

  • flour tortillas and any and all toppings you want – shredded cheese, salsa, sour cream, guacamole or sliced avocado, lettuce, diced tomatoes, and lime wedges.


  1. Prepare the spice mixture by mixing the cumin, chili powder, paprika, salt and pepper in a small bowl, then begin heating a large (12″) skillet with 1-2 Tablespoons of oil in it over medium to medium-high heat.
  2. Place the chicken breasts on a cutting board between two large pieces of plastic wrap. Pound them to an even thickness with a meat pounder (or a pot), then sprinkle the spice mixture evenly on both sides of the chicken. Carefully add the chicken to the pan and cook for 4 minutes, then flip it over and cook for 3-4 minutes on the other side, until cooked through. I like to slice the onions and peppers while the chicken is cooking!
  3. Remove the cooked chicken to a plate and quickly add the onions to the skillet along with 1-2 Tablespoons of water. Stir and scrape up the browned bits from cooking the chicken. I like to cook the onions for 4-5 minutes before adding the peppers, since I like them to be more tender/caramelized (if you prefer them to be more crisp, add the peppers sooner or at the same time as the onions). Add the peppers and cook for 4-5 more minutes until the peppers are tender (if you prefer them to be more crisp, shorten the cooking time). Add salt and pepper to taste.
  4. While the peppers are cooking, gather your fajita fixings and thinly slice the chicken and toss it with the accumulated juices. Then build your perfect fajita!


We like to load our fajitas up with a lot of onions and peppers and a relatively small amount of chicken, so that’s why I make a larger quantity of the veggies (plus, I like the have them leftover to throw in a quesadilla or burrito bowl or even on a pizza or in an omelet later in the week). If you are serving more people or want more chicken, you can maybe squeeze one more breast into the pan or just cook the chicken in two batches before doing the onions/peppers.