One-Pan Chicken Fajita Skillet with Bell Peppers
A vibrant, quick-cooked chicken fajita skillet featuring tender chicken strips and colorful bell peppers sautéed with smoky spices for a family-friendly dinner. This mexican-inspired chicken ready in about 30 minutes pairs large red bell pepper, sliced, large green bell pepper, sliced, large yellow bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into strips
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 8 small flour or corn tortillas
Instructions
- Step 1: In a small bowl, combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add 1 lb chicken breast strips to the skillet and sprinkle the spice mixture evenly over the chicken. Sauté for 5 minutes, stirring occasionally, until the chicken starts to brown.
- Step 4: Add 1 large each of sliced red, green, and yellow bell peppers to the skillet. Cook for another 7 minutes, stirring frequently, until the peppers are tender-crisp and chicken is cooked through.
- Step 5: Remove the skillet from heat and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro.
- Step 6: Warm 8 small tortillas in a dry skillet or microwave, then serve the chicken and peppers filling inside, garnished with extra cilantro if desired.
Frequently asked questions
How long does One-Pan Chicken Fajita Skillet with Bell Peppers take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Chicken Fajita Skillet with Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large red bell pepper, sliced from drying out.
Can I substitute ingredients in One-Pan Chicken Fajita Skillet with Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Chicken Fajita Skillet with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Chicken Fajita Skillet with Bell Peppers?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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