Pan-Seared Chicken Fajitas with Bell Peppers and Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken strips seared with smoky spices and sautéed alongside colorful bell peppers and onions for vibrant fajita filling. This mexican-inspired cinco de mayo ready in about 30 minutes pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Slice 1 pound of boneless skinless chicken breasts into thin strips about 1/2 inch wide. In a medium bowl, toss chicken strips with 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
  2. Step 2: Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the seasoned chicken strips and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
  3. Step 3: Remove the chicken and set aside. Add remaining 1 tablespoon olive oil to the skillet, then add 1 thinly sliced red bell pepper, 1 thinly sliced green bell pepper, and 1 medium yellow onion sliced thin. Sauté the vegetables for 5-7 minutes until softened and slightly caramelized.
  4. Step 4: Return the chicken to the skillet with the vegetables, stirring to combine and heat through for 2 minutes.
  5. Step 5: Warm 8 flour tortillas in a dry skillet or microwave. Serve the chicken fajita mixture in the tortillas with fresh lime wedges for squeezing over the top.

Frequently asked questions

How long does Pan-Seared Chicken Fajitas with Bell Peppers and Onions take to make?

Total time is about 30 minutes (15 min prep + 15 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 Pan-Seared Chicken Fajitas with Bell Peppers and Onions?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Fajitas with Bell Peppers and Onions?

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 Pan-Seared Chicken Fajitas with Bell Peppers and Onions 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 Pan-Seared Chicken Fajitas with Bell Peppers and Onions?

Mexican cinco de mayo 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.

What others are saying

Related recipes