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Simple Skillet Fajitas

By The GreenPan Kitchen Team

Move over, taco Tuesdays—it’s time for fajita Fridays! Our DIY take on a Mexican restaurant favorite comes together in just 30 minutes. Serve with a side of sour cream, salsa, guacamole, shredded cheese, or all of the above.

Simple Skillet Fajitas

Yields: 4 servings

Time: 20 minutes prep, 10 minutes cooking, 30 minutes total



For the chicken

  • 1 pound boneless, skinless chicken breasts, cut into thin slices
  • 1 tablespoon olive oil
  • 1 pack fajita seasoning (1.27 ounces)


For the veggies

  • 2 tablespoons olive oil, divided
  • 1 white onion, thinly sliced
  • 2 red or yellow bell peppers, thinly sliced
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper to taste
  • Juice of half a lime


For serving

Warm flour tortillas, for serving



  1. Marinate the chicken—Add chicken, olive oil, and fajita seasoning to a large bowl or zip-top plastic bag. Toss or shake to ensure that all chicken is evenly coated. Refrigerate for 15 minutes.


  1. Sauté the veggies—Heat olive oil in a large skillet over high heat. When a drop of water sizzles, in pan, it’s good to go. Add peppers, onions, and chili powder, along with a little salt and pepper. Sauté until veggies have softened slightly, about 4 minutes. Remove veggies from pan and set aside.


  1. Cook the fajitas—Reduce heat to medium-high. Heat another tablespoon of olive oil in skillet. When hot, add chicken mixture and sauté until chicken is golden brown and cooked through, about 5 to 6 minutes. Return veggies to skillet, stir to combine, then squeeze lime juice over the top. Cook for another minute and serve sizzling hot with warm flour tortillas.



Mix it Up - These fajitas also work great with steak or shrimp—use a combo of meats for a fun surf and turf (or turf and turf) variation. 

Make it Easier - Our GreenPan Ceramic Nonstick Frypans handle everything from sautéing veggies to browning meats and clean up in minutes, no soaking required.

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