Easy 30-Minute Chicken Fajitas
And of course margaritas.
With easy chicken fajitas that are made in one skillet, are packed with flavor, and ready in 30 minutes, I’m totally set for busy weeknights.
Onions are caramelized to bring out their natural sweetness before adding bell peppers. I used red and yellow peppers because my family prefers them, but you can use green or orange if you prefer.
You can make the fajitas vegetarian by omitting the chicken and using hearty portobello mushrooms instead.
I used a packet of Old El Paso Fajita Seasoning Mix and it lends restaurant-style flavor. The chicken is tender and perfectly spiced. The peppers and onions are juicy and provide the perfect subtle crunch to the fajitas.
My family loves this meal and I could make it every week and they’ll always be happy. To mix it up, try deconstructed fajitas using the same ingredients but rather than using Old El Paso Flour Tortilla Shells, serve in a bowl with rice and beans.
Easy 30-Minute Chicken Fajitas
These easy chicken fajitas are made in one skillet, are packed with flavor, and ready in 30 minutes. The onions are caramelized to bring out their natural sweetness before adding the bell peppers. I used red and yellow peppers because my family prefers them, but you can use green or orange if you prefer. You can make this dish vegetarian by omitting the chicken and using portobello mushrooms. The chicken is tender and perfectly spiced. The peppers and onions are juicy and provide the perfect subtle crunch. To mix it up, try deconstructed fajitas using the same ingredients but rather than using tortilla shells, serve in a bowl with rice and beans.
- 2 to 3 tablespoons olive oil, or as necessary
- 1 to 1.25-pounds boneless skinless chicken breasts, sliced into 1/2-inch strips
- 1 medium/large sweet Vidalia onion, thinly sliced
- 1 medium red bell pepper, cut into thin strips (orange or green peppers may be substituted)
- 1 medium yellow bell pepper, cut into thin strips
- 1/4 cup water
- one 1-ounce packet Old El Paso Fajita Seasoning Mix
- one 8-count package Old El Paso Flour Tortilla Shells, for serving
- guacamole, sour cream, cheese, lime juice, etc. or your favorite toppings, optional
- To a large skillet add the oil, chicken, and cook over medium-high heat for about 3 minutes or until chicken is lightly browned and cooked through; stir and flip intermittently. Remove chicken from skillet (keep the oil and cooking juices in the pan) and set aside.
- If necessary add a bit more oil, add the onions, and sauté over medium heat for about 5 to 7 minutes, or until they begin to caramelize and soften; stir intermittently.
- Add the peppers and sauté for about 5 minutes, or until they begin to soften; stir intermittently.
- Return chicken to skillet.
- Add the water, fajita seasoning mix, and cook for about 3 minutes, or until chicken is heated through; stir intermittently. Spoon mixture into tortillas (if desired warm them first in a dry skillet for about 15 to 30 seconds per side) and serve immediately. Optionally top with guacamole, sour cream, cheese, lime juice, etc. or your favorite toppings. Fajitas are best warm and fresh. Extra fajita mixture will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
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