Pan Chicken Fajitas
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Between traveling, exercising, and studying at home, I don’t have much time to spare for dinner every night. That’s where pan meals come in. Minimize fuss and clean up with loads of healthy flavors. Mine Sausage pan always a family favorite, but I’m adding this pan-fried chicken fajitas to my weeknight dinner plans.
Traditional fajitas require marinades and slow cooking, but this easy dinner only lasts a few minutes. You can use steak if you like, but I decided to go with chicken for this recipe. I made it simple with just chicken, onions, and peppers, but you can also toss some zucchini or other vegetables in it or add some lemon seeds for more flavor.
Pan fried chicken ingredients
This recipe is really versatile and has a lot of different options. You can use yellow bell peppers, red bell peppers, or a blend of different colors. Red, yellow, and orange have more flavor than green, but use what you have on hand. I love the natural sweetness of purple onions for this sautéed dinner, but yellow onions will work, too.
These chicken fajitas use chicken breasts, but boneless, skinless chicken thighs will also work.
Since our family doesn’t eat a lot of gluten, I chose corn instead of flour tortillas here. For a low-carb weekday dinner option, serve chicken fajitas over lettuce and make a salad. Many layers and a hearty drizzle Homemade cheese and milk salad dressing makes a delicious, filling salad.
I always keep a large batch fajita seasoning on hand, but spice also do the job. These dishes often feature spices like onion powder, cayenne pepper, black pepper, paprika, cumin, and chili powder. If you don’t have time to whip up a batch (it really only takes a few minutes!), a healthy, ready-made spice mix will do the trick.
Choose your toppings
There are many different topping options that the whole family will enjoy. Choose from sour cream, guacamole or pico de gallo. Sometimes we also like to drizzle some hot sauce on top for extra spiciness. If you’re trying to expand your meat budget a bit more, add some pinto or black beans for a protein-packed option.
Whatever you choose, these chicken fajitas are sure to be a tabletop success! And the recipe is easy enough for children to help with.
Looking for another pot or pan recipe?
Pan Chicken Fajitas
Pan-fried chicken dishes on the plate make a delicious half-hour Tex-Mex dinner with minimal side dishes.
- corn cake
- fresh cilantro
- lemon juice
Preheat oven to 425°F.
Spread the sliced chicken on one side of the baking tray. Spread the sliced peppers and onion on the other side of the baking sheet.
Drizzle oil over chicken and vegetables.
Sprinkle taco seasoning over chicken and mix well.
Place baking tray in oven and bake for 15 minutes or until chicken is cooked through.
Simmer for another 3 minutes to soften the vegetables.
Serve in tortillas with sliced butter, coriander and lime juice, or other toppings of your choice.
You don’t want to make too many sheets of paper. It’s best to leave some space between the ingredients. If the pan seems too full, just use two.
Calories: 276kcalCarbohydrates: 11gProtein: 33gFat: 11gSaturated fat: 2gPolyunsaturated fats: firstgFat: 6gTrans fats: 0.02gCholesterol: 97mgSodium: 974mgPotassium: 712mgFiber: 3gStreet: 5gVitamin A: 2833IUVitamin C: 84mgCalcium: 16mgIron: 2mg
What’s your favorite fajita toppings? Leave us your comments and let us know!