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These easy chicken fajitas are made with tender, seasoned chicken, sautéed onions and peppers, and served in warm tortillas. They’re quick to make, full of flavor, and ready in under 20 minutes.
Why You’ll Love This Recipe
- Fast and Easy: Ready in under 20 minutes, perfect for a quick lunch or dinner.
- Balanced and Flavorful: Tender chicken, crisp vegetables, and simple seasoning make every bite satisfying.
- Great for One: Perfectly portioned for a single serving with no waste.
If you’re looking for a simple, flavorful meal you can pull together fast, this chicken fajitas recipe is for you.
I love how just a few fresh ingredients turn into something so satisfying, and it’s the kind of meal you’ll want to make again and again. It’s easy, it’s delicious, and it feels special without a lot of effort.
Pair your fajitas with a small batch of guacamole, a small batch of pico de gallo, creamy white queso, a small batch of homemade tortilla chips, a skinny margarita, and a mini tres leches cake for a full meal.
Ingredients
If you have any ingredients leftover from this small batch chicken fajitas recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Used for sautéing. Olive oil can be substituted if preferred.
- Chicken Breast or Thigh (sliced): Chicken breast is lean and mild, while thighs are slightly richer and juicier. Extra chicken can be used in chicken tenders for one, chicken chili for one, or single serving crack chicken.
- Salt and Black Pepper: Essential for seasoning and bringing out the flavors.
- Sliced Onions and Bell Peppers: Add sweetness and crunch. Use any color of bell pepper. Leftover peppers can go into slow cooker ropa vieja, Mexican street corn salad, or chicken tortilla soup for one.
- Garlic: Adds depth and a savory aroma.
- 2-3 Flour Tortillas: The base for serving. Use low-carb, whole wheat tortillas, or lettuce wraps if you’d like a lighter option. Try our homemade tortilla recipe and use extras in buffalo cauliflower tacos, chicken tacos for one, or steak fajitas for one.
Optional Fajita Toppings
Add even more flavor and texture with these topping ideas:
- Sliced Avocado: Brings a creamy element to the fajitas.
- Shredded Cheddar Cheese: Melts easily for a gooey, cheesy layer.
- Sour Cream: Cools and balances the spices.
- Chopped Cilantro: Adds a fresh, bright flavor.
- Homemade Queso: Drizzle for a rich, cheesy finish.
Recipe Variations
Easily change up your chicken fajitas with these ideas:
- Add Jalapeños: Bring extra heat with sliced jalapeños.
- Make Shrimp Fajitas: Swap the chicken for quick-cooking shrimp.
- Try a Vegan Version: Use tofu or tempeh instead of chicken.
- Turn It Into Breakfast: Stir in scrambled eggs for a hearty start to the day.
How To Make Chicken Fajitas For One
See the recipe box below for ingredient amounts and full recipe instructions.
Melt butter in a medium skillet over medium-high heat. Season the sliced chicken with salt and pepper, then cook for about 6 minutes until fully cooked through. Transfer the chicken to a plate, cover, and set aside.
In the same skillet, add a little more butter or olive oil if needed, and sauté the onions and bell peppers until softened and fragrant.
To assemble, place the cooked chicken and vegetables in a warm tortilla. Add toppings like shredded cheese or sliced avocado if you like.
Pro Tip: Keep the chicken simply seasoned with salt and pepper, or boost the flavor with a sprinkle of homemade taco seasoning.
Tip: For an even easier method, try making Sheet Pan Chicken Fajitas. Bake the chicken and vegetables together on a single sheet pan for even cooking and bold flavor. See our small sheet pan chicken fajitas recipe for full step-by-step instructions.
Expert Tips
- Cook Separately: Cook the chicken and vegetables in stages for the best texture and flavor.
- Slice Evenly: Cut onions and peppers into similar sizes so they cook evenly.
- Add Pineapple (Optional): Toss in small chunks of pineapple for a touch of sweetness and freshness.
Frequently Asked Questions
The chicken should be cooked through and no longer pink in the center. It should reach an internal temperature of 165°F (74°C).
You can cook the chicken and vegetables ahead and store them separately in the refrigerator. Reheat and assemble when ready to eat.
Reheat the chicken and vegetables in a skillet over medium heat until warmed through, or microwave them in short 30-second bursts, stirring in between.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch chicken fajita recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Fajitas For One
Equipment
Ingredients
- 1 tablespoon salted butter
- 1 (6-ounce) boneless skinless chicken breast -cut into ½-inch strips
- ¼ teaspoon kosher salt -divided
- ¼ teaspoon coarsely ground black pepper divided
- ½ tablespoon olive oil
- ½ small onion -peeled and thinly sliced
- ½ small red or green bell pepper -seeded and cut into thin strips
- 2 (8-inch) flour tortillas
Instructions
- Heat a skillet over medium-high heat and melt the butter.
- Season the chicken on both sides with ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Cook in the skillet for about 6 minutes, until fully cooked. Transfer the chicken to a plate, cover, and set aside.
- Add olive oil to the same skillet. Add the onions and peppers, season with the remaining salt and pepper, and cook, stirring frequently, for about 5 minutes until softened.
- Warm the flour tortillas by either heating them in a dry skillet over medium heat for about 30 seconds per side, or wrapping them in a damp paper towel and microwaving for about 20 seconds until warm and pliable.
- Fill the warm tortillas with the chicken and vegetables, and enjoy immediately.
Notes
- Cook Separately: Cook the chicken and vegetables in stages for the best texture and flavor.
- Slice Evenly: Cut onions and peppers into similar sizes so they cook evenly.
- Add Pineapple (Optional): Toss in small chunks of pineapple for a touch of sweetness and freshness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
The 3 section white plate — where can it be purchased? I adore the presentation with the chicken and veggies.
I love that little plate too. I purchased it several years ago from a store called, Home Goods in Houston, Texas.
Two favorites are the chicken or beef fajitas. Easy to make and just a few ingredients.
Love your cookbook.
After 6 kids and a late husband, I have had a difficult time cooking for 1 until I found your
website. All the recipes I have tried have been awesome. Thank you for sharing.
Hi,
Can I make the Chicken Fajitas without the Bell pepper?
I am highly allergic to them and I stop breathing.
Yes, leave out the peppers and add more onions, if you’d like.
Having lost my husband last June, I’m struggling with how to cook for one, yet still eat things I like. I found this recipe today and made it this evening. It was simple and delicious. I’ll be adding it to my menu rotation for the future.
I’m so sorry for your loss, Karen. Thank you so much for taking the time to let me know you enjoyed the fajitas.
Great idea – I have never actually made fajitas at home, so this will get me started.
These look so good. A simple and easy recipe with great flavors.
Yum! Who says you can’t cook for one. This is easy and really good.
Thanks, Krissy – certainly not me 😉
This would be a great dinner idea for an evening when my daughter is with her dad. Looks delicious! 🙂
These sound great either way, but definitely want to try them as lettuce wraps!