Skillet Ranch Chicken Fajitas

Overhead picture of the top of the chicken fajitas.

Ranch Chicken Fajitas are made in one skillet pan on the stove top! Chunks of seasoned chicken, onion, and bell pepper get covered in ranch dressing for a delicious twist to classic chicken fajitas. A quick and easy 30-minute dinner!

Course Dinner

Cuisine Mexican

Keyword chicken fajitas, ranch chicken fajitas, skillet pan fajitas

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 215kcal

Author Jessica - Together as Family

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion thinly sliced
1 red bell pepper thinly sliced
1 yellow or orange bell pepper thinly sliced
2 boneless, skinless chicken breasts (cut into small, bite-sized chunks)
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon kosher salt
1/4 cup ranch dressing

Instructions

In a skillet pan, over medium-high heat, add the oil, sliced bell peppers and onions. Let cook, stirring occasionally, for about 6-8 minutes or until softened to your preference.
^{* We like the peppers and onion softer so I always cover the pan with a lid during this cook time to help them soften quicker.}
1 tablespoon extra-virgin olive oil, 1 small onion, 1 red bell pepper, 1 yellow or orange bell pepper
While the veggies are cooking chop the chicken breasts into small, bite-sized pieces and place them into a mixing bowl. Add the cumin, garlic powder, chili powder, and kosher salt. Mix until all the chicken is well coated.
^{* Make sure to wash your hands after handling raw meat.}
2 boneless, skinless chicken breasts, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon kosher salt
Move peppers and onion to one half of the skillet. Add the chicken to the other half. Let cook for about 10-12 minutes, stirring the chicken occasionally, until the chicken is cooked through to an internal temperature of 165℉.
^{* You might want to stir the pepper mixture a few times to ensure it's not burning, or if you'd rather, you can remove the papers and onions from the skillet pan and just cook the meat in there. Some might choose to do this to prevent the peppers from over-cooking or getting too soft.}
Stir everything together to combine. Pour the ranch dressing over top and combine everything together. Let cook for a few minutes just to combine the flavors together.
1/4 cup ranch dressing
Use tongs, or a slotted spoon, to serve some chicken fajita mix inside flour tortillas and top with your favorite toppings. You can also drizzle some additional ranch dressing over top the fajitas.

Notes

Serving Size : For fajitas with lots of chicken and pepper filling then plan on getting 6 fajitas from the recipe. If you're feeding kids who maybe won't want as much fajitas filling, then you can easily serve 8 fajitas from this recipe.

Doubling The Recipe? : If you want to double the recipe, I recommend using two skillet pans - one for the peppers and onion, and the other for the chicken. Add olive oil to both skillet pan, cook separately, and then combine them together for serving and add the ranch.

Make It Spicy! : The recipe as is, is not spicy, but it's so simple to spice it up to whatever level you prefer. Add some cayenne red pepper or increase the chili powder. Add a can of diced green chilies (mild, medium, or hot) in with the pepper and onion mixture. Top the fajitas with shredded pepper jack cheese and/or sliced jalapeños.

Changes : Use a packet of taco seasoning, chicken taco seasoning, or fajita seasoning mix instead of the separate spices. Add additional amounts or different seasonings. Use any color combination of bell peppers that you want.

Onion : Use a yellow onion, white onion, red onion, or a sweet onion.

Bite-Sized Chicken Pieces : It's important to not cut the chicken into too large of pieces. The bigger they are, the longer they will need to cook, which also means the peppers and onions will cook longer too. Aim to cut all the chicken about the same size, making sure that it's in small bite-sized pieces. About 1-inch chunks of chicken.

Thinly Sliced Bell Pepper & Onion : Again, make sure these are thinly sliced. I don't love crunchy texture in fajitas, so I always cut them really thin so that they will soften while cooking. If you prefer heartier, bigger, crunch pieces of bell pepper and onion, then keep them larger.

Skillet Lid Trick : To help quickly soften the veggies (and soften them to your liking) cover the pan with a lid while they are cooking. I don't recommend covering the pan with a lid during the chicken cook time because you want that excess moisture from the chicken to evaporate out. We like the peppers and onions pretty soft, so I always cover the pan with a lid and cook them for a few additional minutes.

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