Chicken Fajitas with Tomatoes
Chicken Fajitas with Tomatoes are an easy skillet dinner loaded with tender chicken, sautéed bell peppers, onions, and fresh tomatoes tossed with fajita seasoning. The tomatoes cook right alongside the peppers and onions, adding extra flavor and creating a juicy fajita filling that’s perfect for piling into warm tortillas.
Fajitas are one of those dinners I can make over and over and we never gets tired of them. I love this version because I add a lot of fresh tomatoes right into the skillet instead of saving them for a topping. They cook down with the peppers and onions, then everything gets tossed back together with the browned chicken and fajita seasoning. It’s simple, packed with vegetables, and so good tucked into a warm tortilla with salsa.
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THIS IS MY THROW-EVERYTHING-IN-A-SKILLET KIND OF DINNER.
Chicken, peppers, onions, and lots of juicy tomatoes all cooked together with fajita seasoning and piled into warm tortillas. YES PLEASE.
I love meals where I can put everything in the middle of the table and let everyone make their own. Give me warm tortillas, a big skillet of fajitas, a couple of salsas, and I’m happy.
And I know tomatoes aren’t always the star of traditional chicken fajitas, but they’ve always been a must for me. I use three whole tomatoes and let them cook down with the peppers and onions. They get soft and juicy and become part of the fajitas instead of just another topping.
It’s simple, a little messy, and exactly how I want fajita night to be.
Why You’ll Love This Recipe
- Easy skillet dinner: The chicken, peppers, onions, and tomatoes all cook in the same skillet.
- Fresh tomatoes: Three tomatoes cook directly into the fajita mixture instead of being added as a topping.
- Simple seasoning: Fajita seasoning gives you plenty of flavor without needing a marinade.
- Loaded with peppers and onions: Three bell peppers and a whole onion make these fajitas hearty and colorful.
- Perfect for serving with tortillas: Spoon the chicken and vegetables into warm tortillas and add your favorite salsa.
Ingredients Needed
- Chicken Breast: Thin-cut chicken breast cooks quickly in the skillet and soaks up all that fajita seasoning. You can also use chicken thighs, pork tenderloin, or beef tenderloin.
- Bell Peppers: Three large sliced peppers add sweetness, crunch, and plenty of color.
- Onion: One large sliced onion cooks with the peppers and tomatoes until soft and translucent.
- Tomatoes: Three large diced tomatoes are what set these chicken fajitas apart. They cook down in the skillet, releasing their juices into the peppers and onions.
- Fajita Seasoning: This does the heavy lifting when it comes to seasoning the chicken and vegetables.
- Kosher Salt: You’ll only need this if your fajita seasoning doesn’t already contain salt.
- Butter: Used to sauté the peppers, onion, and tomatoes and adds richness as the vegetables cook.
- Olive Oil: Added before the chicken to help it brown over medium-high heat.
How to Make Chicken Fajitas with Tomatoes
- Cook the Vegetables: Melt the butter in a large skillet over medium heat. Add the sliced bell peppers, onion, and diced tomatoes. Cook for 8–10 minutes, until the onion is translucent and softened. Remove the vegetables from the skillet.
- Cook the Chicken: Add the olive oil to the same skillet and increase the heat to medium-high. Add the sliced chicken and cook until lightly browned and cooked through.
- Bring It Together: Reduce the heat to low. Add the cooked peppers, onions, and tomatoes back to the skillet along with the fajita seasoning and kosher salt, if needed. Mix well and cook until the juices have thickened slightly and everything is coated in the seasoning.
- Serve: Spoon the chicken fajitas into warm tortillas and add your favorite toppings.
Tips for the Best Chicken Fajitas
- Slice the chicken thinly: Thin, evenly sized pieces cook quickly and give you more seasoned surface area in every bite.
- Give the vegetables their full cooking time: The tomatoes need time to release their juices while the peppers and onions soften.
- Turn up the heat for the chicken: Medium-high heat helps the chicken brown after you remove the vegetables.
- Let everything finish together: Once you return the vegetables to the skillet, give the tomato juices and fajita seasoning time to thicken and coat the chicken.
What to Serve with Chicken Fajitas
These chicken fajitas are made for warm tortillas and plenty of toppings. Serve them with my Homemade Easy Corn Tortillas or Easy Homemade Tortillas and let everyone build their own. For something fresh on top, add Mango Salsa or Mexican Street Corn Salsa. You can also set out avocado, sour cream, shredded cheese, cilantro, jalapeños, and lime wedges.
Storage, Freezing & Reheating
- Refrigerator: Store leftover chicken fajitas in an airtight container in the refrigerator for up to 4 days. Keep the tortillas and toppings separate.
- Freezer: Freeze the cooled chicken and vegetable mixture in an airtight, freezer-safe container for up to 3 months. The peppers and tomatoes will have a softer texture after thawing.
- Reheating: Reheat the fajitas in a skillet over medium heat until hot, stirring occasionally. For a single serving, microwave until heated through.
Chicken Fajitas with Tomatoes
Ingredients
- 2 lbs chicken breast, thin cut (or chicken thighs, pork tenderloin, or beef tenderloin)
- 3 large bell peppers (sliced)
- 1 large onion (sliced)
- 3 large tomatoes (diced)
- 3 tsp fajita seasoning
- ½ tsp kosher salt (omit if your fajita seasoning contains salt)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Instructions
- Heat a large skillet over medium heat and add the butter.
- Once the butter has melted, add the sliced bell peppers, onion, and diced tomatoes. Stir to combine and cook for 8–10 minutes, until the onion is translucent and the vegetables have softened.
- Remove the vegetables from the skillet and set aside.
- Add the olive oil to the same skillet and increase the heat to medium-high. Add the sliced chicken and cook until lightly browned and the internal temperature reaches 165°F.
- Reduce the heat to low. Return the cooked vegetables to the skillet and add the fajita seasoning and kosher salt, if needed.
- Stir until the chicken and vegetables are evenly coated. Continue cooking uncovered until the tomato juices have reduced and the mixture has slightly thickened.
- Remove from the heat and serve warm with tortillas and your favorite toppings.
Notes
- Chicken thighs, pork tenderloin, or beef tenderloin can be used in place of the chicken breast.
- Check your fajita seasoning before adding the kosher salt. If the seasoning blend already contains salt, omit the additional salt.
- Use a large skillet so the chicken has enough room to brown instead of steam.
- Keep the skillet uncovered at the end so the tomato juices can reduce and thicken.
