Easy 30-Minute Chicken Fajitas

Quick and flavorful chicken fajitas ready in about 30 minutes for an easy weeknight meal.

Prep Time 10

Cook Time 20

Total Time 30

Servings 8 servings

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 sweet Vidalia onion medium or large, thinly sliced
1 red bell pepper medium, cut into thin strips (orange or green may be substituted)
1 yellow bell pepper medium, cut into thin strips
1/4 cup water
1 ounce Old El Paso Fajita Seasoning Mix one 1-ounce packet
8 count Old El Paso flour tortilla shells for serving
toppings (optional) guacamole, sour cream, cheese, lime juice, or your favorite toppings

Heat 2 to 3 tablespoons olive oil in a large skillet over medium-high heat.
Add the sliced chicken and cook for about 3 minutes, stirring and flipping occasionally, until lightly browned and cooked through; remove the chicken to a plate and reserve the pan juices.
Add a little more oil to the skillet if needed, then add the sliced Vidalia onion and sauté over medium heat for 5 to 7 minutes, stirring occasionally, until softened and beginning to caramelize.
Add the sliced red and yellow bell peppers and sauté about 5 minutes, stirring occasionally, until they begin to soften.
Return the cooked chicken to the skillet, add 1/4 cup water and the 1-ounce fajita seasoning packet, and cook about 3 minutes more, stirring occasionally, until heated through and the sauce is slightly thickened.
Warm the flour tortillas if desired (15–30 seconds per side in a dry skillet), spoon the fajita mixture into tortillas, and serve immediately with optional toppings.