How to Make Chicken Fajitas Without a Grill

Don’t have a grill? No problem. Here are the best tips for that smokey flavor for the best fajitas.

Equipment you need to make fajitas without a grill:

  • large skillet- a cast iron is ideal, but not required.
  • knives
  • cutting board
  • measuring cups and spoons
  • bowls

Ingredients for sizzling fajitas:

  • boneless chicken breasts
  • onion
  • red, orange and green bell peppers
  • garlic
  • taco seasonings
  • limes
  • Spanish olive oil
  • cojita
  • cheddar or Monterey Jack cheese
  • flour tortillas
  • toppings like salsa verde, sour cream, guacamole
a large black counter with a line up of fajita toppings like shreded cheese, salsa and sour cream

Tips for making the best Fajitas without a grill:

  • ***No gas stove? Heat tortillas by placing them, one at a time in a dry skillet on high heat. Cook on each side until browned or charred to your liking. Keep warm (covered) on a rimmed baking sheet in a 250 degree oven. ***
  • Here is my favorite jarred salsa verde if you do not have time to make my recipe
  • You can make fajitas with skirt or flank steak or shrimp. Shrimp only take 2-3 minutes to cook
  • Steak will take about 4-5 minutes depending on level of doneness you prefer
  • Gilled pineapple is a great way to have sweet fajitas
  • Biggest tip: Do NOT crowd the pan or you will never get that sizzling sear that is desired when making fajitas. Fajitas taste best with a bit of char on them- char equals- flavor.
a wooden bowl filled with slices of bell peppers and onions

What to serve with fajitas:

a large black skillet filled with peppers and onions

My family loves making fajitas-especially in the summer in Montana and have our big outdoor grill. Now that I have son-in-laws, I love that they take turns making margaritas, guacamole and grilling the meat for the BBQ. If the weather is not warm enough, you can make fajitas at home with just a large skillet. Cast iron is king, but any griddle pan ( with grill marks are ideal ,but not at all required).

All you need to remember is NOT to crowd the pan or you will never get that sizzling sear that is desired when making fajitas. I like my fajitas toppings with a bit of char on them- char equals- flavor.

You can use really any vegetables like jalapeños, peppers, onions, street corn or blistered tomatoes to make these fajitas. I like the classic combo of onions, peppers and chicken. I sprinkle a bit of cojita (Mexican cheese made from cow’s milk that is crumble and salty) , roasted salsa verde and a bit of fresh guacamole.

How do you like you fajitas? Tag your photos and post them on your Facebook or Instagram and share your dinner with our community.

How to Make the Best Chicken Fajitas without a Grill

Pan seared chicken and veggies make an easy fajita without the grill.
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Course: Main Course, Montana Kitchen
Cuisine: Mexican, Tex Mex
Keyword: fajitas
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 420kcal


  • 2 boneless skinless breasts sliced in half lengthwise
  • 1 large red bell pepper sliced into strips
  • 1 large yellow bell pepper sliced into strips
  • 1 large white or purple onion sliced
  • 1 cup salsa verde see my recipe link in the notes
  • 2 TBSP Taco Seasonings
  • ¼ cup Spanish olive oil plus 1 TBSP
  • 2 large limes juiced
  • 2 garlic cloves minced
  • 1 cup fresh cojita crumbled
  • 1 cup sharp cheddar cheese grated
  • 1 pkg flour tortillas fajita size


  • sour cream, guacamole or avocado
  • sliced green onions
  • 2 cups or 16 oz Salsa Verde (divided) – see my recipe HERE
  • lime wedges
  • fresh cilantro, optional


  • Make the marinade: In a large bowl, combine 1 cup salsa verde, juice of 2 limes, 2 TBSP of Taco Seasonings, minced garlic, and 1/4 cup of olive oil. Mix well with a whisk. Reserve about 1/2 cup of the liquid and set aside. Add the chicken to the remaining marinade in the bowl. Coat the chicken well and chill for 30 minutes while you prep your vegetables.
  • Heat a large skillet. Add the chicken to the skillet in batches, searing until the edges are charred. Cook for 5-6 minutes on one side, flip and cook the other side until juices run clear if pierced with a knife. Cover with foil and let rest.
  • On medium high heat, add 1 TBSP of the remaining Olive oil in the skillet. Add the onions and peppers to the same pan and sear them as well for about 4-5 minutes. DO not overcook. Cover with foil to keep warm.
  • Pre heat oven to 250 degrees. Using long tongs, place each tortilla on a gas burner on low flame. Cook the tortilla until just charred and the surface begins to pucker. Do not leave unattended! Place charred tortillas on a rimmed baking sheet and cover with foil. Place tortillas baking sheet in the warm oven as you sear each one.*** see below how to heat tortillas without a gas burner or grill.
  • To assemble: Slice the cooked chicken into long strips and set on a large serving platter, place peppers and onions next to the chicken. Place warm tortillas on a metal or warm plate to serve and cover with a clean dish cloth or barely moistened paper towel to keep them warm and prevent them from drying out. Put reserved marinade into a serving bowl as a topping .
  • Let each guest wrap their tortilla with chicken, vegetables, choice of cheeses, extra salsa, a small dollop of sour cream (or guacamole), a drizzle of the marinade, a squeeze of lime and cilantro.


  • If you do not have my Taco Seasonings mix on hand, just mix garlic powder, onion powder, cumin and chili powder as a substitute
  • Nutrition

    Calories: 420kcal

    Make these delicious Sunset Margaritas to serve with the fajitas. Yummy! Cheers!

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