This skillet chicken with peppers and onions recipe is one of my absolute go-tos. It’s bold, colorful, and full of flavor — the kind of dish you can turn into fajitas, tacos, or just serve over rice. Whether you call it “chicken for tacos,” “chicken for fajitas,” or “one pot chicken and onions,” it’s a recipe that earns its space in your weeknight rotation.
One Pan Chicken and Onions For The Win
Skillet Mojo Chicken with peppers and onions is one of those recipes that quietly saves dinner over and over again. It’s colorful, bold, and endlessly flexible — the kind of easy chicken with peppers and onions dish that works whether you’re building tacos, piling it over rice, or eating it straight from the skillet after a long day. This isn’t just another chicken dinner. It’s a skillet chicken recipe that adapts to real life.
I’ve made this chicken with peppers and onions recipe more times than I can count. It started as a quick weeknight fix — chicken, bell peppers, onions, a hot pan, and hope. But over time, it became one of those reliable meals I could turn into anything: fajitas one night, burrito bowls the next, and leftover tacos the day after that. That’s the beauty of a good skillet chicken with peppers and onions — it doesn’t lock you into one meal.
What I love most is that this dish meets you where you are. It can be mild or bold, kid-friendly or spicy, plated simply or dressed up with salsas and sauces. If you’ve ever needed a chicken with peppers and onions recipe that’s fast, forgiving, and doesn’t feel boring by day three, this is it. One pan, simple ingredients, big payoff — exactly how weeknight cooking should feel.
What Makes This Skillet Mojo Chicken Different (It’s All About the Mojo)
What truly sets this skillet mojo chicken apart from every other skillet chicken dinner is one simple, powerful ingredient: mojo marinade. Specifically, the Goya mojo marinade recipe that comes ready-to-use in that familiar bottle you’ll find in the grocery store. This isn’t just another citrus marinade — it’s a flavor shortcut that works hard for busy cooks who still want bold, layered results.
Mojo marinade is a blend of orange juice, lemon juice, garlic, and spices, and it does something magical when paired with chicken. The citrus tenderizes the meat while infusing it with brightness, and the seasoning blend brings depth that tastes like you spent way more time in the kitchen than you actually did. That’s why this skillet mojo chicken recipe works so well — the marinade does the heavy lifting.
When I’m short on time and need dinner on the table fast, this easy mojo marinade recipe is my secret weapon. A quick soak — even just 30 minutes — transforms plain chicken into something deeply flavorful. Once it hits a hot skillet, those citrus notes caramelize slightly, creating a juicy, savory chicken that’s anything but boring.
This is why skillet mojo chicken shows up on repeat in my kitchen. It’s fast, reliable, and flexible. You can slice it for tacos, pile it over rice, or serve it straight from the skillet with peppers and onions. And because the flavor comes from the marinade itself, you don’t need a long ingredient list or complicated steps.
If you’ve ever wanted a foolproof way to make chicken taste like it came from a restaurant, this skillet mojo chicken recipe is it. One bottle, one pan, and a whole lot of flavor.
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken breast
- 1⁄2 cup Goya Mojo Criollo marinade
- 1 tablespoon Adobo seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 bell pepper, sliced thin (any color)
- 1⁄2 small red or yellow onion, sliced thin
How to Cook Skillet Chicken with Peppers and Onions
- Marinate the Chicken
Place the chicken breasts in a bowl or zip-top bag and coat them with Goya Mojo Criollo. Let the chicken marinate for at least 30 minutes and up to 2 hours for extra flavor. If you’re short on time, you can skip this step and move straight to seasoning.
- Season the Chicken
Pat the chicken breasts dry with paper towels. Season both sides evenly with Adobo seasoning, black pepper, garlic powder, and onion powder. This creates a flavorful crust when the chicken hits the pan.
- Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the whole chicken breasts and cook for 4–5 minutes per side, until golden brown and fully cooked. The internal temperature should reach 165°F. Remove the chicken from the pan and let it rest for 5 minutes before slicing.
- Slice the Chicken
Once rested, slice the chicken breasts into thin strips. Resting helps keep the chicken juicy and prevents it from drying out.
- Sauté the Peppers and Onions
In the same skillet, add the sliced bell peppers and onions. Sauté for 3–5 minutes, stirring occasionally, until softened and coated in the flavorful pan drippings.
- Combine and Finish
Return the sliced chicken to the skillet and toss everything together for 1–2 minutes, just until heated through and well combined.
- Serve and Enjoy
Serve hot in warm tortillas or over rice. Finish with your favorite toppings like salsa, cheese, sour cream, or avocado.
Frequently Asked Questions About Chicken with Peppers and Onions
Yes, absolutely. This chicken with peppers and onions recipe works with both chicken breasts and chicken thighs. Chicken thighs tend to stay juicier and are more forgiving, while chicken breasts are leaner and cook a little faster. If you’re using breasts, just be careful not to overcook them so your easy skillet chicken stays tender.
They’re very similar, but not exactly the same. Skillet chicken with peppers and onions becomes fajita chicken once you add classic fajita seasonings like cumin, chili powder, and lime juice — and serve it in tortillas. This recipe is intentionally versatile, so you can take it in a fajita direction or keep it simple and neutral.
Yes, this is a great make-ahead chicken with peppers and onions recipe. You can cook the chicken and vegetables fully, let them cool, and store them in the fridge for up to 3 days. Reheat gently in a skillet so the chicken stays juicy and the peppers don’t get mushy.
A wide skillet works best so the chicken can sear instead of steam. I usually use my 11-inch skillet so everything has room to brown properly. Crowding the pan can cause excess moisture, which takes away from that golden, flavorful finish that makes this skillet chicken recipe so good.
You can, but it’s best enjoyed fresh or refrigerated. Freezing is fine if needed, but the peppers and onions will soften more once thawed. If you do freeze it, let it cool completely, store it in an airtight container, and thaw overnight in the fridge before reheating in a skillet.
High heat and patience are key. Make sure your pan is hot before adding the chicken, and sauté the peppers and onions after the chicken has been seared and removed. This method helps keep your easy chicken with peppers and onions flavorful, tender, and not watery.
This dish pairs beautifully with rice, tortillas, salads, or even breakfast eggs. I often serve it with cilantro lime rice, wrap it in tortillas for tacos, or spoon it over a bowl for a simple dinner. That’s why this chicken with peppers and onions recipe is such a weeknight staple in my kitchen.
Mojo Chicken Pairings
This is a very flavorful dish and can be in tacos or fajitas, or simply over rice. It also goes well with any of the below:
- Cilantro Lime Rice or Mexican Rice
- Roasted Parmesan Garlic Carrots or Roasted Parmesan Potatoes
- Creamy Mashed Potatoes
- Refried Beans or Black Beans
- Fried sweet plantains
Storage, Reheating & Make-Ahead Tips
This chicken with peppers and onions recipe is a quiet hero when it comes to leftovers and planning ahead, which is exactly why it works so well for busy weeks.
Refrigerator: Store leftover skillet chicken with peppers and onions in an airtight container for up to 3–4 days. Keep the chicken and vegetables together so the flavors continue to meld. The peppers and onions stay surprisingly tender without turning mushy.
Reheating: For best results, reheat in a skillet over medium heat with a small splash of water or broth to wake everything back up. This keeps the chicken juicy and the peppers vibrant. The microwave works in a pinch, but stovetop reheating preserves the texture far better.
Make-Ahead: You can slice the chicken, peppers, and onions up to 24 hours in advance and store them separately in the fridge. When dinner time hits, everything comes together fast. You can also fully cook the recipe ahead of time and use it later for tacos, burrito bowls, wraps, or salads.
This easy chicken with peppers and onions recipe was made for real life — cook once, eat twice, and keep dinner stress low.
Final Thoughts
This chicken with peppers and onions recipe is one of those meals that proves simple food can still feel exciting. It’s colorful, comforting, and endlessly adaptable — the kind of easy skillet chicken with peppers and onions you can turn into tacos one night, rice bowls the next, and quick lunches all week long. Whether you call it chicken with peppers and onions, skillet chicken, or chicken for fajitas, this dish earns its place in your regular rotation.
I love recipes like this because they meet real life where it is: busy evenings, hungry families, and the need for food that actually delivers flavor without extra stress. This chicken with peppers and onions recipe works because it’s flexible, forgiving, and built to pair with whatever you already love.
If this recipe made its way into your kitchen, you can support my work by buying me a coffee — every little bit truly helps keep these recipes coming. And don’t forget to subscribe here! When you sign up, you’ll receive my free printable kitchen duo: a Meat Thermometer Temperature Guide and a Kitchen Ingredient Substitution Chart.
Until next time meal,
Camille
Mojo Chicken with Peppers & Onions
4
servings40
minutes15
minutes55
minutesA flavorful, juicy chicken taco filling made with Goya Mojo Criollo marinade, bold seasonings, and seared with bell peppers and onions. Easy, fast, and made for real-life taco nights.
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Ingredients
2 pounds boneless, skinless chicken breast
1/2 cup Goya Mojo Criollo marinade
1 tablespoon Adobo seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoon olive oil
1 bell pepper, sliced thin (any color)
1/2 small red or yellow onion, sliced thin
Directions
- Marinate chicken breasts in Goya Mojo Criollo for at least 30 minutes or up to 2 hours.
- Pat chicken breasts dry. Season both sides with Adobo, black pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Add whole chicken breasts and sear for 4-5 minutes per side until golden brown and fully cooked (internal temp 165°F).
- Remove chicken from the pan and let it rest for 5 minutes. Slice chicken into thin strips.
- Add sliced bell peppers and onions to the same pan. Sauté for 3-5 minutes until softened and flavorful.
- Return sliced chicken to the pan and toss everything together for 1-2 minutes.
- Serve hot in warm tortillas with your favorite toppings like salsa, cheese, sour cream, or avocado.
Camille’s Notes
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