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Skillet Chicken Fajitas Recipe

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4 from 13 reviews

This Skillet Chicken Fajitas recipe features tender, marinated chicken breasts cooked with colorful bell peppers and onions in a hot cast iron skillet. Perfect for a quick and flavorful meal, these fajitas are infused with chili powder, cumin, and fresh lime juice, making them an irresistible Tex-Mex favorite that’s ready in just 30 minutes.

Ingredients

Chicken Marinade

  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless skinless chicken breasts, sliced thin
  • 2 tablespoons chopped cilantro
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon hot sauce (or to taste)
  • Salt and freshly ground black pepper to taste
  • 1/2 lime, juiced

Vegetables & Cooking

  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small yellow or white onion, thinly sliced
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Marinate the Chicken: In a large bowl, combine the sliced chicken breasts with olive oil, chopped cilantro, chili powder, dried oregano, ground cumin, garlic powder, hot sauce, salt, pepper, and lime juice. Stir well to coat all the chicken pieces thoroughly. Allow the chicken to marinate for 15 to 30 minutes to absorb the flavors.
  2. Cook the Peppers and Onions: Preheat a 12-inch cast iron skillet over high heat and add one tablespoon of olive oil. Once the skillet is hot, add the sliced red and yellow bell peppers, onion, chili powder, salt, and pepper. Sauté these vegetables for 4 to 5 minutes until they soften and caramelize slightly. Remove the cooked vegetables from the skillet and set aside on a plate.
  3. Sear the Chicken: Add a little more olive oil to the hot skillet. Place the marinated chicken slices in a single layer on the skillet and let them sear without stirring for 2 to 3 minutes. Then stir the chicken and continue cooking until it is fully cooked and no longer pink in the center.
  4. Combine and Finish: Return the cooked peppers and onions to the skillet with the chicken. Stir everything together and cook for an additional minute to blend the flavors. Remove from heat and squeeze the remaining half of the lime over the fajitas before serving.
  5. Serve: Serve the chicken fajitas hot with warm tortillas and your choice of toppings such as sour cream, guacamole, or salsa.

Notes

  • For extra heat, add more hot sauce or a pinch of cayenne pepper to the marinade.
  • Use a cast iron skillet for the best searing and caramelization of vegetables and chicken.
  • If you prefer, substitute chicken thighs for juicier fajitas.
  • Let the chicken marinate longer, up to 1 hour, for even more flavor.
  • Serve with tortillas warmed on the skillet or wrapped in foil in the oven.

Find it online: https://simpleplatter.com/skillet-chicken-fajitas-recipe/