Skillet Chicken Fajitas
If you’re looking for a quick and delicious meal that packs a punch, look no further than Skillet Chicken Fajitas. This vibrant dish is not just about flavor; it’s also incredibly easy to prepare, making it a perfect weeknight dinner option. With tender chicken, colorful bell peppers, and zesty spices, you’ll have a satisfying meal…
Servings: 4 servings
Ingredients
Ingredients
- 3 tablespoonscooking oil divided
- 2 clovesgarlic finely minced
- 2 teaspoonsground cilantro
- 2 teaspoonsground cumin
- 1-2 teaspoonsground cayenne pepper to taste*
- 1 teaspoondried oregano
- 1 teaspoonkosher salt
- 4 boneless skinless chicken breasts
- 2 red onions sliced into strips
- 2 bell peppers any color, sliced into strips
- fresh lime juice optional
- 8 6-inchflour tortillas
Instructions
Instructions
- In a resealable plastic bag, combine 2 tablespoons cooking oil, 2 cloves garlic (finely minced), 2 teaspoons ground cilantro, 2 teaspoons ground cumin, 1–2 teaspoons ground cayenne pepper (to taste), 1 teaspoon dried oregano, and 1 teaspoon kosher salt; seal and shake to make the marinade.
- Add the 4 boneless, skinless chicken breasts to the bag and massage to coat them completely. Refrigerate for at least 15 minutes (or up to 2 hours) while you prepare the vegetables.
- If not already done, slice the 2 red onions and 2 bell peppers into strips.
- Heat the remaining 1 tablespoon cooking oil in a large skillet over medium-high heat.
- Add the onion and bell pepper strips to the skillet and cook, stirring occasionally, 7–10 minutes until softened and lightly browned. Transfer the vegetables to a plate and set aside.
- Discard any excess marinade in the bag. Add the marinated chicken breasts to the hot skillet and cook 5–7 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust heat if they are browning too quickly.
- Transfer the chicken to a cutting board and let rest 5 minutes, then slice into strips.
- Return the cooked vegetables to the skillet to rewarm, add the sliced chicken, and toss to combine. Taste and, if desired, add additional kosher salt and fresh lime juice (optional).
- Warm the 8 (6-inch) flour tortillas (in a dry skillet over medium heat or briefly in the microwave) and serve with the chicken and vegetables.
Equipment
- Cast-Iron Skillet
Notes
If your chicken breasts are uneven, pound them to an even thickness for faster and more even cooking.
Let the chicken marinate for at least 20-30 minutes, or up to 2 hours if you have time. Even a short marinate lets the spices penetrate the meat for more flavor.
I recommend using a cast-iron or nonstick skillet for best sear. If the chicken or veggies brown too quickly, reduce the heat slightly to avoid bitterness.
For crisp-tender peppers and onions, cook them on medium-high heat and avoid overcrowding the pan. You can cook in batches if needed.
To know if the chicken is cooked through push a bit on the thickest part. If it doesn’t give in much, it’s cooked. It should feel similar to when you push your thumb against your pinky. The proper temperature is165°F.
Letting the chicken rest a bit helps to set the juices. So if you cut it open after a bit of rest it won’t lose as many juices anymore.
Warm tortillas directly on the skillet for 15-30 seconds per side or wrap in foil and place in the oven at 350°F for a few minutes to make them soft and pliable.
Let the chicken marinate for at least 20-30 minutes, or up to 2 hours if you have time. Even a short marinate lets the spices penetrate the meat for more flavor.
I recommend using a cast-iron or nonstick skillet for best sear. If the chicken or veggies brown too quickly, reduce the heat slightly to avoid bitterness.
For crisp-tender peppers and onions, cook them on medium-high heat and avoid overcrowding the pan. You can cook in batches if needed.
To know if the chicken is cooked through push a bit on the thickest part. If it doesn’t give in much, it’s cooked. It should feel similar to when you push your thumb against your pinky. The proper temperature is165°F.
Letting the chicken rest a bit helps to set the juices. So if you cut it open after a bit of rest it won’t lose as many juices anymore.
Warm tortillas directly on the skillet for 15-30 seconds per side or wrap in foil and place in the oven at 350°F for a few minutes to make them soft and pliable.