These chicken cast iron skillet fajitas are a great recipe to make for a casual weeknight meal. Sizzling chicken seared in cast iron combine with tender peppers and onions for a quick & easy meal.
Why You Will Love This Recipe
They're easy to prepare, but they're sure to impress your guests.
cooking in a cast iron skillet. The combination of the smoky, seared flavor of the cast iron, the juicy chicken, and the tender peppers and onions is simply irresistible.
- Easy to make. The chicken and vegetables are cooked in a single skillet, so there's minimal cleanup required.
- Budget friendly. All the ingredients are easily purchased, even on a tight budget. You get a filling meal for a crowd without breaking the bank.
- Amazing flavor. The combination of the smoky flavor of the cast iron, the juicy chicken, and the tender peppers and onions is simply irresistible.
Jump to:
- Why You Will Love This Recipe
- Skillet Chicken Fajitas Ingredients
- How to Make Skillet Chicken Fajitas
- Skillet Chicken Fajitas Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Skillet Chicken Fajitas Ingredients
You can use chicken breasts like we did, or if you prefer darker meat, use chicken thighs. And, or course feel free to vary the protein! Steak or seafood like shrimp are perfect substitutions!
- Boneless chicken breasts - About four medium, or three large chicken breasts. You can substitute 6 medium skinless, boneless thighs.
- Onion - Cut into thin strips.
- Yellow bell pepper - Cut into thin strips.
- Orange bell pepper - Cut into thin strips.
- Red bell pepper - Cut into thin strips.
- Poblano pepper - Cut into thin slivers.
- Smoked Paprika
- Chili powder
- Cumin
- Garlic powder
- Salt
- Olive oil
- Flour tortillas- Warmed.
- Limes - For garnish, optional.
- Cilantro - Fresh, chopped, optional.
PRO TIP: If you already made our Mexican Fajita Seasoning Recipe, than you can omit the spice in the ingredient list.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Skillet Chicken Fajitas
Homemade fajita seasoning is sprinkled over chicken and vegetables that then get cooked to perfection in an cast iron skillet, or even on your Blackstone. Make our Easy 4 Ingredient Guacamole recipe to top them off over flour tortillas.
Season Chicken & Vegetables
- Preheat your cast iron skillet to medium heat, and add the olive oil.
- Season the chicken, saving some of the fajita seasoning for the vegetables.
- Cook the chicken for about 5 - 7 minutes on each side, or until internal temp reads 165 F. Transfer to a plate.
- While the chicken is cooking, slice the onion and peppers into thin strips.
- Once the chicken is cooked, add the vegetables and sprinkle with the remaining fajita seasoning, or spices.
- Saute the vegetables until they caramelize, about 10 minutes, stirring occasionally.
- While the vegetables are cooking, slice the chicken into thin strips.
- Add the chicken back to the skillet of caramelized onion and pepper strips. Adjust seasoning if needed, and remove from heat.
- Heat up some thick flour tortillas in the microwave and top with the skillet chicken fajita and vegetable mixture. Serve with limes, chopped cilantro, and guacamole.
Heap chicken and peppers on doubled flour tortillas. Doubling up the tortilla makes handling easier.
Or, purchase the thicker style flour tortillas.
Skillet Chicken Fajitas Serving Suggestions
There's nothing quite like the smell of sizzling fajitas cooking in a cast iron skillet. The onions and peppers caramelize and the chicken sears to perfection, creating a mouthwatering aroma that's sure to make your mouth water.
Top flour tortillas with the chicken and peppers, then add some sour cream, guacamole, or try our amazing Pineapple Pico de Gallo on them!
Some additional great recipes that go well with these chicken fajitas are:
- Cebollitas Asadas (Mexican Grilled Onions)
- Cilantro Lime Rice (Ricer Cooker)
- Instant Pot Chili - No Beans
- Mexican White Sauce
- Taco Stuffed Shells
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few substitutions and variations when making these cast iron skillet fajitas:
- You can substitute different types of meat for the chicken, such as beef, pork, or shrimp.
- If you don't like peppers, you can omit them from the recipe.
- To add more heat, add a pinch of cayenne pepper to the spice mixture.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making these cast iron skillet fajitas.
Storage and Reheating
- Store the cooked fajita mixture in an airtight container in the refrigerator for up to 3 days.
- To freeze this chicken and vegetable fajita mixture, transfer to a freezer-safe container and freeze for up to 3 months. When ready to thaw, thaw overnight in the refrigerator.
- To reheat, transfer to a skillet over medium heat until heated through, or reheat in the microwave.
Tips for Success
- For extra flavor, marinate the chicken in the spice mixture for 30 minutes to overnight.
- If you don't have a cast iron skillet, you can use a large nonstick skillet.
- To make the fajitas ahead of time, cook the chicken and vegetables according to the instructions, then let cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the fajitas in a skillet over medium heat until heated through.
Frequently Asked Questions
Yes, you can make this recipe in a large nonstick skillet, or even outdoors on your Blackstone griddle.
Some other toppings that you can use include sour cream, guacamole, salsa, shredded cheese, pico de gallo, and black beans.
Yes, you can make this recipe ahead of time. Cook the chicken and vegetables according to the instructions, then let cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the fajitas in a skillet over medium heat until heated through.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Chicken Cast Iron Skillet Fajitas
Equipment
Ingredients
- 2 tbsp olive oil
- 3 large chicken breasts boneless, skinless
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 large onion cut into thin slivers
- 1 red bell pepper cut into slivers
- 1 yellow bell pepper cut into slivers
- 1 orange bell pepper cut into slivers
- 1 poblano pepper cut into slivers
- 12 flour tortillas
- 3 limes cut in half
- chopped cilantro for garnish, optional
Instructions
- Preheat your cast iron skillet to medium heat, and add the olive oil.2 tablespoon olive oil
- Season the chicken with the spices, saving some of the seasoning for the vegetables.3 large chicken breasts, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt
- Cook the chicken for about 5 – 7 minutes on each side, or until internal temp reads 165 F. Transfer to a plate.
- While the chicken is cooking, slice the onion and peppers into thin strips.1 large onion, 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, 1 poblano pepper
- Once the chicken is cooked, add the vegetables and sprinkle with the remaining fajita seasoning, or spices.
- Saute the vegetables until they caramelize, about 10 minutes, stirring occasionally.
- While the vegetables are cooking, slice the chicken into thin strips.
- Add the chicken back to the skillet of caramelized onion and pepper strips. Adjust seasoning if needed, and remove from heat.
- Heat up the flour tortillas in the microwave and top with the skillet chicken fajita and vegetable mixture. Serve with limes, chopped cilantro, and guacamole.PRO TIP: double up the flour tortillas so that you have a sturdier fajita to handle.12 flour tortillas, 3 limes, chopped cilantro
Notes
- For extra flavor, marinate the chicken in the spice mixture for 30 minutes to overnight.
- If you don’t have a cast iron skillet, you can use a large nonstick skillet.
- To make the fajitas ahead of time, cook the chicken and vegetables according to the instructions, then let cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the fajitas in a skillet over medium heat until heated through.
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