Skillet Chicken Fajitas- 35 Minute Dinner
Skillet chicken fajitas are an easy 35-minute dinner made with seared chicken, peppers, onions, and fajita seasoning. Use your favorite store-bought fajita mix, or make the homemade seasoning blend included in the recipe. Wrap up in warm warm flour tortillas and serve with lime wedges and cilantro.
Servings: 8 fajitas
Calories: 252kcal
Equipment
- Round Cast Iron Skillet - 12 Inch
Ingredients
- 1½ lbs chicken breasts boneless, skinless - about 3
- 5 teaspoons fajita seasoning store bought, or homemade
- 2 tbsp olive oil
- 1 large onion cut into thin slivers
- 1 large red bell pepper cut into slivers
- 1 large yellow bell pepper cut into slivers
- 1 large orange bell pepper cut into slivers
- 1 large poblano pepper cut into slivers
- 8 large flour tortillas burrito size
- limes cut in half
- chopped cilantro for garnish, optional
Homemade Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- If making the homemade fajita seasoning blend, add the spices to a small bowl and mix them together.1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt
- Season the chicken with half the fajita seasoning on both sides. Heat the olive oil in the skillet and cook the chicken for about 5 to 7 minutes on each side, or until internal temp reads 165F. Transfer to a plate.2 tablespoon olive oil, 1½ lbs chicken breasts, 2 ½ teaspoons fajita seasoning
- While the chicken is cooking, slice the onion and peppers peppers into thin strips.1 large onion, 1 large red bell pepper, 1 large yellow bell pepper, 1 large orange bell pepper, 1 large poblano pepper
- Once the chicken is cooked, add the sliced vegetables and sprinkle with the remaining fajita seasoning.2 ½ teaspoons fajita seasoning
- Saute the vegetables in the skillet until they caramelize, about 10 minutes, stirring occasionally.
- While the vegetables are cooking, slice the cooked 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 (optional) in the microwave and top with the skillet chicken fajita and vegetable mixture. Serve with limes, chopped cilantro, and guacamole.8 large flour tortillas, limes, chopped cilantro
Double up the flour tortillas so that you have a sturdier fajita to handle.
Notes
- Preheat the skillet: Let the pan get hot before adding the chicken so it sears instead of steaming. Cast iron skillets work especially well at searing.
- Do not crowd the chicken: Cook the chicken in one layer so the outside browns properly.
- Slice the vegetables thinly: Thin pepper and onion strips cook faster and fit better inside tortillas.
- Rest before slicing: Let the cooked chicken rest for a few minutes so the juices settle before you cut it into strips.
- Warm the tortillas: Warm tortillas fold better and are less likely to split when filled.
Nutrition
Calories: 252kcal | Carbohydrates: 22g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 624mg | Potassium: 571mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1638IU | Vitamin C: 114mg | Calcium: 64mg | Iron: 2mg
