Easy Skillet Chicken Fajitas

Serve these Easy Skillet Chicken Fajitas on warm tortillas and copious amounts of toppings for an easy weeknight meal. If you don’t make fajitas regularly, this one might change things!

This chicken fajita is one of my son’s favorite meals. My picky eater husband enjoys it too…even with the cooked onion and peppers!!! I love it because it’s delicious and easy to prep. While this is not a 30-minute meal, you can get it to the table under 40 minutes.

How is it made?

Boneless skinless chicken breasts are quickly marinated in spices, lime juice, and olive oil, then skillet browned until tender and juicy. Onions and bell peppers are caramelized in the same skillet. Next, slice up the chicken. You’re ready to serve!

Serve with warm store-bought tortillas or my homemade tortillas, which can be made days ahead. Then top with your favorite condiments (recommendations below) for a truly satisfying meal.

Ingredients needed for this recipe:

• Boneless skinless chicken breasts—pound chicken to tenderize and cook quickly and evenly. They are sliced into strips after cooking. I think this produces more tender and juicy chicken when compared to cutting the chicken into smaller strips before they are cooked. If you like thighs, use it instead. It’s almost foolproof when it comes to tenderness.
• Spices—chili powder, cumin, coriander, paprika, oregano, sugar, salt and black pepper. You can use store-bought fajita seasoning as a shortcut. But if you have these spices in your pantry, this is a really tasty blend!
• Fresh lime—is used in the marinade to tenderize the chicken and provide a bright and citrusy punch. Serve lime wedges as a topping option.
• Olive oil—for the marinade and for cooking.
• Onion—I like Vidalia for its sweetness.
• Bell pepper—use a combination of your choice: red, green, yellow, orange.

Recipe highlights:

• Combine spices, lime juice, and olive oil for the marinade.
• Pound chicken breasts to 1/2-inch thickness. Place in a ziploc bag. Add marinade and massage. Marinate for at least 15 minutes.

• Slice onions and bell peppers.
• Remove the chicken from the marinade. Cook on a medium-high skillet for 5-6 minutes per side. Drain any liquid after the first minute.
• Remove chicken from skillet and keep warm.

• Add onion, peppers, olive oil, salt, and black pepper to the skillet. Cook for 8-10 minutes until tender and caramelized, covered. Stir every two minutes.
• Slice chicken. Return to the skillet.
• Serve on tortillas. Add topping as desired.
• Refer to the recipe card below for detailed instructions. 

Condiment suggestions:

Choose from a combination of any of the below or whatever else you like.

• Pico de gallo—homemade or store-bought.
• Cheese—Monterey Jack, cheddar, Manchego, queso fresco, cotija, and even feta.
• Lime wedges—squeeze juice onto fajita for a bright punch of citrus.
• Avocado—cut into slices or chunks. It adds color and buttery creaminess.
• Guacamole—homemade or store-bought.
• Sour cream—adds a tangy, creamy, and cool component.
• Scallion or cilantro—for brightness and freshness.

How to keep it light:

Fajita is essentially a healthy food…chicken, olive, lime juice, spices, onion and bell peppers. The toppings are where the added fat and calories come in. Choose lighter options to keep your fajitas healthy.

• Low-fat cheese instead of full-fat. Or choose bold-tasting cheese, as a little goes a long way.
• Plain yogurt is a healthy alternative to sour cream, but low-fat or nonfat sour cream is also good.
• Dare I say it?…cut off the excess tortilla on your fajita to reduce carbs. Seriously, do this only if you are watching every bit of carb.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Meat pounder or a rolling pin to flatten and tenderize the chicken breast.
• 12-inch skillet—cast iron skillets or a good heavy bottom skillet. I have a Hexclad set and use this skillet. You need a cover for a recipe. If the skillet doesn’t have one, use aluminum foil as a cover.
• Meat thermometer to check the doneness of the chicken.
• Kitchen tongs for turning and stirring.

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Easy Skillet Chicken Fajitas

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Mexican Courses:Main Recipe Keys: High Protein V Vegetable

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesTotal time: 40 minutesServings:4 Servings

Description

Serve these Easy Skillet Chicken Fajitas on warm tortillas and copious amounts of toppings for an easy weeknight meal. If you don’t make fajitas regularly, this one might change things!

Ingredients

• 1 1/2 pounds boneless skinless chicken breast
• 1 large onion (one pound)
• 2 medium bell peppers, choose any 2 colors (one pound total)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra virgin olive oil + extra for coating skillet

For the marinade:

• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon ground oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon sugar
• 2 tablespoons fresh squeezed lime juice
• 2 tablespoons extra virgin olive oil
• 8 6-inch tortillas (store-bought or try my homemade tortillas)
• toppings of your choice

Instructions

1. Make the marinade: add spices, lemon juice, and olive oil to a small bowl. Whisk to combine. Set aside.
2. Working with one chicken breast at a time, place it into a large ziplock bag or between 2 layers of plastic wrap. Use a kitchen mallet or a rolling pin to pound chicken to approximately 1/2-inch thickness. Repeat with the second breast. Place both into a large ziplock bag. Pour in marinade. Seal the bag and massage marinade into the chicken to coat all surfaces. Allow to marinate for at least 15 minutes and up to two hours. Refrigerate if not cooked in 45 minutes.
3. In the meantime, cut the onion into 1/4-inch slices. Core out the top cap of the bell peppers. Remove the white ribs. Cut into 1/4-inch slices. Set aside.
4. Heat a 12-inch skillet in between medium-high. Add enough oil to lightly coat the bottom. Remove chicken breasts from the marinade, draining as much liquid as possible. Add to skillet. Liquid will accumulate. After all the liquid has been released (about 1 minute), drain and discard the liquid. Continue to cook chicken for 4 to 5 minutes longer. How long depends on the thickness of the chicken. You want to turn it over when the bottom half turns opaque.
5. Turn chicken over. Cook the second side for 4-6 minutes or until cooked through. It’s done if the juices run clear when pierced in the thickest part. Use a meat thermometer if you are unsure. It should read 165° F. Remove from skillet. Cover with foil to keep warm.
6. Keep the brown bits and pieces in skillet (this is flavor) but scrape off any burnt buildup. Keep on medium-high. Add enough oil to coat the bottom of the skillet. Add onion and peppers. Drizzle in 2 tablespoons of olive oil. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine. Cover with a lid or aluminum foil. Cook for 8 to 10 minutes, stirring every two minutes. Tilt the lid when uncovering to avoid dripping water back into the skillet. Dump excess water off the lid before placing it back on the skillet. Done when peppers and onion are tender and caramelized.
7. Cut the chicken into bite-size pieces. Return to skillet to serve.
8. Serve with warm tortillas and toppings. Topping ideas: sour cream, pico de gallo, cheese, cilantro, scallion, avocado, guacamole, or whatever you like.

Video

Note

• To get dinner on the table quickly, a 15 minute marinate is fine (I do it), but if you have time, let it go least 30 minutes.

Keywords:Mexican, Chicken Fajitas, Weeknight Meal

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