Skillet Chicken Fajitas
These Skillet Chicken Fajitas are quick, flavorful, and packed with vibrant Tex-Mex goodness for an easy weeknight dinner everyone will love!
Servings: 4 servings
Ingredients
- 3 tablespoons cooking oil divided
- 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
- 1 teaspoon kosher 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-inch flour tortillas
Instructions
Marinate the Chicken
- In a small bowl, mix together 2 tablespoons of cooking oil, minced garlic, ground cilantro, ground cumin, ground cayenne pepper, dried oregano, and kosher salt. Coat the chicken breasts in this mixture and let them marinate for at least 15 minutes, up to 2 hours in the refrigerator.
Cook the Chicken
- Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat until hot but not smoking.
- Add the marinated chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature 165°F / 75°C). Remove from skillet and let rest before slicing into strips.
Sauté the Vegetables
- In the same skillet, add sliced red onions and bell peppers. Sauté for about 5 minutes, stirring occasionally, until tender and slightly caramelized. Add a splash of water or broth if needed to deglaze the pan.
Combine and Serve
- Return the sliced chicken to the skillet with the vegetables. Toss together and heat through. Optionally, squeeze fresh lime juice over the top.
Prepare the Tortillas
- Warm the flour tortillas in a separate skillet or microwave until pliable.
Assemble Your Fajitas
- Serve the chicken and vegetable mixture on a platter with warm tortillas on the side. Let everyone build their own fajitas with favorite toppings like salsa, guacamole, or sour cream.
Equipment
- Large Skillet
- Wooden spoon or spatula
- Cutting Board
- Chef’s knife
- Measuring Spoons
Notes
- Marinate chicken for longer (up to 2 hours) to deepen flavor.
- Don’t overcrowd the skillet to avoid steaming the ingredients.
- Store chicken and vegetables separately from tortillas to prevent sogginess.