Skillet Chicken Fajitas
Quick skillet chicken fajitas with a simple spice marinade, sautéed peppers and onions, and warm flour tortillas.
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 finely minced garlic cloves, 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 the bag and shake to mix.
- Add the 4 boneless, skinless chicken breasts to the bag, coat them thoroughly with the marinade, remove excess air, and seal. Refrigerate the chicken while you prepare the vegetables.
- Slice the 2 red onions and 2 bell peppers into strips if not already sliced.
- Heat the remaining 1 tablespoon cooking oil in a large skillet over medium-high heat.
- Add the sliced onions and bell peppers to the hot skillet. Cook, stirring occasionally, for 7–10 minutes until the vegetables are softened and slightly browned. Transfer the cooked vegetables to a plate and set aside.
- Remove the chicken from the marinade bag, letting excess marinade drip off; discard any leftover marinade.
- Add the chicken breasts to the same skillet and pan-fry 5–7 minutes per side, until golden brown and cooked through (no pink in the center).
- Remove the chicken from the skillet and let rest for 5 minutes. Then slice the chicken into strips.
- Return the vegetables to the skillet to rewarm briefly (about 1–2 minutes). Add the sliced chicken back to the skillet and toss to combine. Squeeze fresh lime juice over the mixture to taste, if using.
- Warm the 8 (6-inch) flour tortillas and serve the chicken-and-vegetable mixture in the tortillas.
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.