Skillet Chicken Fajitas
These skillet chicken fajitas are a fast and delicious meal to make any day of the week!
Chicken sauteed with caramelized vegetables and spices! I’m talking about savory onions, red bell peppers, yellow bell peppers, orange bell peppers, and a dash of green with poblano peppers! I’m talking about the flavorful skillet chicken fajitas, served with warm tortillas and topped with everything nice!
If you’ve ever had a chicken fajita pizza and like eating tacos, you’ll love this skillet chicken fajitas recipe! It’s quick, easy, and a great option for days when you want to have something nice and tasty but don’t want to spend too many hours in the kitchen.
Why We Love Skillet Chicken Fajitas Recipe?
Any dish that involves chicken and caramelized veggies is an instant crowd-pleaser. And if it takes under 30 minutes to cook, it’s like a cherry on top! This skillet chicken fajita recipe is a simple mix-and-cook recipe that you can prepare quickly, load into flour tortilla wraps, and top with your favorite items, like cheese, sour cream, easy to make homemade salsa, or a chunky avocado salsa, my favorite.
But that’s just one way to devour this palatable dish! If you don’t want to eat it with tortillas, you can serve it with rice or salad or just serve it on its own. That’s how versatile fajitas are!
Therefore, whether you want to whip up a quick yet fancy meal, are looking for lunchbox ideas for school-going kids, or want to fix a quick afternoon snack or something to take to a potluck supper, this skillet chicken fajitas recipe is a perfect choice!
And then, who doesn’t love seasoned chicken cooked with delicious and vibrant caramelized vegetables, wrapped in a flaky tortilla, and topped with creamy cheesy goodness? I do, for one!
Recipe Ingredients for Skillet Chicken Fajitas Recipe
Here’s everything you need to make these mouth-watering skillet chicken fajitas tacos:
- 3 chicken breasts: Use boneless and skinless chicken breasts cut into thin strips. You can, however, use any other chicken cut as well.
- 1 yellow onion: I used a yellow onion, but you can also use white or red onions.
- 1 red, yellow, and orange bell pepper: I used one of each red, yellow, and orange bell pepper because they taste sweeter than green peppers. But you can use green peppers too!
- 1 Poblano pepper: To add a dash of mild spice and enhance the flavor of our skillet chicken fajitas.
- 1 tsp chili powder: We’ll throw in some chili powder to give this tex-mex dish a kick!
- 1 tsp smoked paprika: Smoked paprika is best for Mexican dishes to add a distinct chargrilled flavor to the dish.
- 1 tsp cumin, granulated garlic, and salt: The combination of cumin, garlic, and salt with paprika is the perfect seasoning blend for skillet chicken fajitas.
- 2 tbsp olive oil (optional): To cook the chicken and saute the vegetables in!
- Flour tortillas: I used flour tortillas; however, you can also use corn tortillas, nopal tortillas, beetroot tortillas, and even hoja santa tortillas.
Frequently Asked Questions (FAQs)
Here are some common queries that I have answered for your ease and convenience in making the skillet chicken fajitas:
Q. Can I use chicken thighs instead of chicken breasts?
We need boneless chicken for this recipe; therefore, you can use chicken thighs, breasts, or any other part, as long as you can cut it into strips.
Q. What should I do if I don’t have an iron skillet?
If you don’t have a cast iron skillet, you can make the skillet chicken fajitas in an enameled cast iron or stainless skillet.
Q. How to store leftover chicken fajitas recipe?
Store the leftover skillet chicken fajitas in an airtight container and place them in the fridge for up to 5 days. In the freezer place them in a freezer-safe bag and freeze for up to 3 months.
Q. How to reheat?
You can reheat the skillet chicken fajitas in the microwave or stovetop. Put it in a skillet and cook on medium heat until it is warmed through. And, in the microwave, just give it a round for about a minute or two.
Tips and Tricks
1. Use beef if you’re not in the mood for chicken. And if you’re vegan, use mushrooms or tofu in place of meat.
2. If you’re a true Mexican food lover, add a dash of cayenne pepper, and fresh jalapenos to the fajita mix.
3. You can place the filling, toppings, and tortillas separately to make a taco station.
More Delicious Chicken Recipes to Enjoy
- Copycat Panda Express Orange Chicken
- Slow Cooker Buffalo Chicken Subs
- Matzo Ball Soup
- Creamy Tuscan Chicken Recipe
- Instant Pot Whole Chicken
- Slow Cooker Chicken Pot Pie
Skillet Chicken Fajitas
Delicious and flavorful skillet chicken fajitas are winners every time! Easy to make, and one pan.
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- 1 Poblano Pepper
- 1 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Granulated Garlic
- 1 tsp Salt
- 2 tbsp Olive Oil (optional)
- Flour Tortillas
Instructions
- Preheat your skillet to medium heat and add your oil, or the option you prefer for your pan.
- Combine all your spices in a bowl and mix well.
- Season the chicken, saving about a fourth of it for the vegetables.
- Cook your chicken for about 5-7 minutes on each side, or until the internal temp reaches 165 degrees.
- While your chicken cooks, cut your onion and all of your peppers into slivers.
- Once your chicken is cooked, add in your vegetables and sprinkle them with the remaining seasoning.
- Sauté the veggies until they caramelize (about 10 minutes), stirring or tossing occasionally.
- While the vegetables cook, slice the chicken into thin strips.
- As the vegetables are finishing, add your chicken into the skillet and mix thoroughly. Remove from heat.
- Heat up some tortillas in the microwave or on the stove top and fill with your fajita mixture. Enjoy!
Notes
●If you want to make this process even quicker, have an extra skillet handy and cook your vegetables at the same time as the chicken, just in a separate skillet.
●It’s less important how long the chicken has been cooking and more important about it reaching the correct internal temperature. Each chicken breast will fluctuate in time cooked, but that internal temperature is the same for all chicken.
●If it looks like a lot of peppers and onions, it will shrink. Trust me, it’s the perfect amount.
●You don’t want to cut your chicken or vegetables into large chunks as this will make it hard for filling the tortilla and taking bites. Bite size pieces are the way to go. Remember, the peppers and onions shrink, so they won’t be near as big once they’re done - cut accordingly.
●These keep well in the freezer for up to 2 months, if sealed in an airtight container. Store in an airtight container in the fridge for up to 4 days.
