Skillet Chicken Fajitas
This skillet-friendly fajita recipe turns plain chicken breasts into juicy, charred strips tossed with sweet peppers and onions, using a homemade fajita seasoning for maximum flavor.
Ingredients
Fajita Seasoning and Marinade
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar Swap brown sugar or omit for sugar-free.
- 1/4 teaspoon cayenne pepper Adjust to taste.
- 1 tablespoon cornstarch Helps the marinade cling.
- 1/4 cup canola oil Divided, with 2 tablespoons more added later.
- 1 Juice of 1 lime Plus 1–2 limes for finishing.
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts, sliced 1/4" thick
- 1/2 green bell pepper cored, seeded, and sliced into strips
- 1/2 red bell pepper cored, seeded, and sliced into strips
- 1/2 yellow bell pepper cored, seeded, and sliced into strips
- 1 yellow onion peeled and thinly sliced
- 12 flour tortillas Warmed for serving.
Instructions
Preparation
- In a small bowl, combine chili powder, paprika, kosher salt, onion powder, cumin, garlic powder, sugar, and cayenne. Stir in the cornstarch. Add 1/4 cup canola oil and the juice of 1 lime; whisk until smooth.
- Slice chicken breasts 1/4" thick. Place in a shallow bowl or zip-top bag. Add 2/3 of the marinade and toss until well coated. Let sit for 10–30 minutes at room temperature, or refrigerate for up to 4 hours.
- While chicken marinates, slice peppers and onion. Toss them with the remaining 1/3 of the marinade in a bowl or bag and set aside.
Cooking
- Heat 1 tablespoon of canola oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the peppers and onion. Cook, stirring occasionally, until the onion softens and the peppers develop color, about 4–5 minutes. Transfer the veg to a plate.
- Add the remaining oil to the skillet. Let it heat until shimmering, then add chicken pieces in a single layer. Cook for about 4 minutes until the bottoms brown, then flip and cook for another 3–4 minutes until cooked through.
- Return the vegetables to the skillet and toss with the chicken for 2–3 minutes to warm through. Squeeze the remaining lime over the mixture.
Serving
- Warm tortillas and assemble fajitas with desired toppings (pico de gallo, avocado sauce, crema, lime wedges).
Notes
For extra char, use a hot cast-iron skillet. Store cooled chicken and veggies in an airtight container for up to 3–4 days. Can freeze for up to 2–3 months.