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Skillet Chicken Fajitas ~ incredibly easy to make, loaded with bold flavor, sweet sautéed vegetables and tender, juicy chicken.
You may not need to add all the extras that cover up a good tasting fajita, but I understand … I love them too! A dollop of sour cream, a few sprinkles of shredded cheese, chopped tomatoes and maybe even a smear of guacamole, all wonderful toppings that compliment the flavorful chicken, peppers and onions.
I’m loving all these food holidays that originally had nothing to do with food.
Wait, did that make sense? Perhaps you’re thinking about a fun food-fest with your favorite Mexican, Tex-Mex or Mexican-American inspired recipes for Cinco de Mayo. Invite a few friends over, whip up a batch of our delicious Easy Spicy Guacamole, chill a few bottles of beer and grab some chips. It doesn’t have to be a great big extravaganza 🙂
Skillet Chicken Fajitas are super easy to make and on the table in under an hour.
The chicken breasts marinate in a simple mixture of spices and oil while the vegetables are sliced. The chicken can be cooked in a skillet on the stove top or on the grill. Either way, I like to cook the breasts whole, then slice after they’ve had a few minutes to rest to let the juices settle back into the meat. We want you to be able to taste the seasoning on each and every piece, so the marinade is heavy on the spices.
Once the chicken is cooked, add red, yellow, and/or green bell peppers to the skillet with a pile of onions! Just a few minutes is all it takes to sauté the vegetables and dinner is done. We like our fajitas served with guacamole and our favorite Spanish Rice (recipe coming soon!)
Today I’m featuring another beautiful cutting board hand crafted by my friend Michael from Michael’s Woodcraft. If you haven’t check out his website yet, please do! There are plenty of great ideas for Mother’s Day and Father’s Day, or the foodie in your life!
Thanks for PINNING!
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Skillet Chicken Fajitas
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon granulated garlic (or garlic powder)
- 1 teaspoon Sriracha dry seasoning
- 3 boneless, skinless chicken breasts
- ¼ cup vegetable oil, divided
- 1 red bell pepper, seeded and sliced
- 1 large, firm white onion, sliced
- 1 tablespoon lime juice, plus extra for serving
- 8 flour tortillas, warmed for serving
- Optional: flour tortillas, shredded cheese, sliced jalapeños, cilantro, sour cream, guacamole, salsa, lime slices, chopped tomatoes
- In a large, ziplock bag, combine the chili powder, cumin, garlic, and Sriracha. Add 2 tablespoons vegetable oil to the bag and mix to combine. If the chicken breasts are not uniform in size, place them in a clean ziplock bag and gently pound with a rolling pin to an even thickness. Add the chicken to the marinade, turning once or twice, and set aside while preparing the vegetables.
- Heat a large cast iron or nonstick skillet over medium-high heat. Add 1 tablespoon of vegetable oil and heat until shimmering. Add the chicken breasts and cook, undisturbed, for about 4-5 minutes or until seared on one side. Turn the chicken over and continue cooking until browned and cooked through, about 4-5 minutes more. Remove the chicken from the skillet and set aside tented with foil to keep warm. Carefully and lightly, wipe out any large, burnt chunks from the skillet with paper towels.
- Add the last 1 tablespoon vegetable oil to the skillet and heat. Add the vegetables and cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 7-10 minutes.
- Remove the vegetables from the heat and stir in the lime juice. Slice the chicken and add to the vegetables, squeeze on a little more lime juice and serve immediately with warm tortillas.
If you’re looking for a few more recipe ideas for your Cinco de Mayo celebration, we can help!
Check out our favorite Sweet Corn Salsa, and the always wonderful Pineapple Salsa. We also love our Homemade Refried Beans served on tostadas with a simple sauce made with mayonnaise and Cholula hot sauce. Our next family get together will feature this delicious Grilled Chicken Taco Salad with spicy homemade chips. We’ve got your dessert covered too with an easy Frozen Margarita Pie with a Pretzel Crust or our Creamy Margarita Pretzel Bars. How about these amazing Green Chile Chicken Smothered Burritos from Valerie’s Kitchen? They look absolutely drool worthy. As you can tell, we love our Mexican inspired recipes and can’t wait to share a few more with you!