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Skillet Chicken Fajitas

Incredibly easy to make, loaded with bold flavor, sweet sautéed vegetables and tender, juicy chicken. 
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Tricia

Ingredients

  • 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

For serving:

  • Optional: flour tortillas, shredded cheese, sliced jalapeños, cilantro, sour cream, guacamole, salsa, lime slices, chopped tomatoes

Instructions

  • 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.