Description
This Chicken Fajita Skillet is a quick, flavorful, and colorful one-pan meal perfect for busy weeknights. Featuring tender strips of chicken breast sautéed with bell peppers, onions, and a blend of classic fajita spices, it delivers a zesty and vibrant Tex-Mex flavor. Serve it with warm tortillas and your favorite toppings like sour cream, shredded cheese, avocado, and salsa for a complete, satisfying dinner.
Ingredients
For the Chicken Fajita Skillet:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 medium onion, sliced (yellow or red)
- 1 bell pepper, sliced (any color)
- 1 bell pepper, sliced (different color)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (optional, for garnish)
For Serving (optional):
- Tortillas (flour or corn)
- Sour cream
- Shredded cheese
- Avocado or guacamole
- Salsa
Instructions
- Slice Chicken: Slice 1 lb of boneless, skinless chicken breasts into thin strips to ensure they cook quickly and evenly.
- Slice Vegetables: Slice the onion and the two bell peppers into thin strips. Mince the garlic cloves finely to release their flavor.
- Heat Oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Cook Chicken: Add the sliced chicken to the hot skillet. Season with salt and pepper, then cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Add Vegetables: Add the sliced onion and bell peppers to the skillet with the chicken. Sauté for about 5 minutes until the vegetables soften but still retain a slight crunch.
- Add Garlic and Spices: Stir in the minced garlic along with 1 teaspoon each of chili powder, cumin, paprika, and 1/2 teaspoon oregano. Season with additional salt and pepper as needed. Cook for another 1-2 minutes until the mixture is fragrant and the spices are well incorporated.
- Add Lime Juice: Remove the skillet from heat and squeeze the juice of 1 lime over the chicken and vegetables. Toss everything together to distribute the bright, fresh flavor.
- Garnish: Sprinkle chopped fresh cilantro on top if desired for added color and freshness.
- Serve: Serve the chicken fajita skillet hot with warm tortillas and optional toppings such as sour cream, shredded cheese, avocado or guacamole, and salsa to customize each bite.
Notes
- Use a mix of bell pepper colors for a more vibrant presentation and enhanced flavor.
- If you prefer spicier fajitas, add a pinch of cayenne pepper or chopped jalapeños when adding the garlic and spices.
- Chicken thighs can be used instead of breasts for a juicier texture; adjust cooking time accordingly.
- For a low-carb option, serve the fajitas over cauliflower rice instead of tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
