Strips of chicken breast, tossed with fajita seasonings and combined with sauteed peppers and onions, served on warmed corn or flour tortillas.
Skillet Chicken Fajitas
I love when you're sitting in a Mexican restaurant and a server passes by with a sizzling cast iron fajita plate filled with veggies and meat. It leaves behind it such a fragrant trail doesn't it?
Apparently, it's a bit addictive too, that aroma, because you will often see tray after tray after tray delivered after that first one passed through!
Even my veggie adverse hubby aka The Cajun, fell into that fragrant allure once, and ordered some, despite my warning that they were more vegetable than they were protein.
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He ordered it anyway, and then he ate all of the meat and left behind all of the veggies!
Blasphemy.
I about had a Southern Style Hissy Fit right then and there y'all and yes, of course, I took those veggies home with me!
So when I decided to make some at home, I wondered if he would be more open to the vegetables, if they were cut smaller, rather than the larger, thicker chunks usually found in restaurant fajitas.
I also just so happen to keep a frozen pepper blend in my freezer just for general purposes when I need a few peppers primarily as a seasoning vegetable and don't have fresh peppers on hand, so I decided to go with those instead of fresh.
Here's what you'll need to make my Skillet Chicken Fajitas:
For the Fajita Seasoning:
- 1- 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon freshly cracked black pepper
- 1/4 to 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional (yes, we put it in everything down here!)
- 1 teaspoon paprika
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons garlic powder
- 3 tablespoons olive oil, divided
- 2 teaspoons lime juice, divided
For the Fajitas:
- 1 pound boneless, skinless chicken breasts
- 1 (10 ounce) bag frozen mixed sweet peppers with onions
- Corn or flour tortillas, fajita size, warmed or toasted
- Optional Condiments: Sour cream, guacamole, shredded cheese, salsa or pico de gallo, cilantro
Gather the seasoning ingredients.
Mix together the dry fajita seasonings; set aside.
Cut chicken breasts in half lengthwise, then slice crosswise into thin strips. Add fajita seasoning to the chicken and drizzle with 1 tablespoon of the oil and the 1 teaspoon of the lime juice.
The veggie blend that I'm using does contain some onion, but I wanted to add a little extra, so I sliced up about 1/4 of a sweet onion.
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Heat one tablespoon of the oil in a large 12-inch cast iron skillet over medium high heat. I'm using my nonstick cast iron skillet (#ad), a newer version of cast iron that I love. Cooks great just like the old school skillets, but so much easier to clean and maintain!
Add chicken to skillet.
Cook, stirring often until lightly browned.
Remove and set aside. If using a smaller skillet, cook in batches to avoid overcrowding.
Add remaining oil to skillet and add the onion.
Cook, stirring constantly, until lightly caramelized, about 4 to 5 minutes.
If you're just using the pepper blend add that to the skillet and cook.
Continue cooking and stirring until veggies are tender.
Return chicken to skillet.
Toss together, warming through. Do not overcook! Add remaining lime juice, toss and serve with warmed flour or corn tortillas and desired condiments.
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