You’ll love these Skillet Chicken Fajitas, a quick and easy meal that’s super satisfying! Featuring a homemade fajita seasoning sprinkled over warm chicken and veggies, the ingredients are cooked to perfection in a cast iron skillet and served on a warm and soft tortilla.
Best of all, this dish is completely customizable! Top with guacamole, sour cream, shredded cheese, and more!
💚 Why You'll Love This Recipe
Did you know it's easy to make restaurant-quality skillet chicken fajitas in a cast iron dish? This recipe takes chicken, peppers, and onions, and cooks them to perfection in a homemade blend of delicious and flavorful spices!
Soft, warm tortillas complete this comforting skillet fajitas meal. Then all that's left is to load up with your favorite toppings like lettuce, cheese, guacamole, sour cream, and more! Break out the cast iron and put together this simple but super tasty meal.
And for another bold chicken recipe, try these Buffalo Chicken Quesadillas!
🧂 Ingredients Needed
- homemade spice blend - consisting of salt, smoked paprika, cumin, chili powder, and garlic powder, this spice blend is loaded with warm and exciting flavors!
- olive oil - ensures all of the veggies and chicken are cooked to perfection.
- chicken breasts - the perfect protein to pair with warm and flavorful veggies.
- onion - provides flavor and acts as a good accompaniment to the peppers.
- bell peppers - I like to use several colors of bell peppers for visual interest.
- poblano pepper - adds some extra heat.
- tortillas - the perfect way to serve your chicken and veggies!
- Mix together the salt, smoked paprika, cumin, chili powder, and onion powder.
- Use about ¾ of the spice mixture to season the chicken breasts.
- Heat olive oil in the cast iron skillet and cook the chicken about 5-7 minutes on each side.
- Slice onion, bell peppers, and poblano pepper into strips.
- Remove the cooked chicken from the skillet and add the vegetables. Sprinkle with the remainder of the seasoning and cook for about 10 minutes.
- Slice cooked chicken into strips, then add to the vegetables and mix well. Serve on tortillas with your toppings of choice.
For the most tender meat, when cutting you'll want to cut against the grain to tenderize. You can also marinate with something acidic like citrus or vinegar to help tenderize the meat before cooking.
All kinds of toppings go well with these skillet fajitas. Try black beans, Mexican rice, guacamole, pico de gallo, sour cream, shredded cheese, or lettuce.
You can use several varieties of cheese for fajitas, but popular choices are cheddar, pepper Jack, and Monterey Jack. A Mexican cheese like queso fresco, Oaxaca, or Cotija would also be a fantastic addition.
In many restaurants, the meat and vegetables are often brought out still sizzling hot, with tortillas and other toppings arranged on the side. You can easily serve right off the stovetop and let your family or guests assemble their own fajitas, but be sure to warn them that the cast iron is hot!
💭 Expert Tips and Tricks
- To really speed things up, you can use two skillets and cook the veggies and chicken at the same time, then combine.
- Chicken breasts can cook at slightly different rates, so be sure each of them reaches 165 degrees F internally.
- Your peppers and onions will shrink a bit when they cook. It may seem like you have too many, but once they're hot everything will fit!
- Be sure to cut your veggies thin enough and your chicken small enough so you can fit them in the tortillas.
📌 Skillet chicken fajitas are a great option for an easy but impressive weeknight meal. All of the cooking happens in the same skillet, which means less prep but an end result that's comforting and loaded with flavor!
💡 Substitutions and Variations
- Top with guacamole, pico de gallo, rice, a drizzle of lime juice, sour cream, shredded cheese, or salsa.
- You can also use skirt steak instead of chicken to make steak skillet fajitas. The cooking times may vary, but overall the process is the same.
- Garnish with chopped cilantro or parsley.
🥫 Storage and Reheating
Your skillet fajitas can be stored in an airtight container in the fridge for 4-5 days. Store the filling separate from the tortillas and toppings. To reheat, cook the meat and veggies in the cast iron skillet with a small amount of oil until heated through.
You can also store in the freezer for up to 2 months. Before reheating, allow the meat and veggies to that in the fridge (overnight if possible).
⏲️ Make Ahead Instructions
To streamline prep, you can slice your vegetables ahead of time and keep them in the fridge for a day or two. You may also be able to find pre-sliced fajita vegetables, which can be more expensive but are super convenient!
The spice blend can also be mixed ahead of time and stored in something airtight where it's cool and dry (like your pantry).
🍴 What To Serve With This Dish
While this skillet chicken fajitas dish has everything you could need for a full meal, to make it a certified feast you may want to add a side dish. Serve with some Instant Pot Cilantro Lime Rice or Air Fryer Corn Ribs, or for even more nutritional goodness, pair with Easy Air Fryer Broccoli or Air Fryer Frozen Vegetables.
✔️ More Chicken Recipes You'll Love
- Air Fryer Jalapeno Popper Stuffed Chicken - This bold and spicy chicken dinner has a creamy and flavorful filling.
- Buffalo Chicken Cobb Salad - Upgrade your next salad with exciting buffalo chicken!
- Crockpot Hawaiian Chicken - Sweet and spicy, this recipe is super easy to make and includes yummy pineapple.
- Chicken Cacciatore - This recipe from Well Plated by Erin is a comforting and classic chicken dinner!
Chicken Fajitas in a Cast Iron Skillet
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📋 Recipe Card
Skillet Chicken Fajitas
- Combine all the spices in a medium bowl.1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon granulated garlic, 1 teaspoon salt
- Add the olive oil to a cast iron or other heavy skillet, and heat over medium heat. While the skillet is heating, season the chicken breasts with about ¾ of the spice mixture.2 tablespoons olive oil, 3 boneless skinless chicken breasts
- Place the chicken in the heated skillet and cook for about 5-7 minutes on each side until it's cooked through (the internal temperature should reach be 165 degrees).
- While the chicken is cooking, slice the onion, bell peppers, and poblano peppers into strips.1 yellow onion, 3 medium bell peppers, 1 poblano pepper
- Remove the chicken from the skillet, and add in the vegetables. Sprinkle the vegetables with the remaining seasoning, toss to coat, and cook for about 10 minutes, tossing occasionally.
- While the vegetables are cooking, slice the cooked chicken into strips.
- When the vegetables are cooked, add in the chicken and mix thoroughly. Remove the skillet from the heat.
- Serve on top of flour tortillas with any desired toppings.8 flour tortillas
- To speed up prep, have an extra skillet handy and cook your vegetables at the same time as the chicken in the second skillet.
- Each chicken breast may differ in the time needed to cook, so check the internal temperature to ensure each is fully cooked.
- Note that the peppers and onion shrink while they cook, so don't worry if it seems like there are too many when you first cut them into strips.
- Keep in mind that smaller pieces of chicken and veggies are better for filling flour tortillas than pieces that are too big.
- These keep well in the freezer for up to 2 months, if sealed in an airtight container. Store the filling separate from the tortillas.
- Store in an airtight container in the fridge for up to 4 days. Store the filling separate from the container.
- If desired, top with guacamole, sour cream, salsa, and/or a drizzle of lime juice.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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