There is nothing better than chicken fajitas prepared and served in a hot cast-iron skillet. For one, it will make you feel like you’re out at a restaurant. But most importantly. The texture and flavor are just on point. Also, have a steak version here!
Skillet chicken fajitas are made in a cast-iron skillet with thinly sliced chicken and sauteed peppers and onions, all tossed in a blend of your favorite Mexican spices. It’s the perfect base of a fajita just waiting to be topped with sour cream, avocado, cheese, jalapenos, you name it. Super easy to prep a lot ahead of time and everyone will absolutely love it.
If you’re feeding a larger crowd, you can make these on a sheet pan too.
Chicken Fajita Seasoning
I season my chicken with a homemade taco seasoning mix made with cumin, garlic powder, onion powder, paprika, chili powder, salt, and pepper. I like to mix the spices and chicken with fresh lime juice to help the spices adhere and add a little zest.
You can also use a blend of premade taco spices for simplicity, but it’s just as easy to make your own if you don’t have any on hand.
Chicken Fajita Topping Ideas
You can keep fajitas simple or create a spread of epic proportions. I will say, the difference between average fajitas and amazing fajitas is the blend of so many different fresh flavors, veggies, and spices.
Some of my favorite toppings are:
- Mexican blend or cotija cheese
- Sour cream
- Salsa or Pico de Gallo
- Chopped avocado or guacamole if you’re up for making it
- Fresh cilantro
- Lime wedges
- Sliced jalapeno
- Diced fresh mango
You can use either corn or flour tortillas for fajitas, whichever you prefer. Always warm tortillas before serving, especially if using corn (they are really brittle). I usually wrap tortillas in aluminum foil and throw them in the oven for 7 minutes at 350°F. This will steam the tortillas and prevent them from splitting or cracking when you assemble your tacos. Plus, they’re so much better warm.
Toasting the Corn Tortillas
I like to slightly crisp corn tortillas on a hot pan with a little cooking spray. It will make your tacos stronger and they won’t crumble or tear apart on you when you fold them up. They’re also PHENOMENAL this way…especially with fajitas or tacos.
A Final Note on Prep
A massive timesaver is to get the chicken and peppers in the oven and prep all the fajita toppings while the chicken/peppers are cooking. This will make this recipe a 30-minute meal and will also distract you while you eagerly await your ultimate fajitas.
More Tacos/Fajitas You’ll Love
- Skillet steak fajitas
- Sheet pan chicken fajitas
- Southwest chicken skillet
- Pork carnitas tacos
- Sesame beef tacos
- Spicy shrimp tacos
- Carne asada tacos
- blackened fish tacos
- 1–1 1/2 pounds boneless, skinless chicken breast, cut into small thin strips
- 2 green bell peppers, cored and thinly sliced
- 1 medium red onion, thinly sliced
- small flour or corn tortillas
- 2 tablespoons olive oil
- 1 lime, juice squeezed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- salt and pepper, to taste
Optional fajita toppings
- Mexican blend cheese
- sour cream
- salsa or pico de gallo
- chopped avocado or guacamole
- fresh cilantro
- lime wedges (2 limes)
- 1–2 sliced jalapenos
- 1 diced fresh mango
- See note on warming tortillas below.
- Combine the fajita seasoning in a small bowl and mix well. Reserve 1/2 a teaspoon for peppers and onions. The rest will be added to the chicken.
- Toss seasoning and lime juice with chicken until fully coated. This can be done several hours in advance to allow the chicken to absorb the spices.
- Add 1 tablespoon of oil to a cast iron skillet and turn up to medium-low heat. Add the peppers and onions and season with 1/2 teaspoon of fajita seasoning and a little salt and pepper. Cook until tender and golden, about 5-7 minutes. Remove from the skillet, place in a bowl, and wrap in foil to keep warm.
- Add the chicken to the skillet with another tablespoon of olive oil. Turn up to medium heat and sautee until golden and fully cooked through, about 5-7 minutes.
- Return the peppers and onions to the skillet and heat until warmed through.
- Serve directly in the skillet with warm tortillas and all of your toppings.
You can use either corn or flour tortillas for fajitas, whichever you prefer. Always warm tortillas before serving, especially if using corn (they are really brittle). I usually wrap tortillas in aluminum foil and throw them in the oven for about 7 minutes at 350°F. You can also steam them in the microwave for 15 seconds wrapped in a damp paper towel.
- Serving Size: 2-3 tacos
- Calories: 437
- Sugar: 4.9g
- Sodium: 602mg
- Fat: 17.4g
- Saturated Fat: 6,2g
- Carbohydrates: 37.7g
- Fiber: 2.4g
- Protein: 31.2g
- Cholesterol: 95mg
Keywords: skillet fajitas