You know those meals that just wrap you in a big, flavorful hug? That’s what these chicken fajitas do. With sizzling peppers and onions, juicy chicken, and a burst of lime, it’s a party on a plate. I tried them on a whim last week—after catching a rerun of a cooking show where the host couldn’t stop raving about fajitas—and I’ve been hooked ever since.
Steps
- Prepare the fajita seasoning by combining all necessary spices in a small bowl. Generously coat both sides of the chicken breasts with this seasoning, pressing it in with your fingers.
- Heat olive oil in a large skillet over medium heat. Sear the seasoned chicken breasts for about 7 to 8 minutes on each side until they are cooked through.
- While the chicken cooks, thinly slice the onion and bell peppers. Once the chicken is finished, remove it from the skillet and let it rest for a few minutes.
- In the same skillet, add the sliced bell peppers and onion. Sauté them over medium heat for about 4 to 5 minutes, stirring frequently, until they begin to caramelize.
- Cut the rested chicken into strips, opting for thinner slices if desired. Return the sliced chicken to the skillet with the vegetables.
- Add a squeeze of fresh lime juice over the chicken and veggies. Stir everything together and serve immediately with your choice of tortillas and toppings like sour cream, pico de gallo, and guacamole.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 onion, thinly sliced
- 3 bell peppers, thinly sliced (choose any color)
- 2 tablespoons olive oil
- ½ lime, for juice
- Fajita seasoning: chili powder, ground cumin, garlic powder, paprika, oregano, salt, and pepper
FAQ
- Do I need to use a cast iron skillet for cooking chicken fajitas?
- While a cast iron skillet is excellent for searing chicken and enhancing flavors, it’s not strictly necessary. A well-seasoned cast iron skillet can prevent sticking, but a stainless steel pan will work just as well if you don’t have one.
- Is it possible to grill the chicken instead of using a skillet?
- Absolutely! Although fajitas are typically cooked in a skillet, grilling the chicken is a great option. Grilling can add a smoky flavor that complements the Mexican spices beautifully.
- Can I season the chicken before cooking it?
- Yes, you can definitely season the chicken before cooking. This method ensures the seasoning covers all sides of the chicken, enhancing the flavor. However, it’s not a required step.
- How should I store leftover chicken fajitas?
- Leftover fajitas can be stored in the refrigerator for 4 to 5 days. Alternatively, you can freeze them for up to 3 months. Just remember to thaw them in the refrigerator overnight before reheating.
- What are some alternative ways to serve chicken fajitas?
- Besides the classic tortilla wrap, you can use butter lettuce for a lighter option or create a rice bowl with cilantro lime rice, black beans, and other toppings for a delicious variation.
Tips
- For the best flavor, make your own fajita seasoning instead of using store-bought packets. This allows you to control the ingredients and avoid unnecessary additives while enhancing the dish’s taste with a simple mix of spices like chili powder, cumin, and paprika.
- If you’re short on time, consider slicing and seasoning the chicken before cooking. This ensures the seasoning coats all sides evenly and can help reduce cooking time while still infusing the chicken with robust flavor.
- Use a cast iron skillet for searing the chicken to achieve a nice char and maximize the flavors from the seasoning. However, if you don’t have one, a stainless steel pan will also work effectively.
- Remember to add a squeeze of fresh lime juice just before serving. This adds a punch of acidity that brightens the dish and enhances the flavors of both the chicken and the vegetables.
Equipment
- Cast Iron Skillet: Ideal for searing the chicken to achieve a nice char and maximize flavors.
- Instant-Read Thermometer: To ensure the chicken is cooked to the correct internal temperature of 165°F.
