Chicken Fajita Skillet
A quick and flavorful chicken fajita skillet perfect for busy nights, featuring seasoned chicken and colorful vegetables cooked to perfection in one pan.
Equipment
- 1 large skillet preferably cast iron
- 1 knife for slicing
- 1 cutting board
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, sliced
- 3 bell peppers assorted colors, sliced
- 1 large onion sliced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning
- 1 lime juiced
Optional Ingredients
- 1 jalapeño sliced
- 1 avocado sliced
- 1/4 cup fresh cilantro chopped
Instructions
Preparation
- Slice the chicken breasts, bell peppers, and onion into thin strips. Marinate the chicken with olive oil, lime juice, and fajita seasoning for at least 15 minutes.
Cooking
- Heat a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet.
- In the same skillet, add bell peppers and onions. Cook until tender-crisp, about 5 minutes. Add jalapeño if using.
- Return the chicken to the skillet, mixing with the vegetables until well combined. Adjust seasoning as needed with additional lime juice or fajita seasoning.
Serving and Storage
- Serve hot with warm tortillas, garnished with avocado and cilantro if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat before serving.
Notes
Pro Tips: Marinate the chicken for better flavor. Use a cast-iron skillet for even heat. Don't overcrowd the pan. Ingredient Substitutions: Use shrimp or tofu instead of chicken. Try different vegetables for variety. How to Serve: Serve with tortillas, rice, or beans. Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Make-Ahead Tips: Prep ingredients ahead of time for quicker cooking.