Chicken Fajitas in a Cast Iron Grill Pan

What are Fajitas?

Fajitas are a Tex-Mex dish featuring seasoned meat cooked over high heat with sliced bell peppers and onions. Although traditionally made with skirt steak, chicken fajitas have become a popular variation.

Serve the hot filling with warm tortillas and toppings such as guacamole, salsa, sour cream, cilantro, and fresh lime, so everyone can assemble their own fajitas.

Ingredients

• Chicken: Boneless, skinless chicken breasts are lean, tender, and easy to slice after cooking.
• Oil: Use olive oil or avocado oil for the marinade and cooking.
• Fajita seasoning: Chili powder, sweet paprika, garlic powder, cumin, cayenne pepper, salt, and black pepper create a warm, savory flavor.
• Onion: Use one large yellow, white, or red onion, thinly sliced.
• Bell peppers: Choose any combination of red, yellow, orange, or green bell peppers.
• Sugar: A small amount is optional, but it balances the lime and spices while encouraging browning.
• Lime: Persian or Key lime juice brightens the marinade. Serve extra wedges alongside the fajitas.
• Tortillas: Serve with warm flour, corn, or gluten-free tortillas.
• Toppings: cilantro, guacamole, homemade peach mango salsa, and/or a scoop of sour cream.

How To Make Fajitas

1. Combine the marinade ingredients in a bowl or zip-top bag. Add the chicken and coat well. Refrigerate for 20-60 minutes.
2. While the chicken marinates, slice the onion and bell peppers into thin strips.
3. Heat 1 tablespoon of oil in a cast-iron skillet or grill pan over medium-high heat.
4. Remove the chicken from the marinade, let the excess drip off, and discard the remaining marinade. Cook for approximately 5-7 minutes per side, depending on thickness, until the thickest part reaches 165°F.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes.
6. Add the remaining tablespoon of oil to the pan. Add the onion and peppers, season with salt and pepper, and cook until tender and lightly charred, about 5-7 minutes.
7. Slice the chicken into strips. Serve with the vegetables, warm tortillas, lime wedges, and your favorite toppings.

Special Equipment

A cast-iron grill pan retains heat well and creates attractive sear marks on the chicken. I use a Lodge cast-iron grill pan, but a regular cast-iron skillet or heavy-bottomed 10- or 12-inch stainless-steel pan also works.

A nonstick skillet also works, but the chicken may not brown as deeply. Use medium heat and avoid overheating the pan.

The pan handle becomes extremely hot. A silicone handle cover offers some protection, but always use a dry oven mitt when moving the pan.

Sides For Fajitas

Serve chicken fajitas with Spanish rice, steamed white rice, or lighter cauliflower rice.

Complete the meal with beans, guacamole, grilled vegetables, tortilla chips and salsa, or fresh mango with chili-lime salt.

Storage and Reheating

Refrigerate the chicken, peppers, and onions in an airtight container within two hours of cooking. Store them separately from the tortillas and toppings for up to 3-4 days.

Reheat in a skillet over medium heat or in the microwave until the chicken reaches 165°F. Add a splash of water and cover while reheating to prevent it from drying out.

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