Cast-Iron Skillet Chicken Fajitas

Today, we're cooking chicken fajitas in a cast iron skillet. This Mexican-inspired dinner is packed with flavor! The marinated chicken is so juicy, and the colorful bell peppers and onions add the perfect amount of sweetness and crunch. We could eat these fajitas every day!

Fajitas are simple to make and the whole family will love them! This dairy-free and grain-free recipe is perfect for your whole family.

Jump to:

• What You Need:
• Recipe for Chicken Fajitas in a Grill Pan
• Our Favorite Toppings
• Substitutions
• What Goes with Fajitas?
• Equipment Needed
• Reheating and Storing Leftovers
• Summary
• "📖 Recipe"
• 💬 Comments

What You Need:

• Boneless and Skinless Chicken Breasts
• Olive oil
• Onion: one or two big yellow, white, or red onions
• Limes: you can use regular limes or make it extra special with key limes!
• Bell Peppers: an assortment of red, green, and orange bell peppers.
• Fajita Seasoning: chili powder, paprika, garlic powder, cumin, cayenne pepper, salt and black pepper.
• Tortillas: Standard wheat tortillas or we like Siete almond flour grain-free tortillas. They're grain-free and taste great. You can pick them up in the freezer at most grocery stores.

Recipe for Chicken Fajitas in a Grill Pan

To grill chicken on the stovetop, follow these easy instructions. If you are cooking on an outdoor grill, preheat the grill to high.

Before you begin, be aware that cooking these chicken fajitas on the stove could potentially produce a lot of smoke in your kitchen. Turn on the fan above your stove or open a nearby window. Good kitchen ventilation is important!

1. Combine all the spices and seasonings in a medium-sized bowl or zip-top bag. Add the oil, chicken breasts, and the juice of one lime to the mixture and stir or shake to coat the chicken thoroughly.
2. Seal the bag or cover the bowl and place it in the refrigerator to marinate for 20 to 60 minutes.
3. While the chicken is marinating, trim and thinly slice a large onion and bell peppers.
4. After marinating, heat a tablespoon of oil over medium-high heat in a large skillet. Remove the chicken from the marinade, shaking off any excess, and place it in the hot skillet. Season with salt and pepper to taste.
5. Sear the chicken for about 5-6 minutes on one side, then flip and continue cooking until the chicken is thoroughly cooked.
6. While the chicken is cooking, heat a separate large skillet over medium heat. Add another tablespoon of oil and cook the onions and peppers, until they are tender and slightly charred on the edges.
7. Once the chicken is done, remove it from the skillet and let it rest for five minutes.
8. Slice the chicken into thin strips. Serve the chicken and sautéed vegetables hot with warm tortillas, lime wedges, and your choice of toppings.

Our Favorite Toppings

• Pico de Gallo
• Sour Cilantro Lime Crema
• Guacamole
• Mango Pico de Gallo
• Sliced avocado
• Lime wedges
• Diced or sliced jalapeno peppers

Substitutions

1. Seasoning: Open a package of taco seasoning and use it instead of the fajita seasoning.
2. Vegetarian Option: Easily accommodate any vegan guests by making veggie fajitas. Use small, peeled, and diced zucchini in place of the meat. Marinate it in a separate batch of spices and sauté in a hot skillet for about 3 minutes, tossing every minute until tender.
3. Lettuce wraps: For a fresh and crunchy alternative to traditional tortillas, consider using Boston bib lettuce or romaine lettuce leaves.

What Goes with Fajitas?

Pair your fajitas with refried beans, steamed rice, and a stack of warm tortillas. For sweetness, add a bowl of Mango Pico de Gallo.

Don't forget to try my mom's Spanish Rice on the side.

Spanish rice was a staple in our household. My mom, from Havana, always had a knack for cooking up a delicious pot of rice.

Equipment Needed

Equipment can have a big impact on how a recipe turns out. I'm using a cast-iron grill pan with a silicon handle. The silicon handle is sold separately and will keep the handle cool while you're cooking.

If you don't have a cast-iron skillet, use a heavy-bottomed 10 or 12-inch pan.

Reheating and Storing Leftovers

Store the fajitas In an airtight container for 2-3 days in the refrigerator. Heat in aluminum foil in a 350-degree oven for 10 minutes to reheat.

You can also heat them in a hot skillet or microwave for a few minutes.

Summary

Mexican-inspired chicken fajitas are packed with flavor. Made with fresh ingredients and homemade seasoning, this easy weeknight dinner is ready in 30 minutes.

The bright colors of the bell peppers and the moist chicken breast are well-seasoned and seared to perfection on the stovetop.

Our favorite fajita toppings are guacamole, cilantro lime crema, pico de Gallo, and fresh cilantro. On the side black beans and rice, lemon wedges, and your favorite tortillas. We use grain-free Siete tortillas made with almond flour.

"📖 Recipe"