I’m sharing Easy Chicken Fajitas made in a cast iron skillet with boneless chicken breasts, sautéed onions, and bell peppers plus one unexpected pantry ingredient that adds a surprising twist.
Ever since I started tossing boneless skinless chicken breasts with thinly sliced bell peppers in my heavy skillet, weeknight dinner got interesting. Cast Iron Chicken Fajitas became my not-so-secret trick, the kind that makes neighbors peek in the window.
I dont fuss over fancy plating, I crank the heat, let a little char happen and pile everything into warm tortillas. People ask if its a secret technique, but mostly its just fast, loud and honest.
Try it and you’ll see why Easy Chicken Fajitas is what I reach for when I need something real and quick.
Ingredients
- Lean protein that keeps you full, cooks quick and soaks up fajita flavors.
- Sweet crisp veggies, add color and vitamin C, mild natural sweetness.
- Adds savory sharpness and caramelized sweetness when browned, boosts flavor depth.
- Bright tart juice that wakes up the dish, adds fresh acidity.
- Healthy fat for searing, helps spices stick, gives a silky mouthfeel.
- Smoky warm spices bring heat and depth, low calories lots of bold flavor.
- Soft carbs that wrap everything, easy to grab, perfect for sharing or meal prepping.
- Cilantro adds bright herb notes, fresh citrus like lift and green pop.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil, divided
- 1 large yellow onion, thinly sliced
- 2 to 3 bell peppers, mixed colors, thinly sliced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 to 1/2 teaspoon cayenne pepper, optional and adjust if you like it spicy
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lime juice (about 1 lime)
- 8 to 10 small flour tortillas, warm for serving
- Fresh cilantro, chopped for garnish (about 1/4 cup)
- Lime wedges for serving
- Sour cream, shredded cheese, and sliced avocado or guacamole for topping, optional
How to Make this
1. Slice the chicken thinly across the grain and toss in a bowl with 1 tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 to 1/2 teaspoon cayenne if you want heat; add 2 tablespoons fresh lime juice, mix well and let sit 10 to 15 minutes (or up to 1 hour in the fridge).
2. While the chicken marinates, thinly slice the yellow onion and the 2 to 3 bell peppers; roughly chop about 1/4 cup fresh cilantro and cut lime wedges. Get your cast iron skillet heating on medium high until it’s very hot but not smoking.
3. Add 1 tablespoon olive oil to the hot skillet, add the sliced onion and peppers, sprinkle a little kosher salt and cook, stirring now and then, until they’re softened and have some charred edges, about 6 to 8 minutes. Transfer veggies to a plate.
4. Raise heat to high, add a touch more oil if the pan looks dry and add the chicken in a single layer, do not overcrowd the pan; cook in batches so the chicken sears instead of steams.
5. Let the chicken cook undisturbed a few minutes, flip and cook until pieces reach 165 F or are no longer pink inside and nicely browned, usually 3 to 5 minutes per side depending on thickness. Use a thermometer if you got one, otherwise cut a piece to check.
6. Return the peppers and onions to the skillet with the chicken, squeeze another small bit of lime over everything and use the spatula to scrape up the browned bits from the pan, toss for 1 to 2 minutes so the flavors marry. Taste and adjust salt or cayenne if needed.
7. Turn off the heat and let the fajita mix rest in the skillet for a few minutes so the juices settle, this keeps the chicken juicy.
8. Warm 8 to 10 small flour tortillas: wrap in foil and heat in a 350 F oven for 8 to 10 minutes or heat each one directly over the skillet for 20 to 30 seconds per side until pliable and a little charred. Keep them wrapped in a clean towel so they stay warm.
9. Serve: pile chicken and peppers into warm tortillas, garnish with chopped cilantro, lime wedges, and optional toppings like sour cream, shredded cheese, and sliced avocado or guacamole.
Equipment Needed
1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Measuring spoons
5. Cast iron or heavy skillet
6. Sturdy spatula
7. Tongs
8. Instant read thermometer
9. Baking sheet and aluminum foil
10. Clean kitchen towel or oven mitts
FAQ
Cast Iron Chicken Fajitas Recipe Substitutions and Variations
- Chicken breasts: Swap for skirt or flank steak, shrimp, or firm tofu. Steak gives a more beefy fajita, shrimp cooks way faster, tofu soaks up the spices and its great for a vegetarian option.
- Olive oil: Use avocado oil or neutral vegetable oil for higher heat, or a little melted butter if you want richer flavor, just watch the temp so it doesnt burn.
- Flour tortillas: Switch to warmed corn tortillas for a more authentic taste and usually gluten free, or use large lettuce leaves for a lighter, low carb wrap.
- Sour cream / shredded cheese / avocado toppings: Try plain Greek yogurt instead of sour cream, crumbled cotija or queso fresco for cheese, or pico de gallo and mashed avocado as fresher alternatives.
Pro Tips
– Slice the chicken while it’s a little cold so you get thin even strips, and pat them dry before they hit the pan. If the pieces are damp they steam not sear, and you’ll miss that nice browned crust. Also don’t let the citric marinade sit all day or it can start to “cook” the meat and make it a tad tough.
– Get your pan screaming hot and cook in batches, don’t crowd it. Let the chicken sit undisturbed long enough to form a crust, flip once and finish, use an instant-read thermometer if you got one so you stop at 165 F and don’t overcook. Rest the cooked chicken a few minutes so it stays juicy.
– For the peppers and onions, a tiny pinch of sugar helps with caramelization if your veg seem bland, and finishing them over higher heat for a minute gives great charred bits. If they’re soft but not browned, give them a quick hot blast at the end or pop them under the broiler for a minute, then mix with the chicken and scrape up the fond for extra flavor.
– Warm the tortillas just before serving and keep them wrapped in a towel so they stay pliable, you can char them right over the flame for flavor. If you’re prepping ahead, cook the chicken and refrigerate, then reheat fast in a hot skillet with a splash of lime or saved juices so it doesn’t dry out.
Cast Iron Chicken Fajitas Recipe
I’m sharing Easy Chicken Fajitas made in a cast iron skillet with boneless chicken breasts, sautéed onions, and bell peppers plus one unexpected pantry ingredient that adds a surprising twist.
8
servings
230
kcal
Equipment: 1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Measuring spoons
5. Cast iron or heavy skillet
6. Sturdy spatula
7. Tongs
8. Instant read thermometer
9. Baking sheet and aluminum foil
10. Clean kitchen towel or oven mitts
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts, thinly sliced
-
2 tablespoons olive oil, divided
-
1 large yellow onion, thinly sliced
-
2 to 3 bell peppers, mixed colors, thinly sliced
-
1 tablespoon chili powder
-
1 teaspoon smoked paprika
-
1 teaspoon ground cumin
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1 teaspoon dried oregano
-
1/2 teaspoon kosher salt, plus more to taste
-
1/4 to 1/2 teaspoon cayenne pepper, optional and adjust if you like it spicy
-
1/2 teaspoon freshly ground black pepper
-
2 tablespoons fresh lime juice (about 1 lime)
-
8 to 10 small flour tortillas, warm for serving
-
Fresh cilantro, chopped for garnish (about 1/4 cup)
-
Lime wedges for serving
-
Sour cream, shredded cheese, and sliced avocado or guacamole for topping, optional
Directions
- Slice the chicken thinly across the grain and toss in a bowl with 1 tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 to 1/2 teaspoon cayenne if you want heat; add 2 tablespoons fresh lime juice, mix well and let sit 10 to 15 minutes (or up to 1 hour in the fridge).
- While the chicken marinates, thinly slice the yellow onion and the 2 to 3 bell peppers; roughly chop about 1/4 cup fresh cilantro and cut lime wedges. Get your cast iron skillet heating on medium high until it’s very hot but not smoking.
- Add 1 tablespoon olive oil to the hot skillet, add the sliced onion and peppers, sprinkle a little kosher salt and cook, stirring now and then, until they’re softened and have some charred edges, about 6 to 8 minutes. Transfer veggies to a plate.
- Raise heat to high, add a touch more oil if the pan looks dry and add the chicken in a single layer, do not overcrowd the pan; cook in batches so the chicken sears instead of steams.
- Let the chicken cook undisturbed a few minutes, flip and cook until pieces reach 165 F or are no longer pink inside and nicely browned, usually 3 to 5 minutes per side depending on thickness. Use a thermometer if you got one, otherwise cut a piece to check.
- Return the peppers and onions to the skillet with the chicken, squeeze another small bit of lime over everything and use the spatula to scrape up the browned bits from the pan, toss for 1 to 2 minutes so the flavors marry. Taste and adjust salt or cayenne if needed.
- Turn off the heat and let the fajita mix rest in the skillet for a few minutes so the juices settle, this keeps the chicken juicy.
- Warm 8 to 10 small flour tortillas: wrap in foil and heat in a 350 F oven for 8 to 10 minutes or heat each one directly over the skillet for 20 to 30 seconds per side until pliable and a little charred. Keep them wrapped in a clean towel so they stay warm.
- Serve: pile chicken and peppers into warm tortillas, garnish with chopped cilantro, lime wedges, and optional toppings like sour cream, shredded cheese, and sliced avocado or guacamole.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 176g
- Total number of serves: 8
- Calories: 230kcal
- Fat: 7.3g
- Saturated Fat: 0.8g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 4.5g
- Cholesterol: 72mg
- Sodium: 150mg
- Potassium: 389mg
- Carbohydrates: 15.9g
- Fiber: 2g
- Sugar: 2.5g
- Protein: 26.4g
- Vitamin A: 1500IU
- Vitamin C: 19mg
- Calcium: 38mg
- Iron: 0.5mg
