Skillet Chicken Fajitas With Creamy Jalapeño Verde Sauce. Recipe

I slathered this sauce on Chicken Fajitas and now nobody leaves the table without a second helping, so keep scrolling.

I’m obsessed with these Skillet Chicken fajitas because they’re loud, messy, and bright. The peppers and onions char just enough, the 1 1/2 pounds boneless skinless chicken breasts, thinly sliced taste smoky, and that creamy jalapeño verde sauce changes everything.

Inspired, but rawer, realer. I love how the tang and heat hit with avocado coolness and 1/2 cup sour cream or plain Greek yogurt for balance.

But mostly I love making this for a wild, no-fuss Chicken Fajitas weeknight when everyone wants serious flavor. Tacos pile high, cilantro on top.

Bring napkins. Seriously, you will want seconds.

No joke really.

Ingredients

• Chicken: juicy protein that soaks up spices and gives the fajitas heart.
• Olive oil: helps everything brown; it’s the skillet’s best friend.
• Onion: sweet, soft crunch that plays nice with peppers.
• Red, green, orange peppers: colorful crunch and fresh, bright bites.
• Salt and pepper: basic seasoning that makes everything sing, honestly.
• Spice mix: cumin, chili, paprika add warmth and a little smoky heat.
• Garlic and onion powder: quick, reliable punch without fuss.
• Lime juice: bright acid that wakes up the whole plate.

  Basically essential.

• Tortillas: handheld comfort that wraps everything into portable deliciousness.
• Cilantro: herbal lift and a nice counterpoint to the richness.
• Cheese: melty, optional gooeyness that makes each bite cozy.
• Tomatillos and jalapeños: tangy, zippy base for the verde sauce.
• Avocado and sour cream: creamy coolness that tames the heat.
• Garlic and olive oil (sauce): keeps the verde silky and flavorful.
• Garnishes: extra cilantro, radishes, pickled onions for crunch and color.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil, plus extra for the sauce
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced (optional but pretty)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 2 tablespoons fresh lime juice (about 1 lime), plus lime wedges for serving
• 8 small flour or corn tortillas (6 to 8 inch)
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1 cup shredded cheddar or Monterey Jack cheese (optional)
• For the creamy jalapeño verde sauce
• 6 to 8 medium tomatillos, husked and rinsed
• 2 to 3 jalapeños, stems removed (seeded if you want milder)
• 1 ripe avocado
• 1/2 cup sour cream or plain Greek yogurt
• 1 small clove garlic
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: extra cilantro, sliced radishes, pickled onions

How to Make this

1. Make the creamy jalapeño verde sauce first so it can chill: roast or char 6 to 8 husked tomatillos and 2 to 3 jalapeños in a hot dry skillet or under the broiler until black spots appear and they soften, then let cool a few minutes.

2. Toss the roasted tomatillos and jalapeños in a blender with 1 ripe avocado, 1/2 cup sour cream or Greek yogurt, 1 small clove garlic, 2 tablespoons chopped cilantro, 1 tablespoon olive oil, salt and pepper to taste, and about 1 to 2 tablespoons of water if you need to thin it. Pulse until smooth and creamy. Taste and adjust salt or a squeeze of lime if you want it brighter. If you seeded the jalapeños earlier you will have a milder sauce.

3. Prep the chicken and veggies: thinly slice 1 1/2 pounds boneless skinless chicken breasts, 1 large yellow onion, 1 red bell pepper, 1 green bell pepper and the optional orange bell pepper. Pat the chicken dry so it sears better.

4. Season the chicken: in a bowl toss the sliced chicken with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried oregano, 1 teaspoon kosher salt (reserve the other 1/2 teaspoon for the veggies) and 1/2 teaspoon freshly ground black pepper plus 2 tablespoons fresh lime juice. Let sit 5 to 10 minutes while you heat the pan.

5. Cook the vegetables first: heat a large skillet over medium high with a little oil, add the sliced onions and peppers, sprinkle with the reserved 1/2 teaspoon kosher salt, and cook, stirring occasionally, until they are tender and have some brown edges, about 8 to 10 minutes. Transfer them to a plate and keep warm.

6. In the same hot skillet add a little more oil if needed and spread the seasoned chicken in an even layer. Let it sear without moving for 2 minutes, then stir and cook until just cooked through and browned, about 4 to 6 minutes total depending on thickness. Don’t overcook or it will dry out.

7. Return the peppers and onions to the skillet with the chicken, toss to combine and heat through for a minute or two. Squeeze another little lime if you like more brightness, and stir in about half of the chopped cilantro.

8. Warm 8 small tortillas in a dry skillet or wrapped in foil in a 350 F oven for a few minutes. Keep them covered with a kitchen towel so they stay soft.

9. Build the fajitas: spoon chicken and peppers into the warm tortillas, top with shredded cheddar or Monterey Jack cheese if using, a generous drizzle of the creamy jalapeño verde sauce, extra chopped cilantro, and any optional garnishes like sliced radishes or pickled onions.

10. Serve with lime wedges on the side and any leftover sauce for dipping. Leftover sauce keeps covered in the fridge for a few days and actually tastes even better the next day.

Equipment Needed

1. Large heavy skillet or cast iron pan for searing chicken and veggies
2. Small dry skillet or broiler pan for charring tomatillos and jalapeños
3. Blender or food processor to make the creamy jalapeño verde sauce (you could use an immersion blender too)
4. Cutting board and a sharp chef’s knife for slicing chicken, onions and peppers
5. Mixing bowl for tossing chicken with spices and oil
6. Tongs or a sturdy spatula to turn the chicken and move the veggies
7. Measuring spoons and a tablespoon and 1/2 cup measuring cup for the sauce and seasonings
8. Kitchen towel and foil or a small baking sheet to keep tortillas warm and covered

FAQ

Skillet Chicken Fajitas With Creamy Jalapeño Verde Sauce. Recipe Substitutions and Variations

• Chicken: swap the thin sliced chicken breasts for peeled shrimp (cook 2 to 3 minutes per side) or firm tofu, pressed and cubed for a vegetarian take.
• Jalapeños: if you want less heat use a poblano or anaheim pepper, or for more kick use serrano peppers. deseed to cut heat faster.
• Tortillas: use large flour tortillas folded like burritos, or skip carbs and use butter lettuce leaves as a fresh, low carb wrap.
• Sour cream / Greek yogurt: replace with Mexican crema, or blend mashed avocado with a splash of lime and olive oil for a richer, dairy free creamy sauce.

Pro Tips

1. Make the verde sauce first and let it chill in the fridge for at least 30 minutes, it really mellows and ties everything together the next day, plus chilling firms the avocado so the texture is smoother. If you want more zip, add a squeeze of lime after it chills not before.

2. Pat the chicken absolutely dry and slice thin across the grain so it stays tender, then don’t crowd the pan when searing. If the pan’s too full the meat will steam and get rubbery, so cook in two quick batches if needed and combine at the end.

3. Char the tomatillos and jalapeños well for smoky depth, but if you want milder heat remove seeds and membranes before roasting. Also taste the sauce before adding salt, because roasted veg can be surprisingly salty or acidic and you might only need a little.

4. Keep tortillas warm and pliable by wrapping them in a clean towel or foil right after heating, and serve the sauce chilled or room temp not piping hot, it contrasts better with warm fajitas. Any leftovers get better after a day so don’t be afraid to make extra.

Skillet Chicken Fajitas With Creamy Jalapeño Verde Sauce. Recipe

Recipe by James Level

0.0 from 0 votes

I slathered this sauce on Chicken Fajitas and now nobody leaves the table without a second helping, so keep scrolling.

Pin

Servings

8

servings

Calories

456

kcal

Equipment: 1. Large heavy skillet or cast iron pan for searing chicken and veggies
2. Small dry skillet or broiler pan for charring tomatillos and jalapeños
3. Blender or food processor to make the creamy jalapeño verde sauce (you could use an immersion blender too)
4. Cutting board and a sharp chef’s knife for slicing chicken, onions and peppers
5. Mixing bowl for tossing chicken with spices and oil
6. Tongs or a sturdy spatula to turn the chicken and move the veggies
7. Measuring spoons and a tablespoon and 1/2 cup measuring cup for the sauce and seasonings
8. Kitchen towel and foil or a small baking sheet to keep tortillas warm and covered

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, thinly sliced

• 2 tablespoons olive oil, plus extra for the sauce

• 1 large yellow onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 orange bell pepper, thinly sliced (optional but pretty)

• 1 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon dried oregano

• 2 tablespoons fresh lime juice (about 1 lime), plus lime wedges for serving

• 8 small flour or corn tortillas (6 to 8 inch)

• 1/2 cup fresh cilantro leaves, roughly chopped

• 1 cup shredded cheddar or Monterey Jack cheese (optional)

• For the creamy jalapeño verde sauce

• 6 to 8 medium tomatillos, husked and rinsed

• 2 to 3 jalapeños, stems removed (seeded if you want milder)

• 1 ripe avocado

• 1/2 cup sour cream or plain Greek yogurt

• 1 small clove garlic

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon olive oil

• Salt and pepper to taste

• Optional garnishes: extra cilantro, sliced radishes, pickled onions

Directions

• Make the creamy jalapeño verde sauce first so it can chill: roast or char 6 to 8 husked tomatillos and 2 to 3 jalapeños in a hot dry skillet or under the broiler until black spots appear and they soften, then let cool a few minutes.
• Toss the roasted tomatillos and jalapeños in a blender with 1 ripe avocado, 1/2 cup sour cream or Greek yogurt, 1 small clove garlic, 2 tablespoons chopped cilantro, 1 tablespoon olive oil, salt and pepper to taste, and about 1 to 2 tablespoons of water if you need to thin it. Pulse until smooth and creamy. Taste and adjust salt or a squeeze of lime if you want it brighter. If you seeded the jalapeños earlier you will have a milder sauce.
• Prep the chicken and veggies: thinly slice 1 1/2 pounds boneless skinless chicken breasts, 1 large yellow onion, 1 red bell pepper, 1 green bell pepper and the optional orange bell pepper. Pat the chicken dry so it sears better.
• Season the chicken: in a bowl toss the sliced chicken with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried oregano, 1 teaspoon kosher salt (reserve the other 1/2 teaspoon for the veggies) and 1/2 teaspoon freshly ground black pepper plus 2 tablespoons fresh lime juice. Let sit 5 to 10 minutes while you heat the pan.
• Cook the vegetables first: heat a large skillet over medium high with a little oil, add the sliced onions and peppers, sprinkle with the reserved 1/2 teaspoon kosher salt, and cook, stirring occasionally, until they are tender and have some brown edges, about 8 to 10 minutes. Transfer them to a plate and keep warm.
• In the same hot skillet add a little more oil if needed and spread the seasoned chicken in an even layer. Let it sear without moving for 2 minutes, then stir and cook until just cooked through and browned, about 4 to 6 minutes total depending on thickness. Don’t overcook or it will dry out.
• Return the peppers and onions to the skillet with the chicken, toss to combine and heat through for a minute or two. Squeeze another little lime if you like more brightness, and stir in about half of the chopped cilantro.
• Warm 8 small tortillas in a dry skillet or wrapped in foil in a 350 F oven for a few minutes. Keep them covered with a kitchen towel so they stay soft.
• Build the fajitas: spoon chicken and peppers into the warm tortillas, top with shredded cheddar or Monterey Jack cheese if using, a generous drizzle of the creamy jalapeño verde sauce, extra chopped cilantro, and any optional garnishes like sliced radishes or pickled onions.
• Serve with lime wedges on the side and any leftover sauce for dipping. Leftover sauce keeps covered in the fridge for a few days and actually tastes even better the next day.

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: 308g
• Total number of serves: 8
• Calories: 456kcal
• Fat: 24.7g
• Saturated Fat: 7.1g
• Trans Fat: 0.2g
• Polyunsaturated: 2.6g
• Monounsaturated: 11.8g
• Cholesterol: 106.6mg
• Sodium: 350mg
• Potassium: 585mg
• Carbohydrates: 35.3g
• Fiber: 3.5g
• Sugar: 5g
• Protein: 35.1g
• Vitamin A: 1500IU
• Vitamin C: 38mg
• Calcium: 120mg
• Iron: 1.4mg