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Close up of Skillet Chicken Fajitas showing tender pan-seared chicken with a reddish-brown spice crust and glossy cooking juices.

The Ultimate Sizzling Skillet Chicken Fajitas

Master the art of perfect Skillet Chicken Fajitas. This easy, SEO-optimized recipe features juicy chicken breasts with a reddish-brown spice crust, perfectly blistered bell peppers, and sweet caramelized onions, all seared in a hot cast-iron skillet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mexican-Inspired, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Fajita Ingredients
  • 1.5 lbs Boneless Skinless Chicken Breasts Cut into thick, even strips.
  • 3 tbsp High-Smoke-Point Oil Avocado or canola oil, divided.
  • 1 tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 3 large Bell Peppers One red, one green, one yellow, thickly sliced.
  • 1 large White Onion Thinly sliced.
  • 2 whole Limes Cut into halves or wedges for charring.
  • 0.25 cup Fresh Green Cilantro Roughly chopped.

Equipment

  • 1 Black Cast Iron Skillet Essential for achieving high-heat searing and blistering.
  • 1 Chef's Knife For uniformly slicing the chicken and vegetables.

Method
 

Preparation and Searing
  1. Mix the chili powder, smoked paprika, cumin, garlic powder, and salt in a bowl. Pat the chicken strips dry and toss them in the spice blend. Massage 1 tbsp of oil into the coated chicken.
  2. Heat a black cast iron skillet over medium-high heat for 3 minutes. Add 1 tbsp of oil and wait for it to shimmer.
  3. Place the spiced chicken strips in the skillet in a single layer. Sear undisturbed for 3-4 minutes to develop a dark reddish-brown spice crust. Flip and cook for 3 more minutes. Remove chicken and set aside, leaving the cooking juices in the pan.
  4. Add the remaining 1 tbsp of oil to the skillet. Add the sliced red, green, and yellow bell peppers and white onions. Let sit for 2 minutes to blister, then toss continuously for 5 minutes until onions are soft and caramelized.
  5. Push veggies to one side. Place lime wedges flesh-side down on the cast iron for 60 seconds until lightly charred. Add the chicken back into the skillet and toss everything together until coated in a glossy, lightly oiled sheen.
  6. Remove the dark metal vessel from the heat. Scatter the roughly chopped fresh green cilantro leaves over the top and rest the charred lime wedges on the inner edge. Serve immediately.

Notes

Do Not Crowd the Pan: Cook the meat in two batches if necessary to ensure a proper sear.
Dry Your Protein: Always pat chicken dry before applying spices to ensure a perfect crust.