Cast Iron Skillet Chicken Fajitas

Fajitas are a Tex-Mex dish made with well-seasoned, marinated strips of meat, most typically chicken, beef, or shrimp. The meat is commonly sauteed with bell peppers and onions on a large griddle or in a large cast iron skillet, and as a restaurant meal, it comes to the table sizzling hot.

The arrival of a sizzling hot skillet to the table is always quite the audio, visual, and olfactory spectacle, and everyone will be ready to dig right in! The hot dish is always served with warm flour tortillas, guacamole, sour cream, shredded cheddar cheese, and pico de gallo. Mexican-style rice and spicy refried beans are almost always included in the order too.

Also, fajita tacos are so good with just a little squeeze of lime!

This recipe for homemade Cast Iron Skillet Chicken Fajitas is surprisingly quick to make, and this simple dish is a perfect weeknight supper. The meat always turns out flavorful, tender, and perfect for piling into warm tortillas on taco night.

Or you can skip the tortillas, rice, and beans and just enjoy the chicken, peppers, and onions as a flavor-packed, low-carb meal. If you’re a fan of cauliflower rice, it makes a great low-carb side dish to complement these zesty chicken fajitas.

I typically use my homemade Tex-Mex taco seasoning to add loads of flavor to this dish, but your favorite store-bought seasoning will work just fine too.

In the video below, I present a full cooking tutorial for these scrumptious skillet chicken fajitas; be sure to check it out before you get started!

This no-fuss recipe for Cast Iron Skillet Chicken Fajitas is one of my family’s favorite comfort food meals, and we typically serve this dish with delicious, homemade Mexican Red Rice on the side.

We sure hope you enjoy it too!

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Cast Iron Skillet Chicken Fajitas

Recipe by Marcelle at A Little Fish in the Kitchen

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This recipe for homemade Cast Iron Skillet Chicken Fajitas is surprisingly quick to make, and this simple dish is a perfect weeknight supper. The meat always turns out flavorful, tender, and perfect for piling into warm tortillas on taco night.

Course: Brunch, Lunch, DinnerCuisine: MexicanDifficulty: Easy

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Servings

6

servings

Prep time

45

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 5 tablespoons cooking oil of your choice (I typically use avocado oil or olive oil)

• 1-1/2 pounds boneless, skinless chicken breast (3 medium chicken breasts)

• 2 tablespoons taco seasoning, homemade or store-bought

• 1/2 of a medium lime

• 1 large red bell pepper, seeded and thinly sliced

• 1 large green bell pepper, seeded and thinly sliced

• 1 medium onion, thinly sliced

Directions

• Slice the chicken breasts in half (lengthwise, creating two thin pieces. Next, slice the portions into 3/4 inch-wide strips (refer to recipe video if you need guidance for this step).
• Transfer the chicken pieces to a large storage container and sprinkle the taco seasoning over it. Gently toss the chicken with tongs to coat it evenly with taco seasoning. Cover the bowl and refrigerate the seasoned chicken for at least 30 minutes. While the chicken is chilling, slice the peppers and onion into thin slices, cover the veggies, and set them aside.
• Heat three tablespoons of oil to medium heat in a 12-inch cast iron skillet, and add the chicken pieces. Spread the chicken pieces out into a single layer in the skillet and allow it to cook on one side for 4 minutes. Use tongs or a spatula to flip the chicken pieces over and cook them for another 4 minutes. Squeeze the lime over the chicken and stir. Use a spatula or tongs to transfer the chicken to a plate and set it aside.
• Add two more tablespoons of oil to the warm skillet and allow it to heat up for one minute. Add all of the vegetables, and sauté until they are tender-crisp. Add the chicken back to the skillet and toss ingredients. Heat chicken with vegetables for 1-2 minutes or until reheated.
• Serve chicken fajitas hot with flour tortillas. Enjoy with your favorite spicy salsa.

Recipe Video

Notes

• Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.

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