Skillet Chicken Fajitas

Get ready for the ultimate sizzle show! These skillet chicken fajitas bring that mouth-watering restaurant experience right to your kitchen, complete with that dramatic steam and sizzle that makes everyone’s heads turn.

The secret is in the perfect blend of spices and that gorgeous char you’ll get from your hot skillet. Tender, juicy chicken strips dance with rainbow-colored peppers and onions, all wrapped in warm tortillas that are just begging to be customized with your favorite toppings.

Ingredients

For the Chicken Marinade:

• 1½ pounds chicken breasts, skinless and boneless, sliced into ½-inch thick strips
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

For the Fajitas:

• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• 2 bell peppers, thinly sliced
• 2 tablespoons fresh lime juice
• 8 soft tortillas

Steps

1. Combine chicken strips and marinade ingredients in a large zip-top bag, pressing out air before sealing. Massage the bag to evenly coat chicken with seasonings. Marinate for at least 20 minutes at room temperature, or up to 8 hours in the refrigerator for deeper flavor.
2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat (400°F/204°C) until oil shimmers and a drop of water sizzles on contact. Add chicken in a single layer (work in batches if needed to avoid overcrowding).
3. Cook chicken for 6-8 minutes, turning strips every 2 minutes until golden brown with light charring. Check doneness by cutting into thickest piece – should be white throughout with internal temperature of 165°F (74°C). Transfer to plate.
4. In same skillet, add onions and peppers. Sauté for 3-5 minutes until vegetables are crisp-tender with light char marks. Look for slight browning on edges while maintaining some crunch.
5. Return chicken to skillet, add lime juice, and toss to combine. Cook additional 1-2 minutes until everything is heated through.
6. Warm tortillas in dry skillet for 30 seconds per side or directly over gas flame for 10-15 seconds until lightly charred. Serve immediately while sizzling hot.

Smart Swaps

• Use corn tortillas instead of flour (1:1 swap) for gluten-free option
• Substitute cauliflower rice for tortillas to reduce carbs
• Try portobello mushrooms instead of chicken for vegetarian version

Make It Diabetes-Friendly

• Use low-carb tortillas (reducing carbs from 24g to 4g per serving)
• Add extra bell peppers to increase fiber (2 cups per serving)
• Serve with cauliflower rice instead of tortillas (saves 20g carbs per serving)
• Pair with avocado to slow glucose absorption

Pro Tips

• Slice chicken against the grain for maximum tenderness
• Don’t overcrowd the pan – cook in batches if needed
• Let skillet get smoking hot before adding chicken
• Rest chicken for 5 minutes before slicing to retain juices