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    Home » Recipes » Chicken Recipes

    Favorite Restaurant-Style Chicken Fajitas

    Modified: Feb 13, 2025 · Published: Jun 22, 2018 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·5 from 17 reviews
    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.
    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.

    Chicken fajitas are a restaurant favorite, and they're easier to make at home than you'd think! Taking a little extra time to deeply caramelize onions and optionally making your own homemade fajita seasoning blend will make your dinner table feel like a real Tex-Mex restaurant!

    A plate of assembled chicken fajitas with lime wedges on a cutting board alongside.

    Ordering chicken fajitas at a restaurant is absolutely a way to get some attention. That gorgeous sizzling sound and aroma that trails through the dining room is guaranteed to make other tables envious.

    I ate my fair share of fajitas when I was growing up. Me and my mom would often split an order at our local Mexican restaurant. When I got married, my husband decided he was going to tackle making one of my restaurant favorites at home.

    And let me tell you - he nailed it! We have chicken or steak fajitas with homemade Greek yogurt and easy restaurant-style guacamole at home quite often now, and my family absolutely devours it every single time.


    ⭐️⭐️⭐️⭐️⭐️ Reader Review

    "We had this for dinner tonight and it was delicious! My husband and I both said this meal is going in our regular rotation (and probably tomorrow too, I wish I wasn't full so I could eat more now!) Thanks for this wonderful recipe!" -Melissa Jones


    Close up of chicken fajitas in a cast iron skillet.
    Jump to:
    • 🧡 Why we love this recipe
    • 📝 Ingredients
    • ✅ How to make this recipe
    • 📌 Fajita-making tips
    • Our favorite cast iron cleaning tools 🍳
    • 💡 What to serve with chicken fajitas
    • 🍴 Variations
    • 📖 Recipe
    • 💬 Comments

    🧡 Why we love this recipe

    • It's a one pan meal, which makes for easy cleanup.
    • The chicken only needs to marinate for 30 minutes, up to 4 hours.
    • Taking the time to really caramelize the onions deepens the flavor, and it's mostly hands-off.
    • Fajitas are a great excuse to bust out a cast iron skillet and a fantastic way to get some colorful produce on the dinner table.
    • A homemade fajita spice blend is an awesome pantry staple to make these even tastier, but you can also buy your favorite pre-mixed fajita seasoning from the store.
    • The sizzle and aroma when a skillet full of fajitas comes out to the table is just irresistible!
    • Leftovers (if there are any!) are delicious!
    Ingredients for marinating chicken breasts for fajitas.
    Ingredients for chicken fajitas.

    📝 Ingredients

    Here's everything you need to make a batch of chicken fajitas (see recipe card below for ingredient amounts and full directions):

    • Fajita seasoning. I used Penzeys brand for years until I developed a copycat fajita seasoning blend. Use your favorite here.
    • Water to mix with the seasoning for the marinade.
    • Boneless skinless chicken breasts - you can use regular-sized ones or the thin-sliced chicken breast cutlets for this recipe.
    • Olive oil
    • Freshly squeezed lime juice
    • High-heat cooking oil, such as avocado oil or peanut oil
    • Yellow onions
    • Kosher salt
    • Unsalted butter - to add a little richness to the onions while they caramelize
    • Bell peppers - I like to use a variety of colors
    • Garlic
    • Tomato paste - to really deepen the flavor and add a little bit of umami
    • Low sodium soy sauce - optional, for presenting the skillet with a little smoky sizzle like they do at restaurants
    • Flour tortillas - we like warming them up in the microwave for 30 seconds in a Stasher bag right before serving
    • Greek yogurt, sour cream, or Mexican crema - optional, for serving
    • Lime wedges - optional, for serving
    Cutting chicken breast for fajitas.
    Slice the chicken into thin pieces.
    Placing sliced chicken breast into a bag of fajita marinade.
    Add chicken to the bag with seasoning mixture.
    Squeezing a bag of fajita marinade and sliced chicken.
    Squeeze or stir to coat the chicken with marinade.

    ✅ How to make this recipe

    This recipe happens in a few stages - marinating the chicken, caramelizing the onions, cooking the chicken, and cooking the peppers. It all comes together easily in one pan, but it does take a little patience. A lot of the cook time is unattended, waiting for the onions to get nicely caramelized.

    1. Mix fajita seasoning and water in a gallon-sized zip-top bag.
    2. Thinly slice chicken and add to the bag of seasoning along with olive oil and lime juice. Marinate in the refrigerator for at least 30 minutes, up to 4 hours.
    3. Caramelize the onions in a large, heavy-bottomed skillet - preferably cast iron.
    4. Cook the chicken, then cook the peppers.
    5. Add garlic and put the onions and chicken back into the pan with the peppers. Add tomato paste and stir to combine.
    6. If desired, add soy sauce to get the sizzle and smoke for serving your restaurant-style fajitas.

    See recipe card below for full instructions.

    Adding butter to a cast iron skillet of onions.
    Add butter after the onions stop sizzling.
    Onions caramelizing in a cast iron skillet.
    Stir the onions every 10 minutes or so while they caramelize.
    Onions caramelizing in a cast iron skillet.
    Good caramelization takes 45 minutes to 1 hour and is worth the wait!

    ⭐️⭐️⭐️⭐️⭐️ Reader Review

    "Loved it! Caramelized onions turned out so delicious. It's worth the time it takes. Thank you!" -Sonji


    Cooked chicken in a cast iron skillet.
    Cook the chicken in the skillet after the caramelized onions come out.
    Adding sliced bell peppers to a cast iron skillet.
    Add the peppers to the chicken drippings left in the skillet.
    Adding minced garlic to bell peppers cooking in a cast iron skillet.
    Add garlic after the peppers are charred.

    📌 Fajita-making tips

    When I first wrote up this post years ago, my husband provided a list of helpful tips for making homemade fajitas. I'm including them here for reference.

    Dino's fajita-making tips:

    • For timing purposes, I like to cut the onions while the skillet preheats, and then cut the peppers while the onions are cooking.
    • It’s worth the extra time to really caramelize the onions, but if you’re short on time, just put them in with the peppers.
    • You want the peppers to caramelize and blister while you’re cooking them – make sure to scrape the bottom of the skillet while you’re stirring to ensure even cooking without burning.
    • The acid from tomatoes can be rough on cast iron, so that’s why I add the tomato paste at the end.
    • Be sure to clean your cast iron skillet well! Ashley got The Ringer for me one Christmas and it’s a great tool for removing stuck on gunk from the bottom of the pan. We also use scrapers like these.

    Our favorite cast iron cleaning tools 🍳

    Image of pan scrapers

    pan scrapers

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    Image of the ringer

    the ringer

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    How to get restaurant-quality fajitas at home

    A few small things really make these fajitas taste like they came straight from a restaurant (and are even better, in my opinion!).

    If at all possible, use a large cast iron skillet. The seasoning on the skillet and the way it retains heat and chars the ingredients isn't something that's easily done on a standard skillet.

    A wok would work, too, but cast iron is just perfect here. There are plenty of reasons to add a cast iron skillet to your kitchen arsenal, and fajitas are a prime example!

    Take the time to really caramelize your onions. Many recipes claim to yield caramelized onions in like... 20 minutes. NOPE. This is a labor of love, mostly unattended, but it'll take a good 45 minutes to an hour to really caramelize them well.

    The flavor you get from caramelized onions is so much richer than rushing them, but if you're short on time you can just add them in when you add the peppers to get a nice char.

    If you want to get that nice smoking sizzle that restaurant fajitas are known for, add a little soy sauce right at the end and march 'em on out to the dinner table.

    Placing chicken fajita filling into flour tortillas.
    Chicken fajitas served in flour tortillas with a cast iron skillet in the background.

    💡 What to serve with chicken fajitas

    I like to serve these chicken fajitas in flour tortillas, preferably set up in taco holders to make filling them easier. I often also whip up a batch of homemade guacamole and a margarita or 3.

    My family has been using plain Greek yogurt instead of sour cream for the past several years. It started because my husband is lactose intolerant but can eat yogurt.

    I got so used to it that I actually prefer it to sour cream for things like fajitas and tacos now. The contrast of the cool yogurt or sour cream to the piping hot fajita meat and veggies is one of the things I love most about this meal.

    Here are some of my family's favorite recipes to serve with any sort of Tex-Mex meal, including these fajitas:

    • Tortilla chip scooping up guacamole.
      Dino's Guacamole - Restaurant-Style Guac in Just 5 Minutes!
    • Tray of cocktails made with watermelon, mint, lime, and tequila with a bottle of Tajin seasoning in the background.
      Watermelon Sugar High Tequila Cocktail
    • Serving dish of cilantro lime rice with lime wedges and cilantro sprigs alongside.
      Easy Cilantro Lime Rice
    • Spoon scooping up pico de gallo from a bowl.
      Classic Pico de Gallo AKA Salsa Fresca
    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.

    🍴 Variations

    • Swap the chicken for steak - check out my recipe for homemade steak fajitas
    • Try using mushrooms instead of meat - shiitake, chanterelle, oyster, and hen of the woods (or a mix of mushrooms) are all good choices
    • If you like things cheesy, you can add the cooked chicken fajita mixture to a flour tortilla, top with shredded cheese, fold in half, and pan-fry to make a fajita-style quesadilla
    • Make chicken fajita bowls by adding the cooked fajita mixture to a bowl of cilantro lime rice, pico de gallo, cooked black beans or pinto beans, a dollop of yogurt or sour cream, and your favorite hot sauce

    Looking for other Tex-Mex favorites? Try these:

    • Freshly baked tray of chicken enchiladas.
      The BEST Chicken Enchiladas
    • Two passionfruit margaritas with ingredients alongside.
      Passionfruit Margaritas
    • Overhead view of prepared ingredients and 3 assembled Roasted Sweet Potato and Black Bean Tacos with Cilantro Chimichurri.
      Roasted Sweet Potato and Black Bean Tacos with Cilantro Chimichurri
    • Guava cocktails on a tray with fresh citrus fruit in the background.
      Guava Cooler Tequila Cocktail Recipe - Tropical and Refreshing!

    Doing some online shopping? Check out my Amazon shop page for recommendations!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A cast iron skillet filled with chicken fajitas with tortillas and garnishes alongside.

    Favorite Restaurant-Style Chicken Fajitas

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 15 minutes
    • Cook Time: 1 hour 25 minutes
    • Total Time: 2 hours
    • Yield: 1 Hour 40 Minutes (plus 30 minutes to 4 hours marinating time) 1x
    • Category: Entree
    • Method: Stovetop
    • Cuisine: Tex-Mex
    Print Recipe
    Pin Recipe

    Description

    This is easily the most requested meal in my home. Grab your cast iron skillet and get ready to caramelize some onions because these chicken fajitas are a one pan meal that are so good they'll outshine your favorite Tex-Mex restaurant!


    Ingredients

    Units Scale

    For Fajitas:

    • 1 tablespoon fajita seasoning
    • 2 tablespoons water
    • 1 pound boneless skinless chicken breast (or thin-sliced chicken breast cutlets)
    • ¼ cup olive oil
    • 1 tablespoon freshly squeezed lime juice
    • 2 tablespoons high-heat cooking oil, such as avocado oil or peanut oil
    • 2 medium yellow onions, sliced ¼-inch thick
    • 1 teaspoon kosher salt, divided
    • 1 tablespoon unsalted butter
    • 3 bell peppers, seeded and sliced ¼-inch thick
    • 2-3 cloves garlic, minced
    • 1 tablespoon tomato paste
    • ¾ teaspoon low sodium soy sauce (optional)

    For Serving:

    • Flour tortillas, warmed
    • Greek yogurt, sour cream, or Mexican crema (optional)
    • Lime wedges

    Instructions

    1. Combine fajita seasoning and water in gallon-sized zip-top bag and set aside.
    2. Pat the chicken dry with paper towels and trim off any large pieces of fat. Cut meat against the grain into ¼-inch thick slices and add to the bag of seasoning. Add olive oil and lime juice and seal bag, squeezing out as much air as you can. Transfer to refrigerator for at least 30 minutes, or up to 4 hours.
    3. Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Once hot (this takes a few minutes), add the high-heat oil and turn to coat the bottom of the skillet. Add the sliced onions and break them up w a wooden spoon. Lower heat to medium-low and season with ½ teaspoon salt. Stir constantly until it stops sizzling.
    4. When the pan stops sizzling, add the butter. Let the onions cook, stirring every 10 min or so until caramelized, about 45 minutes to 1 hour. Transfer to a bowl, scraping out all the browned bits and cover. DO NOT CLEAN THE PAN.
    5. Return skillet to medium-high heat. Pan should be smoking.
    6. Drain the marinade from the bag of chicken and place the meat in an even layer into the hot skillet. Cook until the chicken is cooked through, about 2-3 minutes per side, stirring as needed. Once cooked, place the chicken in the bowl with onions and cover. Again, do not clean the pan.
    7. Add the peppers to the pan and season with ½ teaspoon salt. Cook, stirring constantly. When they start to char and stick to the bottom of the pan, lower the heat to medium. Cook until they reach your desired doneness, then stir in garlic.
    8. Add onions and meat back into the skillet, then add tomato paste, turn off heat and stir in until well combined. At this point, you can pour in soy sauce to get that sizzling sound and smoke for when you bring it to the table.
    9. Serve fajitas with warmed flour tortillas, Greek yogurt, and lime wedges alongside.

    Equipment

    Image of cast iron skillet

    cast iron skillet

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    citrus juicer

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    Image of taco holders

    taco holders

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    Image of tomato paste

    tomato paste

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    Notes

    If using larger chicken breasts, cut them in half horizontally or pound them to make thinner pieces of chicken to work with.

    Feel free to use any pre-made fajita seasoning blend that you like, or make your own homemade fajita seasoning blend!

    We like using a reusable Stasher Stand-Up bag for marinating the chicken. You can also do this in a container with a tight-fitting lid.

    If you don't have time to caramelize onions, put them in with the peppers.

    If the peppers aren't charring, you can raise the heat to high for a bit. If they start to burn, lower the beat and add a splash of water.

    Make sure you don't clean or wipe out the pan in between steps. The bits that are in the bottom of the pan from each stage really add extra flavor to the final dish.

    Nutrition

    • Serving Size: 2 Fajitas
    • Calories: 270
    • Sugar: 4.6 g
    • Sodium: 367.7 mg
    • Fat: 18 g
    • Saturated Fat: 3.7 g
    • Carbohydrates: 9 g
    • Fiber: 2.2 g
    • Protein: 18.3 g
    • Cholesterol: 60.2 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Chicken Recipes

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      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish
    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos

    Reader Interactions

    Comments

    1. Helene

      October 25, 2008 at 1:03 pm

      I love fajitas. That's nice to have a friend like yours.

      Reply
    2. Patsyk

      October 25, 2008 at 4:58 pm

      I love how simple it is to make fajitas at home.

      Reply
      • Claire Addlestone

        April 28, 2021 at 5:53 pm

        For some reason I've never looked at your fajita recipe until it was in the newsletter yesterday. I have been making them at home with pretty much the same ingredients as you for years. Carmelizing the onions, though, is a GAME CHANGER! I will be doing that from now on!

        Reply
        • Ashley

          April 30, 2021 at 12:59 pm

          Great minds think alike!! I'm glad you agree on caramelizing the onions. It's torture smelling them for an hour but the end result makes it SO worth the wait!

          Reply
    3. lorhen82

      February 09, 2009 at 1:31 am

      Dino is such a great son-in-law! I like it when he takes care of my girl!

      Reply
      • Dino

        February 09, 2009 at 1:49 am

        Aww shucks!

        Hey don't forget the "secret" ingredient: A heaping tablespoon of extra-concentrated tomato paste from the tube. It helps bind it all, turns everything a nice color and happens to taste great.

        Reply
    4. Donna-FFW

      February 09, 2009 at 6:47 am

      How lucky of you to have someone cook for you when you need it. And I hope your mood has improved and that ou feel better. These sound great! Look even better!!

      Reply
    5. lorhen82

      April 15, 2009 at 10:36 am

      Now that I've had these, cooked by the Dino himself, I must say that they are most excellent!

      Reply
    6. Katy ~

      May 05, 2009 at 6:56 pm

      Yummm....fajitas! I make them infrequently but we enjoy them. I never thought of adding tomato paste and V8. I'll have to try that. Maybe that's the ingredient I'm missing?!

      Reply
      • Ashley

        May 05, 2009 at 9:04 pm

        It really is great - it has so much flavor! He uses a big splash, and then drinks the rest of the can 🙂

        Reply
    7. Chris

      May 06, 2009 at 3:42 pm

      Wow, these look exactly like the chicken fajitas we had for lunch today at Flick. They must be reading your blog.....

      Reply
    8. Velva

      April 27, 2010 at 8:33 pm

      I can see why Dinos fajitas turned out so well. Delicious.

      Reply
    9. lorhen82

      September 09, 2010 at 11:53 am

      You can let Dino know that I do expect to have his fajitas again when you visit next month! They're so yummy!

      Reply
    10. Penny

      June 23, 2011 at 5:36 pm

      I love chicken fajitas and these sound just yummy to me! I think I will whip some up tonight and serve them with my favorite drink - my made at home cafe latte - my husband will thank me@

      Reply
    11. Orchidea

      August 03, 2012 at 10:02 am

      I love chicken fajitas and the picture looks great!
      Ciao.

      Reply
    12. Gloria

      July 16, 2018 at 9:39 pm

      You can never go wrong with a fun and delicious chicken dish for dinner. Our family loves Mexican. Tacos and fajitas happen a lot around here. I know this would be a crowd pleaser for sure.

      Reply
      • Ashley

        July 19, 2018 at 9:57 pm

        Tacos and fajitas are some of the most requested meals in our house, too. So good!

        Reply
    13. Gina

      July 19, 2018 at 12:49 am

      What an amazing post thank you so much and to your husband for the amazing tips the cast iron has always intimidated me but I know that it would bring out the most flavor and thank you again for the tips on the caramelized onions I always thought that they could be done in 20 minutes and that was long enough 45 minutes to an hour geez LOL but you right it is worth the wait again thank you for the recipe and in-depth post!

      Reply
      • Ashley

        July 19, 2018 at 10:00 pm

        I'm so glad this post was helpful for you, Gina! And YES - the caramelized onions take quite a while, and you can do it without going that far with them, but the flavor pay off is HUGE if you're able to wait it out. Recipes that say that you can properly caramelize onions in like 20 minutes drive me batty! Hope you enjoy the fajitas 🙂

        Reply
    14. Dominique | Perchance to Cook

      July 19, 2018 at 9:27 pm

      I feel like I can taste these fajitas through the screen!! YUMMM. It looks just perfect! I love all the colors and all the flavor here. Homemade fajitas are the best!

      Reply
      • Ashley

        July 19, 2018 at 10:01 pm

        A colorful mix of peppers is so key to making them look and taste even better!

        Reply
    15. Jyothi (Jo)

      July 20, 2018 at 3:42 pm

      my family loves Mexican food and fajitas can't wrong you. This skillet pan chicken fajitas can easily be our dinner any weeknight

      Reply
      • Ashley

        July 23, 2018 at 10:49 am

        I hope your family loves these as much as mine does if you give them a try, Jo! 🙂

        Reply
    16. Whitney Bond

      July 21, 2018 at 6:30 pm

      It's the worst when you go to a Mexican restaurant and order something other than fajitas and then smell someone else's walking by! These look like a wonderful way to make my house smell that amazing! Thanks for the tip about caramelizing the onions, for the perfect flavors!

      Reply
      • Ashley

        July 23, 2018 at 10:50 am

        Ha - right?! It's like total order envy. Though with this recipe, I'm spoiled with awesome fajitas at home, so I often order other dishes when I'm at a Mexican restaurant now.

        Reply
    17. Kathryn | FoodieGirlChicago

      July 22, 2018 at 10:21 am

      I'm a big fan of fajitas and these sound super tasty! Love that you added caramelized onion to these - they are the best!

      Reply
      • Ashley

        July 23, 2018 at 10:50 am

        Thanks, Kathryn. It really does amp up the flavor in this dish!

        Reply
        • Callum

          March 10, 2021 at 11:30 am

          Trying this right now! Although I don't own a skillet so doing it in a normal pan 🙁 onions have a further 40 mins to go! Lol hopefully it works

          Reply
          • Ashley

            March 10, 2021 at 11:58 am

            A normal pan is just fine! Let the onions cook as long as you're able to get them nice and golden. Your patience will be rewarded (and they'll still be delicious even if you don't let them get super caramelized). Let me know how it goes!

            Reply
    18. Lorie

      July 22, 2018 at 12:16 pm

      We could make fajitas literally every night. Can’t wait to try this one and switch it up a bit!

      Reply
      • Ashley

        July 23, 2018 at 10:51 am

        Aren't they the best?! We usually alternate between chicken and steak, but I'm looking to add some other options to the mix soon, too!

        Reply
        • Christina

          March 03, 2021 at 6:27 pm

          I didn't have any lime juice so I used pineapple juice instead. Followed the rest of the recipe as is (maybe not proportions tho). It is absolutely delicious! I love it and I'm sure my man will too! Thanks!!!

          Reply
          • Ashley

            March 04, 2021 at 9:25 am

            I'm so glad these were a hit, Christina! The pineapple juice sounds like a fantastic addition. I love the sweet/savory combo. Thanks for sharing!

            Reply
    19. Amanda Mason

      July 22, 2018 at 9:36 pm

      Excellent tips for these fajitas!! I agree - caramelizing the onions is so worth the time!! I love how you wrote this to say, "make restaurant quality fajitas at home"...I'm so sold on that! I love fajitas at the Mexican restaurant but if I can make them at home...even better! And we all know...anything made in a cast iron skillet is delish!

      Reply
      • Ashley

        July 23, 2018 at 11:01 am

        I hope you love these as much (if not more!) than the ones you get out at a restaurant! Years ago, I would have never thought I could make fajitas this good at home, but shoutout to my hubby for his dedication to the cause 😉

        Reply
    20. Kitty

      July 22, 2018 at 9:38 pm

      My hubby is a HUGE fajita fan. But I don't make them at home much. I'm gonna try this because we also love Penzeys!!!! I could eat a shoe covered in their spices!!! hahaha

      Reply
      • Ashley

        July 23, 2018 at 11:02 am

        OMG isn't Penzeys the best?! I am OBSESSED with their spices! The fajita seasoning is absolutely fantastic!!

        Reply
    21. Stacey

      July 22, 2018 at 11:43 pm

      Fajitas are the best, my family loves them and would inhale these as soon as they hit the table! So yum!

      Reply
      • Ashley

        July 23, 2018 at 11:03 am

        My family also inhales these! Sometimes my 6-year-old even eats MORE than me and my husband do!

        Reply
    22. Heather

      July 23, 2018 at 6:55 am

      Cast iron pans are definitely the way to go and great tip about carmelizing the onions .. beautiful recipe and what a happy, healthy dish to serve.

      Reply
      • Ashley

        July 23, 2018 at 11:04 am

        Cast iron is such a gamechanger! I love using it for one pan dishes like this, and for things like frittata and steak.

        Reply
        • Jessica

          February 28, 2021 at 10:05 am

          I am trying this recipe tonight and and can't wait as it sounds delicious! When does the garlic get added?

          Reply
          • Ashley

            February 28, 2021 at 1:29 pm

            I hope you love this one as much as we do, Jessica! The garlic gets added in during step 7 of the recipe - after the peppers have been cooking and you lower the heat before the onions go back in. Hope that helps!

            Reply
    23. Gene

      July 24, 2018 at 12:32 pm

      Girl, you are speaking my language. This looks great for a weeknight meal.

      Reply
    24. Mary Bostow

      July 24, 2018 at 2:57 pm

      My husband is a Texan and loves Mexican food, this is going to be devoured at our house!

      Reply
    25. Melissa Jones

      August 30, 2019 at 8:53 pm

      We had this for dinner tonight and it was delicious! My husband and I both said this meal is going in our regular rotation (and probably tomorrow too, I wish I wasn't full so I could eat more now!) Thanks for this wonderful recipe!

      Reply
      • Ashley

        August 30, 2019 at 9:07 pm

        I’m so glad to hear this, Melissa! It’s one of our favorites and I’m glad you and your husband enjoyed it. Have a wonderful weekend!

        Reply
    26. Sonji

      March 19, 2020 at 9:48 pm

      Loved it! Caramelized onions turned out so delicious. It's worth the time it takes. Thank you!

      Reply
      • Ashley

        March 19, 2020 at 10:51 pm

        I’m so glad this was a hit for you, Sonji! It’s incredible how much flavor you get from giving the onions extra time, right?

        Reply
    27. Marie

      July 05, 2020 at 7:53 pm

      Just made this and they were SO GOOD!!! Caramelized the onions for a full hour and it was so worth it

      Reply
      • Ashley

        July 05, 2020 at 7:54 pm

        I’m so glad these were such a hit, Marie! The caramelizing really does make a difference.

        Reply
    28. Ashley

      February 17, 2025 at 2:57 pm

      This is one of the few recipes that's in regular rotation in my house. It's always worth the wait to really caramelize those onions. My family goes to TOWN on these, and they're fantastic as leftovers.

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

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