Grab your cast iron skillet – these chicken fajitas are a one pan meal that are so good they’ll outshine your favorite Tex-Mex restaurant!
- 1 tablespoon Fajita seasoning (we like Penzeys)
- 2 tablespoons water
- 1 pound boneless skinless chicken breast cutlets
- 1/4 cup olive oil
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons peanut oil
- 2 medium yellow onions, sliced 1/4-inch thick
- 1 teaspoon kosher salt, divided
- 1 tablespoon unsalted butter
- 3 bell peppers, seeded and sliced 1/4-inch thick
- 2–3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3/4 teaspoon low sodium soy sauce (optional)*
- Flour tortillas, warmed
- Greek yogurt or sour cream
- Lime wedges
- Combine fajita seasoning and water in gallon-sized ziptop bag and set aside.
- Pat the chicken dry with paper towels and trim off any large pieces of fat. Cut meat against the grain into 1/4-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.
- Heat a large cast iron skillet over medium-high heat. Once hot (this takes a few minutes), add peanut oil and turn to coat bottom of the skillet. Add onions and break them up w a wooden spoon. Lower heat to medium-low and season with 1/2 teaspoon salt. Constantly stir until it stops sizzling.
- When the pan cools down, add butter. Stir 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.
- Return skillet to medium-high heat. Pan should be smoking.
- Drain the marinade from the bag of chicken and put the meat in the hot skillet. Spread over the bottom of the pan using metal tongs, cooking until browned and the chicken is cooked through, about 2-3 minutes per side. Once browned, place into the bowl with onions and cover.
- Add peppers to pan and season with 1/2 teaspoon salt. Cook, stirring constantly. When they start to stick to the bottom of the pan, lower the heat to medium and stir in garlic.
- 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.
- Serve fajitas with warmed flour tortillas, Greek yogurt, and lime wedges alongside.
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!
If you don’t have time to caramelize onions, put them in with the peppers.
(*) optional: use gluten-free
Keywords: Tex-Mex, chicken fajitas, cast iron