Cast Iron Skillet Chicken Fajitas
Cast Iron Skillet Chicken Fajitas are truly restaurant-worthy! Soak the chicken in a super flavorful marinade, then cook in a cast iron skillet to create that signature seared chicken that’s still perfectly tender and juicy. Mix with charred bell peppers and onions, then pile it high on a soft tortilla for the ultimate Mexican dinner. After marinating, it can all be done in under 20 minutes!
- 2 tbsp canola oil
- 3 tbsp brown sugar
- 2 tbsp orange juice
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp dijon mustard
- 1 tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp smoked paprika or regular
- ½ tsp chipotle powder
- ½ tsp dried Mexican oregano
- ¼ tsp pepper
- 2 tsp liquid smoke
- 4 chicken breasts (about 2 lbs) cut in ½ horizontally, then cut in ½ inch slices
- 3 bell peppers various colors, cut into ½ inch slices
- 1 yellow onion or purple or white, cut into ½ inch slices
- 2½ tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp canola oil
- corn or flour tortillas
- shredded cheese
- salsa or pico de gallo
- chopped cilantro
- fresh lime juice
- sour cream
- shredded lettuce
Whisking all the marinade ingredients together. Place sliced chicken in a bag, then pour the marinade on top. Seal the bag and agitate to coat chicken in marinade. Marinate for at least 6 hours - overnight, or freeze it.
Once marinated, drain chicken in a strainer, allowing to drain thoroughly.
While chicken is draining, add ½ tablespoon of oil to a cast iron skillet and heat over high heat until very hot. Add the onions, bell peppers, salt, and pepper to the skillet and cook for 5-7 minutes. Once tender and charred, remove from skillet.
Add 1 tablespoon of oil to the hot skillet and allow to get hot. Still over high heat, add half of the drained chicken and sear, stirring occasionally, until cooked through, about 5 minutes. Remove the meat from the skillet and repeat with second half of chicken.
Add the veggies back into the skillet with the chicken and toss with tongs. Then serve with tortillas and toppings.
Tips & Tricks
Prep ahead: Marinade the chicken the day before or freeze in advance. Slice the bell peppers and onions the day before and store in an air-tight container in the fridge. Prep the toppings the day before.
Freezing: Make the marinade. Freeze the chicken in the marinade for up to 3 months. Thaw in the fridge overnight or at room temperature for several hours. Then drain and cook according to directions.
- Don’t skimp on the marinade. I know it’s a lot of ingredients and you might be tempted to skip a few…. But don’t. It’s worth it, I promise.
- Drain the meat very well before cooking. To get that signature sear, you want to eliminate as much liquid as possible.
- Use a well-seasoned cast iron skillet for best results. It gives you the best char while maintaining the juiciness of the meat.
- If liquid accumulates while cooking the chicken, remove the chicken and drain off the extra liquid. This extra step helps keep the outside crispy instead of soggy.
- Cook the meat in batches for best results. Overcrowding the pan causes the chicken to steam instead of sear.
Calories: 249kcal | Carbohydrates: 15g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 1068mg | Potassium: 517mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2439IU | Vitamin C: 83mg | Calcium: 33mg | Iron: 2mg