Skillet Chicken Fajitas with Homemade Seasoning (Easy and Delish!)
Sliced chicken with bell peppers and onions seasoned with a homemade blend of chili powder, oregano, paprika, garlic, and cumin, served in fluffy flour tortillas.
Equipment
- large skillet or cast-iron pan
- chef's knife
- cutting board
- spatula or tongs
- mixing bowls
- measuring spoons
- serving platter or plate
Ingredients
- 2 large chicken breasts 1-½ pounds
- 1 medium yellow onion
- 3 bell peppers any mix of colors
- 8-12 flour tortillas
- 2 tablespoons olive oil for sauteing
Chicken Fajita Marinade
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ½ tablespoon garlic powder
- ½ tablespoon oregano
- ½ tablespoon paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- On a cutting board, slice each chicken breast in half lengthwise. Keeping the 2 halves together, slice crosswise into 1-inch strips.
- In a large bowl or Ziplock, whisk together all marinade ingredients. Add chicken and toss to coat. Marinate in the fridge for 3 hours up to overnight.
- Thinly slice the onion. De-seed and slice the bell peppers.
- When ready to cook, heat 2 T. olive oil in a large nonstick skillet or cast-iron pan over medium-high heat. Add chicken and cook undisturbed for 3-4 minutes, or until golden brown on the bottom. Turn the chicken and cook for another 2-3 minutes, until golden brown all over and cooked through (cook times will vary with different skillets, so check for doneness).
- Add onion and bell peppers and saute 4-5 minutes or until desired tenderness is achieved.
- Serve immediately with tortillas and desired toppings.