Chicken Fajitas are a quick and easy weeknight meal. Made with marinated boneless chicken breasts, seared to perfection, sautéed onions, bell peppers, and topped with chipotle lime crema.
This is one of go-to chicken recipes. Made in one pan and ready in about 30-minutes.
I love quick and easy meals for our busy weeknights. We cook a lot of our meals in cast iron. These grilled chicken fajitas are super easy to make.
Why this recipe works
- One pan meal – Cooked in one pan, preferably in cast iron or enameled skillet.
- Ready in 30-minutes – Marinade the chicken overnight and prep ingredients. This meal is easy to prepare in about 30-minutes.
- Uses simple ingredients – Simple to find, everyday ingredients readily available at your local grocery stores.
- Family friendly meal – Both adults and children will enjoy.
What you’ll need
- Chicken – Boneless, skinless chicken breasts
- Onions – White or yellow
- Bell peppers – Use green, red, orange or yellow. Whatever mix you prefer.
- Oil – Used for the marinade and cooking the chicken.
- Brown sugar and honey – Use them both or just one. Sweetens the marinade.
- Orange juice – Freshly squeezed or out of the bottle will due.
- Whiskey or Bourbon – Used for the marinade.
- Onion & garlic powder
- Salt & black pepper
How to make Chicken Fajitas
- Marinade chicken – Place the marinade ingredients in a large zip-style bag and press around with your fingers. Place the flattened chicken in the bag and refrigerate for 2 to 24 hours.
- Cook the chicken – Brown the chicken breasts on both sides in a cast iron skillet, about 3 minutes each side.
- Sauté onions and peppers – Cook sliced bell peppers and onion in the same pan you cooked the chicken, over medium to low heat. Add a little more oil if needed as they cook. Use a wooden spoon to stir occasionally. Season with salt and black pepper to taste.
Slice chicken – Slice the chicken into strips and place back in the cooked peppers and onions.
Make crema – Make the chipotle lime crema by stirring together sour cream, mayonnaise, lime juice, pinch of salt, and chopped cilantro. Cover with plastic wrap and place in the refrigerator until ready to serve the fajitas.
Serve with tortillas – Serve the fajitas on flour or corn tortillas and top with desired toppings such as chipotle lime crema, diced fresh tomatoes, sliced avocados, and shredded cheese.
More easy weeknight meals
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Cast Iron Chicken Fajitas
Ingredients
Chicken Fajitas
- 2 pounds boneless skinless chicken breasts
- 3-4 bell peppers various colors, sliced
- 2 white or yellow onions sliced
- 2 tablespoons corn, vegetable or canola oil
Chicken Marinade
- ¼ cup brown sugar
- 2 tablespoons honey
- ¼ cup orange juice
- ¼ cup whiskey or bourbon
- ¼ cup oil (corn, vegetable or canola oil)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons Dijon mustard
- salt and black pepper to taste
Chipotle lime crema
- 1 cup full-fat sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon ground chipotle pepper
- 1-2 tablespoons finely chopped cilantro
- pinch of salt
Chicken Fajita toppings
- tomatoes chopped small
- Shredded cheese (Mexican blend or cheddar cheese)
- Cilantro finely chopped
Instructions
Chicken Marinade
- In a large zip-style bag add the marinade ingredients and push around on the outside of the bag with your fingers to combine.
- Lightly flatten the chicken by placing one piece at a time inside a plastic bag or between two pieces of plastic wrap. Use a wooden rolling pin or a meat tenderizer to flatten the chicken slightly and make it even thickness.
- Place each piece of flattened chicken into the marinade. Place in the refrigerator for 2 hours and up to 24 hours.
Chicken Fajitas
- Heat 2 tablespoons of oil in a large skillet over medium to high heat. Brown the chicken breasts on both sides, about 3 minutes each side. Use tongs to turn chicken.
- Remove the browned chicken, place on a plate or a small sheet pan lined with aluminum foil. Cover with aluminum foil to keep warm.
- Sauté sliced bell peppers and yellow onion in the same pan you cooked the chicken, over medium to low heat. Add a little more oil if needed as they cook. Use a wooden spoon to stir occasionally.
- Season with salt and black pepper to taste. Cook until softened but still a bit firm, about 8-10 minutes.
- Slice the chicken into strips and place back in the cooked peppers and onions.
- Make the chipotle lime crema by stirring together the sour cream, mayonnaise, lime juice, pinch of salt, and chopped cilantro. Cover with plastic wrap and place in the refrigerator until ready to serve the fajitas.
- Serve the fajitas on flour or corn tortillas and top with desired toppings such as chipotle lime crema, diced fresh tomatoes, sliced avocados, and Mexican blend shredded cheese.
Nutrition
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Kelly McGuire says
This is really good! I used a really nice olive oil istead (my preference)
and omitted the chipoltle (too over powering) and used my Black Lodge Skillet and it was just amazing! What a great recipe and something to cook indoors vs a grill during Winter. 5 stars!
Jessica Robinson says
Glad to hear you loved it!
Latte Lindsay says
I used to work in a Mexican place and they always insisted that fajitas are cooked in a cast iron pan. I have no idea why, but they always taste better when cooked in a cast iron pan or skillet 🙂
Brittany Vantrease says
I love chicken fajitas! The store that I shop at used to sell the ingredients in a bundle and I’d throw them into the crock pot, but I haven’t seen them there in a while. I’ll definitely try this!
Joanna says
I have never tried to make chicken fajitas, even if it’s such a simple recipe. I do like it though, I love the flavours of the peppers and chicken combined together. I might give it a try soon.