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Cast Iron Chicken Fajitas are a quick and easy meal with marinated boneless chicken breasts, sauteed onions, bell peppers, and topped with chipotle lime crema.

I love quick and easy meals for our busy weeknights. We cook a lot of our meals in cast iron. I’m a traditionalist and an old-fashioned kinda girl, so cast iron fits our household perfectly! I even bake in cast iron. Have you ever baked a pie in cast iron? Once you do, you’ll probably never bake one in a traditional pie dish again. Love cast iron recipes? Try my Blueberry Skillet Pie, Best Ever Homemade Apple Pie, and Cast Iron Peach Pie. Oh, those are so good!

How to marinate chicken for fajitas:

Step 1: Place the marinade ingredients in a large Ziploc bag and press around with your fingers. Place the flattened chicken in the bag and refrigerate for 2 to 24 hours.

How to make easy chicken fajitas:

Step 1: Heat 2 tablespoons of corn 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.

Step 2: Remove the browned chicken, place on a plate or a small sheet pan lined with aluminum foil. Cover with aluminum foil to keep warm.

Step 3: Saute sliced bell peppers and yellow onion in the same pan you cooked the chicken, over medium to low heat. Add a little more corn 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.

Step 4: Slice the chicken into strips and place back in the cooked peppers and onions.

Step 5: 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.

Step 6: 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.

Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. There are so many great uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Mazola Corn Oil has a neutral taste, therefore the natural flavors of your food shine through. Mazola has a smoke point much higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling and even baking. And while many home cooks may not realize that all cooking oils have a smoke point, once exceeded, it not only negatively affects the food’s flavor, but also the nutritional value.

Don’t be scared of cooking in cast iron! Lodge Cast Iron has some great tips of how to keep your cast iron in tip top shape! They also have a great video of how to easily season your cast iron in the oven! These pans are so easy to maintain and clean. We like to keep them hung on the wall on a hanger my husband made. I keep the smaller cast iron pans in the drawer below the oven.

Do you know that you can crack a cast iron pan if you change the temperature of it too quickly? And who wants to crack a vintage cast iron skillet?! I wait for about 5 minutes after cooking a meal for my cast iron skillet to cool, then run it under VERY hot water. While some people say never to use to use soap, I have no issues with using a little Dawn dish soap to clean my cast iron along with a dish cloth. Clean the pan and then dry the outside and inside of the pan thoroughly with a clean, dry paper towel. Then spray the inside of the pan with cooking spray or a tablespoon of canola oil. Spread the oil or cooking spray around with a clean, dry paper towel. And that’s it.

Check out the my other Cast Iron recipes:

Cast Iron Pork Tenderloin

Cast Iron Skillet Lemon Chicken

Cast Iron Pizza

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Cast Iron Chicken Fajitas

Cast Iron Chicken Fajitas are a quick and easy meal with marinated boneless chicken breasts, sauteed onions, bell peppers, and topped with chipotle lime crema.

Course Lunch, Main Course

Cuisine American

Keyword cast iron chicken fajitas, cast iron fajitas, chicken fajitas

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 people

Calories 527kcal

Author Jessica Robinson

Ingredients

• 2 pounds boneless skinless chicken breasts
• 3-4 bell peppers red, green, and orange, sliced
• 2 medium yellow onions sliced
• 2 tablespoons corn oil

marinade:

• ¼ cup brown sugar
• 2 tablespoons honey
• ¼ cup orange juice
• 1/4 cup whiskey or bourbon
• ¼ cup Corn Oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 2 tablespoons Dijon mustard
• 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

Optional toppings:

• Freshly chopped tomatoes
• Mexican blend shredded cheese
• Cilantro finely chopped

Instructions

• In a large Ziploc 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.
  
• Heat 2 tablespoons of corn 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.
• Saute sliced bell peppers and yellow onion in the same pan you cooked the chicken, over medium to low heat. Add a little more corn 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

Calories: 527kcal | Carbohydrates: 25g | Protein: 34g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 690mg | Potassium: 840mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2380IU | Vitamin C: 87.5mg | Calcium: 73mg | Iron: 1.2mg