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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.
We are trying to eat healthier and get to the gym on a more regular basis. With all of these efforts, we’ve decided to swap out lard and extra virgin olive oil with Mazola® Corn Oil in many of our main dishes, homemade dressings, and marinades making our dishes be better for us. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see MAZOLA.com.
How to make 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 the light mayonnaise, Greek yogurt, 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.
Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut. Be sure and try it in my Brown Sugar Mustard Grilled Chicken recipe in place of extra virgin olive oil, for a lighter version. To learn more about this claim, see MAZOLA.COM
Reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil. To learn more about this claim, see MAZOLA.com. To lighten up the chipotle lime crema, I swapped out sour cream for Greek yogurt and full fat mayo for light mayo.
Check out the my other Cast Iron recipes:
Cast Iron Skillet Lemon Chicken
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Cast Iron Chicken Fajitas
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
- ¼ cup Mazola 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 Greek yogurt
- 2 tablespoons light 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
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In a large Ziploc bag add the marinade ingredients and push around on the outside of the bag with your fingers to combine.
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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.
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Place each piece of flattened chicken into the marinade. Place in the refrigerator for 2 hours and up to 24 hours.
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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.
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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.
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Slice the chicken into strips and place back in the cooked peppers and onions.
-
Make the chipotle lime crema by stirring together the light mayonnaise, Greek yogurt, lime juice, pinch of salt, and chopped cilantro. Cover with plastic wrap and place in the refrigerator until ready to serve the fajitas.
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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.
After a long time, I am on your site and you have not disappointed me as I see. Your chicken fajitas look delicious. And the recipe looks interesting. I would love to try it out.
These chicken fajitas look delicious! I love cooking with cast iron too. Pretty much everything I make is with my cast iron skillets.
I love chicken fajitas! I never tried to make them myself though, I didn’t know it was such an easy recipe. I like that your version looks very healthy too.
OK now these sound like they would be right up my street! I really need to try and think about cooking in a cast iron skillet as well as they seem to cook amazingly.
Those fajitas look delicious! I can’t wait to cook them tomorrow.
Betzy,
Thanks so much!
Where does the marinade come in? I’m assuming to soak the chicken in before cooking?
Kathryn,
I updated the directions. Apparently there was a glitch and all of the directions were gone. All fixed now. See the recipe for full directions.
I figured it was for the chicken and made these tonight and they were delicious!!
I love using my cast iron for things like steaks and fajitas. It hides my limited skills in some of the things I cook.
Now this sounds absolutely delicious! What a great way to make something different with chicken I don’t remember the last time I had fajitas either.
I love chicken fajitas! I definitely have to try this recipe out it looks delicious!
Yum!!! Thank you so much for sharing! They look so delicious!!
Looks delicious and colorful! Cant wait to try this!
It’s been so long since I’ve had fajitas. It’s going on my list for our family meals next week.
You totally have me craving fajitas. Yours look just as good as restaurant fajitas. Yum!
My family loves fajitas and we have them often. This would be a great recipe to make for dinner.
Thanks so much Tara! Nice to see you again!
OMG it look delicious!! Will try to make this for my family gathering next time, thanks !
I love the addition of peppers since I am the only one in my household who loves them, I guess I could make this and have it all to myself lol. They look really delicious.
Oh yum. Fajitas are so good! I want to try this recipe!!! Looks so delicious and fun to make!!!
Welp, you just rang my dinner bell! I know exactly what I am making for dinner tonight! YUM!
It’s been so long since I had fajitas! Now I am craving for one! Thanks for sharing this recipe! Looks delicious!
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.
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!
How yummy! I also want these chicken fajitas too! The filing has to be my favorite since it looks so crunchy and so healthy!
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 🙂