Make a sizzling skillet of chicken fajitas for your next weeknight meal. This crowd-pleasing dinner comes together in a single pan, made with chicken thighs, onion, bell pepper, and a simple homemade seasoning blend.
1poundboneless skinless chicken thighssliced into thin strips
½teaspoonred pepper flakes
2bell peppersthin sliced
In a small bowl, add cumin, chili powder, paprika, red pepper flakes, and salt. Stir to combine.
In a large bowl, add chicken thigh strips. Top with half of your prepared seasoning from step one, reserving the remainder for a later step. Toss chicken to evenly coat.
In a 12-inch cast iron skillet over medium heat, add two tablespoons of olive oil. When hot, add seasoned chicken in a single layer. Cook, flipping once halfway through, for about 4 to 5 minutes, or until cooked through to 165 degrees Fahrenheit. Remove chicken from pan and cover to keep warm.
Add one tablespoon of olive oil to pan. When hot, add sliced peppers and onion in an even layer. Sprinkle with reserved seasoning and toss to coat. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Add minced garlic, stir to incorporate, and cook for 30 seconds. Remove from heat.
Slice lime in half, squeeze over chicken, and toss to coat. Garnish with fresh cilantro. Serve immediately with warmed tortillas and your favorite toppings (like salsa, guacamole, and sour cream).
Leftover fajitas will keep for 3 or more days in a tightly sealed container in the refrigerator.
Chicken thighs can be substituted with chicken breasts - keep a close eye on chicken breasts while cooking, they can dry out quickly once cooked through.