Cast Iron Chicken Fajitas

A skillet filled with cooked chicken fajitas, sautéed onions, and bell peppers, garnished with lime slices and cherry tomatoes. Surrounding the skillet are flour tortillas, shredded cheese, sour cream, and fresh cilantro on a wooden table.

Cast Iron Chicken Fajitas

These cast iron chicken fajitas are everything I want in a weeknight dinner. Smoky chipotle marinated chicken sizzling in a hot skillet, sweet peppers and onions getting just a little char, and warm tortillas ready to catch all that flavor. If you’ve been craving restaurant-style fajitas at home, this easy cast iron fajitas recipe delivers big flavor with simple ingredients.

Course Main Course

Cuisine American, Mexican

Prep Time 15

Cook Time 16

Marinating Time 4

Total Time 4 31

Servings fajitas

Calories 336kcal

Author Wendy Polisi

Equipment

cast iron skillet

Ingredients

Chicken Marinade

½ cup avocado oil divided
¼ cup soy sauce
2 tablespoons honey
3 chipotle chili peppers diced
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 ½ pounds boneless skinless chicken breast cut into thin strips (chicken thighs may also be used)

Fajitas

2 tablespoons avocado oil divided; more as needed
2 onions yellow, red or a combination
2 bell peppers any color
12 tortillas
For serving: shredded cheese avocados, guacamole, tomatoes, sour cream, cilantro, salsa, pico de gallo, hot sauce

US Customary - Metric

Instructions

In a jar or blender, combine all but a tablespoon of the oil, soy sauce, honey, chipotle peppers, chili powder, salt, garlic powder, cumin, and smoked paprika. Shake or blend until combined.
Place the sliced chicken in a shallow dish or bowl, then pour the marinade over it. Refrigerate for at least 4 hours, or up to 24 hours.
Drain the marinade and pat the chicken dry.
Heat your cast iron skillet to medium-high heat.
Add the remaining tablespoon of the oil.
Add the peppers and the onions and cook for 6 to 9 minutes, until cooked through.
Remove from the heat. Add the remaining oil to the skillet and add the chicken, cooking in batches if necessary. Cook for 7 to 10 minutes, until golden and cooked through. I like to return all of the chicken to the pan at the end for about 2 minutes so that it is evenly warm.
Heat the tortillas in the microwave under a damp cloth for 30 seconds.
Serve the chicken and vegetables on the tortillas with desired fixings and a lime wedge on the side.

Notes

Storage

Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition