Skillet Chicken Fajitas with Peppers and Lime

Skillet chicken fajitas with peppers and lime start with chicken breasts rubbed in chili powder, cumin and smoked paprika, seared whole in a cast iron pan, then sliced and tossed with soft peppers and onion. Broth lifts the browned bits off the skillet, and lime juice goes in at the very end. The whole thing takes 30 minutes and feeds 4.

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What you need for the skillet

• 1 1/2 lb boneless skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 1/4 cup chicken broth
• 2 tbsp lime juice
• Lime wedges, for serving

Why the chicken goes in whole

Most fajita recipes cut the chicken into strips before it hits the pan. Here the breasts cook whole and get sliced afterward. A whole breast sits on the hot iron long enough to build a dark, spiced crust before the inside dries out, and strips rarely manage that.

Thick breasts cook unevenly, so pound the fat end down until the piece is close to one thickness. Then rub the spice mix over both sides. Give each side 5 to 6 minutes without moving it, and use a thermometer if you have one. The center should read 165°F.

Resting is the step people skip when everyone is hungry. Five minutes on the board lets the juices settle, so they stay in the meat when you slice it. Whatever does run out goes back into the skillet with the chicken, so nothing is lost.

Getting color on the peppers

The peppers and onion go into the same pan with the second tablespoon of oil. Spread them out and let them sit between stirs. Seven minutes is enough to soften them and brown the edges while they still hold their shape. Stirring constantly keeps them pale, and a pile that is too deep steams.

The broth and the lime

By now the bottom of the skillet has a layer of browned spices. A quarter cup of chicken broth loosens all of it. Scrape with a wooden spoon and let it simmer for 2 minutes, until it cooks down to a small amount of sauce that coats the vegetables and stays in the pan.

The lime juice waits until the end. Cooked for long, it loses its sharp edge, so add it with the chicken and toss for just 1 minute.

Another skillet dinner to try is these honey garlic chicken thighs with crisp, golden skin.

Serve these fajitas with a scoop of seven layer salad for a crisp, creamy side you can assemble the night before.

For your next zucchini dinner, try BBQ chicken pizza zucchini boats with shredded chicken, red onion and bubbly cheese.

How to make them

• Mix the chili powder, cumin, smoked paprika, garlic powder, salt and black pepper in a small bowl. Pound the chicken to an even thickness and rub the spice mix over both sides.
• Heat 1 tbsp of the oil in a large cast iron skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, until it reaches 165°F in the center. Move it to a board, rest for 5 minutes, then slice it.
• Add the remaining oil, the peppers and the onion to the skillet. Cook for 7 minutes, until soft with browned edges.
• Pour in the broth and scrape up the browned bits. Simmer for 2 minutes, until it reduces.
• Return the sliced chicken with its juices, add the lime juice and toss for 1 minute. Serve hot with lime wedges.

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How to serve them

Bring the skillet to the table and let everyone help themselves. Warm tortillas are the usual choice, and the sliced chicken and peppers also go well over rice. Set out the lime wedges so people can add more at the table.

Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat them in a skillet with a splash of broth, which keeps the chicken from drying out.

Want more dinners like this one? Try our Brazilian garlic lime beef with peppers , make chicken street tacos for taco night, or bake a pan of creamy white chicken enchiladas .

FAQ

Can I use chicken thighs?

Yes. Boneless skinless thighs work with the same spice rub. Cook them to at least 165°F, and expect the time to change a little with their size.

Do I need a cast iron skillet?

No. Any large heavy skillet will do. Cast iron holds its heat well, which helps the chicken brown and the peppers pick up color.

How spicy are these fajitas?

Standard chili powder gives them a mild warmth. For more heat, add a pinch of cayenne to the spice mix.

Can I swap the broth for water?

Yes. Water still lifts the browned bits from the pan, though the sauce will taste a little lighter.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us