Description
This Skillet Chicken Fajitas recipe features tender, seasoned chicken breast cooked with vibrant bell peppers and onions, all brought together with a zesty, creamy jalapeño verde sauce. Perfect for a flavorful weeknight dinner, these fajitas are served with warm tortillas for a satisfying meal that’s easy to prepare in just 35 minutes.
Ingredients
Scale
Chicken and Vegetables
- 1 lb chicken breast, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Sauce
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup fresh cilantro
- 1 jalapeño, seeded
- 1 garlic clove
- Juice of 1 lime
- Salt to taste
To Serve
- Flour or corn tortillas
Instructions
- Season the chicken: In a bowl, thoroughly toss the thinly sliced chicken breast with chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated with the spices.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes until the chicken is browned on the outside and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the vegetables: In the same skillet, add a little more olive oil if necessary. Add the sliced red, yellow, and green bell peppers along with the sliced onion. Cook for about 5-7 minutes until the vegetables are tender but still slightly crisp.
- Prepare the creamy jalapeño verde sauce: In a blender or food processor, combine sour cream or Greek yogurt, fresh cilantro, seeded jalapeño, garlic clove, lime juice, and salt. Blend until smooth and creamy.
- Combine chicken and vegetables: Return the cooked chicken to the skillet with the sautéed peppers and onions. Mix everything together well and drizzle generously with the creamy jalapeño verde sauce. Stir to coat evenly.
- Serve: Warm the flour or corn tortillas and serve the chicken fajita mixture hot with the tortillas on the side for assembling delicious fajitas.
Notes
- You can adjust the heat level by leaving the jalapeño seeds in the sauce for more spice or removing them for milder flavor.
- For a lighter option, use Greek yogurt instead of sour cream in the sauce.
- Gluten-free corn tortillas can be used to make this dish gluten free.
- Leftover fajita mixture can be stored in the refrigerator for up to 3 days.
- Add avocado slices or shredded cheese on top for extra creaminess and flavor.
