Sizzling Chicken Fajita Skillet with Peppers and Onions
Tender chicken cooked with peppers, onions, and smoky seasoning creates a sizzling one-pan fajita dinner that’s fast and packed with flavor.
Equipment
- Large cast iron skillet
- Tongs
- Knife
- Measuring spoons
- Mixing bowl
Ingredients
- 4 boneless skinless chicken breasts sliced into strips
- Salt
- Black pepper
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 large onion sliced
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro optional
Instructions
- Season the chicken strips with salt, pepper, chili powder, paprika, cumin, garlic powder, onion powder, and oregano.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until lightly charred and cooked through to 165°F, then transfer to a plate.
- In the same skillet, add the peppers and onion.
- Cook until tender-crisp with slight caramelization.
- Return the chicken to the pan and toss to combine.
- Finish with lime juice and optional cilantro before serving.
Notes & Wine Advice
Notes
For the best texture, avoid overcrowding the skillet so the chicken sears instead of steaming. Cook in batches if necessary. A cast iron skillet works especially well because it retains heat and promotes better charring.Wine Advice
A chilled Sauvignon Blanc provides bright acidity that balances the smoky seasoning, while a fruit-forward Grenache complements the subtle heat without overwhelming the dish.Nutrition values
Calories: 420 kcal | Carbohydrates: 9 g | Protein: 40 g | Fat: 24 g | Saturated Fat: 5 g | Sodium: 590 mg | Sugar: 4 g