Chicken Fajita Skillet 

We know how hard it can be to get yourself to cook dinner. After a long day at work, the last thing you want to do is get up off the couch to cook over a hot stove. But, an easy recipe makes the task of dinner at least a bit easier. This Chicken Fajita Skillet is a one-pan effort that takes tender chicken and mixes it with fajita vegetables. Garnish your skillet with avocado, lime, and cilantro before serving hot out of the oven.

What is in Fajita Seasoning?

Fajita seasoning is that aromatic blend of spices which forms the flavor base for this beloved dish. The core of the blend is typically chili powder and cumin for spice. These are then complemented by smoked paprika for a rich, smoky undertone and a vibrant red color. Other essential ingredients include garlic powder and onion powder for a savory base, while a touch of cayenne pepper or crushed red pepper flakes can be added for extra heat. A bit of oregano or dried cilantro and a hint of salt and black pepper usually round out the mix.

Chicken Fajita Skillet 

---

• Author: Anna Franklin

Print Recipe

Description

Dinner has never been so easy and delicious.

---

Ingredients

Scale 1x2x3x

• 1 lb boneless skinless chicken breast
• 1 packet store bought fajita seasoning (we used McCormick Organic Fajita Seasoning Mix)
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 red onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced

For garnish: 

• 1 avocado, sliced
• Lime wedges
• Sour cream
• Store bought pico de gallo

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 450 degrees.
2. In a ziplock bag, add chicken breast, fajita seasoning packet, salt, and olive oil. Toss around until the chicken is evenly coated with the seasoning. Let marinate for at least 30 minutes or for up to 24 hours.
3. In a cast iron skillet over high heat, add the chicken to the pan and sear until a nice crust is formed on the outside of each chicken breast. At this point the chicken shouldn’t be fully cooked. Remove the chicken from the pan and set aside.
4. Add you sliced vegetables to the hot pan that was used for cooking the chicken. Sauté until slightly tender.
5. Add the chicken breast back to the pan and bake in the oven for roughly 15 minutes or until the chicken is fully cooked and the vegetables are tender.
6. Remove from the oven and slice chicken before serving and garnish with sliced avocado, lime and sprigs of cilantro.
7. Serve with sour cream and store bought pico de gallo.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.