A one-pan, quick-fix dinner featuring skillet chicken fajitas made with chicken thighs, onions, and bell peppers.
Do you ever find yourself wishing for more time in the day? Maybe hoping to get in a little more family time and a little less kitchen time? Then this recipe for Skillet Chicken Fajitas is calling your name. It’s a quick fix dinner, packed with flavor, and satisfying for both the grown-ups and the kids sitting ’round the family table.
As a busy mom, sometimes I get to the end of the day, and I’m met with overwhelming regret: Regret that I didn’t snuggle enough, didn’t play enough…regret that just maybe, I wasn’t even a very good mom today. Us moms are way too hard on ourselves, that’s a fact. However, it sure does feel good to get to spend some quality time with family and to actually focus on them, rather than the task at hand. And, the tasks just seem to keep on coming, don’t they?
It’s a never-ending cycle of chores and obligations. So when you are ready for the to-dos to take a back seat, put skillet chicken fajitas to work for you. So, how do you cook fajitas in the skillet…fast? It’s really quite simple.
HOW TO COOK SKILLET CHICKEN FAJITAS
The first thing you’ll do is cut boneless, skinless chicken thighs into thin strips and season them generously. You could substitute breasts for the thighs if preferred, however, thighs have a tendency to retain moisture longer and are less likely to dry out.
The strips go into the pan, and because the surface area is greatly reduced, they take very little time on the stove top. Once the chicken comes out, the vegetables go in.
It’s a quick and simple one-skillet dinner. Yes, please. I’ll have more of that, cause I’ve got to tell you: Doing dishes might be one of my least favorite things — love to shop for ’em, hate to wash ’em.
Skillet chicken fajitas is a fast, weeknight dinner option that not only leaves the whole family happy but also prevents us moms from standing over the kitchen sink, sudsing and washing. Leaving you more time play, more time to snuggle and more of that joyful, guilt-free family time. Please, enjoy.
A one-pan, quick-fix dinner featuring skillet fajitas made with chicken thighs, onions, and bell peppers.
- 4 tablespoons canola oil separated
- 1 - 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons TAK's Easy Taco Seasoning or 1 tablespoons store-bought taco seasoning
- 1/2 of a yellow onion cut into 1/4" rings
- 1/2 of a red bell pepper stemmed, seeded and cut into 1/4" rings
- 1/2 of a green bell pepper stemmed, seeded and cut into 1/4" rings
- Generous pinch of Kosher salt
- Pinch of black pepper
- Flour or Corn Tortillas
- Shredded Cheese Cheddar or Monterey Jack
- Easy Guacamole
- Sour Cream
- Pat the chicken dry. With a sharp knife, cut into 1/4" strips. Transfer the chicken to a bowl and drizzle with 1 tablespoon of canola oil and sprinkle over Tex-Mex seasoning. Toss until the chicken is evenly coated with the spices.
Place a large skillet over medium-high heat and add 2 tablespoons of canola oil. Once the oil has come to temperature, add the chicken and allow to cook for 4 minutes. Turn each strip and allow to cook for 4 minutes more. Remove the chicken from the pan, and set aside.
Reduce the heat to medium. If the skillet appears dry (with little-to-no oil remaining), add the last tablespoon of canola oil to the skillet. Add the onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 5-7 minutes, until softened. Remove from the heat. Add the chicken back to the skillet, toss to combine and serve.