Skillet Chicken Fajitas

Chicken Fajitas

I have a budding cookbook obsession. It’s true. I have slowly been collecting more and more cookbooks, asking for them as gifts, checking them out of the library (and inevitably accruing late fines, much to my husband’s dismay). That’s why it was a bad idea for me to join a new cookbook program from Cook’s Illustrated. I actually forgot I signed up for it, but from what I understand, Cook’s Illustrated sends me a cookbook to preview. If I like it, I pay for it and keep it. If I don’t, I send it back. In theory it sounds like a great idea. In actuality it’s not, because I can’t see myself ever sending back one of their cookbooks. It’s becoming an issue.

Chicken Fajitas

This 30 minute chicken fajita recipe comes from The Best One-Dish Suppers cookbook that was sent to me to preview. This was just one of the many meals I couldn’t wait to try, and I wasn’t disappointed. It truly only took 30 minutes, was full of flavor, and it was healthy! That’s a lot to expect from a one pot meal. We love Mexican food at our house and this was a great variation from our traditional tacos and quesadillas. It seems a little fancier, and we loved the taste of the lime and cilantro together – two of my favorite flavors in Mexican food!  Next time you’re looking for a quick easy dinner that’s a step up from tacos, give these 30 minute chicken fajitas a try! Clearly I’ll be keeping this cookbook. 🙂

Chicken Fajitas

Skillet Chicken Fajitas


4 (5-6 oz) boneless, skinless chicken breats, trimmed and lightly pounded to a uniform thickness
Salt and Pepper
1/4 cup vegetable oil
2 red, yellow, or orange bell peppers, stemmed, seeded, and sliced thin
1 medium red onion, halved and sliced thin
1/2 cup water
11/2 tsp chili powder
12 (6-inch) flour tortillas
1/4 cup lime juice (about 2 limes)
2 Tbsp minced fresh cilantro leaves
2 tsp Worcestershire sauce
1/2 tsp brown sugar


Pat the chicken dry with paper towels and season with salt and pepper. Heat 2 Tbsp of oil in a 12-inch skillet over medium-high heat. Cook the chicken until well browned on the first side, 6-8 minutes. Flip the chicken, reduce heat to medium, and continue to cook until chicken is cooked through, 6-8 minutes longer. Transfer the chicken to a carving board, tent loosely with aluminum foil, and let rest.

Add the peppers, onion, water, chili powder, and 1/2 tsp salt to the fat left in the skillet. Cook over medium-high heat, scraping up the browned bits, until the onion is softened, 5-7 minutes. Transfer to a serving bowl and cover to keep warm.

Stack the tortillas on a plate and warm in the microwave for 1-2 minutes. Mix the remaining 2 Tbsp oil, lime juice, cilantro, Worcestershire, sugar and 1/4 tsp salt together in a large bowl. Slice the chicken into 1/4 inch thick pieces, toss with the lime juice mixture, and serve with the vegetables and warm tortillas.

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  1. this does sound like a great program – I feel like the “time limit” on it would be that extra motivation to really try the recipes and not just look at them! I've been getting food magazines as gifts recently and LOVE having something new each month!

  2. I'm new to your blog, and have subscribed to your feed. I invite you to visit my blog, as well.

    I love the Cook's Illustrated Cookbooks, too. (I own many of their books. This recipe looks great, and is one I definitely want to try!

  3. I think you may have a problem for sure 😉 I love fajitas and have not had them in awhile. I think I need one now 🙂

  4. I made chicken fajitas recently, but marinated the chicken in newman's own light lime dressing- and let me tell you… the lime flavor really sticks! they were delicious with guac and peppers!

  5. I never think of making fajitas even though we eat Mexican about once a week. I bet the addition of the brown sugar was nice. Pretty too, with all those veggies! Thanks Megan!

  6. i love making fajitas at home! these look great, Megan

  7. This looks like a perfect easy dinner! I don't know why I don't think to make fajitas for us to eat.

  8. One cookbook a hundred cookbooks who's counting? I say keep eating… GREG

  9. Oh my, I’d like to eat that fajita right off the screen! Love the addition of those veggies… beautiful.

  10. Love fajitas! Yours look delicious!

  11. Exactly the reason that I resisted signing up for one of those programs – I know I'd never send any of the cookbooks back. That could lead to some serious marital spats. These chicken fajitas look so easy – perfect for a busy night.

  12. We had fajitas last night too! Steak though. I made skillet steak because I didn't feel like getting my grill pan dirty and don't like to make hubby grill during the week. I would be doomed in the cookbook program! I think we would go broke.

  13. I can never bring myself to send them back either. Always want to keep longer and longer and…..

    Have to try these. Tasty!!

  14. I've never made fajitas before, but I've always wanted to. I had no idea they were so quick and easy to make! I'll definitely try it…both chicken and beef! 🙂 Yours look wonderful by the way! 🙂

  15. i have your cookbook habit too! 🙂 for my birthday this year i received 3 cookbooks! so fun.

  16. YUM! This sounds perfect! I never seem to be able to do the 30 minute meals in 30 minutes..but at least I know this one won't take an hour 🙂

  17. Yeah, I'd be in big trouble with that program! I love all of the Cook's Illustrated books so I'd never send them back 🙂 Love fajitas, these sound fantastic!

  18. Love fajitas!! What an awesome quick dinner idea.

  19. Those fajitas look de-lish! I actually have that book on request at my local library (my version of “try before I buy”). Luckily my library sends an e-mail reminder a few days before something is due back and I can then renew right from my computer at home (love that). Glad to know that you give the book a thumbs-up!

  20. Pingback: Tasty Tidbits: Chicken Fajitas, Baked Eggs, and more — Kuchen Together

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