Name: Skillet chicken fajitas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1¼ lb boneless skinless chicken breasts, cut across the grain into ½-inch (1-cm) strips; 3 tbsp olive oil, divided; 2 tsp mild US chili powder blend; 1 tsp ground cumin; 1 tsp paprika; ¾ tsp fine salt; 3 medium, mixed colors bell peppers, washed, seeded and sliced; 1 large yellow onion, thinly sliced; 1 large lime, cut into wedges; 8 tortillas 8-inch (20-cm) flour tortillas

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Season the chickenToss chicken with 1 tbsp (15 mL) oil, chili powder, cumin, paprika and ½ tsp (2.5 mL) salt. Wash hands and clean surfaces after handling the raw chicken.
02Cook in two batchesHeat another 1 tbsp (15 mL) oil in the skillet over medium-high heat. Cook chicken in two uncrowded batches, turning, about 5–7 minutes per batch. Check the thickest pieces reach 165°F (74°C), then transfer to a clean plate.
03Soften the peppersAdd the remaining oil, peppers, onion and remaining salt. Cook for 6–8 minutes, stirring, until tender with a few browned edges. Return cooked chicken and its juices to the skillet and toss until hot.
04Serve with warm tortillasWarm tortillas according to their package. Divide the filling between them and squeeze lime over each portion.

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A few useful notes

The timing assumes a large skillet and two chicken batches. Crowding the pan will slow browning.

This uses the skillet strip method, rather than the longer oven method in the comparison sources.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

Skillet chicken fajitas

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.