Cast Iron Chicken Fajitas


When you don't want to grill outside, use a cast iron skillet on your stove top to create great-tasting chicken fajitas. You'll need a fairly large skillet, at least 12 inches or larger, to handle the chicken and all the vegetables. Just don't forget that last squeeze of lime juice over everything. It adds just the right touch! Serve fajitas with toppings like salsa, pico de gallo, shredded cheese, sour cream, and guacamole.

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 35 mins
8 servings


  • 2 pounds boneless, skinless chicken breasts

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon chipotle chile powder

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt, or to taste

  • ½ teaspoon ground coriander

  • ½ teaspoon garlic powder

  • ½ teaspoon dried Mexican oregano

  • ½ teaspoon ground black pepper, or to taste

  • 2 medium bell peppers, sliced

  • 1 medium onion, sliced

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 medium lime, juiced

  • 16 (8 inch) flour tortillas, warmed


  1. Dry chicken with paper towels and pound to a uniform thickness of 1/2 to 3/4-inch thickness.

  2. Combine cumin, chipotle chili powder, chili powder, smoked paprika, salt, coriander, garlic, Mexican oregano, and pepper in a bowl. Divide spice mixture in half. Sprinkle chicken with 1/2 of the spice mixture and rub on both sides of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.

  3. Combine bell pepper slices, onion slices, and 1 tablespoon olive oil in a bowl. Stir vegetables until coated in oil, then sprinkle reserved spice mix over the vegetables. Stir until evenly coated; set aside.

  4. Heat a dry 12-inch cast iron skillet over medium-high heat. Pour remaining 2 tablespoons oil into the hot skillet. Add chicken breasts to the skillet and cook until the chicken is nicely browned, 4 to 5 minutes per side. Transfer chicken to a cutting board.

  5. Add seasoned vegetables to the same skillet and cook, stirring occasionally, about 5 minutes.

  6. While vegetables are cooking, slice the chicken breasts into 1/2-inch slices, and add back to the skillet to continue cooking. Continue stirring and cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  7. Remove skillet from heat and drizzle lime juice over all. Give one final stir and serve in warm flour tortillas.

Cook's Notes:

Any color or combination of colors bell peppers will be fine.

If you enjoy really spicy foods, increase the chipotle chile powder and add a pinch of cayenne. As is, the recipe is nicely seasoned, but not spicy.

Nutrition Facts (per serving)

603 Calories
24g Fat
67g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 603
% Daily Value *
Total Fat 24g 31%
Saturated Fat 6g 28%
Cholesterol 65mg 22%
Sodium 1193mg 52%
Total Carbohydrate 67g 24%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 29g
Vitamin C 42mg 210%
Calcium 171mg 13%
Iron 5mg 29%
Potassium 437mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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