Home » Blog » Cast Iron Chicken Fajitas: A Sizzling Fiesta on Your Stove

Categories: Main Dishes

Cast Iron Chicken Fajitas: A Sizzling Fiesta on Your Stove


A Little Fajita History

So… Why Cast Iron Chicken Fajitas?

Perfect Pairings

Fun Twists and Variations

  • Spice It Up: Add sliced jalapeños to the mix for some extra kick, or sprinkle in a bit of cayenne pepper with the marinade.
  • Veggie Version: Swap the chicken for sliced portobello mushrooms or extra firm tofu marinated the same way for a delicious vegetarian option.
  • Taco Night Remix: Instead of serving in tortillas, make fajita bowls with rice, beans, and extra toppings for a hearty meal.

Storing and Reheating

Cast Iron Chicken Fajitas

Recipe by everythingabouttastystuff
0.0 from 0 votes
Difficulty: Medium
Servings
+
-

4

servings
Prep time

20

minutes
Cooking time

25

minutes


Bring the fun and flavor of a sizzling restaurant meal to your home with these Cast Iron Chicken Fajitas. Juicy marinated chicken, vibrant peppers, and smoky spices come together for a flavorful dish that’s perfect for weeknights or entertaining. Cooking in a cast iron skillet gives these fajitas an authentic char and keeps them hot until you’re ready to enjoy. Serve with your favorite toppings and tortillas for a customizable, crowd-pleasing feast.

Ingredients

  • For the Marinade
  • 3 tbsp olive oil

  • 2 limes, juiced

  • 2 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1⁄2 tsp chili powder

  • cup Salt and pepper, to taste

  • For the Fajitas
  • 1 pound boneless, skinless chicken breasts, sliced into thin strips

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 yellow onion, sliced

  • 2 tbsp olive oil

  • warm tortillas, for serving

  • Toppings: sour cream, guacamole, shredded cheese, cilantro, lime wedges

Let’s Make the Cast Iron Chicken Fajitas


  • Marinate the Chicken: In a bowl, whisk together the olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Add the chicken strips to the bowl, toss to coat, and let it marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).
  • Heat the Skillet: Place your cast iron skillet over medium-high heat and let it heat up until it’s smoking slightly. Add a tablespoon of olive oil and swirl to coat the bottom.
  • Cook the Chicken: Remove the chicken from the marinade and place it in the hot skillet. Cook for 6-7 minutes, until the chicken is browned and cooked through. Remove from the skillet and set aside.

  • Sauté the Veggies: In the same skillet, add another tablespoon of olive oil. Add the sliced bell peppers and onions, cooking for about 5-7 minutes until they’re tender and slightly charred on the edges.

  • Combine and Serve: Return the chicken to the skillet, stirring to combine with the veggies. Cook for another 1-2 minutes to let everything heat through.

  • Serve: Bring the skillet to the table for that classic fajita sizzle. Serve with warm tortillas and all your favorite toppings—sour cream, guacamole, shredded cheese, cilantro, and a squeeze of fresh lime juice.

Notes

Conclusion