Name: Cast Iron Skillet Chicken Fajitas with Jalapeño Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: Tex-Mex
Ingredients: 2 tsps tajín seasoning; 1 1/2 tsps smoked paprika; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp oregano; 1/4 tsp onion powder; 1 tsp kosher salt; 1 1/2 lbs boneless skinless chicken thighs, sliced into strips; 1 1/2 tsp lime juice (plus zest from one lime); 1 tbsp extra virgin olive oil; 1 large yellow onion, sliced; 2 bell peppers, sliced; tortillas, warmed for serving; chopped cilantro, for serving; extra lime wedges, for serving; 1 cup sour cream; 1 tsp lime juice + zest from one lime; 2 jalapeño peppers, roughly chopped (seeds removed for less heat), or finely chopped if mixing by hand; 1/3 cup chopped cilantro (finely chopped if mixing by hand); 1/2 tsp kosher salt; 3/4 to 1 cup crumbled feta (or cotija cheese)

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If you’re looking for a super flavourful (and easy) dinner tonight, make this recipe! These cast iron skillet chicken fajitas are perfect for an easy dinner with minimal clean-up after. All you need is one bowl, ten minutes of prep and about 20 minutes to cook everything. Packed with flavour from spices and then topped off with a creamy (and spicy) jalapeño feta sauce – YES PLEASE! I really can’t think of anything better than serving these easy cast iron skillet chicken fajitas on a warmed tortilla with lots of sauce drizzled all over.

cast iron skillet chicken fajitas on a plate with toppings.

Ingredients

For these flavourful cast iron skillet chicken fajitas, I recommend using boneless and skinless chicken thighs. They’re more forgiving when cooking as they won’t dry out, plus they taste better IMO.

Here’s what you’ll need:

boneless, skinless chicken thighs: boneless, skinless breast will also work if you prefer
tajín seasoning
smoked paprika
ground cumin
garlic powder
oregano
onion powder
kosher salt
fresh lime juice (plus zest from one lime)
1 yellow onion
2 bell peppers, any colour will do
your favourite tortillas
cilantro
sour cream
jalapeño pepper (or serrano for more heat)
feta cheese (or cotija cheese)

Why You’ll Love these Fajitas

Quick and easy: these are perfect for a quick and easy weeknight dinner. They’re ready in about 30 minutes!
Flavourful and forgiving: the chicken thighs provide more flavour than chicken breast and the spices add tons more depth
The sauce! Seriously, it’s so good, you’ll find yourself adding lots to these skillet chicken fajitas – be warned.
Budget friendly: thighs are less expensive than breasts, and you only need some basic veggies, spices, and citrus to make everything else.

How to Make Skillet Chicken Fajitas‍

These easy chicken fajitas are the perfect weeknight dinner, taking only 30 minutes to make!

The first thing you’ll need to do is toss the chicken in a bowl with the seasonings. a large bowl, mix together all of the spices and salt. Add in the chicken and toss. Drizzle the lime juice plus zest and the oil and stir to combine. There is no need to marinade the chicken, but if you want to, I’d suggest a shorter time, about 2 hours or so.

When you’re ready to cook, heat a large cast iron skillet over medium heat and let the skillet get nice and hot. Once it’s hot, drizzle in a tiny splash more of oil (avocado oil or extra virgin olive oil) and then add the chicken. Let the chicken cook and get browned on one side before flipping, about four minutes or so. Then flip and toss the chicken in the skillet for another five minutes, until cooked through. Remove the chicken and set it aside.

Next, add a splash more oil if needed and then toss in the onion. Cook while tossing occasionally until softened and browned around the edges, about six to seven minutes.

Last, add the peppers to the skillet and continue tossing until the peppers have softened and are browned in spots. Season with a good pinch of kosher salt. Turn off the heat and add the chicken back to the skillet to warm through again.

While you are cooking the fajitas, make the easy jalapeño feta sauce.

If you are using a blender or food processor, combine the sour cream, lime juice and zest, jalapeño pepper, cilantro and salt until the mixture is fairly smooth. Or if you are mixing by hand, make sure to finely chop the jalapeño and cilantro. Don’t forget to add in the crumbled feta.

Heat up your tortillas and add a scoop of the chicken fajita mixture to the tortilla. Serve with a dollop of the jalapeño feta sauce, plus extra limes and cilantro.

How long to cook chicken fajitas on the stove?

Boneless chicken thighs are my preferred type of chicken to cook. They are more forgiving if you do overcook them, plus they are more flavourful in my opinion.

Sliced boneless chicken strips will take about nine to ten minutes over medium heat.
Make sure that the skillet you are using is large enough to fit all the chicken strips so they can have some time to brown which will create more flavour. Work in batches if you need to.
Take time to heat up the skillet so that it’s nice and hot before adding the chicken.
Use a well seasoned cast iron skillet to avoid any sticking, and use just a small splash of oil.

How to Store

Keep leftover chicken and veggies in a sealed container in the fridge for up to three days.
Store leftover jalapeño feta sauce in a separate container in the fridge for three to five days.
Reheat tortillas as needed for the best taste.

Substitutions

Chicken: use steak instead, skirt or flank are great options.
Veggie: grill tofu strips instead and use extra veggies such as mushrooms.
Dairy-free: use a vegan/plant-based feta, or omit the sauce – it is very delicious though.
Tajín seasoning: use extra lime zest and chili powder instead.

Other Dinner Recipes to try

Are you ready to make these deliciously easy and healthy chicken fajitas in a skillet? Let’s get to it!

If you make these cast iron skillet chicken fajitas with jalapeño feta sauce please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing from you!

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