Weeknight Skillet Chicken Fajitas


Weeknight Skillet Chicken Fajitas

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Course Main Course
Cuisine Mexican
Servings 4


  • 2-4 chicken breasts about 2 pounds
  • 1 Tbsp. Chef Jill’s Mexi-Mix*
  • 1 tsp. Kosher salt
  • 1 tsp. Freshly ground black pepper
  • 2 Tbsp. canola oil divided
  • 1 large softball-sized sweet onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 1 lime juiced
  • 1 small bunch cilantro roughly chopped
  • Small tortillas warmed


  • Cut the chicken breast in half across the width of the chicken to separate into the “thin point” and the “thick breast” meats. Then butterfly each thick piece and cut all the way through to create two more pieces. Each breast should yield 3 separate pieces of chicken.
  • Season the chicken pieces with the Mexi-Mix, salt and pepper. Add 1 Tbsp of the canola oil and toss to coat the chicken completely in the oil and seasonings. Let sit for 10 minutes for maximum flavor development.
  • Thinly slice the onion, and all the bell peppers into even thicknesses. I prefer them about ¼” thick, so that they cook quickly and are easy to bite through once in the tortilla.
  • Heat a large skillet over medium high heat; once you can feel the radiant heat from the center of the pan with the palm of your hand held 4” above it, it’s ready for the remaining 1 Tbsp. of canola oil.
  • Working in batches: Cook the chicken, 6 pieces at a time, for about 3 minutes on each side. Remove the first 6 pieces to a plate and repeat the cooking process, 3 minutes on each side. Add all the chicken back to the pan and cook for an additional 3 minutes on each side or until the internal temperature of the chicken reaches 165°F. Immediately remove the chicken from the pan and wrap it tightly in a foil packet. Be sure not to let any steam escape.
  • If there are any burnt bits in the bottom of the pan, wipe them out with a paper towel using a pair of tongs. There should still be residual oil left in the pan from cooking the chicken, but if it's too dry, add 1 Tbsp. more canola oil.
  • Add the peppers and onion to the skillet and saute over medium high heat until the veggies are just tender and slightly charred. (If you like your veggies well done, keep cooking until they meet your texture requirements!)
  • Turn off the heat and sprinkle the veggies with the juice of half the lime.
  • Open the foil packet and remove the chicken pieces to a cutting board, reserving the liquid that has built up in the bottom of the packet. Slice the chicken pieces across the widest part of each piece, as close to the same size as the peppers and onion that you can get. Place the sliced chicken back into the foil packet and squeeze the other half of the lime over the chicken. Toss the chicken in the lime juice and broth in the bottom of the foil packet.
  • Serve the chicken and vegetables with warm tortillas and fresh cilantro.

Chef Jill's Mexi Mix

  • ½ c. dark chili powder
    ¼ c. granulated garlic
    ¼ c. granulated onion
    ¼ c. ground cumin
    ¼ c. dried Mexican oregano leaves
    Mix together and keep in an airtight container for up to 1 year in a cool dry place.
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