Cast Iron Skillet Fajitas
One-pan cast iron fajitas with chicken, peppers, and Sizzlin' seasoning. Quick weeknight meal ready in about 40 minutes.
These one-pan, skillet fajitas are the perfect weeknight meal! Featuring our Sizzlin' Fajita Seasoning, this dish is packed with flavor. Garnish with your favorite toppings and enjoy!
This recipe comes from our friend Kayla Cappiello.
Yield: 4 servings
- Cook chicken, onions, and peppers in a cast iron skillet, season, then finish in a 400°F oven for juicy results.
- Use an even 1-inch strip cut for quick, uniform cooking and check chicken reaches 165°F.
- Serve hot with warmed corn tortillas and toppings like salsa, guacamole, sour cream, and lime.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat your oven to 400°F.
Add seasoned chicken strips, peppers, and onions to the skillet. Cook for 5-7 minutes per side, or until cooked through.
Drizzle with olive oil.
Season with Sizzlin' Fajita Seasoning, salt, and pepper.
Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Serve immediately with warm tortillas, your favorite toppings (such as salsa, guacamole, sour cream, and shredded cheese), and a lime wedge for squeezing.
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Frequently Asked Questions
How long should I cook the chicken and peppers?
Sear the chicken strips with peppers and onions in the skillet for about 5 to 7 minutes per side, until they start to brown. Then transfer the skillet to a 400°F oven and bake 20 to 30 minutes, until the chicken reaches 165°F and the vegetables are tender-crisp.
Can I make these fajitas entirely on the stovetop?
Yes. After searing the chicken and vegetables until browned and cooked through, keep cooking on medium-high heat until peppers are tender-crisp. Skip the oven step and serve as soon as everything is done.
What if I want to use steak, shrimp, or make it vegetarian?
For steak, use thinly sliced flank or skirt steak and cook quickly 2 to 4 minutes per side for medium. For shrimp, cook 1 to 2 minutes per side until opaque. For vegetarian fajitas, use firm tofu, portobello, or extra vegetables and cook until browned and tender.
Do I need a cast iron skillet? Any tips to prevent sticking or drying out?
Cast iron is ideal for even heat and searing, but a heavy stainless steel or oven-safe skillet works too. Use enough oil, preheat the pan, cut chicken into uniform strips, avoid overcrowding, and do not overbake to keep the chicken juicy.
What can I use instead of Sizzlin' Fajita Seasoning?
Mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon oregano, plus salt and pepper to taste. Use this blend in the same amount as the Sizzlin' seasoning.
How do I store and reheat leftovers?
Cool leftovers to room temperature and refrigerate in an airtight container for 3 to 4 days. Reheat in a skillet over medium heat to preserve texture, or warm in a 350°F oven until heated through. You can freeze cooked fajita filling for up to 2 to 3 months.
How should I warm tortillas and what toppings work best?
Warm corn tortillas in a dry skillet 30 to 45 seconds per side, in a damp paper towel in the microwave for 20 to 30 seconds, or wrapped in foil in a 350°F oven for 10 minutes. Top fajitas with salsa, guacamole, sour cream, shredded cheese, and a squeeze of lime.
How long should I cook the chicken and peppers?
Sear the chicken strips with peppers and onions in the skillet for about 5 to 7 minutes per side, until they start to brown. Then transfer the skillet to a 400°F oven and bake 20 to 30 minutes, until the chicken reaches 165°F and the vegetables are tender-crisp.
Can I make these fajitas entirely on the stovetop?
Yes. After searing the chicken and vegetables until browned and cooked through, keep cooking on medium-high heat until peppers are tender-crisp. Skip the oven step and serve as soon as everything is done.
What if I want to use steak, shrimp, or make it vegetarian?
For steak, use thinly sliced flank or skirt steak and cook quickly 2 to 4 minutes per side for medium. For shrimp, cook 1 to 2 minutes per side until opaque. For vegetarian fajitas, use firm tofu, portobello, or extra vegetables and cook until browned and tender.
Do I need a cast iron skillet? Any tips to prevent sticking or drying out?
Cast iron is ideal for even heat and searing, but a heavy stainless steel or oven-safe skillet works too. Use enough oil, preheat the pan, cut chicken into uniform strips, avoid overcrowding, and do not overbake to keep the chicken juicy.
What can I use instead of Sizzlin' Fajita Seasoning?
Mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon oregano, plus salt and pepper to taste. Use this blend in the same amount as the Sizzlin' seasoning.
How do I store and reheat leftovers?
Cool leftovers to room temperature and refrigerate in an airtight container for 3 to 4 days. Reheat in a skillet over medium heat to preserve texture, or warm in a 350°F oven until heated through. You can freeze cooked fajita filling for up to 2 to 3 months.
How should I warm tortillas and what toppings work best?
Warm corn tortillas in a dry skillet 30 to 45 seconds per side, in a damp paper towel in the microwave for 20 to 30 seconds, or wrapped in foil in a 350°F oven for 10 minutes. Top fajitas with salsa, guacamole, sour cream, shredded cheese, and a squeeze of lime.
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