These easy Chicken Fajitas are seeping with flavor from the BEST chicken fajita marinade! After marinating, its a quick 10 minute cook time for a delicious, satisfy dinner that tastes better than any restaurant. Serve with all your favorite toppings piled high on tortillas are stuff in burritos, quesadillas, enchiladas or top on salad.
Chicken or Steak Fajitas have to be one of my favorite Mexican foods and one of the most beloved Mexican foods, right alongside carne asada, carnitas, tacos, burritos and enchiladas so I was surprised to find that fajitas don’t come from Mexico at all! Fajitas originated in Texas in the 1930s when vaqueros (Mexican cowboys) cooked skirt steak – then throwaway butcher meat- over the campfire. In fact, Fajita has its roots in Tex Mex – the word faja is Spanish for “strip,” or “belt,” and “ita” means little describing the little strips of meat. (Austin Chronicle)
It wasn’t until the 1980s that what we know as Steak and Chicken Fajitas served with sizzling onions and peppers alongside tortillas rice and beans were popularized by numerous restaurants in Texas. Before that, fajitas as we know them, where relatively unknown (except as a cut of meat) even in Mexican food rich states as California and Arizona! Mind blown.
Today, of course, we all are familiar with not only steak fajitas but chicken, shrimp and even lobster fajitas. There are grilled chicken fajitas, baked chicken fajitas and even slow cooker chicken fajitas (a reader’s favorite), but today I bring you the BEST Skillet Chicken Fajitas! You are going to be blow away at just how easy these chicken fajitas are and strongly tempted to say adios to your favorite restaurant fajitas because these are just that good.
The chicken starts with 2 chicken breasts that you slice in half horizontally. This ensures tender chicken that doesn’t dry out. And then comes the magic. The chicken is marinated in your homemade chicken fajita seasoning of chili powder, cumin, smoked paprika, oregano, garlic, etc. swirled in a bath of lime juice, orange juice, soy sauce, and Dijon Mustard. The ingredient list is somewhat lengthy for the marinade, but the quick tossing of seasonings together results in an explosion of fieastalicious proportions.
When it comes time to make your chicken fajitas, most of the work has already been done with the marinade, and you can even slice your onions and peppers beforehand, so your chicken fajitas come together very quickly. Simply sear your spice bathed chicken and cook for about 3 minutes per side then let rest.
I was recently with my brother at Lake Powell who was reading one of my recipes and asked why you should let chicken rest. This is actually one of the key components for moist chicken. If you cut your chicken immediately after its finished cooking, all of the juices that build up during cooking will seep right out. If you wait just 5 minutes, then those juices will reabsorb back into the chicken for more moist, tender flavorful chicken. And this fajita chicken is SO moist, tender and flavorful.
While your incredibly juicy chicken is resting, you heat oil to a sizzle along with 2 tablespoons reserved marinade and then saute your onions and bell peppers for about 3 minutes. The reserved marinade is a little trick that infuses the vegetables with loads of flavor.
My favorite toppings for steak or chicken fajitas has always been my Homemade Salsa and sour cream. The cool refreshing creaminess against the dynamic sizzling chicken and veggies is a must in my book. So I took sour cream and infused it with fresh cilantro, lime, chipotle powder and a splah of mayo for an added depth of creaminess and I call it Chipotle Lime Crema. This Crema is totally optional but is totally worth making and takes seconds to whip up. Kind of like the seconds it will take you and your family to devour these Skillet Chicken Fajitas.
Want to try these Skillet Chicken Fajitas?
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