Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
These skillet chicken fajitas are boldly seasoned with smoky spices, loaded with bell peppers and onion, and topped with a tangy, creamy jalapeño verde sauce for the ultimate easy one-pan dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ½ pounds boneless chicken breast or thighs thinly sliced
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder or tajin
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- kosher salt and black pepper to taste
- 2 tablespoons salted butter
- 3 cloves garlic chopped
- chili flakes a pinch or to taste
- 1 yellow onion sliced
- 2 bell peppers sliced
- 1 poblano pepper sliced
- 8-10 tortillas warmed
- cotija cheese, limes, and cilantro for serving
- 4 ounces cream cheese at room temperature
- ¾ cup salsa verde
- 1-3 tablespoons pickled jalapeños chopped
Instructions
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken, paprika, chili powder, cumin, oregano, salt, and pepper. Cook until browned and cooked through, 8-10 minutes.
- Push chicken to one side of skillet. Add butter, garlic, and chili flakes to empty space. Cook 1 minute, then stir into chicken.
- Add onions and cook until fragrant, about 5 minutes.
- Add sliced bell peppers and poblano pepper. Season with salt and pepper. Cook for 5 minutes until tender.
- Return chicken to skillet and toss with cooked vegetables.
- In a small skillet, melt cream cheese and salsa verde over low heat, whisking until smooth. Stir in pickled jalapeños.
- Spoon chicken, vegetables, and sauce into warmed tortillas. Top with cilantro and cotija cheese.
- Serve hot with lime wedges if desired.
Notes
This reheats great, and the sauce can be made ahead and kept for a week.