Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce.

Seasoned chicken pan-seared with bell peppers and onions, and served up fajita-style with a quick creamy jalapeño verde sauce and warm tortillas. Everything is cooked in a piping hot skillet and comes together easily. A fun, any night of the week dinner!

 When my younger brother Malachi asked if we could do a fajita night recently, I was all for it. Any kind of themed dinner is always fun for me to plan out and create. They take the average weeknight dinner from boring to exciting.

I love to do up Mexican night with all the sides, sauces, lots of avocado, toppings, and of course, a fun drink too. Usually I’ll serve tacos for Mexican night, but I often forget about using fajitas. I don’t know why, because fajitas are so delicious and colorful!

Kai’s two requests were that the fajitas have a killer sauce and plenty of rice on the side. His food requests are pretty simple these days. So I was able to really have fun with this and get creative with this recipe.

Here are the details

Fajitas are great for a lot of reasons, but everyone’s favorite reason is how quick and simple they are. You really just need a skillet.

Start with the chicken. My little trick is to use some Tajin in the spice mix in place of chili powder. It keeps the flavor delicious, but the spice level just right. I’ve been using Tajin so much lately.

I like to season the chicken directly in the skillet with olive oil, then start cooking. You want to use a pretty high heat to cook the chicken so that you get that nice light char around the edges of the meat that feels so classic for a fajita. If you have one, a cast-iron skillet is best.

When the chicken is cooked, I like to pull it out of the skillet and then add the onions. Give the onions a cook quick, and add in all of the peppers.

The peppers and onions are really KEY here. They make these fajitas. I use a mix of sweet onions, bell peppers, and smoky poblano peppers so that there’s plenty of flavor.

The chicken is added back to the peppers to warm back up. Could not be simpler.

The sauce

No surprise here, but the sauce might just be the reason to make these fajitas. There are just 3 ingredients, but don’t let that fool you, it’s so delicious.

A mix of cream cheese, green salsa verde, and pickled jalapeños. It’s very creamy with just the right amount of heat.

Serve the chicken and peppers right out of the skillet with warmed flour tortillas and plenty of sauce. I do lots of cilantro and cotija cheese on top, then guacamole and rice on the side.

And that’s it, dinner is ready. It feels fresh and colorful and it tastes even better. It’s that sauce, it’s very different but so delicious. I really cannot think of a better way to spend my Thursday night, you know? Fajitas and a fun cocktail (currently loving this margarita). I don’t believe anything is ever really perfect, but this all sounds pretty close. And if family is involved…even more fun!

FAQ:

Can I use pre-cooked chicken?
Yes—slice and warm it briefly with the onions/peppers so it doesn’t dry out; you’ll lose some sear but the sauce makes up for it.

How do I get that restaurant-style char without drying the chicken?
Cook over medium-high heat, don’t overcrowd, and let the chicken sit undisturbed for a minute or two per side before tossing.

What’s the best way to make this milder?
Use chili powder instead of Tajín, skip chili flakes, and reduce or omit the pickled jalapeños in the sauce.

Can I make the sauce ahead?
Yes—make and chill up to a couple of days. Re-warm gently over low heat, whisking and loosening with a splash of water until creamy again.

Looking for other quick Mexican recipes? Here are a few ideas: 

Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos

Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa

Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

Lastly, if you make these Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

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♬ Toxic x Pony – ALTÉGO