Chicken Fajita Skillet
Chicken Fajita Skillet is a remarkably wonderful main dish. This amazing 30-minute meal is absolutely delightful. It’s served with fried tortilla strips which add crunchy texture to an already delicious entree. It’s all made in one skillet and includes chicken, green bell peppers, onions, pineapple and tomatoes in a really easy sauce.
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Yes, I suppose you could wrap the mixture in a tortilla, but it’s made to eat with the fried tortilla strips instead. This Tex-Mex skillet dinner has just a tiny touch of Polynesian flair with the addition of pineapple to the fajita mixture. All in all, it’s really an easy and inexpensive recipe to make. The original recipe calls for both chicken and beef. I decided to make the recipe simply chicken and thought it was fantastic.
I made this back in May when our country had been closed in for a couple of months already. I was really happy with how it turned out. I have never tried frying tortilla strips before but they were scrumptious (and incredibly easy). For those who need to keep the recipe gluten free, you can skip the fried tortilla strips. Or, you’ll need to locate gluten free tortillas.
Chicken Fajita Skillet is one of the best 30-minute one dish meals you’ll ever eat. I actually had this ready in about 20 minutes! Give this recipe a try. If you enjoy Tex-Mex with a hint of Polynesian, this will be right up your alley.
Chicken Fajita Skillet is delightful.
Chicken Fajita Skillet is a fantastic one dish meal.
This scrumptious main dish is served with homemade fried tortilla strips. They take only a minute or so to prepare.
This terrific entree can be whipped up in about 30 minutes (or less).
Here’s the recipe.
I used these ingredients.
Add part of the olive oil to a hot skillet. Cut tortillas in 1/2-inch strips and fry for about a minute in hot oil.
Turn strips over with tongs and fry on the other side for about a minute.
Remove fried tortilla strips to a paper towel-lined plate to drain dry. Set aside.
Add remaining oil to skillet. Add chicken strips. (I used more chicken than the recipe calls for.)
Add green pepper strips and onion strips.
Add soy sauce, brown sugar, chili powder, cumin and black pepper.
Combine ingredients and fry until chicken is cooked – about 5 minutes. (Because I had more chicken, I had to fry this mixture about 8 minutes to ensure doneness).
Combine cornstarch and lime juice in a small bowl.
Add cornstarch mixture to skillet. Bring skillet ingredients to a boil. Cook and stir one minute or until sauce has thickened.
Add chopped tomatoes and pineapple.
Stir ingredients to combine. Cook a few more minutes until tomatoes and pineapple are heated through.
Serve Chicken Fajita Skillet mixture with fried tortilla strips. I fried up more than the recipe called for because I thought we would enjoy more.)
You can crumble the tortilla strips into the skillet or add in single pieces like this.
Serve Chicken Fajita Skillet with the fried tortilla strips on the side or on top, as you desire.
If you enjoy Tex-Mex flavors for dinner, this is wonderful.
We served it with fruit and found it very satisfying.
Chicken Fajita Skillet is a dream to whip up.
Here’s the recipe.
CHICKEN FAJITA SKILLET
(Recipe adapted from Taste of Home, Quick Cooking, 2008, “Fajita Skillet”)
Chicken Fajita Skillet
Equipment
- 1 large skillet with lid
- 1 sharp knife to cut tortillas, meat and vegetables
- measuring spoons
- measuring cups
- 1 small mixing bowl
- 1 whisk
Ingredients
- 2 flour tortillas (10 inches), cut into ½-inch strips
- 3 tbsp. olive oil divided use
- 1 lb. chicken breasts boneless, cut into strips (I used 2 ¾ lbs. chicken)
- 1 medium green bell pepper sliced in thin strips
- 1 small onion sliced
- 2 tbsp. soy sauce (I used low sodium gluten free)
- 2 tsp. light brown sugar packed
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. ground black pepper
- 1 tsp. cornstarch
- 2 tbsp. lime juice
- 1 cup fresh pineapple cubed
- 1 medium tomato coarsely chopped
Instructions
- Add 2 tbsp. olive oil to a large skillet.
- Heat to medium.
- Fry the tortilla strips on both sides for about a minute or until golden brown.
- Remove tortilla strips to a paper towel-lined plate to drain.
- In the same skillet add remaining oil.
- Then add chicken, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and black pepper.
- Stir and cook ingredients for 3 to 4 minutes, or until chicken juices run clear and vegetables are crisp tender.
- Combine cornstarch and lime juice in a small bowl with a whisk.
- Drizzle the cornstarch mixture into the skillet and stir until combined.
- Bring skillet mixture to a boil.
- Cook and stir ingredients for about a minute, or until mixture has thickened.
- Add pineapple and tomato and heat through another couple of minutes.
- To serve: garnish mixture with tortilla strips.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
I used only chicken strips to make this dish. But the original recipe calls for half chicken and half beef. Either way works well.
Chicken Fajita Skillet is so quick and easy to make up, that it’s perfect for busy week night dinners.
This mouthwatering recipe has just a tiny bit of Polynesian flair with the addition of pineapple to the skillet.
Give this recipe a try the next time you’re short on time!
You may also enjoy these delicious recipes!
Steak Fajita Salad with Avocado Cilantro Dressing
Chicken Fajita Skillet
Equipment
- 1 large skillet with lid
- 1 sharp knife to cut tortillas, meat and vegetables
- measuring spoons
- measuring cups
- 1 small mixing bowl
- 1 whisk
Ingredients
- 2 flour tortillas (10 inches), cut into ½-inch strips
- 3 tbsp. olive oil divided use
- 1 lb. chicken breasts boneless, cut into strips (I used 2 ¾ lbs. chicken)
- 1 medium green bell pepper sliced in thin strips
- 1 small onion sliced
- 2 tbsp. soy sauce (I used low sodium gluten free)
- 2 tsp. light brown sugar packed
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. ground black pepper
- 1 tsp. cornstarch
- 2 tbsp. lime juice
- 1 cup fresh pineapple cubed
- 1 medium tomato coarsely chopped
Instructions
- Add 2 tbsp. olive oil to a large skillet.
- Heat to medium.
- Fry the tortilla strips on both sides for about a minute or until golden brown.
- Remove tortilla strips to a paper towel-lined plate to drain.
- In the same skillet add remaining oil.
- Then add chicken, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and black pepper.
- Stir and cook ingredients for 3 to 4 minutes, or until chicken juices run clear and vegetables are crisp tender.
- Combine cornstarch and lime juice in a small bowl with a whisk.
- Drizzle the cornstarch mixture into the skillet and stir until combined.
- Bring skillet mixture to a boil.
- Cook and stir ingredients for about a minute, or until mixture has thickened.
- Add pineapple and tomato and heat through another couple of minutes.
- To serve: garnish mixture with tortilla strips.