These easy stovetop fajitas are a fantastic way to add a blast of flavor to boring ol’ chicken breasts! And the easiest way to serve them is to pile everything on top and just fork it right into the warmed tortillas! No time wasted assembling each one in the kitchen on your plate, only to have them get cold faster than you can get them to the table!
Who hasn’t stared down a couple of blasé chicken breasts trying to, yet again, come up with something quick, easy, and yet tasty, right?
I know your pain. It gets extremely monotonous, doesn’t it? Seriously painful.
So follow along with me, and let’s make these tasty piles of yumminess tonight! So much better and more economical than dining out, with better flavor anyways!
This easy stovetop recipe just uses spices and seasonings you probably already have on hand, a couple of peppers, a little onion, and just 2 large chicken breasts!
A few tortillas and minimal toppings, and dinner is DONE.
So, trim any icky stuff from the chicken pieces, butterfly them cutting them all the way in half, and slice them into pieces.
Can you believe you can get ALL THIS from just two chicken breasts?! It really goes a very long way! I wasn’t kidding when I said “economical”!
Just 2 -3 peppers, any kind you want really, plus one onion also goes a very long way! Once sliced, just put everything into a plastic bag and set aside for a sec.
Next is the super simple, but flavorful marinade!
Just whisk the ingredients up in a measuring pitcher with a spout if you’ve got one, it makes pouring a lot easier and a lot less messy, ….
…then carefully pour half in, turn the bag over and pour in the rest. I do this so it’s easier to mix and doesn’t wreck the delicate chicken pieces.
You want to only marinate this for so many hours, though. The acidity in it can make the meat mushy if marinated too long. So, if you want to make this the night before for the next day, just add the acidity about 4 hours before you want to cook the meat.
Don’t worry, it’s all in the directions below.
Always, lay the bag flat in the fridge when marinating, and flip over every hour, so that all the pieces can swim in those yummy flavors!
Then just drain the marinade from the bag, and dump it all right into a frying pan. Sauté the meat until the chicken is done through.
Now, the next part is up to you. You can serve everything right from the frying pan, or go the extra 2 feet and do as I did. This worked out so well, that I’m going to do this MUCH more often!
I piled the meat mixture onto cast iron fajita pans….
…topped the meat and veggies with handfuls of cheese….
…..and ran the individual servings under the broiler just until the cheese melted.
I then added some Spanish rice, and warmed, double-folded, flour tortillas on the side for filling.
Lastly, I drizzled the tops with some guacamole salsa…..
….. and sriracha hot sauce, and added some sour cream, olives, and jalapeños.
So, instead of having to fill and dress each one before eating, which always seems to take so much time that everything gets cold, we just scooped everything right into the warm shells and wa-lah!
And seriously, the rice was AWESOME in them! So add a forkful or two of some rice, then the meat and veggies with a bit of the sour cream and salsa.
Completely convenient and ready to go! Plus the warm cast iron also helped to keep everything warm to the very last bite!
This just could not have worked out better! Everything conveniently right there to just scoop right in, and so very tasty!!
So if the winter winds are biting, and going out means having to trek though snow, (and actually get out of the blissfully warm and soft pj’s and put on uncomfortable clothes – not happening!!), keep these Easy Stovetop Smothered Chicken Fajitas in mind for the family, football Sunday, or any event you have coming up! Super easy, super delicious, make them today!!
- 2 lbs. boneless skinless chicken breasts, (2 large ones) butterflied and cut into strips
- 1 small green or yellow bell pepper, julienned
- 1 small sweet red cubanelle (or bell) pepper, julienned
- 1 small onion, cut into small wedges
- 12 - 16 flour fajita-sized tortillas, warmed
- 1/2 cup light salad oil such as canola
- 1/4 cup regular or Key Lime juice, fresh or concentrate, *see note
- 1/3 cup unsweetened pineapple juice
- 1 Tbl. chili powder
- 2 1/2 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. oregano
- 1/2 tsp. chipotle powder, more for hotter
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- spicy refried beans
- Mexican or Spanish rice
- pico de gallo, salsa, or chopped tomatoes
- crumbled or shredded cheese such as queso fresco, Mexican blend, sharp cheddar, pepper jack, or fiery habanero jack
- guacamole, avocado salsa, or fresh avocado diced or thinly sliced
- sour cream or Mexican crema
- coarsely chopped cilantro or parsley, and or jalapeño slices to garnish
Put sliced chicken strips, peppers and onion in large bowl or ziploc baggie.
Whisk marinade ingredients in medium bowl, and pour over chicken mixture, tossing/mixing to coat all thoroughly. Marinate in fridge for 4-6 hours. *If you want to make this in advance and marinate overnight, don't add lime juice until 4 - 6 hours before cooking.
Drain off excess marinade. In large hot frying pan with a little canola oil, add chicken mixture. Stir-fry until chicken is done, about 8-12 minutes depending on how big you cut your chicken strips.
Warm flour tortillas in microwave (about 30 seconds on high, 3-4 at a time between a large sheet of damp paper towel), or in a warm oven wrapped in foil.
Spread chicken mixture onto oven-safe individual serving plates, or in serving-sized piles onto a large baking sheet covered with foil. Top with handfuls of shredded Mexican cheese and broil just until cheese has melted. Serve drizzled with sriracha or hot sauce, and Mexican crema or guacamole salsa. And add any of the above mentioned condiments to your heart's desire. Add warmed rolled, or double-folded, flour tortillas on the side for filling.
Serve with: Tossed salad, spicy cornbread, Spanish or Mexican rice, refried beans/dip, chips, Mexi-corn, etc., are all nice accompaniments.
*This recipe can easily be doubled, or quadrupled for a crowd.
**If you want to make this in advance and marinate overnight, don't add lime juice until 4 - 6 hours before cooking.
***Sirloin steak or pork loin can also be used. Slice into thin slices against the grain before sautéing.