At-Home Sizzling Skillet Fajitas


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Video taken from the channel: Food Network


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Skillet Chicken Fajitas

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Sizzling Skillet Chicken Fajitas

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Chicken Fajitas Recipe How to Make Sizzling Chicken Fajitas

Video taken from the channel: Soul Food Cooking

Place a fajita pan (or cast-iron skillet) directly on hot grill and drizzle a thin layer of olive oil to coat. Add onion and bell pepper and season with salt and pepper. Cook. Heat oil in a large skillet (cast-iron or stainless steel) over high heat.

Season steak with half of the taco seasoning and sear in the skillet. Cook for 3-4 minutes (for medium) per side or until well seared and desired doneness is reached. Remove from the skillet and let rest for 5 minutes before slicing. Tex-Mex perfection for everyone-Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home-throw a fajita party where your friends and family build their own fajitas and make memories that last.

Our fajitas. In a small bowl, stir together cumin, chili powder, onion powder, salt, and red pepper flakes. Season both sides chicken breasts with half of the seasoning mixture, reserving the other half for later.

Heat a large skillet over medium-high heat. Add in 1 tablespoon of olive oil. Sizzling Skillet Chicken Fajitas At the heart is sizzling chicken or a chicken sizzler as you may see it named. This is a marinated piece of chicken breast that is crispy and tender and served with stir fry vegetables. Sizzling Fajitas This last step is where you get that signature sizzle for your fajitas.

When you add the butter garlic and lime juice into the skillet on high heat, it will immediately produce the sizzle from the moisture in the butter and lime juice. Ever since I was little, going out for fajitas has been one of my favorite things. I love the moment when the hot, sizzling skillet arrives at the table, the wafts of steam twisting up towards me and the peppers and onions still jumping in the skillet. Place the cast iron fajita skillets into the oven for at least 20 minutes in order to get a good sizzle.

While the fajita pans are heating, heat the oil in a skillet on the stovetop over medium heat. Slice the onions and peppers into thin slices. Add the vegetable slices to the hot oil and fry until they are tender, yet still crisp. Warm tortillas, spoon the filling down the center and fold in half.

Serve with toppings, as desired. Editor’s Tip: For a more traditional service, place the sizzling pan of fajitas directly on the table. Use a hot pad both under the skillet and on the handle to prevent burns.

In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes.

List of related literature:

In a dry, heavy skillet or comal over medium-high heat, cook the onion slices, garlic cloves, and chiles, turning occasionally, until they char.

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Meanwhile, cook onions, peppers, and 1 tablespoon oil in 12-inch skillet over medium-high heat until softened and lightly browned, 5 to 7 minutes.

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In a medium-size skillet over medium heat, heat the oil, then cook the chiles, onions, and garlic, stirring, until softened, about 5 minutes.

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Add the marinated steak, green pepper, red pepper, and onion; stir-fry the contents for 5 minutes, or until the steak is no longer pink and the vegetables are crisp-tender.

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Place anchos in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke.

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In a medium nonstick skillet over medium heat, cook the onion, garlic, and pepper flakes in 1 teaspoon oil for 30 seconds.

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Broil chiles on upper rack until mostly blackened and soft, 15 to 20 minutes, flipping jalapeños halfway through broiling.

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Put the árbol chiles in the same skillet and char, turning as needed, until blackened, about 3 minutes total.

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2 Add 2 to 3 tablespoons of the olive oil to the skillet and sear all the chiles until charred on all sides.

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Broil until chiles begin to blacken and soften, about 10 minutes, rotating pan halfway through broiling.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Making these tonight and I can’t wait to try them! I have the meat marinating now:). I would love to know more about your zesty like butter in a future video ��❤️

  • Just discovered and subscribed to your chanel. Very much looking forward to making some of your well presented recipes starting with these fajitas and that gorgeous lemon cake (my favorite cake flavor)

  • Subscribed…I like the way you pronounce the vegetables (Spanish form) I like to pronounce English words correctly and Spanish words too…and being Mexican American I think that languages should be respected in their forms…anyways besides I tried your recipe to make fajita quesadillas and they came out delicious thank you

  • Hello Simple Mama, I really like a great amount of your recipes. I hAve to ask you can you please email me the food you cook on your channel. Just looking at them I look like the pillsbury dough boy. Hanks for sharing.

  • Ahhhh, thank you so much. I was seriously considering going to Mexico and finding a desperate young attractive good cook to bring home and make tacos and fajitas for in exchange for a green card and stuff…. especially stuff

  • Thank you so much for sharing this recipe. I like to cook this recipe it’s really good! Simple ingredients that’s what I like. GOD BLESS.

  • Thank you so much for not having a 20 minute long intro. Bless your sweet heart!! You realize my time is precious and make food delicious and easy. It was so nice, I cannot stop complimenting you. Some intros are so long and recipes instructions so draw out that I want to just make a bowl of cereal, or go to bed hungry.
    Thank you again♥️♥️♥️

  • Made this marinade tonight subbing lemon juice for the lime because that’s what I had on hand also doubled the recipe and poured in 1/3 soy sauce instead of tablespoon woops I am sure it will still taste delicious thanks for sharing!

  • Not the way we do fajitas in our family. This guy scan untraditional Mexican dish. Your spices need to be better suited for the dish. The marinade is the most important part besides searing.

  • I was looking for a fajita recipe diff. Then mine. And funny I saw your video. So this will be our dinner for today! Thank you! Looks delicious! ��

  • Thanks for this great recipe… your channel contains so many beautiful recipes… I just discovered it… could you please tell me what is the white sauce that you put on fajitas after cooking

  • I love all your recipes anytime I want to make something authentic I come here!!! Love your voice I always pronounce your name gochujang mama lol

  • This looks like the best video on making fajitas I’ve ever seen. Thank you. I will give it a try. We have a local restaurant we frequent for fajitas that they make. They are fabulous. Each serving makes an extra for take home for the next day. Hopefully this will replace that. Thank you my friend. ����☺️����✅ ������������

  • Fun fact. If you slice meat before you cook it you shouldn’t ever cook it rare. It should always be well done because the bacteria that causes sickness gets into the inside of the meat rather than staying on the outer edge

  • Ella I just want to say that you are soo talented so amazing you are so appreciable it’s worth less lovely thanks for the recipe and I tried your walnut mirror cake it was amazing how can I send you the picture of this❤

  • Yummmmy. I just stumbled on your channel. Yummy. Love Korean and Mexican food. Thanks! I’m going to have to go to the store for a few things. I could eat that entire bowl of toppings as an appetizer. Lol.

  • I had everything but the lime and fresh squeezed orange juice.. So, I used store bought orange juice and a lemon. Lol guess we’ll see how it turns out xD I’m sure fresh would be better, but work with what you have, right?

    Thanks for the recipe! I’m looking forward to trying it. I know the lime would be better, but I just really wanted some fajitas. Got the chicken breasts marinating in the fridge for dinner later tonight. Thanks again!

  • Love your recepies. Simple and delicious. Have a very nice quiet voice. Your spanish is very good. Keep your style like it. The brisket recepie amazing. Here from Texas thumps up.

  • Okay…………… I have to subscribe. Looks so delicious, my mouth is watering. Thank you for another delicious looking meal.

  • I suppose it is a “mom” dish, I knew something was wrong when I saw her cutting and cooking the chicken; I’m sure it tastes just fine but I won’t be using this recipe.

  • This is the problem I have with marinades and stovetop searing red meat. The meat is wet and boils instead of grills. EVEN if I dry it off. On the grill, it’s fine but I have no luck with stovetop methods. Almost forgot to say you are an excellent t cook and I have cooked several of your recipes, learned from your technique and my family says thank you too!

  • I love your recipes never disappointing, but I need your advice on how to sizzle the fajita chicken because seems like everything goes well until I add the peppers then I start have a lot water from the peppers that is just past experience with doing fajitas I haven’t try your recipes yet for fajitas. Thank you

  • Hey Rachel, keeping the chicken breast whole, and then slicing really makes the recipe, nice and juicy and much more flavorful, thanks for sharing, take care!

  • Please make more cooking videos more often ❤️ you are literally the reason I know how to cook one thing so far! THIS LOL buuuut in all seriousness,, more easy chicken breast recipes on a skillet. I bought my first skillet because of you.

  • Who tf keeps thumbs downing this lady’s videos?! They’re good recipes and literally no more than 5 minutes long a piece. #triggered

  • I just tried this. It was so delicious omg. I marinated the chicken for like 4 hours. But next time I won’t add any salt. It was just a little bit salty for my taste. Everything else was just perfect <3 Thank u for the recipe:3

  • I have a wicked edge knife sharpening system. It will literally turn your Damascus knife into a light saber. Would you like me to sharpen it for you?

  • For me as British this is not a natural thing but my mouth waters as you are cooking. Can the filling be refridgerated/frozen so that I as a single person can enjoy sensibly.

  • How much would it detract from the flavor if I didn’t include the limes and used soy sauce instead of Worcestershire sauce? (I don’t have limes or Worcestershire in my pantry at the moment, lol)

  • This is the best fajita recipe I’ve ever found. Made them last weekend and my husband is still talking about them. Wants them again this weekend. Thanks so much for sharing!:-)

  • Have you ever made Tinga de pollo?? If you have I’d definitely love the recipe!!! I love your channel you have so many amazing recipes and such a big help! Hope to get a reply.

  • I could do without all the veggies lol. But, I was hoping to find tips about how to mitigate all of the smoke that is caused from putting the meat onto the skillet, which is my main problem. Any tips for how to handle the smoke? thanks.

  • Made them today. They are delicious. The steak was also nice tender. And I feel like it didn’t even need any sauces to make it good. It had a great taste without that.

  • These are so quick & yummy! I’ve made them with chicken (just cook the chicken strips a little longer) & they’re delicious that way, too. Thanks for another excuse to use my cast iron skillet!

  • Hi!! I made this last night and it was amazing!! Thank you for the recipe! Quick question, would you do anything different for chicken fajitas? Like I would keep the veg, obvi and the seasoning but would you use the Worcester sauce? TIA

  • I was looking for a good recipe for my fajitas..and I’m so glad I tapped on your recipe first!! I don’t need to look any further!! I really enjoyed this recipe!! Can’t wait to see other recipes..Thank you so much!! I don’t have to go to Taco Bell for awhile now ��

  • Great recipe, I like to also add sliced mushrooms and a cut up tomato to the other veggies and a squeeze of fresh lime to the chicken

  • So just peppers and onions? I made some today with red, yellow and green bell’s and a yellow onion. I thought I was missing mushrooms but I guess not.

  • I just finish making this, had most of the ingredients already so only spend like $10 on the rest and to be honest, because I am Hispanic I put more peppers, red chilli powder and basically made it more spicy and to be honest, THIS TASTE SO FUCKINGS GOOD THAT MY LIPS ARE ALMOST ON FIRE!

  • I just made these tonight with this recipe and they were SO GOOD!!! I substituted Worcestershire sauce for soy sauce bc I didn’t have soy, but still ahhhmazing! I’ve never made fajitas, but will definitely be making them often now!!!

  • Cheaper just to go to the local Mexican joint and order a fajita dinner. Just saying, unless you want some weird accomplished feeling

  • Like these chicken fajitas so much I made them again today������������so delicious thanks for sharing,I see your video is so colorful and these are easy to make��

  • Always grind down your cast iron. It’s the Bomb. For 2 decades I didn’t. Will never use anything else except my cast iron, stainless steel and pressure cooker.

  • I was going down the list of ingredients for the marinade and i was like hey i got that! And that,and that! lol All until the fresh cilantro, but i do keep powdered coriander for just such an occasion! Lol thanks looks real good!


  • Te saludo amiga, me encanto ver tus publicaciones, todo lo que haces se ve exquisito,lo hago y son excelentes recetas y fáciles.

  • Lovely video and congrats on the 1 MIL!!
    Could you make ras malai in one of your next videos? It’s one of my favourite indian desserts and I would love a good tutorial on how to make it.

  • ¡¡¡Hola!!! Soy Nueva por su canal y estoy enamorada de todas y cada una de sus recetas.
    Gracias y que sigan los exitos en su canal.
    Bendiciones para usted.

  • looks delicious! I enjoy your savory dishes as much as the sweet ones! Here are some suggestions for future vids: beignets, kanafeh, coconut pie (cream), pesto anything, stuffed cabbage leaves, baba ghanoush.

  • When you say half the marinade for 1 lb chicken, do you mean all the same amounts of ingredients, and just use half of the marinade or half all the amounts??

  • I totally love your videos, the music,etc. I have made a few of your cake recipes and they’ve been a big hit. I will honor my country tomorrow and celebrate “La Batalla de Puebla” with these delicious fajitas. Thank you very much for sharing!

  • Wow these chicken fajitas looks so loaded with colorful flavors �� could you please do a recipe for mutabbaq it’s an Arabic pancake

  • Amazing pan, you can just leave it directly on the table and watch the table sizzle….. gone thru 8 tables so far…. awesome entertainment

  • U literally did everything wrong lol.first you season ur meat, then you cook meat and veggies in a bigger pan, you heat up ur psn for serving and transfer the food to that. And u should have a cover for handle.

  • you cook all the food first and use these as a way to keep it hit and for looks, yiu don’t actually cook the food in them, that shit looks bland

  • We made this today. I doubled the recipe for the marinade and used half on chicken breast and half on skirt steak. First off, WAY TOO MUCH OIL!!!!!!!!!!!!! Next time I’m not doing more than a couple of tablespoons for the given recipe. I marinated both meats for 5 hours in the fridge and then 1 hour on the counter to bring to room temp before grilling. The chicken turned out amazing. The flavor was on point. The beef, not so much. There wasn’t any flavor and the beef tasted bland and flavorless.

  • Nice steak!
    Hi guys stop by my YouTube channel n say hello I’m cooking up some amazing dishes n quarantine meals for our struggles, just check me out thanks ♥

  • Korea is now 11: 07 p.m. I shouldn’t have seen this video
    The sound of the steak cooking in the frying pan sounds so good

    I should eat late-night snacks