Description
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce is a vibrant and flavorful Mexican-inspired dish featuring perfectly seared seasoned chicken, sautéed bell and poblano peppers, and onions, all served with warm tortillas, tangy cotija cheese, fresh lime, and cilantro. The highlight is a luscious, creamy jalapeño verde sauce that adds a spicy, tangy kick, making these fajitas a crowd-pleasing and satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Units
Scale
For the Chicken Fajitas
- 2 tbsp extra virgin olive oil
- 1 1/2 lb boneless chicken breast or thighs, thinly sliced
- 2 tbsp smoked paprika
- 2 tsp chili powder or tajin
- 2 tsp cumin
- 2 tsp dried oregano
- Kosher salt and black pepper, to taste
- 2 tbsp salted butter
- 3 cloves garlic, chopped
- Chili flakes, to taste
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 poblano pepper, sliced
- 8-10 tortillas, warmed
- Cotija cheese, for serving
- Limes, for serving
- Cilantro, for serving
For the Creamy Jalapeño Verde Sauce
- 4 oz cream cheese, at room temperature
- 3/4 cup salsa verde
- 1-3 tbsp pickled jalapeños, chopped (adjust to taste)
Instructions
- Prepare and Cook the Chicken: In a large skillet, combine the olive oil, thinly sliced chicken, smoked paprika, chili powder, cumin, dried oregano, kosher salt, and black pepper. Toss well to evenly coat all the chicken pieces with the spices and oil. Place the skillet over high heat and cook the chicken until it is seared on all sides and cooked through, about 8-10 minutes. During the last 2 minutes of cooking, add the salted butter, chopped garlic, and chili flakes. Cook for another minute stirring to infuse flavor, then remove the chicken mixture from the skillet and set aside.
- Sauté the Onions and Peppers: Using the same skillet, add the sliced yellow onion and cook over medium-high heat until fragrant and slightly softened, approximately 5 minutes. Then add the sliced bell peppers and poblano pepper. Season with salt and black pepper to taste. Continue cooking until the peppers are tender but still vibrant, about 5 more minutes.
- Combine Chicken with Vegetables: Return the cooked chicken to the skillet with the sautéed vegetables. Toss everything together over medium heat for 1-2 minutes to combine the flavors thoroughly and reheat the chicken.
- Make the Creamy Jalapeño Verde Sauce: In a small skillet or saucepan, melt the cream cheese and salsa verde together over very low heat. Whisk constantly to create a smooth, creamy sauce. Once combined and heated through, remove from heat and stir in the chopped pickled jalapeños for a spicy, tangy kick. Adjust the amount of jalapeños based on desired heat level.
- Serve the Fajitas: Warm 8-10 tortillas and serve the chicken and pepper mixture on them. Drizzle with the creamy jalapeño verde sauce. Garnish with crumbled cotija cheese, fresh lime wedges, and cilantro. Enjoy immediately while warm and juicy.
Notes
- For extra smoky flavor, use a mix of chicken thighs and breasts or all thighs for more tenderness.
- Adjust the number of pickled jalapeños in the sauce to control heat level.
- Warm tortillas in a dry skillet or wrapped in foil in a low oven to keep them pliable.
- Serve with extra lime wedges to add a fresh acidic brightness when eating.
- Leftover fajita meat and veggies can be refrigerated up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 fajita with sauce and toppings (approximate)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
