Description
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce is a vibrant and flavorful Tex-Mex dish featuring tender, spiced chicken breasts sautéed with colorful bell peppers and onions, all tossed in a zesty and creamy jalapeño lime cilantro sauce. Perfect for a quick and satisfying weeknight dinner, this recipe delivers a delicious balance of smoky spices, fresh vegetables, and a cooling yet spicy sauce served with warm tortillas.
Ingredients
Scale
For the Chicken and Vegetables
- 1 lb chicken breast, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Flour or corn tortillas (for serving)
For the Creamy Jalapeño Verde Sauce
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup fresh cilantro
- 1 jalapeño, seeded
- 1 garlic clove
- Juice of 1 lime
- Salt to taste
Instructions
- Season the Chicken: In a bowl, thoroughly toss the thinly sliced chicken breast with chili powder, cumin, paprika, garlic powder, salt, and pepper, ensuring the spices evenly coat the meat for maximum flavor.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside to rest.
- Sauté the Vegetables: In the same skillet, add a little more olive oil if needed. Add the sliced red, yellow, and green bell peppers along with the sliced onion. Sauté until the vegetables are tender but still crisp, about 5 minutes.
- Prepare the Sauce: While the vegetables cook, combine sour cream or Greek yogurt, fresh cilantro, seeded jalapeño, garlic clove, lime juice, and a pinch of salt in a blender or food processor. Blend until smooth and creamy, adjusting salt to taste.
- Combine Chicken and Veggies: Return the cooked chicken to the skillet with the sautéed vegetables. Mix everything together and warm for another 1-2 minutes to meld the flavors.
- Serve: Drizzle the creamy jalapeño verde sauce over the chicken and vegetable mixture. Serve hot with warm flour or corn tortillas for assembling fajitas.
Notes
- For a spicier sauce, leave seeds in the jalapeño or add an extra jalapeño.
- Use Greek yogurt instead of sour cream for a higher protein, lower-fat option.
- To keep veggies crisp, avoid overcooking; sauté until tender but still vibrant.
- Flour tortillas give a softer, chewier texture, while corn tortillas add a traditional flavor.
- Garnish with extra fresh cilantro, lime wedges, or sliced avocado for added freshness.
