Introduction

Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce offer a flavorful and colorful meal that’s perfect for any night of the week. Tender, seasoned chicken and sautéed peppers come together with a zesty, creamy sauce that brings the dish to life. These fajitas are quick to prepare and sure to impress family and friends.

Two soft tortillas with dark char marks folded in the middle sit on a white plate on a white marbled surface. Inside each tortilla are layers starting with cooked strips of orange-red and yellow bell peppers mixed with browned small pieces of chicken, topped with bright green fresh cilantro leaves. A creamy white sauce with specks of black herbs is drizzled over the filling, along with crumbled white cheese scattered on top. To the side on the plate are two wedges of lime, one partially under a tortilla. Next to the plate is a gray bowl filled with more creamy white sauce, with a spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil

1 1/2 pounds boneless chicken breast or thighs, thinly sliced

2 tablespoons smoked paprika

2 teaspoons chili powder or tajin

2 teaspoons cumin

2 teaspoons dried oregano

Kosher salt and black pepper, to taste

2 tablespoons 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, limes, and cilantro, for serving

4 ounces cream cheese, at room temperature

3/4 cup salsa verde

1-3 tablespoons pickled jalapeños, chopped

Instructions

Step 1: In a large skillet, combine the olive oil, chicken, smoked paprika, chili powder, cumin, oregano, salt, and black pepper. Toss well to coat the chicken evenly with the spices.

Step 2: Place the skillet over high heat and cook the chicken, stirring occasionally, until it is seared on all sides and cooked through, about 8-10 minutes. During the last 2 minutes, add the butter, chopped garlic, and chili flakes. Cook for 1 minute more, then remove the chicken and set aside.

Step 3: In the same skillet, add the sliced yellow onion and cook until fragrant and translucent, about 5 minutes. Add the sliced bell peppers and poblano pepper, season with salt and pepper, and cook until tender, about another 5 minutes.

Step 4: Return the cooked chicken to the skillet with the peppers and onions. Toss everything together and keep warm.

Step 5: To make the creamy jalapeño verde sauce, melt the cream cheese and salsa verde together in a small skillet over low-low heat, whisking constantly until smooth and creamy. Remove from heat and stir in the chopped pickled jalapeños.

Step 6: Fill the warmed tortillas with the chicken and pepper mixture. Top with the creamy verde sauce, cotija cheese, fresh cilantro, and a squeeze of lime. Serve immediately and enjoy!

Tips & Variations

For extra smoky flavor, try using smoked chili powder instead of regular chili powder.

If you prefer a milder heat, reduce the amount of pickled jalapeños or omit the chili flakes.

Swap chicken thighs for breast meat if you want a leaner dish, but thighs add more juiciness and flavor.

Add sliced avocado or a dollop of sour cream for extra creaminess.

FAQs

Can I use a different protein for this recipe?

Yes, this recipe works well with shrimp, beef strips, or even tofu for a vegetarian option. Adjust cooking times accordingly to ensure proper doneness.

How do I warm tortillas without drying them out?

Wrap tortillas in a damp paper towel and microwave them for 20-30 seconds. Alternatively, warm them in a dry skillet over medium heat for about 30 seconds per side.