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Cajun Comfort
Cajun Chicken Fajita Skillet
A one-pan Cajun chicken fajita skillet with smoky seasoned chicken, peppers, and onions for tacos or bowls.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Searing the chicken and peppers over high heat gives them quick, smoky char. One pan and a single Cajun blend keep the whole dinner fast.
Ingredients
Protein
• 1¼ lb boneless skinless chicken breast, thinly sliced
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
Sauce
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
Vegetables
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
Topping
• ¼ cup chopped fresh cilantro
• lime wedges, for serving
How to Make It
1
Toss the chicken with Cajun seasoning, smoked paprika, and cumin.
2
Heat 1 tablespoon olive oil in a large skillet over high and cook the chicken 5 to 6 minutes until browned, then transfer to a plate.
3
Add the remaining oil, then the bell peppers and onion, and cook 5 minutes until charred and crisp-tender.
4
Return the chicken and toss with the lime juice.
5
Top with cilantro and serve with lime wedges.
How to Make It
1
Toss the chicken with Cajun seasoning, smoked paprika, and cumin.
2
Heat 1 tablespoon olive oil in a large skillet over high and cook the chicken 5 to 6 minutes until browned, then transfer to a plate.
3
Add the remaining oil, then the bell peppers and onion, and cook 5 minutes until charred and crisp-tender.
4
Return the chicken and toss with the lime juice.
5
Top with cilantro and serve with lime wedges.
Ingredients
Protein
• 1¼ lb boneless skinless chicken breast, thinly sliced
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
Sauce
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
Vegetables
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
Topping
• ¼ cup chopped fresh cilantro
• lime wedges, for serving
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat in a hot skillet to keep the char.
Swaps
No olive oil? Use avocado oil or canola oil in the same amount.
Avo's Tip
Cook over high heat and let the peppers sit a moment between stirs to get a good char.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
How do I serve it?
In warm tortillas, over rice, or in bowls with your favorite toppings.
Breasts or thighs?
Either; breasts slice cleanly, thighs stay extra juicy.
What toppings work?
Sour cream, lime, avocado, cheese, or our Cajun remoulade.
Quick Fixes
Peppers soggy: cook over high heat and don't crowd the pan.
Chicken dry: slice thin and cook just until done.
Want more heat: add cayenne or sliced jalapeño.
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