One Pan Skillet Chicken Fajitas|Dinner

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Last night I made a very delicious dinner.  I had a doctors appointment after work, and I didn’t want to spend a ton of time in the kitchen.  I love cooking, but after a long day of work I wanted something fast.  Some of you may ask, “Well, Briana, why didn’t you just bring something home”?  Well, my lovelies, the answer to that question would be because I live in the middle of freaking nowhere.  So alas, I must cook.

Now, I love a good crock pot meal or casserole, but every once in awhile I like to do a skillet meal.  This recipe is great because it only requires one skillet! If you are like me then I know you loathe doing dishes so this meal is already piquing your interest.  It also requires  only a few ingredients!  It is fast and easy and it packs a big flavor.

Those of you who know me know that I am a sucker for some good Mexican food.  Authentic, tex-mex, you name it I love it.  This recipe falls more on the tex-mex side, but it is oh so very delicious.  I didn’t even think about posting it until after it was simmering on the stove top so please forgive the fact that there aren’t any pictures.  I do so solemnly promise to post pictures in the future of each step I take.

So, for the ingredients you want chicken breasts (I just use the Walmart or HEB frozen chicken breasts).  I defrosted them in the microwave on a defrost setting and then trimmed any of the fat off of them.  Now I made this meal for Drew, Reagan, and myself so we had enough leftovers for lunch, but if you are making it for a larger crowd I would increase your amount of chicken.   I used 3 large chicken breasts.  You also want olive oil, bell peppers (Now you can get creative here.  I used one red and one green pepper.  You could also use a yellow or orange pepper.)  You can also use an onion if you so desire.  My husband doesn’t like onion so it makes cooking very difficult, but he literally won’t eat it if he can taste an onion.  Yes…it’s annoying.  Moving on.  You also need taco seasoning of your preference, your favorite salsa, corn or flour tortillas, and whatever fixin’s you like on your fajitas (guacamole, sour cream, cheese, refried beans, etc.).

While you are cutting of the fat of the chicken heat about 2 tablespoons of olive oil in a skillet.  Once it is heated, throw in your chicken.  I like to let my chicken cook down a bit.  Any of the excess fat that I wasn’t able to cut off kind of cooks off.  Once you have your chicken cooking good (by good I mean you want some of the oil to be cooking down and the chicken to start to saute instead of just boil in the oil and excess water), add in your bell peppers (and onions).  While those cook in with your chicken, measure out your salsa so it is easy to add.

Once the chicken is cooked through and the bell peppers are soft, add your packet of taco seasoning (about 2 tablespoons), your salsa (about 1/2 – 1 cup), and 1/2c water.  Mix everything together and let it simmer for about 10 minutes.  You want most of the water to have evaporated and you want the salsa and taco seasoning to have thickened a little.  The meat is that easy!

Take your corn or flour tortilla add your beans, chicken, peppers, sour cream, cheese, and guacamole.  Serve it with some rice, beans, or chips and salsa and enjoy!  You could also just eat the meat like Reagan does.  She loved it!  I will tell you, it is a little on the spicier side depending on the brand of taco seasoning that you use so use caution when serving to little ones.  Excuse how terrible the picture is.  I am still working on my photography skills!  I promise it is very delicious.

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One Pan Skillet Chicken Fajitas

3-4 Chicken breasts

2 Tablespoons Olive oil

2-3 Bell Peppers (your color preference)

Onion

A packet of taco seasoning

1/2-1 cup of your favorite salsa

1/2 cup water

 

Heat your olive oil in a skillet.  While it is heating, cut off the fat from your chicken breasts and discard it.  Once the oil is heated, add your chicken.  When the chicken is starting to cook through and some of the oil has cooked down, add your bell peppers and onion.  When your chicken is cooked through and the bell peppers are soft, add your taco seasoning, salsa, and water.  Mix everything up and let it simmer for about 10 minutes.  You want most of the water to have evaporated and the sauce will have thicken a little.  Serve in a corn or flour tortilla with sour cream, cheese, beans, and guacamole.  Enjoy!  It is also delicious with some rice or chips and salsa on the side.

 

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