- 1 tablespoon grapeseed oil
- 1 red bell pepper, thinly sliced
- 1 white onion, thinly sliced
- salt and ground black pepper to taste
- 2 boneless, skinless chicken breasts, cut into strips
- ½ cup shredded Cheddar cheese
- Heat oil in a large skillet over high. Sauté bell pepper in hot oil until softened, 3 to 5 minutes.
- Reduce heat to medium-high. Cook onion with pepper until softened and golden, about 10 minutes; season with salt and pepper. Transfer pepper and onion to a bowl.
- Season chicken with salt and pepper. Sauté chicken in the same skillet over medium-high heat until golden-brown and no longer pink in center, 6 to 8 minutes.
- Reduce heat to low. Spread onion and pepper mixture over chicken strips. Sprinkle Cheddar cheese over chicken and vegetables. Place a lid on the skillet and cook until cheese melts, 2 to 3 minutes.
Cook chicken with sliced Spanish chorizo to add a burst of smokey-spicy flavor! Alternatively, make steak fajitas: Sear two 1-pound steaks in the skillet with peppers and onions moved to the edge for 5 to 6 minutes per side. Let rest for 10 minutes, then thinly slice.
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What others are saying
Tiana D. says:
Before this recipe I had no idea how easily I could make fajitas at home. I used canola oil rather than grapeseed oil, and that worked great. Crowd favorite!
Sam Dalton says:
These chicken fajitas were really good. I made them in our cast iron skillet. They taste good without or without cheese and go perfectly with a side of tortillas.
Monica Allen says:
This recipe didn't have any seasoning, but I added paprika, chili powder, garlic powder, cumin, and oregano. I also used two peppers instead of one. It was pretty good, just wish that this recipe would have included more flavor.
Jeremy Hughes says:
I cooked the chicken with sliced Spanish chorizo, like the recipe suggested! I thought it was really good. I served it with flour tortillas. Next time I'll try steak.
Steven Gomes says:
Made steak fajitas with peppers and onions. Skipped the cheese, and just served as is. My wife likes to wrap it up in flour tortillas. It's one of our favorite weeknight dinners.