How to Make Chicken Fajitas Without a Grill

These fajitas are pan cooked and topped with fresh salsa and cojita. The perfect dish now that the weather is warming up. Let’s get cooking!

My kids loved making fajitas-specially in the summer when we are out in Montana and have our big outdoor grill. Now that I have son- in laws (or son in laws to be), I love that they take turns making margaritas, guacamole and grilling the meat for the BBQ. If the weather in not warm enough, you can make fajitas at home with just a large skillet.

All you need to remember is NOT to crowd the pan or you will never get that sizzling sear that is desired when making fajitas. I like my fajitas toppings with a bit of char on them- char equals- flavor.

You can use really any vegetables like jalapeños, peppers, onions, street corn or blistered tomatoes to make these fajitas. I like the classic combo of onions, peppers and chicken. I sprinkle a bit of cojita (Mexican cheese made from cow’s milk that is crumble and salty) , roasted salsa verde and a bit of fresh guacamole.

How do you like you fajitas? Tag your photos and post them on your Facebook or Instagram and share your dinner with our community.

How to Make Chicken Fajitas without a Grill- You Don’t need one

5 from 1 vote

Recipe by Meggen Arthur Wilson Course: Main Course, Montana KitchenCuisine: Mexican, Tex MexDifficulty: Easy

Servings

4

servings

Prep time

1

hour 

Cooking time

30

minutes

Calories

420

kcal

Pan seared chicken and veggies make an easy fajita without the grill.

Ingredients

• 2 boneless skinless breasts, sliced in half lengthwise

• 1 red bell pepper, sliced into strips

• 1 yellow bell pepper, sliced into strips

• 1 large white or purple onion, sliced ( your choice)

• 2 TBSP Home Made Taco Seasonings

• 1/4 cup PLUS 1 TBSP Spanish olive oil

• juice of 2 limes

• 2 cloves garlic, minced

• 1 cup crumbled fresh cojita

• 1 cup grated sharp cheddar cheese

• 1 package fajita flour tortillas

• TOPPINGS

• sour cream, guacamole or avocado

• sliced green onions

• 2 cups or 16 oz Salsa Verde (divided) – see my recipe HERE

• lime wedges

• fresh cilantro, optional

Directions

• Make the marinade: In a large bowl, combine 1 cup salsa verde, juice of 2 limes, 2 TBSP of Taco Seasonings, minced garlic, and 1/4 cup of olive oil. Mix well with a whisk. Reserve about 1/2 cup of the liquid and set aside. Add the chicken to the remaining marinade. Coat well and chill for 30 minutes while you prep your vegetables.
• Heat a large skillet. Add the chicken to the skillet in batches, searing until the edges are charred. Cook for 5-6 minutes on one side, flip and cook the other side until juices run clear if pierced with a knife. Cover with foil and let rest.
• On medium high heat, add 1 TBSP of the remaining Olive oil in the skillet. Add the onions and peppers to the same pan and sear them as well for about 4-5 minutes. DO not overcook. Cover with foil to keep warm.
• Pre heat oven to 250 degrees. Using long tongs, place each tortilla on a gas burner on low flame. Cook the tortilla until just charred and the surface begins to pucker. Do not leave unattended! Place charred tortillas on a rimmed baking sheet and cover with foil. Place tortillas baking sheet in the warm oven as you sear each one.*** see below how to heat tortillas without a gas burner or grill.
• To assemble: Slice the cooked chicken into long strips and set on a large serving platter, place peppers and onions next to the chicken. Place warm tortillas on a metal or warm plate to serve and cover with a clean dish cloth or barely moistened paper towel to keep them warm and prevent them from drying out. Put reserved marinade into a serving bowl.
• Let each guest wrap their tortilla with chicken, vegetables, choice of cheeses, extra salsa, a small dollop of sour cream (or guacamole), a drizzle of the marinade, a squeeze of lime and cilantro.

Recipe Video

Notes

• If you do not have my Taco Seasonings mix on hand, just mix garlic powder, onion powder, cumin and chili powder as a substitute

• ***No gas stove? Heat tortillas by placing them, one at a time in a dry skillet on high heat. Cook on each side until browned or charred to your liking. Keep warm (covered) on a rimmed baking sheet in a 250 degree oven. ***
• Here is my favorite jarred salsa verde if you do not have time to make my recipe
• You can make fajitas with skirt or flank steak or shrimp. Shrimp only take 2-3 minutes to cook
• Steak will take about 4-5 minutes depending on level of doneness you prefer
• Gilled pineapple is a great way to have sweet fajitas

Make these delicious Sunset Margaritas to serve with the fajitas. Yummy! Cheers!