Skillet Chicken Thigh Fajita Bowls
Seared seasoned chicken thigh strips, caramelized peppers, and onions over warm rice in 15 minutes.
skillet Timer
Set for 10 mins @ High Heat (425°F / 218°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Slice 1.5 lbs boneless chicken thighs into strips. Toss with 1 tbsp oil, chili powder, cumin, and salt.
Sear chicken in smoking hot skillet for 6 minutes until charred and cooked through; remove to plate.
Toss sliced bell peppers and red onion in the same skillet for 4 minutes until blistered.
Assemble bowls with jasmine rice, chicken, peppers, sour cream, and salsa.
Step-by-Step Guided Instructions
Set a large 12-inch skillet over high heat for 3 minutes. Slice 1.5 lbs boneless skinless chicken thighs into 1/2-inch wide strips. Toss in a bowl with 1 tbsp oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, and 1 tsp kosher salt.
Chicken thighs stay infinitely juicier than chicken breasts when exposed to scorching skillet heat.
Drop chicken strips into the dry hot skillet in a single layer. Let sear undisturbed for 3 minutes to build deep dark browning, then flip and sauté 3 more minutes until internal temp reaches 165°F. Transfer meat to a plate.
Do not crowd and stir constantly; letting the meat sit flat in the pan produces authentic taqueria char.
Add 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 sliced red onion directly to the same pan. Sauté over high heat for 4 minutes until edges are blistered but strips retain a crisp crunch.
Cooking peppers in the rendered chicken fond glazes them with rich spice flavor without needing extra oil.
Combine chicken back into the skillet with veggies, squeeze 1/2 fresh lime across the pan, and spoon into wide bowls over warm rice. Top with sour cream, cilantro, and salsa.
A squeeze of fresh lime cuts through the savory spices and brightens the whole bowl.
Use chicken thighs over chicken breasts. Breasts dry out into rubber in under 3 minutes at fajita temperatures, while thighs caramelize into juicy restaurant-quality bites.
Serve components separately on the plate: plain chicken strips, bell pepper slices, and rice with shredded cheddar.
- Tortilla chips and guacamole
- Black beans
- Sweet corn on the cob
Reheat skillet contents in microwave for 90 seconds or toss in a hot skillet for 2 minutes.