Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce Recipe

I absolutely love how this Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce Recipe turns out every single time. It hits that perfect balance of smoky, spicy, and creamy, making fajita night something to look forward to rather than just another dinner. The way the chicken sears with all those bold spices and the peppers soften just right really brings home that authentic Tex-Mex vibe in your own kitchen.

When I first tried making this recipe, it quickly became a staple because it’s not only flavorful but also super straightforward. Plus, the creamy jalapeño verde sauce is such a game-changer—adding a tangy, spicy, and smooth finish that you’ll find yourself craving again and again. Whether it’s a casual weeknight or you’re feeding a crowd, this recipe delivers big on taste and joy.

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Ingredients You’ll Need

The ingredients for this Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce Recipe are simple yet pack a flavorful punch when combined. I always aim to use fresh produce and quality spices to really boost those bold fajita flavors.

• Extra virgin olive oil: Key for that initial sear on the chicken, adding a subtle fruitiness.
• Boneless chicken breast or thighs: I prefer thighs for juiciness, but breasts work great if you slice them thin.
• Smoked paprika: This brings in the smoky depth that fajitas need.
• Chili powder or tajin: Adds a little heat and a zesty edge; tajin gives it a tangy twist.
• Cumin: A must-have warm spice that pairs beautifully with the other seasonings.
• Dried oregano: Enhances the savory aroma and ties the flavors together.
• Kosher salt and black pepper: To season everything perfectly.
• Salted butter: Adds richness during the last bit of chicken cooking for that extra flavor pop.
• Garlic: Chopped fresh garlic releases that wonderful fragrance and depth.
• Chili flakes: Optional but I love the extra tiny kick of heat.
• Yellow onion: Sweetness and texture that softens beautifully.
• Bell peppers: I like to mix red and green for color and balanced sweetness.
• Poblano pepper: Adds a subtle smokiness and mild heat, perfect for fajitas.
• Tortillas: Warmed just before serving to keep them soft and pliable.
• Cotija cheese: If you’ve never tried it, it’s a crumbly, salty cheese that’s perfect here.
• Limes and cilantro: Fresh garnishes that brighten the whole dish.
• Cream cheese (for the sauce): Helps create that dreamy creamy texture.
• Salsa verde: Adds tanginess and herby flavor to the sauce.
• Pickled jalapeños: The star of the creamy jalapeño verde sauce—adds a tangy heat punch.

Variations

I love to mix things up with this Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce Recipe—and you should too! Personalizing it based on what you have on hand or your dietary needs keeps it fresh and exciting.

• Use shrimp instead of chicken: I swapped in shrimp once for a lighter, quick-cooking protein and it was incredible layered with the same spices and sauce.
• Make it vegetarian: Grilled portobello mushrooms and zucchini make a hearty swap when you want to skip meat.
• Spice it up more: Add extra pickled jalapeños or some chipotle powder if you enjoy a smoky heat kick.
• Dairy-free sauce: You can swap cream cheese for a cashew-based cream to keep that creamy sauce without dairy.

How to Make Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce Recipe

Step 1: Season and Sear the Chicken

This is where the magic begins. Toss the thinly sliced chicken in olive oil with smoked paprika, chili powder, cumin, oregano, salt, and pepper until every piece is nicely coated. Heat your skillet over high heat—hot but not smoking—and cook the chicken until it’s golden and cooked through, about 8 to 10 minutes. In the last two minutes, throw in the butter, garlic, and some chili flakes; this adds richness and an irresistible aroma. Just be careful not to burn the garlic—stir constantly so it doesn’t turn bitter!

Step 2: Cook the Vegetables

After removing the chicken, use the same skillet to build layers of flavor with the veggies. First, toss in the sliced onion and cook until fragrant and slightly softened, about 5 minutes. Then add your bell peppers and poblano peppers, seasoning with a pinch of salt and pepper. Cook everything until the peppers are tender but still have a bit of bite, about 5 more minutes. The residual chicken flavor in the pan gives the vegetables an amazing boost.

Step 3: Combine Chicken and Peppers

Return the chicken to the skillet and toss everything together. This helps the flavors marry perfectly, and you’ll see how the juices from the chicken mingle with the veggies to create that classic fajita look and taste. At this point, you can keep it warm on low heat while you prepare the sauce.

Step 4: Whip Up the Creamy Jalapeño Verde Sauce

In a small pan over low heat, melt the cream cheese and salsa verde together. I like to whisk continuously so the mixture stays smooth and creamy, without lumps. Once melted, stir in the chopped pickled jalapeños—start with one tablespoon and adjust to your spice preference. This silky sauce is the perfect finishing touch that you’ll want to drizzle generously over your fajitas.

How to Serve Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce Recipe

Garnishes

I always top my fajitas with fresh cilantro leaves, a squeeze of lime, and crumbled cotija cheese. The bright citrus cuts through the richness, while cotija adds a salty pop that makes each bite more interesting. Slices of avocado or a dollop of sour cream are also lovely if you want extra creaminess.

Side Dishes

To round out the meal, I like serving this with Mexican rice or a simple black bean salad. Sometimes, roasted corn with a sprinkle of chili powder and lime juice or even a crunchy cabbage slaw adds a great contrasting texture and fresh flavor.

Creative Ways to Present

For a fun twist on presentation, try serving the fajita filling family-style on a large platter with warm tortillas and various garnishes spread out for DIY fajita assembly. This always sparks conversation and lets everyone customize their own taco exactly how they like it—plus the creamy jalapeño verde sauce served in a small bowl invites everyone to dip and drizzle.

Make Ahead and Storage

Storing Leftovers

I store leftover fajita chicken and veggies in an airtight container in the fridge for up to 3 days. Keeping the tortillas separate helps avoid sogginess. When you’re ready to eat, just reheat the filling gently in a skillet and warm your tortillas separately.

Freezing

Freezing this fajita filling works well—just make sure it’s cooled completely, then freeze in airtight containers. The sauce is best made fresh, but you can freeze the chicken and peppers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

When reheating, gently warm the chicken and vegetables over medium heat with a splash of water or broth to keep things moist. Microwave works in a pinch but can dry the chicken out. Reheat tortillas wrapped in foil in the oven for best results. Add fresh sauce or make a quick batch to drizzle over just before serving.

FAQs

Final Thoughts

This Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce Recipe has earned a permanent spot in my rotation because it’s flavorful, fun to make, and always a crowd-pleaser. I love how the creamy sauce balances the smoky spices, creating that perfect harmony that makes fajita night one of my family’s favorite dinners. Give it a try—you’ll be amazed at how easy it is to bring restaurant-quality fajitas to your own table with just one skillet and a handful of thoughtful ingredients.

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