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5 from 5 votes

Best Chicken Fajitas with Rasas con Crema

These skillet chicken fajitas with rajas con crema may become the best fajita recipe you've ever made. Roasted peppers and onions in cream are special and the chicken is guaranteed to be moist with this skillet-to-oven cooking method, seasoned to perfection.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Cuisine: Mexican
Servings: 6
Calories: 335kcal
Author: Good Dinner Mom



  • 4 Tablespoons Olive Oil, divided
  • 2 Tablespoons lime juice
  • 4 garlic cloves, peeled and smashed
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 ½ pounds chicken breasts, boneless, skinless, trimmed and pounded to 1/2-inch thickness

Rajas con Crema

  • 1 pound 3 to 4 poblano chiles, stemmed, halved, and seeded
  • 1 tablespoon vegetable oil
  • 1 onion, halved and sliced 1/4 inch thick
  • 2 garlic cloves, minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ½ cup heavy cream
  • 1 Tablespoon lime juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 - 12 6-inch flour tortillas, warmed (Use corn or omit for gluten-free)
  • ¼ cup minced fresh cilantro
  • Spicy Pickled Radishes
  • Lime wedges
  • Crumbled Queso Fresco or feta cheese
  • Tomato wedges
  • Special tools needed:
  • Meat pounder or cover a hammer with plastic wrap
  • Meat thermometor


For the chicken:

  • Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.

For the Rojas con Crema:

  • Mean while, adjust oven rack to highest position and heat broiler. Arrange poblanos, skin side up, on aluminum foil–lined rimmed baking sheet and press to flatten. Broil until skin is charred and puffed, 4 to 10 minutes, rotating baking sheet halfway through cooking. Transfer poblanos to bowl, cover, and let steam for 10 minutes. Rub majority of skin from poblanos and discard (preserve some skin for flavor); slice into ¼-inch-thick strips. Adjust oven racks to middle and lowest positions and heat oven to 200 degrees.
  • Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add onion and cook until charred and just softened, about 3 minutes. Add garlic, thyme, and oregano and cook until fragrant, about 15 seconds. Add cream and cook, stirring frequently, until reduced and cream lightly coats onion, 1 to 2 minutes. Add poblano strips, lime juice, salt, and pepper and toss to coat. Transfer vegetables to bowl, cover, and place on middle oven rack. Wipe out skillet with paper towels.
  • Remove chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
  • Slice chicken crosswise into ¼ inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with spoonful of vegetable mixture, cilantro, Spicy Pickled Radishes and tomatoes as desired. Serve with lime wedges.


Calories: 335kcal | Carbohydrates: 9g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 725mg | Potassium: 613mg | Fiber: 2g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 66.8mg | Calcium: 36mg | Iron: 1.1mg