{Menu Mondays} Chicken Fajita Skillet

This is one of those dishes that makes my hubby happy to come to the table.  When I make soup with bone broth or when I put salad on the table, I don’t get nearly as many “Ooohs” and “Ahhhs” as I do when I put this on the table.  It’s one of his favorites.  And it’s super delicious.



  • 6 Potatoes
  • 3 chicken breasts
  • 1 onion
  • 1 bell pepper
  • cheddar cheese or a cheese blend
  • sour cream
  • salsa
  • canola oil
  • salt


1.  In a medium to large sized pot, heat your oil.  You will need a lot of oil to fry up those potatoes!


2. Dice your potatoes.  When the oil is hot enough, begin to put the potatoes in…carefully.  I use a slotted spoon to gently place the potatoes in the oil.  I only put in about 2 potatoes worth at a time.  Otherwise, they do not cook well.  As they finish, lay them on a paper towel covered plate to absorb the oil.  Salt as desired.


3. Cook the chicken.  We want it to be diced or thinly sliced at the end.  I cooked the chicken fully, diced it, and then returned it to a hot, oiled pan to brown.


4. While the chicken cooks, dice your peppers and onions.  We have some pickiness in our family, so I cook mine separately.  However, you might want to add them in during the browning part of the chicken cooking process.  This would eliminate some dish washing later. 🙂


5. Once the potatoes have completely cooked (you will find them to be a little brown and floating on the surface of the oil), you might find like I did that you need to warm everything slightly.  I do not usually do this, but this time I layered my ingredients into a baking dish to warm and melt the cheese.  First, layer potatoes, then chicken, peppers, and onions, and top with cheese.


6. Serve!  Once you have plated your meal, feel free to add more cheese and then top with a delightful scoop of sour cream and/or salsa.



7. **Optional addition: eggs!  I have seen this dish served with eggs on top.  My family wouldn’t appreciate this as much, but yours might!



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