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Martha Stewart-Inspired Focaccia

By
Samuel
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0
A sheet pan holds a Focaccia load inspired by Martha Stewart that's slices in half and then has half of one half slices into triangles.

Nobody does home-baked focaccia like the culinary queen Martha Stewart. Her perfectly golden and dense bread is already delicious but what if a few ingredients and a little extra time made it even better? Our Martha Stewart-Inspired Focaccia takes you through each step to make this process as easy as possible. Plus, it leaves room for a variety of toppings. Try adding in tomatoes in olive oil and basil, or caramelized onions and roasted garlic, or herbs like rosemary, thyme, and basil, or dried lavender and honey. Even if you choose to keep it simple with just sea salt over top, you’ll find the textures and flavors create a perfect bread for sandwiches or for serving alongside pasta.

What is Focaccia Anyways?

This rustic Italian bread is best known for its dimpled top and golden brown outside. It’s actually much like a pizza crust where you have a layer of crust surrounding a soft, bready center. Traditionally, it’s baked in a shallow pan, to allow the edges to crisp up while the center remains airy. You’ll find various regional variations incorporating ingredients like onions, tomatoes, or even figs. You’ll often find Focaccia as an antipasto, a side to soups and salads, or just on its own.

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A sheet pan holds a Focaccia load inspired by Martha Stewart that's slices in half and then has half of one half slices into triangles.

Martha Stewart-Inspired Focaccia

  • Author: Selina Progar
Print Recipe

Description

Fresh baked bread, warm out of the oven, is always a home run.

Ingredients

Scale
  • .25 oz instant dry yeast (1 packet)
  • 1 tbsp honey
  • 20 oz warm water
  • 4 tbsp olive oil for #1
  • 2 oz olive oil for #2
  • 2–4 oz olive oil for #3
  • 6 cups bread flour (or 28.8 oz)
  • 1 tsp plus 1 tbsp salt
  • Large sea salt for sprinkling

Optional toppings:

  • Tomatoes cooked in olive oil and chiffonade basil
  • Caramelized onions and roasted garlic
  • Herbs- rosemary, thyme, basil (all stems should be removed and leaves finely chopped)
  • Dried lavender (after baking is done, brush with warm honey)

Instructions

  1. Using a digital thermometer, prepare warm water to 90 degrees C.
  2. In a mixing bowl, combine the warm water, dry yeast packet and honey. Mix thoroughly with a rubber spatula.
  3. Wait until the mix begins to look foamy as the yeast has bloomed.
  4. Add olive oil #1 (4 tbsp) then add all the flour. Mix with spatula until all the dry flour is incorporated.
  5. Finally, add salt.
  6. Place “dough” on the mixer with the dough hook attachment. Mix on the second speed for 2 minutes, then turn the mixer up to fourth speed for 6 more minutes. The dough should begin to look elastic and smooth.
  7. In separate large bowl, place olive oil #2 (2 oz). Scrape your dough into the bowl with the oil.
  8. Be sure to rub the oil over the dough. Then, place plastic wrap over the top of the bowl and place on top of the oven (preheated to 350 degree) or in a warm spot in your kitchen to rest until the dough begins to rise. Depending on where you place your bowl, this may take 30 minutes. Be patient.
  9. After, remove plastic wrap and gently, using both hands and push all your fingers into the dough to deflate it. Then, take the top half and fold it to the center. Repeat with the bottom half, then the right side and left side. Then, flip the entire dough over in the bowl so the dough’s seam is on the bottom.
  10. Place the plastic wrap back on the bowl, and allow to proof again until doubled in size. The dough should have a nice elastic texture, like fresh pizza dough. It should not be mealy or fragile.
  11. If the dough has the elastic texture, repeat this proof step one time. If it is mealy or fragile, repeat this proof until texture has changed.
  12.  Once dough has doubled in size and has an elastic texture, place 1/2 of olive oil #3 in the half sheet pan. Press all the dough into the pan using the fingers of both hands. Spread the dough to the edges of the pan. If the dough is too tough, let it rest for 10 minutes, then continue to press to the corners.
  13. Top with remaining oil and dimple with your fingers.
  14. Let proof again in a warm environment, not covered.
  15. At this point you may top your bread with toppings listed below, or simply sprinkle with large sea salt.
  16.  Preheat oven to 350 degrees.
  17. Once bread is proofed and doubled in size again, bake for a total of 30 minutes. Rotate the pan at the 15 minute mark.
  18. Let cool enough to handle, and serve immediately.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

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Martha Stewart-Inspired Hot Cherry Tomato Salad

By
Samuel
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0
In a cast iron skiller sits a hot cherry tomato salad with cherry tomatoes and herbs as focaccia bread, cheese, and oil sit off to the side.

A Hot Cherry Tomato Salad improves any lunch or dinner with the warmth of roasted tomatoes and onions. We’ve adapted this recipe from one of our favorite chefs, Martha Stewart. Selina Progar, creator of this recipe, would watch Martha Stewart’s show when she was a child and write down the recipes to cook for her family. From this, she recently rediscovered a similar recipe to this one and made up this new variation just for us. Plus, this Hot Cherry Tomato Salad is perfect alongside our recipe for Martha Stewart-Inspired Focaccia. How can you not adore a meal where crusty bread gets drenched in olive oil, tomatoes, and fresh herbs. Plus, if you serve it this dish as an antipasto, it can really set the scene for the dinner to follow, especially if it’s an Italian pasta recipe.

How Can I Clean My Cast Iron Skillet After Making This Hot Cherry Tomato Salad?

You’ve probably heard the big no-nos with cast iron skillets, you cannot wash them like normal. Unlike most skillets, water is this one’s worst enemy since it can cause the pan to rust very easily. Try to avoid soaking at all costs! You want to be gentle to keep the pan’s seasonings in tact. So, carefully scrap out any excess food when it’s still warm and quickly rinse with warm water. If by chance there is food stuck to the skillet you can use a chainmail scrubber or gently heat warm water in it to help. Either way you want to dry your skillet right after washing and then rub a small amount of oil onto the pan. Just be sure no oil residue remains after.

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In a cast iron skiller sits a hot cherry tomato salad with cherry tomatoes and herbs as focaccia bread, cheese, and oil sit off to the side.

Martha Stewart-Inspired Hot Cherry Tomato Salad

  • Author: Selina Progar
Print Recipe

Description

Cold salads are so last year.

Ingredients

Scale
  • ½ lb cherry tomatoes (preferably with stems)
  • 1 bunch parsley, washed and finely chopped
  • ¼ cup olive oil
  • 1 vidalia onion, diced small
  • Salt and pepper to taste
  • Basil leaves for garnish

Instructions

  1. Rinse off cherry tomatoes. Pat dry with a paper towel.
  2. In a cast iron skillet, place tomatoes, chopped onions, and chopped parsley.
  3. Add olive oil and generously season with salt and pepper.
  4. Place in the oven at 350 degrees and bake for about 20 minutes or until the tomatoes are soft and onions are fully cooked.
  5. Remove from oven and garnish with basil leaves.
  6. Serve with focaccia or crusty bread.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Seared Scallops with Warm Corn & Chorizo Salsa

By
Anna Franklin
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0
Seared Scallops with Warm Corn & Chorizo Salsa on a yellow dish with green background.

Seared Scallops with Warm Corn & Chorizo Salsa is a delightful summer entrée where the salty sweetness of perfectly seared scallops beautifully contrasts the earthy sweetness of fresh corn. Both flavors get a rich and smoky lift from the spice and fat of chorizo in the warm salsa, creating a harmonious balance that’s both satisfying and vibrant. This dish is easy to prepare but impressive enough to serve at any summer gathering or casual weeknight dinner. During the summer season, many local farms and farm stands offer fresh corn at its peak, which makes all the difference in flavor and texture. If you happen to be near Monongahela, be sure to check out Triple B Farms, known for their exceptional produce and commitment to quality. For more information, visit triplebfarms.com.

Why Chorizo Salsa?

Chorizo salsa adds a bold, smoky depth to any dish, perfectly complementing both seafood and vegetables. Its spicy, savory flavors come from rich, seasoned pork sausage, which brings warmth and complexity to the salsa. This versatile topping enhances summer meals by adding a satisfying kick and hearty texture. Whether paired with fresh corn or seared scallops, chorizo salsa transforms simple ingredients into a flavorful, memorable dish.

Why Scallops Shine in Any Dish

Scallops are one of the ocean’s finest treasures — tender, sweet, and luxuriously buttery when cooked just right. Their delicate flavor makes them the perfect canvas for bold or simple pairings, from bright citrus to smoky chorizo. Whether you’re searing them to golden perfection or trying a new preparation, scallops always impress. Looking for more inspiration? Check out another delicious scallop recipe here to bring even more ocean elegance to your table.

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Seared Scallops with Warm Corn & Chorizo Salsa on a yellow dish with green background.

Seared Scallops with Warm Corn & Chorizo Salsa

  • Author: Anna Franklin
Print Recipe

Description

Seared scallops meet a warm, smoky-sweet corn and chorizo salsa in this easy, summer-perfect dish bursting with fresh, local flavors.

Ingredients

Scale
  • 1 lb scallops
  • 2 tbsp butter
  • 1/2 red onion, diced
  • 2 cloves garlic minced
  • 1/2 cup diced, dry-cured chorizo
  • 2 ears corn, cut off the cob
  • 1 lime, juiced
  • 1/4 cup cilantro sprigs

Instructions

  1. Pat scallops dry with a paper towel, season with salt.
  2. Sear in a nonstick pan over high heat, 3 minutes on first side until a golden crust forms, flip and finish cooking for 1 minute. Remove scallops and set aside.
  3. Add onion, garlic, chorizo, and corn into same pan and toss quickly just until everything warms through.
  4. Put warm salsa on serving platter and drizzle with lime juice. Garnish with cilantro sprigs

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce

With the support of Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

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Juniper Lemonade Tonic

By
Samuel
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0
A juniper lemonade tonic sits on a table with juniper berries for a garnish and around it as well as lemons and a bottle of red ribbon soda.

Juniper berries, lemon, and tonic mix in this crafty cocktail created by longtime TABLE contributor Quelcy Kogel. She uses Red Ribbon Tonic Water, which is a bit on the sweeter side (to our benefit!). It’s the perfect tonic to add to any of our favorite spirits, especially when it’s combined with a juniper simple syrup that mimics the flavors of a good, dry gin. Follow the cocktail recipe below and add your favorite gin for a refreshing, fruity happy hour.

How to Have This Juniper Lemonade Tonic as a Mocktail

There are a couple of different ways you can mix up this Juniper Lemonade Tonic to be a mocktail. Simply take out the gin and use only the juniper syrup, lemon juice, and tonic water. Or, another solution is to sub the gin for a zero-proof version, Try adding in Ritual’s Non-Alcoholic Gin Alternative or Monday Zero Alcohol Gin.

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A juniper lemonade tonic sits on a table with juniper berries for a garnish and around it as well as lemons and a bottle of red ribbon soda.

Juniper Lemonade Tonic

  • Author: Quelcy Kogel
Print Recipe

Description

Whether you have this recipe as a cocktail or mocktail we promise it’ll brighten your day!

Ingredients

Scale
  • 2 oz gin
  • 4 oz fresh squeezed lemon juice
  • 1/2 to 1 oz juniper syrup
  • Red Ribbon Tonic Water
  • Juniper berries (optional)

For the juniper syrup:

  • 1 cup granulated sugar
  • 1/2 cup water
  • 3 tsp juniper berries
  • 3 bay leaves, slightly crushed

Instructions

  1. In a Collins glass, combine the gin, lemon juice and syrup over ice.
  2. Top with tonic, garnish with juniper berries, and serve.

For the juniper syrup:

  1. Combine sugar, water, juniper berries, and bay leaves in a small saucepan; stir to disolve sugar. Bring to a boil over medium-high heat.
  2. When mixture boils, reduce the heat to medium and simmer until mixture is slightly thickened, about 5 minutes.
  3. Remove from heat and let steep 15 to 20 minutes. Strain syrup to remove herbs, and transfer to a container with a tight-fittting lid. Cover and refrigerate until ready to use.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Quelcy Kogel
Photography by Adam Milliron

Subscribe to TABLE Magazine‘s print edition. 

Pawpaw Sweet Bread

By
Rhonda Schuldt
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0
A loaf of Pawpaw Sweet Bread in an orange color sits in a loaf pan on a white towel and counter.

The texture of the pawpaw in this Sweet Bread recipe leads to a moist, custard-like bread reminiscent of bread pudding. As such, it’s delicious with a dollop of fresh whipped cream or our custard sauce.

What Are Pawpaws?

You may have known that pawpaws are a mango-like fruit native to North America, but did you know that they are also a very nutritious fruit option when it comes to mealtime? They are high in vitamin C, magnesium, iron, copper, and manganese with significant amounts of riboflavin, niacin, calcium, phosphorus, and zinc, and a good source of potassium and several essential amino acids.

Mature pawpaw fruit can grow up to six inches in length and resemble a bean-shaped mango with smooth skin that also changes from green to yellow as it ripens. Similar to bananas, dark flecks may appear and the skin may turn brown or even black when very ripe.

Their soft, mango-like texture make for a perfect ingredient in breads, too. Just make sure you let them ripen. Near-ripe fruit will keep up to two weeks in the refrigerator; let sit at room temperature to fully ripen before using.

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A loaf of Pawpaw Sweet Bread in an orange color sits in a loaf pan on a white towel and counter.

Pawpaw Sweet Bread

  • Author: Local Goodness LLC
Print Recipe

Description

This mango-esc fruit melds perfectly with a classic sweet bread recipe.

Ingredients

Scale
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp freshly ground nutmeg
  • 3 eggs, slightly beaten
  • ¾ cups sugar
  • 1 cup lite unsweetened coconut milk (may substitute with ½ cupvegetable oil)
  • 2 tsp vanilla extract
  • 1½ to 2 cups mashed pawpaw pulp (can use frozen)

For the custard sauce:

  • 1/8 cup sugar
  • 3 egg yolks
  • 1⁄2 cup skim milk
  • 1⁄2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg.  Make a well in the middle of the dry ingredients.
  3. In a separate bowl, beat together the eggs and sugar. Stir in remaining ingredients until well mixed and into the center of the dry ingredients. Stir until incorporated and dry ingredients are moistened, but don’t over mix.
  4. Pour batter into two greased medium-size loaf pans. Bake for 60-70 minutes, or until golden brown and set.
  5. Remove and let cool 20 minutes before removing from pans. Slice and serve with fresh whipped cream or custard sauce.

For the custard sauce:

  1. In a medium saucepan whisk together the egg yolks and sugar until creamy. Stir in the milk and vanilla.
  2. Once all ingredients are combined, cook over low heat, stirring constantly, until the custard thickens and coats the back of a wooden spoon (approximately 7 minutes).
  3. Serve warm or let cool, covered with plastic wrap, in the refrigerator.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Local Goodness LLC
Story by Rhonda Schuldt

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Asparagus Ravioli

By
Samuel
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0
An above shot of Asparagus ravioli on a small white plate.

Celebrate asparagus season in the most delicious way with this handmade Asparagus Ravioli recipe—complete with a zesty preserved lemon vinaigrette that adds a bright, unexpected twist. From kneading silky egg pasta to blending a rich, creamy filling of asparagus, Parmesan, and cream cheese, this dish is a rewarding kitchen project that turns simple ingredients into something truly special. Whether you’re looking for a spring dinner centerpiece or a fresh take on homemade pasta, this Asparagus Ravioli delivers vibrant flavor, impressive presentation, and the satisfaction of scratch cooking.

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An above shot of Asparagus ravioli on a small white plate.

Asparagus Ravioli

  • Author: Kristin Butterworth
Print Recipe

Description

Celebrate asparagus season in the most delicious way.

Ingredients

Scale

Egg Pasta

  • 2 ½ cups 00 farina flour
  • ¾ tsp kosher salt
  • 2 whole eggs
  • 3 egg yolks
  • 1 tbsp olive oil

Asparagus Ravioli Filling

  • 1 lb asparagus, roughly chopped
  • 6 tbsp cream cheese
  • ¼ cup Parmesan cheese
  • ½ tsp minced garlic
  • Salt and pepper, to taste

Preserved Lemon Vinaigrette

  • 1/3 cup olive oil
  • ¼ cup lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • 3 tbsp preserved lemon, brunoise-cut or small dice
  • Salt and pepper, to taste

Instructions

Egg Pasta

  1. In a KitchenAid or similar mixer combine the flour and salt. Add eggs, yolks, and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
  2. Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 40 minutes.
  3. Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dishtowel when not in use. Using a pasta roller, set to the thickest (widest) setting, roll one piece of dough out onto a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
  4. Reduce the setting, and repeat rolling and folding the dough, passing it through the machine until you reach the “number 2” thickness.
  5. Cut the pasta into desired size for the raviolis. Place cut pasta on a flour-dusted sheet tray and cover with a dishtowel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top.

Asparagus Ravioli Filling

  1. Bring a medium pot of well-salted water to a boil over high heat. Have ready a bowl of ice water to shock the asparagus to stop the cooking process. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. In a food processor (or by hand), chop the asparagus very finely and transfer to a medium bowl. Add the cream cheese, Parmesan, and garlic to the chopped asparagus; mix well. Season to taste with salt and pepper.
  2. For the ravioli: Arrange your cut pasta on a work surface. Put 1 level tablespoon of the asparagus filling in the center of each piece of dough. Using a spray bottle, moisten the edges of each with water. Top each with another piece of pasta and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth or freeze until ready to use.

Preserved Lemon Vinaigrette

  1. Combine all ingredients in a small mixing bowl with a whisk. The honey and Dijon should emulsify the vinaigrette but you will need to mix before serving. Feel free to adjust the dressing with salt and pepper and maybe some additional honey if needed.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Food by Chef Kristin Butterworth
Story and Prop Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Watermelon Steak Salad

By
Samuel
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0
An above shot of a bowl filled with brightly colored fruit, making up a watermelon steak salad.

Watermelon has always been that one fruit that can spark up nostalgia for me: it’s a remembrance of summer evenings or afternoon family picnics. On any given summer night, my mother and father would have a watermelon wedge waiting for me; it was just something that was always there. It’s also one of those ingredients that tends to go well with a variety of flavors. Be it spicy, salty, tart, acidic, or bitter – they all seem to work. This time of year is great for many other fruits and vegetables – tomatoes, radish, bitter greens, and other melon varieties – which, luckily, all complement watermelon very well. This Watermelon Steak Salad dish will show that although watermelon is great on its own, there are many flavor profiles that pair great with it, too.

Story by Maggie Weaver
Photography by Dave Bryce
Food Styling by Veda Sankaran
Prop Styling by Keith Recker
Recipe by Chef Steve Paul
Wallpaper: Guermantes by Manuel Canovas, Courtesy of Cowtan & Tout

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Baba Ghanouj

By
Samuel
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0
An above shot of a turquoise bowl filled with Baba Ghanouj.

Eggplant is one of my favorites. Growing up, my mom prepared it in rice dishes—cubed, fried, and then cooked in with the rice, or cut into thick rounds and layered at the bottom of the pot below the rice. It seemed to be everywhere, but I never tired of it. It was in the moussaka, maqlooba, and especially in baba ghanouj. This smoky, creamy baba ghanouj recipe remains a staple in my kitchen. Sometimes we’d enjoy eggplant simply fried and served with pita, fresh vegetables, and hummus. But probably my all-time favorite is maqdoos: pickled baby aubergines stuffed with walnuts and garlic. My grandmother made these, and I hope to master them someday too.

Story by Maggie Weaver
Photography by Dave Bryce
Food Styling by Veda Sankaran
Prop Styling by Keith Recker
Recipe by Chef Steve Paul
Wallpaper: Guermantes by Manuel Canovas, Courtesy of Cowtan & Tout

Subscribe to TABLE Magazine‘s print edition.

Vietnamese-Style Chicken Wings

By
Jordan Snowden
-
0
An above shot of a baking sheet filled with Vietnamese Chicken Wings.

These Vietnamese-style chicken wings are a mouthwatering balance of sweet, salty, and tangy, with layers of flavor that build from an overnight marinade. Infused with fish sauce, brown sugar, garlic, lemongrass, and ginger, the wings emerge from the oven with a glossy, caramelized coating and irresistible aroma. A final squeeze of fresh lime and sprinkle of cilantro brighten each bite, while an optional dipping sauce—packed with chili heat and umami depth—brings even more complexity to the table. Perfect for game day, dinner parties, or casual snacking, these wings deliver bold Southeast Asian flavor with minimal fuss.

What Makes Something Vietnamese-Style?

When you see Vietnamese-style on a recipe, think bold, aromatic, and balanced. It usually signals a dish built around the signature flavors of Vietnamese cooking—salty fish sauce, sweet caramelized sugar, bright citrus (like lime), fresh herbs, and a little heat from chili. It’s not just about one note, but the interplay between them: savory meets sweet, spicy meets sour. Techniques like marinating meat with lemongrass, garlic, and ginger, then roasting or grilling to lock in flavor, are also hallmarks.

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An above shot of a baking sheet filled with Vietnamese Chicken Wings.

Vietnamese-Style Chicken Wings

Print Recipe

Description

Sticky, Savory, and Full of Zing

Ingredients

Scale
  • 2 pounds small to medium chicken wings
  • 2 whole limes quartered for marinade and serving
  • ½ cup fish sauce
  • ½ cup brown sugar
  • 2 garlic cloves minced
  • 1 ½ tsp grated ginger
  • 1 tbsp finely chopped lemongrass
  • 1 tbsp chopped cilantro for serving

Dipping Sauce (optional)

  • 1/4 cup fish sauce
  • 2 tbsp brown sugar
  • 1 tbsp Thai pepper or other small pepper
  • 1 lime, juiced
  • 1 cup water
  • 2 spring onions chopped
  • 1 tsp sesame seeds

Instructions

  1. Combine fish sauce, brown sugar, garlic, ginger, juice from one lime, and lemongrass in a bowl. Add chicken wings and evenly coat marinade over all the wings. Cover and marinate overnight in the refrigerator. Reserve some marinade for basting during cooking.
  2. Preheat the oven to 400F and place chicken wings and on a baking sheet in a single layer and bake for 40 minutes. Town and baste midway with marinade.
  3. Add fresh lime juice and cilantro before serving warm.

Dipping Sauce (optional)

  1. Add all ingredients to a saucepan. Reduce liquid until slightly thickened (five minutes) Serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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Chicken Fajita Skillet 

By
Anna Franklin
-
0
A chicken fajita skillet with slices chicken, limes, and peppers. Then there are small bowls of pico, sour cream, and onions.

We know how hard it can be to get yourself to cook dinner. After a long day at work, the last thing you want to do is get up off the couch to cook over a hot stove. But, an easy recipe makes the task of dinner at least a bit easier. This Chicken Fajita Skillet is a one-pan effort that takes tender chicken and mixes it with fajita vegetables. Garnish your skillet with avocado, lime, and cilantro before serving hot out of the oven.

What is in Fajita Seasoning?

Fajita seasoning is that aromatic blend of spices which forms the flavor base for this beloved dish. The core of the blend is typically chili powder and cumin for spice. These are then complemented by smoked paprika for a rich, smoky undertone and a vibrant red color. Other essential ingredients include garlic powder and onion powder for a savory base, while a touch of cayenne pepper or crushed red pepper flakes can be added for extra heat. A bit of oregano or dried cilantro and a hint of salt and black pepper usually round out the mix.

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A chicken fajita skillet with slices chicken, limes, and peppers. Then there are small bowls of pico, sour cream, and onions.

Chicken Fajita Skillet 

  • Author: Anna Franklin
Print Recipe

Description

Dinner has never been so easy and delicious.

Ingredients

Scale
  • 1 lb boneless skinless chicken breast
  • 1 packet store bought fajita seasoning (we used McCormick Organic Fajita Seasoning Mix)
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/2 red onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced

For garnish: 

  • 1 avocado, sliced
  • Lime wedges
  • Sour cream
  • Store bought pico de gallo

Instructions

  1. Preheat oven to 450 degrees.
  2. In a ziplock bag, add chicken breast, fajita seasoning packet, salt, and olive oil. Toss around until the chicken is evenly coated with the seasoning. Let marinate for at least 30 minutes or for up to 24 hours.
  3. In a cast iron skillet over high heat, add the chicken to the pan and sear until a nice crust is formed on the outside of each chicken breast. At this point the chicken shouldn’t be fully cooked. Remove the chicken from the pan and set aside.
  4. Add you sliced vegetables to the hot pan that was used for cooking the chicken. Sauté until slightly tender.
  5. Add the chicken breast back to the pan and bake in the oven for roughly 15 minutes or until the chicken is fully cooked and the vegetables are tender.
  6. Remove from the oven and slice chicken before serving and garnish with sliced avocado, lime and sprigs of cilantro.
  7. Serve with sour cream and store bought pico de gallo.

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Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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