Description
This Skillet Chicken Fajitas recipe delivers juicy marinated chicken, charred bell peppers, and onions all wrapped in warm tortillas with your favorite toppings. Perfect for busy nights, it features a vibrant chicken fajita marinade and optional Chipotle Lime Crema for an extra kick. Great for crowds and customizable as fajita salads, burritos, or bowls.
Ingredients
Scale
Chicken and Marinade
- 2 large chicken breasts (sliced horizontally to create 4 fillets, 1 1/2 pounds)
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 2 teaspoons liquid smoke
Vegetables
- 1/2 red onion, thinly sliced
- 3 bell peppers, thinly sliced (any mix of colors)
Toppings and Extras
- 8-12 flour tortillas
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1-2 tablespoons lime juice (for crema, to taste)
- 1/2 teaspoon salt (for crema)
- 1/4 - 1/2 teaspoon chipotle chili powder (for crema)
- 1/4 cup packed cilantro, finely chopped
- Cheese (quantity as desired)
- Guacamole or chopped avocados (quantity as desired)
- Avocado Crema (optional)
- Salsa (quantity as desired)
- Chopped tomatoes (quantity as desired)
- Black beans (quantity as desired)
- Freshly squeezed lime juice (for serving, quantity as desired)
Instructions
- Marinate the chicken: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons of the marinade to use later for the vegetables. Add the sliced chicken to the bag, toss to coat evenly, and refrigerate for at least 6 hours up to overnight for best flavor.
- Prepare Chipotle Lime Crema (optional): Whisk together sour cream, mayonnaise, lime juice, salt, chipotle chili powder, and chopped cilantro. Refrigerate in an airtight container until ready to use.
- Cook the chicken: When ready, let the chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Dab excess marinade off the chicken and add to the hot skillet. Cook undisturbed for 2-3 minutes until nicely browned or slightly blackened on one side. Flip the chicken, cover the skillet, reduce heat to medium, and cook an additional 2-4 minutes until cooked through. Remove chicken to a cutting board, tent with foil, and let rest for 5 minutes before slicing into strips across the grain.
- Sauté vegetables: Add 1 tablespoon olive oil to the same skillet along with the reserved 2 tablespoons of marinade. Heat over medium-high heat, add onions, and sauté for 1 minute. Then add bell peppers and cook for 3-4 minutes until crisp-tender. Add the sliced chicken back to the skillet and toss to combine and coat in the vegetables and marinade.
- Assemble fajitas: Warm the flour tortillas, then layer with the chicken and vegetable mixture. Top with cheese, guacamole, salsa, avocado crema, chopped tomatoes, black beans, cilantro, and a squeeze of fresh lime juice as desired. Serve immediately.
Notes
- Marinate the chicken overnight for the best flavor, but a minimum of 6 hours works well.
- Use any mix of bell pepper colors for vibrant appearance and flavor.
- The Chipotle Lime Crema is optional but adds a creamy, smoky, tangy flavor that complements the fajitas.
- You can easily customize these fajitas as salads, burritos, or bowls.
- Be careful not to overcrowd the pan when cooking chicken for proper browning.
- Leftover fajita mixture can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 fajita
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
