Description

This Skillet Chicken Fajitas recipe delivers restaurant-quality flavors with a simple, flavorful marinade that infuses juicy chicken breasts. Sautéed with colorful bell peppers and onions, these fajitas are perfect for quick weeknight dinners, served with warm tortillas and customizable toppings like chipotle lime crema, guacamole, cheese, and salsa. It's versatile, easy to prepare, and perfect for gatherings or meal prep.

Ingredients

Scale

Chicken Marinade

2 large chicken breasts (sliced horizontally to create 4 fillets, about 1 1/2 pounds)
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
2 tablespoons olive oil (divided)

Vegetables

1/2 red onion, thinly sliced
3 bell peppers, thinly sliced (any mix of colors)

Additional Ingredients

8-12 flour tortillas
1 cup sour cream
2 tablespoons mayonnaise
1-2 tablespoons lime juice (for crema)
1/2 teaspoon salt (for crema)
1/4-1/2 teaspoon chipotle chili powder (for crema)
1/4 cup packed cilantro, finely chopped (for crema)
Cheese (to taste)
Guacamole or chopped avocados (to taste)
Salsa (to taste)
Chopped tomatoes (to taste)
Black beans (optional, to taste)
Cilantro leaves (for garnish)
Freshly squeezed lime juice (for serving)

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Instructions

Marinate Chicken: In a large freezer bag, whisk together all the chicken fajita marinade ingredients except olive oil. Remove 2 tablespoons of marinade to use later for vegetables. Add chicken fillets to the bag, toss to coat evenly, seal and marinate in the refrigerator for 6 hours or overnight for best flavor.
Prepare Chipotle Lime Crema (optional): In a bowl, whisk together sour cream, mayonnaise, lime juice, salt, chipotle chili powder, and chopped cilantro until smooth. Refrigerate in an airtight container until ready to serve.
Cook Chicken: When ready to cook, let marinated chicken sit at room temperature for 15 to 30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Dab excess marinade off chicken and place in skillet. Cook undisturbed for 2-3 minutes until nicely browned or slightly blackened on one side. Flip chicken, cover skillet, reduce heat to medium, and cook for another 2-4 minutes until cooked through. Transfer chicken to a cutting board, tent with foil, and rest for 5 minutes. Slice across the grain into strips.
Sauté Vegetables: Add remaining 1 tablespoon olive oil to the skillet along with reserved 2 tablespoons marinade. Heat over medium-high heat, add sliced onions and sauté for 1 minute. Add bell peppers and sauté 3-4 minutes until crisp-tender. Add sliced chicken back into skillet and toss to coat with vegetables and juices.
Assemble Fajitas: Warm tortillas, then layer with the chicken and vegetable mixture. Add desired toppings such as chipotle lime crema, cheese, guacamole, salsa, chopped tomatoes, black beans, cilantro, and a squeeze of fresh lime juice. Serve immediately.

Notes

Marinating the chicken overnight enhances the flavor and tenderness, but a minimum of 6 hours is sufficient.
Use a variety of bell pepper colors for a vibrant presentation and balanced sweetness.
Chipotle lime crema adds a delicious smoky, tangy flavor but can be omitted or substituted with sour cream or plain yogurt.
Leftover fajita mixture can be stored in the fridge and used for fajita salads, burritos, or bowls.
For a gluten-free option, substitute flour tortillas with corn tortillas or lettuce wraps.
Adjust the chipotle chili powder to control spice level according to your preference.
Ensure the skillet is very hot before cooking chicken to get a good sear and caramelization.
The recipe scales well for larger crowds and fajita/topping bars.

Nutrition

Serving Size: 1 fajita
Calories: 350 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 3.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 75 mg