Description
This Skillet Chicken Fajitas recipe offers juicy, marinated chicken breasts cooked to perfection along with sautéed bell peppers and onions. Ready in just 25 minutes after marinating, they are perfect for a crowd or family dinner. Served with warm flour tortillas and customizable toppings like cheese, guacamole, salsa, and chipotle lime crema, these fajitas deliver restaurant-quality flavor at home.
Ingredients
Scale
Chicken Marinade & Fajitas
- 2 large chicken breasts (sliced horizontally to create 4 fillets, 1 1/2 pounds)
- 1/2 red onion, thinly sliced
- 3 bell peppers, thinly sliced (any mix of colors)
- 8-12 flour tortillas
- 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
Chipotle Lime Crema
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1-2 tablespoons lime juice, to taste
- 1/2 teaspoon salt
- 1/4 - 1/2 teaspoon chipotle chili powder
- 1/4 cup packed cilantro, finely chopped
Optional Toppings
- Cheese (shredded)
- Guacamole or chopped avocados
- Salsa
- Chopped tomatoes
- Black beans
- Fresh cilantro
- Freshly squeezed lime juice
Instructions
- Prepare the Marinade: In a large freezer bag, whisk together all ingredients for the chicken fajita marinade except the chicken. Remove 2 tablespoons of the marinade to reserve for cooking vegetables later. Add the chicken breasts to the bag, seal, and toss to coat thoroughly. Refrigerate to marinate for at least 6 hours or overnight for best flavor.
- Make the Chipotle Lime Crema: In a bowl, whisk together sour cream, mayonnaise, lime juice, salt, chipotle chili powder, and chopped cilantro. Cover and refrigerate until ready to serve.
- Cook the Chicken: When ready, bring chicken to 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 place it in the hot skillet. Cook undisturbed for 2-3 minutes until nicely browned or slightly blackened. Flip the chicken, cover the skillet, reduce heat to medium, and cook for another 2-4 minutes until cooked through. Remove chicken to a cutting board, tent with foil, and let rest 5 minutes before slicing into strips across the grain.
- Sauté the Vegetables: Add 1 tablespoon olive oil to the skillet with leftover juices and reserved marinade. Heat over medium-high heat, then add sliced onions and sauté 1 minute. Add bell peppers and cook 3-4 minutes until crisp-tender. Add sliced chicken back to the skillet and toss everything together to coat well.
- Assemble Fajitas: Warm tortillas as desired. Layer tortillas with the chicken and vegetable mixture, then add your preferred toppings such as chipotle lime crema, cheese, guacamole, salsa, chopped tomatoes, black beans, cilantro, and a squeeze of fresh lime juice.
Notes
- Marinate the chicken overnight for deeper flavor and tender texture.
- If you prefer a spicier flavor, increase the chipotle chili powder in the marinade and crema.
- Substitute flour tortillas with corn tortillas for a gluten-free option.
- These fajitas can also be served as a salad bowl by skipping the tortillas.
- Leftover fajita mixture makes great filling for burritos or quesadillas.
- Use a cast iron or heavy skillet for best searing results on the chicken.
Nutrition
- Serving Size: 1 fajita
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
