Description

These Skillet Chicken Fajitas offer a vibrant, restaurant-quality meal with juicy marinated chicken breasts, charred bell peppers, and onions cooked to perfection in a hot skillet. Served with warm tortillas and a zesty chipotle lime crema, this recipe is perfect for quick weeknight dinners or entertaining crowds with customizable fajita bars.

Ingredients

Scale

Chicken Fajita Marinade:

2 large chicken breasts (sliced horizontally to create 4 fillets, 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 (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 (optional, amount as desired)
Guacamole or chopped avocados (optional, amount as desired)
Salsa (optional, amount as desired)
Chopped tomatoes (optional)
Black beans (optional)
Freshly squeezed lime juice (for serving)
Additional cilantro (for garnish)

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Instructions

Prepare Marinade: In a large freezer bag, whisk together all the Chicken Fajita Marinade ingredients except the chicken. Remove 2 tablespoons of this marinade to use later for the vegetables. Add sliced chicken breasts to the bag, seal, and toss to coat thoroughly. Refrigerate and marinate for 6 hours up to overnight, with longer marinating giving better flavor.
Make Chipotle Lime Crema: In a bowl, whisk together sour cream, mayonnaise, lime juice, salt, and chipotle chili powder until smooth. Refrigerate in an airtight container until ready to use.
Cook Chicken: When ready to cook, let 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 chicken and place in the hot skillet. Cook undisturbed for 2-3 minutes until nicely browned or slightly blackened on one side. Flip chicken, cover, reduce heat to medium, and cook for another 2-4 minutes until cooked through depending on thickness. Remove chicken to a cutting board, tent with foil, and let rest for 5 minutes. Slice across the grain into strips.
Sauté Vegetables: To the same skillet with leftover juices, add 1 tablespoon olive oil and reserved 2 tablespoons marinade. Heat over medium-high and add sliced onions; sauté for 1 minute. Add bell peppers and sauté for an additional 3-4 minutes or until crisp-tender. Return sliced chicken to the skillet and toss to coat with vegetables and juices.
Assemble Fajitas: Warm tortillas and layer with chicken fajita mixture. Add optional toppings such as chipotle lime crema, cheese, guacamole, salsa, chopped tomatoes, black beans, cilantro, and a squeeze of lime juice to taste. Serve immediately and enjoy!

Notes

Marinate chicken overnight for maximum flavor and tenderness.
Adjust chipotle chili powder in the crema to control spice level.
Use corn tortillas for a gluten-free option, but yogurt-based crema alternatives would be needed to maintain gluten-free status.
Leftover fajita mixture can be stored in the fridge for up to 3 days and reheated before serving.
For vegetarian variation, substitute chicken with firm tofu or portobello mushrooms.
Serve with rice or beans to create a complete meal.
Create a fajita bar with various toppings for a fun, customizable dinner experience.

Nutrition

Serving Size: 1 serving (1 fajita with toppings)
Calories: 400 kcal
Sugar: 7 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 80 mg