Description
This Skillet Chicken Fajitas recipe delivers juicy, marinated chicken breasts cooked to perfection with charred bell peppers and onions, all wrapped in warm flour tortillas. Enhanced with a flavorful chicken fajita marinade and optional chipotle lime crema, these fajitas are perfect for a quick, satisfying dinner or a party fajita bar.
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)
- 1 tablespoon olive oil
Tortillas and Toppings
- 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)
- Freshly squeezed lime juice (optional)
- Additional cilantro (optional)
Instructions
- Prepare Marinade: In a large freezer bag, whisk together brown sugar, orange juice, lime juice, reduced sodium soy sauce, Dijon mustard, chili powder, ground cumin, garlic powder, onion powder, salt, smoked paprika, chipotle chili powder, dried oregano, pepper, and liquid smoke to create the chicken fajita marinade. Remove 2 tablespoons of this marinade and set aside for cooking vegetables. Add chicken fillets to the bag and toss to coat thoroughly. Seal and refrigerate for 6 hours up to overnight for best flavor.
- Make Chipotle Lime Crema (Optional): In a bowl, whisk together sour cream, mayonnaise, 1-2 tablespoons lime juice, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon chipotle chili powder, and finely chopped cilantro. Cover and refrigerate until ready to serve.
- Cook Chicken: Remove chicken from refrigerator and let sit at room temperature for 15 to 30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until very hot. Dab excess marinade off chicken and place fillets in the skillet. Cook undisturbed for 2 to 3 minutes until nicely browned or blackened on one side. Flip chicken, cover the skillet, reduce heat to medium, and cook for an additional 2 to 4 minutes or until cooked through. Remove chicken, tent with foil, and rest for 5 minutes before slicing across the grain into strips.
- Sauté Vegetables: Add 1 tablespoon olive oil to the skillet juices along with the reserved 2 tablespoons marinade. Heat over medium-high heat. Add sliced red onions and sauté for 1 minute. Add sliced bell peppers and continue sautéing for 3 to 4 minutes until vegetables are crisp-tender. Return sliced chicken strips to the skillet and toss everything to coat with the juices.
- Assemble Fajitas: Warm flour tortillas as desired. Layer tortillas with the chicken and vegetable mixture, then add preferred toppings such as cheese, guacamole, salsa, chopped tomatoes, black beans, cilantro, and a drizzle of chipotle lime crema. Serve immediately with freshly squeezed lime juice if desired.
Notes
- Marinate the chicken for at least 6 hours; overnight is best for maximum flavor.
- Use any color combination of bell peppers for vibrant presentation and balanced sweetness.
- Chipotle Lime Crema is optional but adds a smoky, creamy contrast to the fajitas.
- For gluten-free option, substitute flour tortillas with corn tortillas.
- Leftover fajita mixture is great for fajita salads, burritos, or bowls.
- This recipe works well for feeding crowds and making a fajita bar with multiple toppings.
- Make sure not to overcrowd the skillet when cooking chicken to get a nice sear.
- If preferred, chicken can be grilled instead of skillet-cooked.
Nutrition
- Serving Size: 1 fajita
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
