Description

This easy Skillet Chicken Fajitas recipe features juicy marinated chicken breasts cooked with vibrant bell peppers and red onions, all served in warm flour tortillas with your favorite toppings. Perfect for busy weeknights, this flavorful dish comes together quickly after marinating and delivers restaurant-quality taste at home. Customize with cheeses, guacamole, salsa, and more for a fun fajita bar experience or use as fillings for burritos, salads, and bowls.

Ingredients

Scale

Chicken and Marinade

1 1/2 pounds large chicken breasts (sliced horizontally to create 4 fillets)
3 tablespoons brown sugar
2 tablespoons orange juice
2 tablespoons lime juice (plus extra for crema and garnish)
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 (plus 1/4-1/2 teaspoon for crema)
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 teaspoons liquid smoke
2 tablespoons olive oil (divided)

Vegetables

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

Tortillas & Toppings

8-12 flour tortillas
1 cup sour cream
2 tablespoons mayonnaise
1/2 teaspoon salt (for crema)
1/4 cup packed cilantro, finely chopped (plus extra for garnish)
Cheese (type and quantity to taste)
Guacamole or chopped avocados (quantity to taste)
Salsa (quantity to taste)
Chopped tomatoes (quantity to taste)
Black beans (optional, quantity to taste)
Freshly squeezed lime juice (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Marinade: In a large freezer bag, whisk together brown sugar, orange juice, lime juice, soy sauce, Dijon mustard, chili powder, ground cumin, garlic powder, onion powder, salt, smoked paprika, chipotle chili powder, dried oregano, black pepper, liquid smoke, and 1 tablespoon olive oil. Remove 2 tablespoons of this marinade to use later for vegetables.
Marinate the Chicken: Add the sliced chicken breasts to the freezer bag with the remaining marinade and toss to coat thoroughly. Seal and refrigerate for at least 6 hours, preferably overnight, to allow flavors to penetrate.
Make Chipotle Lime Crema (Optional): In a bowl, whisk together sour cream, mayonnaise, 1-2 tablespoons lime juice to taste, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon chipotle chili powder, and finely chopped cilantro. Refrigerate in an airtight container until ready to serve.
Cook the Chicken: Remove chicken from the refrigerator and let it sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until very hot. Dab excess marinade off the chicken pieces, then place them in the 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 for 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 across the grain into strips.
Cook the Vegetables: Add 1 tablespoon olive oil and the reserved 2 tablespoons marinade to the same skillet over medium-high heat. Add the sliced red onion and sauté for 1 minute. Add the sliced bell peppers and cook for 3-4 minutes until they are crisp-tender.
Combine Chicken and Vegetables: Return sliced chicken to the skillet with the vegetables and toss to coat with the pan juices and marinade.
Assemble Fajitas: Warm the flour tortillas as desired. Layer each tortilla with the chicken and vegetable mixture, then top with chipotle lime crema and your preferred toppings such as cheese, guacamole, salsa, chopped tomatoes, black beans, cilantro, and an extra squeeze of lime juice.

Notes

Marinating the chicken overnight brings out the best flavor but a minimum of 6 hours is sufficient.
Use any combination of bell pepper colors for a vibrant presentation.
Chipotle lime crema is optional but adds a delicious smoky and tangy element.
Warm tortillas before assembling for best pliability and taste.
These fajitas can be turned into salads, burritos, or bowls for versatility.
Adjust spice levels by modifying chili powders according to your preference.
For gluten-free option, substitute flour tortillas with corn tortillas or gluten-free wraps.

Nutrition

Serving Size: 1 fajita
Calories: 350 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 70 mg