Name: Skillet Chicken Fajitas with Lime Crema Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds large chicken breasts, sliced horizontally into 4 fillets; 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 black pepper; 2 teaspoons liquid smoke; 1/2 red onion, thinly sliced; 3 bell peppers, thinly sliced (any mix of colors); 1 cup sour cream; 2 tablespoons mayonnaise; 1-2 tablespoons lime juice, to taste; 1/2 teaspoon salt; 1/4 to 1/2 teaspoon chipotle chili powder; 1/4 cup packed cilantro, finely chopped; 8-12 flour tortillas; Cheese; Guacamole or chopped avocados; Salsa; Chopped tomatoes

There’s something simply irresistible about the sizzle and aroma of a well-cooked fajita, and this Skillet Chicken Fajitas with Lime Crema Recipe is my go-to for a quick, flavorful dinner that feels like a celebration. Juicy chicken, caramelized peppers, and that zingy lime crema really bring everything together.

The image shows a black skillet filled with many dark brown grilled strips of meat piled in the center. To the side, there are bright slices of avocado with a smooth texture, light green in color. Behind the meat, there are colorful cooked veggies including red, orange, and yellow bell peppers mixed with green strips, all slightly glossy and soft. Some fresh green herb leaves are scattered on top of the meat and around the skillet. The skillet is sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Skillet Chicken Fajitas with Lime Crema Recipe
Top Tip
How to Serve Skillet Chicken Fajitas with Lime Crema Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Skillet Chicken Fajitas with Lime Crema Recipe

Why You'll Love This Recipe

This recipe is one of those winners that delivers big flavor without fuss, perfect for weeknight dinners or feeding a hungry crowd. I love how the chicken marinates with a mix of spices and citrus, then cooks quickly in a skillet alongside vibrant sautéed peppers and onions.

Flavor-packed marinade: The combination of orange juice, lime juice, soy sauce, and smoky spices infuses the chicken with layers of bright, smoky goodness.
Quick and easy cooking: This skillet method gets dinner on the table fast, especially if you marinate ahead.
Versatile meal options: Wrap it up, serve over rice or salad, or build a fajita bar with your favorite toppings.
That creamy lime crema: It adds tangy freshness and a little heat, turning a great dish into something unforgettable.

The image shows a black cast iron pan with two main layers: on one side, dark brown strips of cooked meat with a slightly crispy texture, and on the other side, bright red, yellow, and green bell pepper strips mixed with onions, all lightly cooked with a soft texture. A few small green leafy herbs are scattered on top for garnish. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All these ingredients come together like a little flavor party in your skillet. The chicken soaks up the marinade beautifully, while the peppers and onions add sweetness and crunch, and the lime crema cools everything down perfectly.

Flat lay of two large raw chicken breasts, half a red onion thinly sliced, three colorful bell peppers sliced into strips (red, yellow, and green), a stack of soft flour tortillas, small white bowls containing olive oil, brown sugar, orange juice, lime juice, reduced sodium soy sauce, Dijon mustard, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, chipotle chili powder, dried oregano, ground black pepper, liquid smoke, sour cream, mayonnaise, and freshly squeezed lime juice, a small pile of finely chopped fresh cilantro, ripe avocados halved and chopped, shredded cheese, a small white bowl of fresh chopped tomatoes, black beans, and a bowl of salsa, all neatly arranged with perfect symmetry and realistic proportions, on simple white ceramic plates and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Slicing them thin helps the marinade penetrate and ensures quick, even cooking without drying out.
Red onion: Adds a sharp sweetness and a bit of bite that balances the smoky, spicy chicken.
Bell peppers: I use a mix of colorful peppers for sweetness, texture, and visual appeal.
Flour tortillas: Soft and warm, they wrap all those vibrant fajita flavors perfectly.
Olive oil: For sautéing and locking in moisture—it also brings a subtle fruity note.
Brown sugar: Adds a touch of caramelization and rounds out the marinade’s tartness.
Orange juice & lime juice: Citrus brightens the marinade and tenderizes the chicken.
Reduced sodium soy sauce: Adds umami depth without overpowering the fresh flavors.
Dijon mustard: Balances acidity with a gentle tang.
Spices (chili powder, cumin, garlic and onion powder, smoked paprika, chipotle chili powder, oregano): Each layer builds to create a complex, smoky, slightly spicy profile.
Liquid smoke: Just a drizzle packs a deep smokiness that makes these fajitas taste like they came off a grill.
Sour cream & mayonnaise: Form the creamy base for the lime crema, brightened with lime juice and a kick of chipotle chili powder.
Cilantro: Freshness in the crema and as a garnish—it’s what really makes the flavors pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love telling friends that this recipe is a perfect canvas—whether you want it smoky, spicy, or super fresh, just tweak the toppings and spice levels to your liking. Plus, it’s fun to make it your own with different add-ons!

Variation: For an extra smoky twist, I sometimes add a few chipotle peppers in adobo to the marinade—it gives a deep, luscious heat that fajita lovers drool over.
Vegetarian option: Skip the chicken and marinate thick slices of portobello mushrooms, then cook similarly for smoky veggie fajitas.
Make it spicy: Amp up the chili powder or add fresh jalapeños in with the peppers for a fiery kick.
Seasonal swap: In cooler months, swap bell peppers for sauteed zucchini and mushrooms for a comforting twist.

Step-by-Step: How I Make Skillet Chicken Fajitas with Lime Crema Recipe

Step 1: Marinate the Chicken

I like to prepare the marinade first because it really sets the tone for juicy, flavorful chicken. Whisk all the marinade ingredients in a large freezer bag, but don’t forget to scoop out 2 tablespoons for the veggies later—that’s a key flavor booster. Toss in the chicken, seal it up, and refrigerate anywhere from 6 hours to overnight. Trust me, the longer, the better! It’s hands-off but makes all the difference when you cook.

Step 2: Whip Up the Lime Crema

While the chicken marinates, mix your sour cream, mayo, lime juice, salt, chipotle chili powder, and cilantro to create that luscious lime crema. It’s a quick stir-and-park situation—chilling it lets the flavors meld perfectly.

Step 3: Cook the Chicken

When it’s go-time, pull the chicken from the fridge and let it rest at room temperature for 15–30 minutes. This step helps the chicken cook evenly, preventing dryness. Heat a tablespoon of olive oil in a skillet over medium-high heat until shimmering, then lightly dab excess marinade off the chicken (too much moisture means no nice sear). Place the chicken in the skillet and let it cook undisturbed for 2–3 minutes until it’s beautifully browned or even a little blackened if you like. Flip, cover, and lower the heat to medium for another 2–4 minutes depending on thickness. Once cooked through, transfer the chicken to a cutting board, cover loosely with foil, and let it rest for 5 minutes before slicing against the grain. Resting is key—it keeps the chicken juicy.

Step 4: Sauté the Vegetables

Using the same skillet, add a tablespoon of olive oil to the leftover chicken juices and that reserved 2 tablespoons of marinade. Heating this flavor-packed base sets the stage. Toss in the onions first and sauté for about a minute until they start to soften, then add your colorful peppers. Cook for 3–4 minutes or until the peppers are crisp-tender—you want them to keep a bit of bite and sweetness. Finally, add the sliced chicken back in and toss it all together so every bite’s bursting with flavor.

Step 5: Assemble and Serve

Warm your tortillas just right—wrap them in foil and heat in a low oven or skillet until pliable. Pile on the chicken fajita mixture and finish with a generous drizzle of that tangy lime crema. Add your favorite toppings like cheese, guacamole, salsa, or fresh tomatoes to make it truly your own.

Top Tip

From my experience making this recipe numerous times, these little pointers really help elevate the dish and ensure you come out a fajita hero every time.

Marinate Long Enough: Overnight marinating deepens flavor and tenderness—you won’t believe how juicy the chicken gets.
Pat Chicken Dry Before Searing: It’s tempting to just dump it in, but drying off excess marinade lets the chicken caramelize instead of steaming.
Rest the Chicken: Letting it rest after cooking keeps those juices locked inside for tender, moist bites.
Keep Veggies Crisp-Tender: Don’t overcook your peppers and onions—they should still have a bit of crunch to contrast with the soft chicken.

How to Serve Skillet Chicken Fajitas with Lime Crema Recipe

skillet chicken fajitas - Serving Suggestion

Garnishes

I like to pile on fresh cilantro, a sprinkle of shredded cheese, dollops of guacamole, and a bit of salsa for brightness. Some chopped tomatoes and a squeeze of freshly squeezed lime juice always make a difference, too—the little touches really elevate the fajitas.

Side Dishes

Serve these fajitas with a side of black beans or Mexican rice to round out the meal. I also love pairing with a crunchy cabbage slaw or a simple green salad with lime vinaigrette for fresh contrast.

Creative Ways to Present

For casual get-togethers or Cinco de Mayo celebrations, I’ve set up a fajita bar with warm tortillas, bowls of toppings (from pickled jalapeños to grilled corn), and even made chicken fajita bowls with cilantro lime rice as a base. It’s a fun and customizable way for everyone to build their perfect fajita.

Make Ahead and Storage

Storing Leftovers

Leftover chicken fajita filling stores well in an airtight container in the fridge for up to 3 days. I keep the tortillas separate to avoid sogginess and add fresh toppings when reheating. It’s a great quick lunch or dinner fix.

Freezing

I’ve frozen the cooked chicken and veggie mixture in portions before with good results. When you’re ready, thaw overnight in the fridge and reheat gently on the stove—freezing can dull fresh veggies slightly, so I recommend adding fresh sliced peppers or onions after reheating if you want extra crunch.

Reheating

Reheat leftovers in a skillet over medium heat to revive that charred flavor and warm everything evenly. Avoid microwaving if you can because it tends to make the tortillas soggy and the veggies limp.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Skillet Chicken Fajitas with Lime Crema Recipe?

Absolutely! Chicken thighs tend to be even juicier and more forgiving if you worry about dryness. Just slice them similarly and adjust cooking time slightly as needed.

How spicy is the lime crema in this recipe?

The lime crema has just a touch of chipotle chili powder, giving it a subtle smoky heat that complements the fajitas but isn’t overpowering. You can always adjust the chili powder to make it milder or hotter depending on your taste.

Is there a way to make this recipe gluten-free?

Yes! Simply swap out the flour tortillas for corn tortillas or your favorite gluten-free wraps. Double-check all the pantry ingredients like soy sauce and spices to ensure they don’t contain gluten.

Can I prep parts of the recipe ahead to save time?

Definitely. Marinate the chicken the night before and prepare the lime crema earlier in the day or even a couple days ahead. When it’s time to cook, everything comes together quickly, making dinner a breeze.

Final Thoughts

This Skillet Chicken Fajitas with Lime Crema Recipe has become one of my favorite weeknight meals because it’s a crowd-pleaser that never feels ordinary. I love sharing it because it’s approachable, fast, and packed with fresh, exciting flavors. Give it a try, and soon you’ll see why it’s on repeat in my kitchen—and I bet it will be in yours too!