Description
This Skillet Chicken Fajitas recipe features tender marinated chicken breasts cooked with vibrant bell peppers and red onions, all served in warm flour tortillas. The homemade marinade blends smoky, tangy, and savory flavors, enhanced by a chipotle lime crema for a perfect balance. Quick to prepare after marinating, it's an ideal meal for busy nights offering restaurant-quality taste at home.
Ingredients
Scale
Chicken and Marinade
- 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
Vegetables
- 1/2 red onion, thinly sliced
- 3 bell peppers, thinly sliced (any mix of colors)
Chipotle Lime Crema (Optional)
- 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
Additional Ingredients and Toppings
- 8-12 flour tortillas
- Cheese
- Guacamole or chopped avocados
- Salsa
- Chopped tomatoes
- Black beans
- Freshly squeezed lime juice
- Fresh cilantro for garnish
Instructions
- Prepare Marinade: In a large freezer bag, whisk all chicken fajita marinade ingredients together: olive oil, brown sugar, orange juice, lime juice, soy sauce, Dijon mustard, chili powder, cumin, garlic powder, onion powder, salt, smoked paprika, chipotle chili powder, oregano, black pepper, and liquid smoke. Remove 2 tablespoons of the marinade to set aside for the vegetables.
- Marinate Chicken: Add the chicken fillets to the bag with marinade, seal, and toss to coat thoroughly. Refrigerate for 6 hours up to overnight for best flavor.
- Make Chipotle Lime Crema (Optional): Whisk together sour cream, mayonnaise, lime juice, salt, chipotle chili powder, and chopped cilantro. Refrigerate until ready to serve.
- Heat Chicken: Remove chicken from refrigerator and allow to come to 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 chicken and place in skillet. Cook undisturbed for 3 minutes or until nicely browned on one side.
- Cook Chicken Through: Flip chicken, cover skillet, reduce heat to medium, and cook for an additional 4 minutes, or until cooked through depending on thickness. Remove chicken to a cutting board, tent with foil, and rest for 5 minutes.
- Cook Vegetables: To the same skillet, add 1 tablespoon olive oil and the reserved 2 tablespoons marinade. Heat over medium-high heat, then add sliced onions and cook for 1 minute. Add bell peppers and sauté for 4 minutes until crisp-tender.
- Combine Chicken and Vegetables: Slice rested chicken across the grain into strips and add back into the skillet with vegetables. Toss together to coat in the juices and marinade.
- Assemble Fajitas: Warm tortillas and layer them with the chicken and vegetable mixture. Add desired toppings such as cheese, guacamole, salsa, chopped tomatoes, black beans, fresh cilantro, and a drizzle of chipotle lime crema if using. Finish with freshly squeezed lime juice.
Notes
- Marinating the chicken overnight enhances the flavor dramatically, but if short on time, a 6-hour marinate still produces delicious results.
- The chipotle lime crema provides a smoky, tangy complement but can be omitted or substituted with plain sour cream or Greek yogurt for a lighter topping.
- Use any color mix of bell peppers to add vibrant color and sweetness to the fajitas.
- For a gluten-free variant, substitute flour tortillas with corn tortillas or lettuce wraps.
- Leftover chicken fajita mixture can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
- Create a fajita bar with various toppings for easy customization and entertaining.
Nutrition
- Serving Size: 1 fajita
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
