Name: Skillet Chicken Fajitas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: Chicken Fajita Marinade; 4 ounces orange juice; 4 ounces pineapple juice; 2 tablespoons lime juice; 1/3 cup oil; 1/4 cup soy sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon minced garlic; 2 tablespoons homemade fajita seasoning; Skillet Chicken Fajitas; 1.5 pounds boneless, skinless chicken breast (or thighs); 1 tablespoon oil; 4 ounces onion, sliced; 4 ounces mushrooms, sliced; 6 ounces bell peppers, sliced (red and green); 2 tablespoons butter; 2 tablespoons water; 1 tablespoon tomato paste; For Serving; 4 flour tortillas (optional); 2 limes, quartered; Chicken Fajita Toppings; 1 avocado, thinly sliced (or guacamole); 1/4 cup cotija cheese, crumbled; 2 tablespoons chopped cilantro; 1/4 cup pico de gallo (optional)

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Why You’ll Love This Recipe

This skillet chicken fajitas recipe brings all the deliciousness of fajitas to your table in a simple and quick way. The marinade infuses the chicken with incredible flavor, while the vegetables are sautéed to perfection. Served with warm tortillas and a variety of delicious toppings, these fajitas are customizable to suit your taste. You can also easily make them gluten-free or dairy-free by swapping out a few ingredients, making it a great option for anyone. It’s a colorful, satisfying, and super flavorful meal that everyone will love!

Ingredients

Chicken Fajita Marinade

4 ounces orange juice
4 ounces pineapple juice
2 tablespoons lime juice
1/3 cup oil
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
2 tablespoons homemade fajita seasoning

Skillet Chicken Fajitas

1.5 pounds boneless, skinless chicken breast (or chicken thighs)
1 tablespoon oil
4 ounces onion, sliced
4 ounces mushrooms, sliced
6 ounces bell pepper, sliced (red and green bell peppers)
2 tablespoons butter
2 tablespoons water
1 tablespoon tomato paste

For Serving

4 flour tortillas (optional)
2 limes, quartered

Chicken Fajita Toppings

1 avocado, thinly sliced (or prepared guacamole)
1/4 cup cotija cheese, crumbled
2 tablespoons chopped cilantro
1/4 cup pico de gallo (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken: In a bowl, combine the orange juice, pineapple juice, lime juice, oil, soy sauce, Worcestershire sauce, minced garlic, and fajita seasoning. Whisk everything together until fully combined. Add the chicken breasts (or thighs) to the marinade and let them marinate for at least 30 minutes (up to overnight for best flavor).
Cook the Chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, remove the chicken from the marinade and cook it in the skillet for about 6-7 minutes per side or until it’s fully cooked and reaches an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and set it aside to rest.
Sauté the Vegetables: In the same skillet, add another tablespoon of oil. Add the onions, mushrooms, and bell peppers. Sauté the vegetables for about 4-5 minutes or until they’re tender and lightly browned. Add the butter, water, and tomato paste to the pan, stirring to combine. Let everything simmer for a couple of minutes until the vegetables are well-coated and the sauce thickens.
Slice the Chicken: While the veggies cook, slice the chicken into thin strips against the grain.
Assemble the Fajitas: To serve, warm the tortillas if desired. Place the sliced chicken and sautéed vegetables in the center of each tortilla. Top with avocado slices or guacamole, crumbled cotija cheese, chopped cilantro, and a spoonful of pico de gallo if using. Squeeze lime wedges over the top for added freshness.

Servings and timing

This recipe makes about 4 servings, depending on how much filling you use for each tortilla. The preparation and cooking time is around 40 minutes, including the marination time.

Variations

Vegetarian Version: Skip the chicken and load up on the vegetables. You can add extra mushrooms, bell peppers, and even some zucchini or corn for a filling vegetarian option.
Spicy Kick: Add jalapeños or a dash of hot sauce to the marinade or sauté the vegetables with some diced fresh chili for extra heat.
Gluten-Free: Use gluten-free tortillas to make this recipe completely gluten-free.
Dairy-Free: Skip the cotija cheese or use a dairy-free cheese alternative to make this recipe dairy-free.

Storage/reheating

Store leftover fajita filling (chicken and veggies) in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a little water or broth if necessary to prevent drying out. You can also reheat in the microwave for about 1-2 minutes. For the best taste, reheat the tortillas separately and serve the fajitas fresh.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work beautifully in this recipe and will be even juicier and more flavorful. Just be sure to cook them through to an internal temperature of 165°F.

Can I prepare the marinade in advance?

Absolutely! You can make the marinade up to 2 days in advance and store it in the fridge until you’re ready to marinate the chicken.

How do I make this recipe spicier?

Add sliced jalapeños to the vegetables while cooking, or stir in a bit of chili powder, cayenne pepper, or hot sauce to the marinade or vegetables for some heat.

Can I use a different kind of cheese?

Yes, if cotija cheese isn’t available, you can substitute with crumbled feta, queso fresco, or shredded cheddar for a different flavor.

Can I make this recipe ahead of time?

You can marinate the chicken in advance, up to a day ahead. The veggies and chicken can be prepped separately and stored in the refrigerator until you’re ready to cook.

Can I use a different kind of juice in the marinade?

Yes, you could try using grapefruit juice or lemon juice as a substitute for the orange juice for a slightly different flavor profile.

Can I use frozen chicken?

It’s best to use fresh chicken for this recipe, but if you’re using frozen chicken, be sure to thaw it completely before marinating and cooking.

Can I serve this with rice instead of tortillas?

Absolutely! You can serve the chicken and veggies over rice for a low-carb or gluten-free option.

How do I keep the tortillas warm?

To keep the tortillas warm while you cook the filling, wrap them in a clean kitchen towel or place them in a tortilla warmer.

Can I make this recipe in a slow cooker?

Yes, you can cook the chicken and marinade in a slow cooker on low for 4-6 hours until the chicken is tender and easily shreddable. Then, sauté the vegetables on the stove and serve with the shredded chicken.

Conclusion

Skillet chicken fajitas are a simple yet flavorful dish that brings bold, fresh flavors to your table. The marinade makes the chicken incredibly tender and full of flavor, while the sautéed vegetables add a beautiful crunch and color. Whether served in tortillas or over rice, with your favorite toppings, this recipe is sure to satisfy your fajita cravings!

Why You’ll Love This Recipe

Ingredients

Chicken Fajita Marinade

Skillet Chicken Fajitas

For Serving

Chicken Fajita Toppings

Directions

Servings and timing

Variations

Storage/reheating

FAQs

Can I use chicken thighs instead of chicken breasts?

Can I prepare the marinade in advance?

How do I make this recipe spicier?

Can I use a different kind of cheese?

Can I make this recipe ahead of time?

Can I use a different kind of juice in the marinade?

Can I use frozen chicken?

Can I serve this with rice instead of tortillas?

How do I keep the tortillas warm?

Can I make this recipe in a slow cooker?

Conclusion

Skillet Chicken Fajitas

Description

Ingredients

Instructions

Notes