Skillet Chicken Fajitas
Chicken Fajitas to rival any restaurant with the best chicken fajita marinade that does all the work! These Chicken Fajitas can be on your table in less than 15 minutes after marinating – perfect for all those busy nights!  They are a delicious, satisfy dinner that tastes better than any restaurant at a fraction of the cost.  These easy Chicken Fajitas are bursting with juicy marinated chicken, charred bell peppers and onions all wrapped in a warm tortilla and piled with your favorite toppings OR you can make chicken fajita salads, chicken fajita burritos, chicken fajita burrito bowls, etc.    This Chicken Fajita Recipe is great for crowds and to create your very own fajita/topping bar!
Servings Prep Time
8-12 fajitas 15minutes
Cook Time
Servings Prep Time
8-12 fajitas 15minutes
Cook Time
easy Skillet Chicken Fajitas - these are the BEST chicken fajitas! the marinade is seriously the best I've ever tried - better than any restaurant! My family LOVES these this filling so much we also use it for filling in burritos, enchiladas and salads!
  • 2 large chicken breastssliced horizontally to create 4 fillets (1 1/2 pounds)
  • 1/2 red onion, thinly sliced
  • 3 bell peppers, thinly sliced (any mix of colors)
  • 8-12 flour tortillas
Chicken Fajita Marinade
  • 2tablespoons olive oil
  • 3tablespoons brown sugar
  • 2tablespoons orange juice
  • 2tablespoons lime juice
  • 2tablespoons reduced sodium soy sauce
  • 1tablespoon Dijon mustard
  • 1tablespoon chili powder
  • 1 1/2teaspoons ground cumin
  • 1tsp EACH garlic pwdr, onion pwdr, salt
  • 1/2tsp EACH smoked paprika, chipotle chili pwdr, dried oregano
  • 1/4teaspoon pepper
  • 2teaspoons liquid smoke
Chipotle Lime Crema (optional)
  • 1cup sour cream
  • 2tablespoons mayonnaise
  • 1-2tablespoons lime juice, to taste
  • 1/2teaspoon salt
  • 1/4 – 1/2teaspoon chipotle chili powder
  • 1/4cup packed cilantro, finely chopped
Filling/Topping Ideas
  • cheese
  • Guacamole/chopped avocados
  • Recipe Avocado Crema(my FAV!)
  • salsa
  • Chopped tomatoes
  • black beans
  • cilantro
  • Freshly squeezed lime juice
  1. MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator 6 hours up to overnight (longer the better).
  2. CHIPOTLE LIME CREMA (optional): Whisk together all of the ingredients. Refrigerate in an airtight container until ready to use.
  3. CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
  4. VEGETABLES: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.
  5. ASSEMBLE: Layer tortillas with Chicken Fajita mixture and desired toppings. Top with Chipotle Lime Crema.
Recipe Notes

*Total time does not including maintaining as this will vary between individuals