This recipe for Skillet Chicken Fajitas delivers authentic fajita sizzle and flavor at home with a simple, homemade lime marinade and fajita seasonings. Loaded with all the classic savory goodness from cumin, chile powder, cilantro, garlic and fresh limes, these skillet fajitas are easy enough for weeknights and definitely fun enough for weekends. It’s our go-to and sure to be yours too!
Who can resist the sound of hot, sizzling fajitas? If you know, you know! And for all of us who LOVE Mexican food, we know what it’s like to sit in a restaurant and hear that signature crackle and zip followed by swoon inducing aromas. Heads turn. Mouths water. All eyes follow that iron skillet loaded with sizzling chicken, beef, peppers and onions.
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Fajitas are one of our all-time favorite Mexican dinners here at The Cottage. Even more than tacos. So when we have a go-to chicken fajita recipe, it’s no small thing. That pop, that sizzle, those aromas, all that flavor… it’s got to be the real deal.
This Skillet Chicken Fajita recipe guarantees authentic restaurant-style fajitas every time. It’s easy, ready in about 30 minutes and is made all in one skillet. This recipe can also be used for steak and shrimp. Now you can have classic fajitas at home too, any time you get the craving. It doesn’t get any better!
Ingredients List
- boneless, skinless chicken breasts
- red, yellow and green bell pepper
- sweet onion
- lime
- fresh cilantro
- ground cumin
- chili powder
- ground oregano
- minced garlic
- Worcestershire sauce
- salt & coarse ground black pepper
Equipment Needed: 12-13 inch cast iron skillet, sharp knife, cutting board, gallon zip top bag
How to Make Skillet Chicken Fajitas
Marinate the chicken. Whisk together all marinade ingredients in a large measuring cup. Slice chicken into thin strips, lengthwise (against the grain of the meat). Place the strips into a gallon-sized zip top bag. Pour marinade into the bag. Seal, then rotate and massage the bag to spread the marinade, evenly covering the chicken. Let marinate for 20 minutes.
Cook the Veggies. Heat 1 tablespoon of canola oil in a 12-13 inch cast iron skillet over high heat until oil is sizzling. Place thinly sliced bell peppers and onions in hot skillet. Use tongs to stir and turn veggies over until they are tender and there is some char/caramelization (about 5-6 minutes). Remove peppers and onions from skillet as they become done and place on a paper towel.
Cook the Chicken. Drain the marinade away from the chicken. In the same skillet as the veggies were cooked in, heat a second tablespoon of canola oil over high heat until sizzling. Add well-drained chicken to the skillet. Use tongs to turn chicken over and stir until chicken is cooked throughout and there is some char.
Serve. Add peppers and onions back to the skillet. Toss with chicken and serve with warm tortillas and desired toppings.
Pro Tips for Making The Best Fajitas
- Make sure your chicken is drained well for the best sear/char. Too much liquid results in steamed fajitas instead of a nice caramelized sear in a hot skillet.
- Additionally, use a skillet large enough for the job. Overcrowding the skillet will result also result in steamed fajitas. I recommend a 12 or 13 inch cast iron skillet.
- Cast iron creates the best sear, but other types of skillets can be used.
- Lastly, less turning and stirring of your fajitas will create a better sear. If you aren’t getting the caramelization you want, let the veggies or meat sizzle longer in the pan before turning them over.
- Marinating sliced meat as opposed to whole chicken breasts creates more surface area for all those good spices and flavors to soak in creating more flavorful fajitas, Strips also cook quicker with more caramelization.
- Wondering how much fajita meat to make? I usually make 1/2 -1 whole chicken breast per person. This gives everyone plenty with a few leftovers.
- This recipe is also delicious with skirt or flank steak, shrimp and boneless, skinless chicken thighs.
Make Ahead Short Cuts
Consider prepping your bell peppers and onions 1-2 days before. Even slicing the chicken and storing it overnight helps cut down on prep time. I don’t recommend marinating the chicken overnight, because the lime juice can break down the thin strips too much.
Use the 20 minute marinating time the day of, to prep toppings, warm tortillas and set the table. I use this tortilla warmer to keep my tortillas soft and warm throughout the meal. It’s also a miracle worker for keeping pancakes warm!
What Toppings Are Good On Fajitas
Sour cream is the one topping that I can’t live without when it comes to these Skillet Chicken Fajitas. Here are a few others that definitely turn fajita night into fiesta night!
- avocados or guacamole
- shredded cheese
- pico de gallo
- cilantro
- extra squeezes of lime
- sliced jalapenos (fresh or pickled)
Don’t want to eat your fajitas with flour tortillas? Eat them as a rice bowl with white or brown rice and black beans.
What to Serve with Skillet Chicken Fajitas
- Easy Charro Beans (Mexican Pinto Beans)
- Easy Green Chile Rice
- Mexican Street Corn Foil Packets
- Fresh Salsa with Cilantro & Lime
- Fresh Tex Mex Guacamole
- Mexican Street Corn Pasta Salad
More Mexican Dinner Recipes To Love
- Tex Mex Sour Cream Chicken Enchiladas
- Layered Beef Enchiladas
- Green Chile Chicken Enchilada Casserole
- Cheesy Mexican Rice Casserole
- Ultimate Mexican Pot Roast
If You Love Tex Mex & Have Made This Recipe, Give It All The Stars & Leave A Fun Comment! I Love Hearing From You!
Tex Mex Skillet Chicken Fajitas
Ingredients
Fajita Marinade
- 1/4 cup canola oil
- 1 large lime
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons Worcestershire sauce
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon chile powder
- 1/2 teaspoon coarse ground black pepper
Fajitas
- 3 boneless, skinless chicken breasts, thinly sliced against the grain
- 1 each red, yellow, green bellpepper, all thinly sliced
- 1 medium sweet onion, thinly sliced
- 2 tablespoons canola oil, divided
Instructions
- Whisk together all marinade ingredients in a large measuring cup. Set aside.
- Slice chicken into thin strips, lengthwise (against the grain of the meat). Some of the longer strips from the breast may need to but cut in half to be shorter, as well as thicker strips from the center of the breast split in to two strips to be thinner.
- Place chicken into a gallon-sized zip top bag. Pour marinade into bag. Seal the bag, then rotate and massage bag to spread marinade and evenly cover the chicken. Set aside to marinate for 20 minutes while preparing the bell peppers and onion (and any toppings you may want to use).
- When bell peppers and onion are sliced, move the chicken to a colander to drain the marinade from chicken. While chicken is draining, heat 1 tablespoon of canola oil in a 12-13 inch cast iron skillet over high heat until oil is sizzling (test with a drop of water).
- Place peppers and onions in hot skillet. Use tongs to stir and turn veggies over until they are tender and there is some char/caramelization (about 5-6 minutes). Remove peppers and onions from skillet as they become done and place on a paper towel.
- In the same skillet, heat second tablespoon of canola oil over high heat until sizzling. Add well-drained chicken to skillet. Use same tongs to turn chicken over and stir until chicken is cooked throughout and there is some char.
- Remove skillet from heat. Add peppers and onions back to skillet. Toss with chicken and serve with warm tortillas and desired toppings.
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