Skillet Chicken Fajitas
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
529 kcal
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Course
Main Course
Skillet Chicken Fajitas
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Skillet Chicken Fajitas served in a hot skillet or a sizzling hot platter with sautéed onions, peppers, mushrooms, avocado or Guacamole, and served with Pico De Gallo, and flour tortillas on the side!
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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
- 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)
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Instructions
Chicken Fajita Marinade
- In a sealable container, add chicken and all ingredients listed under Chicken Fajita Marinade. Cover and refrigerate for at least 30 minutes and up to overnight for 8 hours.
Skillet Chicken Fajitas
Cook The Chicken
- Preheat oven to 375 degrees F.
- Heat a cast-iron skillet on the stove over medium heat. Brown marinated chicken on each side, about 4 minutes per side.
- Transfer the skillet to the preheated oven and continue cooking for another 15 minutes or until the internal temperature of the chicken reads 165 Degrees F.
- Turn off the oven and move the chicken to the cutting board to rest for about 5 minutes.
Cook The Vegetables
- Turn off the oven and lower the stovetop to med/low. Add the butter, water, and tomato paste to the skillet and combine.
- Add the onion, mushrooms, and peppers to the skillet. Cook until just slightly underdone and lower the stovetop to low heat.
- Thinly slice the chicken and return to the skillet. Cook another minute, top with toppings, and serve.
Notes
- Nutrition calculation does not include tortillas.
- Don’t skip marinating the chicken. That makes a big difference in both the flavor of the chicken and the texture. It helps the chicken to be tender and juicy and prevents it from drying out.
- A cast-iron skillet is recommended as it distributes heat evenly and is oven safe.
- To save time, you can slice the vegetables ahead of time.
- For the best flavor, cook the vegetables in the same skillet as you cooked the chicken.
- I recommend using my Homemade Chicken Fajita Seasoning for the fajitas. It adds so much flavor. In this recipe, I add it to the marinade instead of directly on the chicken.
Nutrition Information
Show Details
Calories
529kcal
(26%)
Carbohydrates
19g
(6%)
Protein
40g
(80%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Cholesterol
124mg
(41%)
Sodium
1278mg
(53%)
Potassium
1083mg
(31%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
1755IU
(35%)
Vitamin C
82mg
(91%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 19g | 6% |
| Protein | 40g | 80% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 124mg | 41% |
| Sodium | 1278mg | 53% |
| Potassium | 1083mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1755IU | 35% |
| Vitamin C | 82mg | 91% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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