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Skillet Chicken Fajitas

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 529 kcal
Course: Main Course
Cuisine: Mexican , Tex-Mex

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)

Instructions

Chicken Fajita Marinade
    Cup of Yum
  1. 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
  1. Preheat oven to 375 degrees F.
  2. Heat a cast-iron skillet on the stove over medium heat. Brown marinated chicken on each side, about 4 minutes per side.
  3. 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.
  4. Turn off the oven and move the chicken to the cutting board to rest for about 5 minutes.
Cook The Vegetables
  1. Turn off the oven and lower the stovetop to med/low. Add the butter, water, and tomato paste to the skillet and combine.
  2. Add the onion, mushrooms, and peppers to the skillet. Cook until just slightly underdone and lower the stovetop to low heat.  
  3. 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

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

% 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.