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Skillet Chicken Fajitas

chicken fajitas in a black and orange skillet with tortillas rolled in parchment paper.
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One skillet is all you need to make these flavorful, tender and juicy chicken fajitas. The process is very easy: marinate the chicken, and then sizzle and cook over very high heat until perfectly charred. Remove, and then add the bell peppers and onions. Serve tucked into warm tortillas with your favorite toppings. Ready in just 35 minutes, this chicken fajita recipe will quickly become a family favorite! 

Ingredients

Units
  • 1 1/2 pounds boneless skinless chicken thighs or chicken breasts
  • 2 Tablespoons lime juice, about 1 lime
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons low-sodium soy sauce
  • 1/4 cup chopped fresh cilantro
  • 1 Tablespoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 2 Tablespoons olive oil
  • 2 large bell peppers, sliced (any color)
  • 1 large sweet onion, sliced
  • 10-12 soft flour tortillas, fajita size
  • for serving: shredded cheese, guacamole, salsa, and sour cream

Instructions

  1. In a large bowl, whisk the lime juice, Worcestershire sauce, soy sauce, cilantro, cumin, chili powder, paprika, onion powder, garlic powder, 1/2 teaspoon salt, and pepper together.  Then add the chicken, turning to coat. Cover tightly set aside for 5 minutes or refrigerate for up to 1 day.
  2. Heat a large skillet over medium-high heat for about 2 minutes. Then, add 1 Tablespoon of olive and swirl to coat. I usually use a 12-inch cast iron skillet, but any type works. Place the chicken thighs in the skillet and cook for 5-7 minutes on each side, reserving the marinade. You want the chicken seared on the outside and fully cooked in the centers. The chicken is considered done when an instant read thermometer reads at the thickest part 165ºF. Transfer the cooked chicken to a cutting board or plate loosely covered with foil.
  3. Add the remaining olive oil to the skillet, swirling to coat. Then, add the peppers, onions, reserved marinade, and salt, stirring to combine. Cook for 6-8 minutes until tender. Meanwhile, slice the chicken lengthwise and in half. Once the peppers and onions are cooked, add the chicken back into the skillet.
  4. Serve the chicken, peppers and onions tucked in warm flour tortillas. Top with shredded cheese, guacamole, salsa, and sour cream. Leftovers stay fresh in the refrigerator covered tightly for up to 5 days.

Notes

  1. Make Ahead Instructions: You can marinate the chicken, cover tightly and store in the refrigerator for up to 1 day. You can slice the peppers and onions up to 1 week in advance.
  2. Freezing Instructions: You can freeze the marinated chicken (or cooked chicken) for up to 3 months. Thaw overnight in the refrigerator– do not refreeze. See my Tips for Freezing Marinated Chicken.
  3. Chicken: You can make this recipe with chicken breasts instead of thighs, but you'll naturally lose some flavor. Chicken thighs are a fattier cut of meat so they more flavor and cook more quickly. If using chicken breasts, the cook time will vary based on thickness but about 8-10 minutes on each side.

Find it online: https://runlifteatrepeat.com/chicken-fajitas-recipe/