Sweet, smoky, savory and zesty – these Skillet Chicken Fajitas are a great way to pile your plate up with a vibrant and colorful combination of protein and veg! Simply sear the marinated chicken until cooked and caramelized then quickly sauté the onions and peppers until they’re just starting to soften. Finish off with a squeeze of fresh lime juice over the top, serve over warmed tortillas and enjoy!
Skillet Chicken Fajitas Ingredients
- Chicken Breast – cut in half lengthways
- Vegetables – onions and bell peppers
- Fajita Spice – Homemade fajita seasoning or store bought
- Gluten Free Soy Sauce or Tamari – adds extra umami
- Lime Juice – The zesty citrus brightens things up.
- Oil – olive oil, avocado oil or vegetable oil
- Tortillas & Toppings – Flour tortillas are the usual go-to, but corn tortillas work too.
Recipe Steps:
Marinate: Combine chicken fajita marinade ingredients, add chicken & marinate at least 30 minutes.
Cook Chicken: Cook each side for about 5-7 minutes or until nice and caramelised all over.
Rest Chicken: Once cooked through, transfer to plate/bowl then cover and rest.
Veggies: Add sliced peppers, onion and leftover marinade to the skillet
Sauté: Cook vegetables on a medium-high heat until soft, but still a bit crunchy.
Combine: Cut chicken into thin strips then mix the sliced chicken into the sautéed veggies with leftover juices.
Substitutions & Additions
A few different ways you might be able to adapt this recipe to make it just right for you:
Substitute:
- Chicken Breast >> Chicken Thighs:
- For extra juicy chicken, opt for the dark meat and go with boneless, skinless chicken thighs.
- Soy sauce >> Coconut aminos:
- Coconut aminos are more sweet and less salty than soy sauce so you may want to taste and season with more salt before serving.
- White or Yellow Onions >> Red Onions:
- They all work, just make sure it’s a large onion.
Additions + Toppings:
- Mushrooms:
- Portobello mushrooms are a popular choice to add to fajitas. Slice them up in a long strips, similar to the peppers and onions and sauté with the other vegetables.
- Add a smoky flavor:
- Add 1/4 tsp liquid smoke (check the label to ensure it’s gluten free). This is a great option if you like the taste of BBQ or food cooked over an open flame.
- Add 1/2 tsp smoked paprika – not as strong as liquid smoke, but it will add a bit of smokiness.
- Toppings:
- Guacamole, avocado, sour cream, fresh herbs, shredded cheese, extra lime juice, salsa, pico de gallo – just use your favorite toppings!
Serving Suggestions
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Enjoy!
Let me know if you try these Chicken Fajitas! I’d love to hear what you made with it and how it turned out! Please leave a comment and review with your thoughts and suggestions for me and future readers.
Skillet Chicken Fajitas
Sear marinated chicken until cooked and caramelized then sauté peppers and onions until they're just starting to soften. Finish off with fresh lime juice and serve over warmed tortillas!
Ingredients
- 3 tbsp lime juice
- 2 tbsp fajita spice
- 1 tbsp gluten free soy sauce or tamari
- 2 large boneless, skinless chicken breasts, cut in half horizontally
- 2 tbsp cooking oil (olive oil, vegetable oil, avocado oil)
- 1 large white onion, thinly sliced
- 3 bell peppers, thinly sliced (any color)
Serve With
- 8-12 gluten free flour tortillas
- fresh cilantro
- lime wedges
- avocado
Instructions
- Marinate: Combine lime juice, fajita spice mix, and soy sauce in a large bowl or zip-lock bag. Add the chicken and mix until fully coated in marinade. Cover or seal the chicken and let marinate for at least 30 minutes and up to 6 hours. If marinating longer than 30 minutes, place in the fridge until needed.
- Pan Prep: Warm a large pan or cast-iron skillet over a medium-high heat. Add enough oil to lightly coat the pan.
- Cook Chicken: When the oil is hot, add chicken. Let the excess marinate drip back into the bag or bowl - save to use later. Cook about 5-7 minutes then flip over and cook another 5-6 minutes, searing each side until golden brown. Internal temp should be 165°F/74°C measured at the thickest part instant-read thermometer. Remove the chicken from the pan and set aside on a plate, cover with foil to keep warm and let it rest while you cook the veggies.
- Sauté Vegetables: Add more oil to the pan if needed and warm over a medium-high heat. Add the sliced onion and peppers along with the leftover marinade and sauté, about 5-7 minutes or until the vegetables have softened somewhat but still have a bite to them. Turn off the heat.
- Combine: Cut the chicken into stripes then add back to the skillet along with any liquids that may have seeped out of the chicken while it was resting. Toss everything together.
- Serve: Pile onto warm tortillas along with your favorite fajita toppings: cilantro, avocado, sour cream, cheese, etc and enjoy. Serving amounts will vary depending on how large your tortillas are and how full your tacos are, but you should be able to fill about 8-12 tortillas.
- Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days.
Notes
- Chicken Thighs: Swap the breast and use boneless, skinless chicken instead. For a better texture (fall off the bone) and richer flavor, cook your chicken thighs until the internal temperature is about 195°F/90°C.
- Make it Soy Free: Swap the soy sauce/tamari for coconut aminos and add and extra 1/4 tsp sea salt or kosher salt and taste and season again at the end if needed.
- Make it Low FODMAP: Use a low FODMAP fajita seasoning and leave out the onions.
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