Skillet Chicken Fajitas

Ingredients

• 2 large (680 g / 1½ lb)chicken breasts, sliced horizontally into 4 fillets
• ½red onion, thinly sliced
• 3bell peppers, thinly sliced, any combination of colours
• 8–12flour tortillas
• 30 ml (2 tablespoons)olive oil
• 38 g (3 tablespoons)brown sugar
• 30 ml (2 tablespoons)orange juice
• 30 ml (2 tablespoons)lime juice
• 30 ml (2 tablespoons)reduced-sodium soy sauce
• 15 ml (1 tablespoon)Dijon mustard
• 15 ml (1 tablespoon)chilli powder
• 7.5 ml (1½ teaspoons)ground cumin
• 5 ml (1 teaspoon) eachgarlic powder, onion powder and salt
• 2.5 ml (½ teaspoon) eachsmoked paprika, chipotle chilli powder and dried oregano
• 1.25 ml (¼ teaspoon)pepper
• 10 ml (2 teaspoons)liquid smoke
• 240 g (1 cup)sour cream
• 30 ml (2 tablespoons)mayonnaise
• 15–30 ml (1–2 tablespoons), to tastelime juice
• 2.5 ml (½ teaspoon)salt
• 1.25–2.5 ml (¼–½ teaspoon)chipotle chilli powder
• 15 g (¼ cup, packed)fresh coriander, finely chopped
• To tastecheese
• To tasteguacamole or chopped avocados
• To tasteavocado crema
• To tastesalsa
• To tastechopped tomatoes
• To tasteblack beans
• To tastefresh coriander
• To tastefreshly squeezed lime juice

Instructions

1. 1

   Marinate the chicken

   In a large freezer bag, whisk together all the chicken marinade ingredients. Set aside 2 tablespoons of the marinade for the vegetables, then add the chicken and toss to coat. Refrigerate for 6 hours or up to overnight; a longer marinating time gives the flavours more time to develop.

2. 2

   Make the crema

   For the optional chipotle lime crema, whisk all its ingredients together. Keep it in an airtight container in the fridge until ready to serve.

3. 3

   Cook the chicken

   When ready to cook, leave the chicken at room temperature for 15–30 minutes. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the pan is very hot, dab excess marinade from the chicken and add it to the skillet. Cook without moving for 2–3 minutes, until browned on one side, or blackened if preferred. Turn the chicken over, cover the pan and lower the heat to medium. Cook for about 2–4 minutes more, depending on thickness, until cooked through. Transfer to a chopping board, tent with foil and rest for 5 minutes before slicing across the grain into strips.

4. 4

   Cook the vegetables

   Meanwhile, add 1 tablespoon of oil to the juices left in the skillet, along with the reserved 2 tablespoons of marinade, and heat over medium-high heat. Add the onion and sauté for 1 minute. Add the peppers and sauté for 3–4 minutes, until crisp-tender. Return the sliced chicken to the pan and toss to coat.

5. 5

   Assemble the fajitas

   Fill the tortillas with the chicken and vegetable mixture and your chosen toppings. Finish with chipotle lime crema.

What are chicken fajitas?

Fajitas are a Tex-Mex favourite: strips of meat and vegetables served with tortillas and toppings so everyone can assemble their own. This version builds flavour with a citrusy, spiced marinade, then cooks the chicken and vegetables in a skillet.

The dish draws on Mexican and Tex-Mex cooking traditions, while the choice of toppings makes each serving easy to customise. A hot pan gives the chicken colour, and a short cook keeps the peppers crisp-tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 38g protein, 43g carbs, 22g fat.

Chicken supplies most of the protein, while tortillas and brown sugar contribute carbohydrates. Olive oil, sour cream, mayonnaise and optional cheese add much of the fat; the peppers and onion bring some fibre. For a balanced plate, add plenty of peppers and tomatoes and choose a moderate amount of crema and cheese.

Why marinate the chicken?

Citrus juices, soy sauce, mustard, spices and brown sugar bring together tangy, savoury, sweet and smoky notes. The recipe calls for 6 hours or up to overnight in the fridge, so plan this part ahead.

Reserve 2 tablespoons of marinade before adding the raw chicken to the bag. That portion goes into the vegetable pan later, keeping it separate from the marinade that has touched raw chicken.

Getting a good sear

Hot oil and a very hot skillet help the chicken brown rather than steam. Dab off excess marinade first, then leave the chicken undisturbed for 2–3 minutes on its first side.

Thickness matters: the recipe gives 2–4 minutes after turning, but the cue is chicken cooked through. Rest the fillets under foil for 5 minutes before slicing across the grain.

Keeping the vegetables crisp

Onion needs only 1 minute before the peppers go in. Cook the peppers for 3–4 minutes, stopping when they are tender but still have a little bite.

Toss the sliced chicken with the vegetables at the end so the pieces pick up the pan juices without cooking for much longer. Cut the peppers and onion into similarly sized slices for more even cooking.

The crema and toppings

The optional chipotle lime crema combines sour cream, mayonnaise, lime, salt, chipotle and coriander for a creamy, tangy topping. Make it ahead and keep it chilled until serving.

Set out cheese, guacamole or avocado, salsa, tomatoes, black beans, coriander and lime juice so everyone can choose what to add. Warm tortillas make the filling easier to wrap.

Timing and serving

The stated total time is 25 minutes, but the chicken needs 6 hours to overnight in the fridge before cooking. Treat that as advance preparation, then allow the listed 15–30 minutes for the chicken to sit at room temperature before it goes into the pan.

Serve the fajitas straight from the skillet with tortillas and toppings. The same filling can also be served over salad or rice, or tucked into a larger wrap.

Recipe notes & tips

• Slice the chicken into evenly thick fillets so it cooks at a similar pace.
• Reserve the vegetable marinade before adding the chicken to avoid using marinade that has touched raw poultry.
• Let the skillet heat thoroughly before adding the chicken for better browning.
• Rest the cooked chicken for 5 minutes before slicing to keep the strips juicy.
• Prepare the crema and toppings while the chicken marinates to make serving quicker.
• Warm tortillas just before serving so they are pliable.

Variations

• Use mixed peppers: Combine different colours for variety in the pan.
• Make it less smoky: Omit the liquid smoke and chipotle chilli powder.
• Add black beans: Spoon them into the tortillas with the chicken and vegetables.
• Serve as a salad: Pile the filling over salad leaves instead of using tortillas.
• Change the topping: Use guacamole or chopped avocado in place of the crema.

Common mistakes to avoid

• Skipping the marinade time: Plan for at least 6 hours in the fridge as specified.
• Adding wet chicken to the skillet: Dab off excess marinade first to help it brown.
• Moving the chicken too soon: Leave it untouched for 2–3 minutes on the first side.
• Overcooking the peppers: Stop after 3–4 minutes, while they are still crisp-tender.
• Slicing straight away: Rest the chicken under foil for 5 minutes before cutting.

How to store

Store leftover chicken and vegetables in an airtight container in the fridge for up to 3 days, and keep the crema and toppings separate. Reheat the filling in a skillet until hot, then serve with fresh tortillas and toppings.

Frequently asked questions