Skillet Chicken Fajitas
A quick and dirty skillet chicken fajitas recipe. Cutting the chicken into strips first lets the marinade get in there faster, but if you wanted to grill these chicken fajitas, leave the breasts or thighs whole and marinate at least 1 hour, and up to 6 hours (refrigerated, of course).
I use a combination of red bell pepper, fresh jalapeño, onion and summer squash along with the chicken, but you can use whatever vegetables you like. I do it this way so that I don’t have to worry about making a vegetable dish and it makes this a one-pot (or pan) meal.
And I guess that technically there’s no such thing as chicken “fajitas” because fajita means “little belt” and it refers specifically to a cut of beef but after 50+ years of Tex-Mex and Mexican-American restaurants making chicken fajitas, I suppose the meaning has been changed to include chicken fajitas, pork fajitas, shrimp fajitas and even vegetable fajitas. And that’s okay with me. How food and language shifts and evolves is fascinating. If it leaves us with delicious dinner in the end, then it can’t be bad.
Skillet Chicken Fajitas Recipe video – scroll down for recipe
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Chicken Fajitas Recipe – printablePrint
Skillet Chicken Fajitas
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 4-6 1x
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry oregano
- 1 pound boneless skinless chicken breast or thighs (or a combo)
- 1 red bell pepper
- 1 jalapeño or poblano
- 1 onion
- 1 yellow squash or zucchini
- flour or corn tortillas
- pico de gallo
- sour cream
- cilantro and onions
- Combine Worcestershire through oregano in a medium bowl.
- Slice chicken into thin strips, no wider than 1/2″ and add to the bowl. Toss well to coat and set refrigerate for 30 minutes to 4 hours.
- Meanwhile, slice peppers and onion into strips and set aside. Cut squash lengthwise in half, then into diagonal slices.
- Prepare toppings and refrigerate.
- When ready to cook, heat a tablespoon of oil in a large, heavy skillet over high heat. Once it is very hot, add peppers and onion strips to the skillet and cook for just a couple minutes until tender but not soft. Remove to a bowl. Add squash and cook to your liking. Remove to bowl.
- Add more oil if necessary. Add the chicken strips. Cook for about a minute, without stirring, then turn and cook another minute or two until chicken is cooked through.
- Add vegetables back to the pan and toss.
- Serve in warm tortillas with your choice of toppings.