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Overhead view of sliced skillet chicken fajitas in a cast iron skillet with sliced bell peppers, avocados, limes, and onions.

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!
Course Main Dishes
Cuisine Mexican, Tex-Mex
Keyword Chicken Fajitas, Keto Chicken Fajitas, Marinated Chicken Fajitas, Skillet Chicken Fajitas
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 529kcal


Chicken Fajita Marinade

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

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)


Chicken Fajita Marinade

  • 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

    • Preheat oven to 375 degrees F.
    • Heat a cast-iron skillet on the stove over medium heat. Brown marinated chicken on each side, about 4 minutes per side.
    • 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.
    • Turn off the oven and move the chicken to the cutting board to rest for about 5 minutes.

    Cook The Vegetables

    • Turn off the oven and lower the stovetop to med/low. Add the butter, water, and tomato paste to the skillet and combine.
    • Add the onion, mushrooms, and peppers to the skillet. Cook until just slightly underdone and lower the stovetop to low heat.  
    • Thinly slice the chicken and return to the skillet. Cook another minute, top with toppings, and serve. 


    1. Nutrition calculation does not include tortillas.
    2. 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.
    3. A cast-iron skillet is recommended as it distributes heat evenly and is oven safe.
    4. To save time, you can slice the vegetables ahead of time.
    5. For the best flavor, cook the vegetables in the same skillet as you cooked the chicken.
    6. 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.


    Calories: 529kcal | Carbohydrates: 19g | Protein: 40g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 124mg | Sodium: 1278mg | Potassium: 1083mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1755IU | Vitamin C: 82mg | Calcium: 40mg | Iron: 2mg