Skillet Chicken Fajitas w/ Chipotle Lime Crema Sauce


Skillet Chicken Fajitas w/ Chipotle Lime Crema Sauce

    • 2-4 large chicken breasts sliced horizontally to create 4-8 fillets
    • 1/2 red onion, thinly sliced
    • 3 bell peppers, thinly sliced (any mix of colors)
    • 8-12 flour tortillas
Chicken Fajita Marinade
    • 2 tablespoons olive oil
    • 3 tablespoons brown sugar
    • 2 tablespoons orange juice
    • 2 tablespoons lime juice
    • 2 tablespoons reduced sodium soy sauce
    • 1 tablespoon Dijon mustard
    • 1 tablespoon chili powder
    • 1 1/2 teaspoons ground cumin
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp salt
    • 1/2 tsp smoked paprika
    • 1/2 tsp chipotle chili powder
    • 1/2 tsp dried oregano
    • 1/4 teaspoon pepper
    • 2 teaspoons liquid smoke
Chipotle Lime Crema (optional)
    • 1 cup sour cream
    • 2 tablespoons mayonnaise
    • 1-2 tablespoons lime juice, to taste
    • 1/2 teaspoon salt
    • 1/4 – 1/2 teaspoon chipotle chili powder
    • 1/4 cup packed cilantro, finely chopped
Topping Ideas
    • cheese
    • Guacamole/chopped avocados
    • salsa
    • Chopped tomatoes
    • black beans
    • cilantro
    • Freshly squeezed lime juice



MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator 6 hours up to overnight (longer the better). (marinating is optional – you can also treat it like blackened chicken and coat chicken with seasoning, cook immediately)

CHIPOTLE LIME CREMA (optional): Whisk together all of the ingredients. Refrigerate in an airtight container until ready to use.

CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.

VEGETABLES: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.

ASSEMBLE: Layer tortillas with Chicken Fajita mixture and desired toppings. Top with Chipotle Lime Crema.


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