Skillet Chicken Fajitas

A deliciously salty, sweet and spicy sauce coats these Skillet Chicken Fajitas, making them unbelievably irresistible. Made with all good-for-you ingredients, these easy fajitas are amazing wrapped up in a warm tortilla, on top of a salad, or served with a side of arroz rojo or refried beans.

My mom used to make fajitas using salsa Maggi, a commercially made seasoning that reminds me of a mix between a sweet soy sauce and Worcestershire sauce.

This seasoning adds lots of flavor, however, with gluten allergies and other sensitivities in our family, the sauce's ingredients are not ideal. As a result, we have done away with it in our cooking.

In its place I have found coconut aminos, a dark sauce made from coconut sap and sea salt. It is a great, clean alternative to salsa Maggi and adds just as much flavor.

This recipe combines coconut aminos and ingredients such as apple cider vinegar, New Mexico chile powder, and garlic, to create sauce that is sweet, salty, and spicy and the perfect combination for these chicken fajitas.

Jump to:

• Why You'll Love This Recipe
• Ingredients & Substitutions
• How to Make Chicken Fajitas in Cast Iron Skillet
• Tips and Variations
• FAQ
• Recipe

Why You'll Love This Recipe

• No Need to Marinate: The chicken is perfectly seasoned and cooked first before adding the delicious sauce. Each step in the recipe builds so much flavor that there's no need to marinate the chicken ahead of time.
• Healthy, Clean Ingredients: This recipe is gluten-free, dairy-free and uses all good-for-you ingredients.
• Whole30 Compatible: Full of protein, veggies and clean ingredients, these Whole30 fajitas are a great addition to your next round.
• One-Skillet Recipe: The chicken and veggies are all cooked in the same skillet. I don't know about you, but I love any recipe that cuts down on the dirty dishes.

For another delicious chicken skillet recipe, check out this Pan Seared Cilantro Lime Chicken.

Ingredients & Substitutions

Chicken

• Chicken Breasts: Boneless, skinless chicken breasts are the easiest choice in this recipe, however boneless skinless chicken thighs work too.
• Tapioca Starch: Also known as tapioca powder, is a gluten-free starch that helps create a crispy exterior on the chicken when seared. Cornstarch or arrowroot powder can be used a substitute.
• Garlic Powder: Adds a subtle garlic taste and adheres to the chicken.

Sauce

• Coconut Aminos: This is an important element for the sauce, bringing in a great salty and sweet flavor. You can find coconut aminos in most grocery stores in the Asian aisle or near the oils and vinegars.
• Apple Cider Vinegar: The sweetness and distinct flavor of apple cider vinegar is also key in the sauce. However, white vinegar or white wine vinegar can work in a pinch.
• New Mexico Chile Powder: This chile powder is made of only pulverized New Mexico chiles. It is moderately spicy and has a delicious earthy, sweet flavor. Cayenne pepper can be used in its place, but I definitely urge you to find some New Mexico chile powder which you can also order online.
• Cumin Powder: Only a very minimal amount of cumin is needed to add a little smokiness and help bring out the other flavors in the recipe.
• Onion Powder: Provides a concentrated onion taste and mixes well into the sauce.
• Garlic: Fresh garlic adds a stronger flavor compared to garlic powder.
• Olive Oil: Either extra virgin olive oil or regular olive oil will work to build the sauce.

Vegetables

• Bell Peppers: Choose whichever color of bell peppers you prefer. I like the sweeter flavor of red, yellow and orange in this recipe.
• Red Onion: You can definitely use white or yellow onion, but I find the sweetness of the red onion goes beautifully in this recipe, plus it adds a great burst of color.
• Oil for Cooking: I prefer to use avocado oil or olive oil because they are more nutritious and have high smoke points.
• Salt and Pepper: Essential for enhancing the overall flavor of the dish.

See recipe card for quantities.

1. Make the Sauce: Mix the coconut aminos, apple cider vinegar, olive oil, garlic, New Mexico chile powder, cumin, onion powder, garlic cloves and olive oil. Set aside.

2. Prep the Chicken: Slice the chicken breasts into thin strips. Season with salt, pepper, and garlic powder. Add the tapioca powder and toss until the chicken is evenly coated.

3. Cook the Chicken: Cook the chicken, in 3-4 batches, in a large cast-iron skillet over medium hight heat. Set the cooked chicken aside on a plate or bowl.

4. Prep the Vegetables: Thinly slice the bell peppers and red onion. Sauté the vegetables over medium-high heat until the onions and bell peppers develop a nice char.

5. Assemble: Add the chicken and pour the sauce over all of the ingredients. Stir and cook on medium-low for about 4 minutes until the sauce thickens. Serve.

How to Serve

Serve as tacos in warm corn or flour tortillas or in lettuce wraps.

Top with salsa, guacamole, and sour cream if desired.

What to Serve with Fajitas

• Arroz Rojo (Mexican Red Rice)
• Frijoles Refritos (Mexican Refried Beans)
• Instant Pot Buttery White Rice
• Simple Instant Pot Pinto Beans 

If you are on Whole30, here's some additional serving suggestions:

• In lettuce wraps
• On top of a salad
• With a baked potato

How to Store and Reheat

These chicken fajitas are actually even better the next day and will keep in an air-tight container in the refrigerator for 3 days. You can also freeze them for up to 6 months.

To reheat, warm them in the microwave for 2-4 minutes or place them back on the skillet and heat on medium until warmed through.

Tips and Variations

• For Whole30, be sure to use arrowroot or tapioca powder and a type of oil that's compatible.
• If you not own a cast-iron skillet, a regular pan or a Dutch oven will also work.
• Add other vegetables, like mushrooms, zucchini, roasted poblano peppers, or jalapeño peppers.
• Chicken Fajitas on Blackstone: If you have a Blackstone, the griddle's large surface area lets you cook the chicken and veggies at the same time.

FAQ

I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

Recipe

Originally posted in August 30, 2022; Updated photos and post July 2024.