Skillet Chicken Fajitas
Skillet Chicken Fajitas are made on the stove in an orange and smoky chipotle sauce. The filling is gluten free and can be served with flour tortillas or over rice for a burrito bowl style meal.
When I received my America’s Test Kitchen Healthy Family Cookbook several years ago, I came across this recipe for Skillet Chicken Fajitas. I was hesitant to try them at first because I already have a favorite fajita recipe (Grilled Chicken Fajitas). During the winter the last thing we want to be doing is grilling in the dark and in the cold, so I was hoping to have a good stove-top fajita recipe for the winter months.
We love this recipe and welcome the different flavors not present in our go-to fajitas. The orange juice and chipotles in adobo make a slightly sweet, smoky sauce that flavors the chicken. We love the addition of the tomatoes and green onions at the end for added freshness.
I’ve adjusted the amount of chicken broth in this recipe and made it flexible as the evaporation of water from the sauce depends on the size of your pan and the intensity of heat. Each time I make this I have to add more than the original recipe states, so my version below reflects that change.
These can be served with flour tortillas as with typical fajitas. Alternatively, you could serve the chicken and pepper mixture over rice for a burrito bowl style meal. For added heat, pair them with Restaurant Style Salsa or Fresh Homemade Salsa!
Gluten Free Option for Skillet Chicken Fajitas
The filling itself is naturally gluten free. Use gluten free flour tortillas or rice instead of traditional flour tortillas.
Looking for more Fajita recipes:
- 2 teaspoons canola oil
- 2 red bell peppers (stemmed, seeded and sliced thin)
- 1 red onion (halved and sliced thin)
- salt and pepper
- 3 – 4 chicken breasts
- salt and pepper to taste
- 1/2 cup orange juice
- 3/4 cup minced cilantro (divided)
- 2 teaspoons chipotles in adobo sauce (chopped)
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic (minced or grated)
- 1 – 2 cups chicken broth as needed
- 1 teaspoon yellow mustard
- 1 tomato (cored, seeded, and chopped)
- 3 green onions (sliced thin)
- flour tortillas (regular or gluten free)
- sour cream
- shredded cheese
- Heat the oil in a 12-inch skillet. Add the sliced peppers and onions and season with salt and pepper. Cook, stirring occasionally, until softened and well-browned, about 5 to 7 minutes. Transfer the mixture to a bowl or plate and cover with foil, store in warm place.
- Combine the orange juice, 1/2 cup of the of the cilantro, the chipotles, Worcestershire, and garlic in a measuring cup, then add to the skillet. Season the chicken with salt and pepper and add to the skillet. Bring the liquid to a simmer over medium-low heat, about 5 minutes. Flip the chicken over, cover, and cook until the chicken registers at least 165 degrees F on an instant-read thermometer. This may take 10 – 12 minutes, or longer depending on the thickness of your chicken. You will need to keep an eye on the liquid during this step, adding more chicken broth as necessary to avoid burning the sauce due to evaporation.
- Transfer the chicken a plate and shred. If necessary, simmer the sauce until reduced to 1/4 cup. Return chicken to pan. Off heat, stir in mustard, tomatoes, green onions, and remaining 1/4 cup cilantro. Season with salt and pepper to taste.
- Serve the chicken mixture with the peppers/onions and warm tortillas (or rice) with toppings if desired.