A deliciously salty, sweet and spicy sauce coats these Skillet Chicken Fajitas, making them unbelievably irresistible. Made with wholesome ingredients, these easy fajitas are wonderful wrapped in a warm tortilla, piled on a salad, or served with arroz rojo or refried beans.
My mother used to make fajitas with salsa Maggi, a bottled seasoning that tastes like a cross between sweet soy sauce and Worcestershire. It added a lot of savory depth, but with gluten sensitivities in our family, I stopped using it and looked for a cleaner alternative.
Coconut aminos—made from coconut sap and sea salt—became my go-to substitute. It brings the same salty-sweet character without the unwanted ingredients. In this recipe I combine coconut aminos with apple cider vinegar, New Mexico chile powder, garlic and a touch of oil to create a balanced sauce that’s sweet, salty and slightly spicy—the perfect finish for these chicken fajitas.
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Why You’ll Love This Recipe
- No need to marinate: The chicken is seasoned and seared first, then finished with the sauce so you get great flavor without advance prep.
- Clean, healthy ingredients: This recipe is gluten-free and dairy-free and uses simple, wholesome pantry staples.
- Whole30 compatible: High in protein and vegetables, it works well for Whole30 when you use compliant starches and oils.
- One-skillet meal: Chicken and vegetables cook in the same pan for easy cleanup.
For another quick chicken skillet, try Pan Seared Cilantro Lime Chicken.
Ingredients & Substitutions
Chicken
- Chicken breasts: Boneless, skinless breasts are used here, but boneless skinless thighs work well too.
- Tapioca starch: Also called tapioca powder, it helps the chicken develop a light, crispy exterior. Cornstarch or arrowroot are suitable substitutes.
- Garlic powder: Adds a subtle garlic note and helps the seasoning stick to the chicken.
Sauce
- Coconut aminos: Key to the sauce for its salty-sweet profile. Look for it in the Asian aisle or near oils and vinegars.
- Apple cider vinegar: Provides brightness and a touch of sweetness; white or white wine vinegar can be used if needed.
- New Mexico chile powder: Mildly spicy with an earthy, slightly sweet flavor. Cayenne can substitute if you prefer more heat.
- Cumin and onion powder: Small amounts round out the flavor.
- Fresh garlic and olive oil: Fresh garlic gives more punch than powder; any neutral or olive oil works for the sauce.
Vegetables
- Bell peppers: Use a mix of red, yellow and orange for sweetness and color.
- Red onion: Adds sweetness and visual contrast; yellow or white onion will also work.
- Cooking oil: Avocado or olive oil are good choices for their flavor and smoke point.
- Salt & pepper: To enhance the overall taste.
See the recipe card below for exact quantities.
How to Make Chicken Fajitas in a Cast-Iron Skillet
1. Make the sauce: In a small bowl whisk together coconut aminos, apple cider vinegar, olive oil, New Mexico chile powder, ground cumin, onion powder and minced garlic. Set aside.
2. Prep the chicken: Slice the chicken into thin strips, season with kosher salt, pepper and garlic powder, then toss with the tapioca starch until evenly coated.
3. Sear the chicken: Heat oil in a large cast-iron skillet over medium-high. In batches (3–4) sear the chicken in a single layer until golden and cooked through, adding more oil as needed. Transfer cooked chicken to a plate.
4. Cook the vegetables: Add a little more oil to the skillet and sauté the sliced bell peppers and red onion over medium-high heat until they develop a light char, about 5 minutes.
5. Finish and serve: Return the chicken to the skillet, pour the sauce over everything, reduce heat to medium-low, scrape up brown bits from the pan, and cook until the sauce thickens, about 4 minutes. Serve immediately.
How to Serve
Serve the fajitas in warm corn or flour tortillas, in lettuce wraps, or over a bed of greens. Top with salsa, guacamole and sour cream if desired.
What to Serve with Fajitas
- Arroz Rojo (Mexican red rice)
- Frijoles refritos (refried beans)
- Buttery white rice or simple pinto beans
- Arroz verde poblano
Whole30 serving ideas: in lettuce wraps, over a salad, or alongside a baked potato.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 6 months. Reheat in the microwave for 2–4 minutes or warm in a skillet over medium heat until heated through.
Tips and Variations
- Whole30: Use arrowroot or tapioca and Whole30-compatible oils.
- Pan options: If you don’t have cast iron, a heavy skillet or Dutch oven works well.
- Add-ins: Try mushrooms, zucchini, roasted poblanos or jalapeños for extra flavor.
- Blackstone: A griddle like a Blackstone is perfect for cooking large batches of chicken and veggies at once.
FAQ
Don’t crowd the pan—cook the chicken in batches so each piece can brown instead of steam.
No. The quick sauce added at the end coats the chicken and vegetables and delivers plenty of flavor without marinating.
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Recipe
Skillet Chicken Fajitas
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
-
Cast-iron skillet (or heavy skillet)
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Wooden spoon
Ingredients
Sauce
- 2 tablespoon coconut aminos
- 2 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- 4 diced garlic cloves
- 2 teaspoon New Mexico chile powder
- ¼ teaspoon ground cumin
- 2 teaspoon onion powder
Chicken
- 1.5-2 lbs boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon tapioca starch
- 4 tablespoon avocado or olive oil (for frying)
Vegetables
- 3 bell peppers (a mix of red, yellow and orange), cored and thinly sliced
- 1 medium red onion, thinly sliced
Instructions
Sauce
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Whisk coconut aminos, apple cider vinegar, olive oil, New Mexico chile powder, cumin, onion powder and minced garlic in a small bowl. Set aside.
Chicken
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Slice the chicken into thin strips and place in a bowl.
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Season with salt, pepper and garlic powder. Add tapioca starch and toss to coat evenly.
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Heat 2 tablespoons of oil in a large skillet over medium-high. When hot and shimmering, add part of the chicken in a single layer and sear until golden and cooked through, about 4 minutes per side.
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Cook in 3–4 batches to avoid crowding; add more oil between batches as needed. Transfer cooked chicken to a plate.
Assemble
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Add another tablespoon of oil to the skillet and cook the vegetables over medium-high heat until they begin to char, about 5 minutes, stirring frequently.
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Return the chicken to the skillet and pour the sauce over everything. Reduce heat to medium-low.
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Use a wooden spoon to scrape any browned bits from the bottom of the pan for added flavor.
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Stir occasionally and cook until heated through and the sauce thickens, about 4 minutes. Serve with warm tortillas and your favorite toppings.
Notes
- For Whole30, serve in lettuce wraps, on a salad, or with a baked potato and top with salsa or guacamole.
Nutrition
Originally posted August 30, 2022; updated photos and post July 2024.