Keto Chicken Fajita Skillet (Stovetop, 30 Minutes)

Who does not love the smell and flavor of fajitas cooking? Keto chicken fajita skillet is loaded with veggies, and it skips the messy grill entirely.

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This is the stovetop version, easy enough for a weeknight. My own air fryer version is another good option if you would rather use that instead.

Bell peppers and onions run a bit higher in carbs, but you will not be eating enough of either in one serving to worry much.

Chef Jenn’s Take on Chicken Fajita Skillet

Marinate the sliced chicken in the taco seasoning and lime juice for up to an hour, it makes a real difference in the final flavor.

Cook the chicken first, alone, in oil that is hot but not smoking, about 3 to 4 minutes, then set it aside. Sautee the onion first, 2 to 3 minutes, then add the peppers and cook 2 more minutes, until tender-crisp. Do not overcook them, some crunch is exactly what you want. Prep everything ahead of time, slicing the chicken and veggies and mixing the seasoning, so the actual cooking goes fast once you start.

Chicken breast can be pricey, buy it on sale and freeze extra, or buy it bone-in and debone it yourself, saving the bones for homemade chicken broth. Chicken thighs work well too, just trim off any visible fat first.

For toppings, pico de gallo, salsa, lettuce, sour cream, cilantro, hot sauce, shredded cheese (shred your own to avoid the anti-caking starch on bagged shreds), jalapenos, and a drizzle of Creamy Jalapeno Dip all work beautifully. Eat these in a lettuce cup or a low-carb tortilla to keep the carbs down.

Ingredients

• Chicken breast – Boneless, skinless, sliced into strips. Chicken thighs work too, trim visible fat.
• Lime – Fresh squeezed.
• Garlic – Fresh is best!
• Red, green, yellow bell peppers
• Onion – Sliced thin.
• Taco seasoning that doubles as fajita seasoning in this recipe – it’s also gluten-free.
• Avocado oil – For sauteing.
• Chili powder – This spice mix is gluten-free.
• Salt and pepper – To taste.

How to Make Skillet Chicken Fajitas

Slice the chicken breast and mix it with the lime juice, garlic, and keto fajita seasoning. Let it sit and marinate for up to an hour.

Slice the peppers and onions and toss them with avocado oil and the chili powder. Set aside.

Heat a large skillet over medium-high heat and add more avocado oil. Add the chicken and sautee over fairly high heat (but not smoking or the chicken will burn) until cooked through. Set the chicken aside.

Heat more oil over medium-high heat and add the onions and peppers. Sautee them until hot but still tender-crisp.

Serve with all your favorite fajita fixings!

Make It A Meal

For the ketoers at the table, Cucumber, Tomato & Avocado Salad with a light herb dressing is a great match, or dress up a simple salad with Green Goddess Dressing.

If you love this flavor combination, Air Fryer Chicken Fajitas and Chicken Taco Casserole are both worth adding to your rotation.

Storage

This freezes, though the peppers will not stay tender-crisp once thawed. Chill fully, then package in airtight containers or freezer-safe bags for up to 3 months. Reheat gently in the oven or microwave.

Frequently Asked Questions