Buffalo Chicken Fajita Skillet
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This one skillet Buffalo Chicken Fajitas recipe is a flavor-packed fiesta! Tender chicken, vibrant peppers, and zesty buffalo sauce come together in a sizzling skillet for a mouthwatering twist on a classic favorite.
This recipe originally appeared on the website in January 2016 and is now updated with new images and more information for the reader – April 2024.
Whether you’re hosting a game day gathering, craving a quick weeknight dinner, or simply looking to spice up your meal rotation, this Buffalo Chicken Fajita Skillet will surely become a new favorite. This one-pan dinner would also be great to serve with Mexican Street Corn, chips, and this delicious guacamole for any Taco Tuesday night.
One of the many reasons I love skillet recipes is their simplicity. With just one pan, you can create a meal that’s bursting with flavor and requires minimal cleanup. This Buffalo Chicken Fajita Skillet is easy to make – perfect for busy weeknights when you want a hearty meal without the fuss. Plus, the aroma of sizzling chicken and spices wafting through your kitchen will make everyone’s mouth water.
Why You’ll Love This Recipe
- Explosive Flavor Fusion: A flavor explosion that combines the tangy kick of buffalo sauce with the savory goodness of fajitas.
- Customizable to Your Taste: Prefer your fajitas extra spicy, add sliced jalapenos. Top the fajitas with all of your favorite toppings.
- Can be prepped in advance: Marinate the chicken and vegetables the night before or the morning of when you are planning to serve it. Keep in refrigerator until ready to cook.
- Minimal Clean Up: One pan dinner means very little to clean up.
Buffalo Chicken Fajitas Recipe
This Skillet Buffalo Chicken Fajitas has the perfect balance of flavors. The bold, tangy kick of buffalo sauce pairs well with the savory goodness of tender chicken strips. Add to that the sweetness of the onions, the crunch of colorful bell peppers, and a hint of smoky spices, and you’ve got a flavor sensation that’s sure to impress even the pickiest eaters.
Whether you’re cooking for your family on a weeknight or hosting a Cinco de Mayo fiesta, this recipe for Tex-Mex Chicken Fajitas is guaranteed to be a hit. Serve it with warm tortillas, a side of creamy guacamole, and your favorite toppings like shredded cheese, sour cream, and fresh cilantro for a complete Tex-Mex feast that will have everyone coming back for seconds.
Should I cut the chicken for fajitas before cooking?
I highly recommend that you slice the chicken into 1/4-inch strips before cooking. This saves on cooking time. When it comes to making skillet fajitas, you want to cook everything hot and fast. You can avoid overcooking and dry chicken by slicing the peppers, onions, and chicken into 1/4-inch strips.
Are fajitas better on a grill or skillet?
Either method of cooking will work. If you’re using an outdoor grill you may want to use a grill pan. You can also use your grill pan, cast-iron skillet, or regular skillet on your stove top.
How to make a fajita skillet sizzle?
Many Mexican restaurants will bring your plate of fajitas out of the kitchen with the cast iron skillet sizzling. It makes for a grand presentation. If you want to hear the sizzle at home, make sure you use a cast iron skillet, and make sure the skillet is super hot before adding the meat. Did you know that restaurants add a little extra oil to the skillet just before serving, which also creates a sizzling sound as the oil heats up?
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🥣Equipment
- large skillet (or cast iron skillet, or grill pan)
- large bowl
- knife
- cutting board
📃Ingredients
- ¼ – ½ cup Frank’s Red Hot Sauce
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (add more if desired)
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts, cut into ¼-inch strips
- 1 onion, sliced into ¼-inch strips
- 2 bell peppers, sliced into ¼ inch strips (I use various colors of peppers)
- flour tortilla shells
- toppings such as shredded cheese and sour cream
Directions
Slice your chicken and vegetables into ¼-inch strips.
In a large bowl, whisk together hot sauce, olive oil, oregano, salt, cayenne pepper, and garlic. Add chicken, onion, and bell peppers to the bowl and toss to coat well. Allow to marinade for at least 30 minutes or up to 8 hours.
Spray a large skillet with cooking spray and heat over medium-high to high heat. Add chicken and vegetable mixture, and saute until chicken is cooked through and vegetables are tender.
Fill warm tortillas with the zesty fajita mixture and top with cheese and sour cream, if desired.
💡Pro Tip: When bell peppers are in season and on sale, buy them in bulk. I do this and then spend a bit of time dicing and slicing them. Flash-freeze them baking sheet on a parchment line and place them in freezer bags and you will have colorful peppers throughout the winter months for cooked dishes such as these fajitas.
Tips, Tricks, and FAQS
- If you have chicken tenders, you can use them in place of the chicken breasts. Just slice each tender in half lengthwise.
- Want to crank up the heat? Add extra buffalo sauce or sprinkle in some crushed red pepper flakes.
- While chicken is the usual choice for buffalo chicken fajitas, you can switch things up by using other proteins such as steak, shrimp, tofu, or even chickpeas for a vegetarian twist.
- There are several hot sauces you can use in this recipe. They range from mild to extremely hot in the heat level.
- Prefer a veggie-packed option? Throw in your favorite vegetables like mushrooms, zucchini, or corn. The possibilities are endless, so don’t be afraid to get creative!
- You’re not limited to flour tortilla shells, you can use corn tortilla shells and even hard taco shells.
- Get creative and lay out a toppings bar with all the classic favorites.
Other Chicken Recipes to Try
- Grilled Nashville Hot Chicken Tenders
- Slow Cooker Shredded Buffalo Chicken Sandwiches
- Grilled Honey Garlic Boneless Wings
- Slow Cooker Chicken Fajitas
Printable Recipe Card
Buffalo Chicken Fajita Skillet
Equipment
- large skillet (or cast iron skillet, or grill pan(
- Large bowl
- knife
- cutting board
Ingredients
- ¼ – ½ cup Franks Red Hot Sauce (depends on your tastes)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon cayenne peppers (add more if you like)
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts, cut into ¼ inch strips
- 1 large onion, sliced into ¼ inch strips
- 2 bell peppers, use whatever colors you like, cut into ¼ strips
- flour tortilla shells
- toppings: shredded cheese, sour cream, or your favorites
Instructions
- In a large bowl, whisk together hot sauce, olive oil, oregano, salt, cayenne pepper, and garlic. Add chicken, onion, and bell peppers to the bowl and toss to coat well. Allow to marinade for at least 30 minutes or up to 8 hours.
- When ready to cook, spray a large skillet with cooking spray and heat over medium-high to high heat. Add chicken and vegetable mixture, and cook for about 3 – 4 minites and then give it a mix and contunie cooking until chicken is cooked through and vegetables are tender.
- Fill warm tortillas with the zesty fajita mixture and top with cheese and sour cream, if desired.
Notes
Nutrition
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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If you try a recipe, please use the hashtag #Blogghetti on INSTAGRAM for a chance to be featured!
Enjoy!
