Creamy Chicken Fajita Skillet
For a delectable and straightforward weeknight dinner, consider the Creamy Chicken Fajita Skillet! This chicken dish can be prepared in under 30 minutes, and its simplicity will impress you.
Servings: 4 servings
Ingredients
- 1 small red bell pepper julienned
- 1 small green bell pepper julienned
- 1 small onion julienned
- ½ tsp. black pepper
- 1 small orange bell pepper julienned
- 2 cloves garlic minced
- 1 tbsp. fajita seasoning
- 2 tbsps. olive oil
- 1 cup heavy whipping cream
- 1 cup chicken broth or pasta water
- 3 oz. cream cheese
Chicken
- 2 large chicken breast boneless, skinless
- 1 tbsp. fajita seasoning
- 1 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. cumin powder
- ½ tsp. paprika
- 1 clove garlic minced
Instructions
- Slice the chicken in 2 inch strips. Place in a bowl and marinate with the rest of the ingredients listed under chicken. Set aside
- Slice the veggies and mice the garlic.
- Bring a non stick skillet over medium-high heat and add 1 tbsp. of olive oil. Pan sear the chicken on each side for a couple of minutes until fully cooked. Remove and set aside in a bowl. Cover with foil wrap.
- In the same skillet over high heat, add 1 tbsp. of olive oil. Sauté the veggies until tender. Add in the spices, cheese, chicken broth and heavy cream.
- Lower the heat and allow the cheese to melt and sauce to simmer for a few minutes to thicken up the sauce.
- Return the chicken back to the skillet and mix together with the creamy sauce. Simmer on low for a couple of more minutes.
- Remove from heat and serve immediately. You can also garnish it with some fresh chopped cilantro or parsley.
Notes
- Make sure you do not use cream cheese from a tub. It has to be the brick cream cheese. Spreadable cream cheese will not give you the same results.
- If you are looking to make this recipe even faster, you can pre-cut your vegetables 2 to 3 days ahead of time. You can also cook your chicken ahead of time too to speed up dinner time.
- I love serving this with something starchy to soak up the cream sauce. You can definitely toss some cooked pasta in the sauce before serving.
- I always start marinating the chicken first, this way I can use the time it marinates to slice up the vegetables and prepare anything else I’m cooking.
- Avoid overcooking the cream sauce. The sauce will thicken as it cools.
Nutrition
Calories: 512kcal | Carbohydrates: 14g | Protein: 32g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 615mg | Potassium: 817mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2528IU | Vitamin C: 66mg | Calcium: 228mg | Iron: 3mg