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Overhead view of a pan of creamy chicken fajita skillet.

Creamy Chicken Fajita Skillet

5 from 4 votes
Created by Mariam E.
If you need a delicious and easy weeknight meal, then you need to try this Creamy Chicken Fajita Skillet! It takes less than 30 minutes to make this chicken recipe and you’ll love how simple it is to put together.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Mexican
Servings 4 servings


  • 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


  • 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


  • 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.


  • 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.


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
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