Creamy Chicken Fajita Skillet
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.
This recipe is a creamy twist on a traditional chicken fajita skillet recipe. It’s the perfect recipe for pairing with rice, pasta, or mashed potatoes as it can soak up the flavorful fajita flavored sauce! Even better, it’s packed with veggies from the bell peppers and your kids won’t even notice as they lick their plate clean!
If you’re looking for other delicious chicken recipes, why not also try my Creamy Sundried Tomato Chicken Thighs or my Creamy Tortellini Chicken Pasta! They’re so easy to make and kid friendly!
Why You’ll Love This Chicken Fajita Skillet Dinner
- It’s made with kitchen staples. I love it when dinner doesn’t require me to go to get specific ingredients. Most of the ingredients are stuff that I buy on a weekly basis so it’s super easy for me to whip this up on a weeknight.
- It’s tasty. The cream sauce is packed with flavor, everyone will be reaching for seconds.
- It’s packed with vegetables. We’ve got 3 types of bell peppers and onion paired with the chicken, you won’t have any difficulties getting your daily serving of vegetables in with this chicken skillet recipe!
What You’ll Need
- Bell peppers: I use red, green, and onion bell peppers. Feel free to switch it up and use whatever combination you’d like or all of just one color.
- Onions: I use just a regular white onion. Use what you have on hand.
- Seasoning: I use black pepper, fajita seasoning, salt, cumin powder, paprika, and freshly minced garlic.
- Olive oil: of your oil of choice.
- Heavy whipping cream: to make the delicious cream sauce, you’ll need a generous helping of the cream.
- Chicken broth: I use the broth to make the cream sauce but you’re welcomed to use water.
- Cream cheese: To help thicken the cream sauce and add more flavor, I add cream cheese.
- Chicken: I use boneless skinless chicken breasts.
How To Make This Creamy Chicken Fajita Skillet
- Prepare the ingredients: Slice the chicken in 2 inch strips. Place in a bowl and marinate with the fajita seasoning, olive oil, salt, cumin, paprika, and garlic. Set aside. Slice up the vegetables. Set aside as well.
- Sear the chicken: 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.
- Sauté the vegetables: In the same skillet over high heat, add 1 tbsp. of olive oil. Sauté the veggies until tender.
- Make the cream sauce: 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.
- Combine everything: Return the chicken back to the skillet and mix it 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.
Tips and 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.
FAQs
You are more than welcomed to use chicken thighs or chicken tenderloin! Simply use whatever boneless, skinless chicken you have on hand.
If you have leftovers, store them in an airtight container in the fridge. Avoid leaving it out for too long as the cream sauce shouldn’t sit long at room temperature. Due to the cream, I would avoid freezing this recipe as well.
If you have leftover chicken fajita in a cream sauce, I recommend reheating it by adding it to a skillet on the stovetop and gently stirring it as it reheats. This helps keep the cream sauce from breaking.
Feel free to add whatever vegetables you want! The creamy fajita sauce is so tasty that your kids won’t notice whatever vegetables you add. Try broccoli, cauliflower, carrots, spinach, and more!
OTHER DELICIOUS CHICKEN RECIPES
I hope you enjoy all the recipes I share with you, including this delicious Creamy Chicken Fajita Skillet recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Chicken Fajita Skillet
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.
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
This article was originally published by cookinwithmima.com. Read the original article here.
