Get ready for a flavor fiesta! This One-Pan Queso Chicken Fajita Skillet takes all the sizzling, savory goodness of classic chicken fajitas and smothers it in a rich, creamy, and decadent queso cheese sauce. Imagine tender chicken, vibrant bell peppers, and sweet onions, all cooked to perfection and brought together in one skillet.
This is a low-carb, keto-friendly, and incredibly easy meal that’s perfect for a busy weeknight. It delivers all the restaurant-style fajita flavor you love with an indulgent cheesy twist, and cleanup is an absolute breeze.
Why You’ll Love This Queso Fajita Skillet
One-Pan Simplicity: The entire meal cooks in a single skillet, which means less time cleaning and more time enjoying.
Quick and Easy: A delicious, satisfying dinner that’s on the table in about 30 minutes.
Low-Carb & Keto-Friendly: Packed with protein and veggies, it’s a healthy and indulgent meal without the carbs from tortillas.
Incredibly Flavorful: The combination of classic fajita spices and creamy queso is an absolute home run.
Versatile: Serve it on its own, with low-carb tortillas, or over cauliflower rice.
Essential Tools for This Skillet Meal
You only need a few kitchen staples to whip up this amazing dish.
Large skillet
Tongs or spatula
Cutting board and sharp knife
Measuring cups and spoons
The Simple Ingredients for Maximum Flavor
This recipe uses fresh, wholesome ingredients to create a dish that’s bursting with Tex-Mex flavor.
1 pound boneless, skinless chicken breasts, cut into thin strips
1 packet fajita seasoning
1 tablespoon olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
4 ounces cream cheese, softened
1/2 cup heavy cream
1 cup shredded Monterey Jack or cheddar cheese
Optional toppings: chopped cilantro, sliced jalapeños, avocado
Crafting Your Queso Fajita Skillet, Step-by-Step
Season the Chicken: Place the chicken strips in a bowl and toss them with the fajita seasoning until they are evenly coated.
Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
Sauté the Vegetables: Add the sliced bell peppers and onion to the same skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are crisp-tender.
Create the Queso Sauce: Reduce the heat to low. Add the softened cream cheese and heavy cream to the skillet with the vegetables. Stir continuously until the cream cheese is melted and a smooth sauce forms.
Melt the Cheese: Stir in the shredded Monterey Jack cheese until it is completely melted into the sauce.
Combine and Serve: Return the cooked chicken to the skillet. Stir everything together until the chicken and vegetables are fully coated in the creamy queso sauce. Garnish with fresh cilantro and serve hot.
Serving Suggestions and Pro Tips
How to Serve Queso Chicken Fajita Skillet
On Its Own: It’s a complete low-carb meal right out of the skillet.
With Tortillas: Serve with warm low-carb or regular flour tortillas for scooping.
Over Rice: Serve over a bed of cauliflower rice to keep it keto, or regular rice for a heartier meal.
With Toppings: Set out bowls of sour cream, salsa, and sliced avocado.
How to Perfect Queso Chicken Fajita Skillet
Don’t Crowd the Pan: Cook the chicken and vegetables in batches if necessary to ensure they get a nice sear instead of steaming.
Use Softened Cream Cheese: Let the cream cheese sit at room temperature for about 30 minutes. This will help it melt smoothly into the sauce without lumps.
Use Freshly Shredded Cheese: For the best, smoothest melt, shred your own cheese from a block.
Best Side Dishes for Queso Chicken Fajita Skillet
Mexican Cauliflower Rice: A perfect low-carb base for the skillet.
A Simple Avocado Salad: Diced avocado, red onion, lime juice, and cilantro.
Black Beans: A simple side of seasoned black beans (note: not low-carb).
Common Mistakes to Avoid
Overcooking the Chicken: This will make it dry and tough. Cook it just until it’s no longer pink.
Overcooking the Vegetables: Sauté the peppers and onions until they are crisp-tender. They should still have a slight bite.
Adding the Cheese Over High Heat: Reduce the heat to low before adding the cream cheese and shredded cheese to prevent the sauce from breaking or becoming oily.
Storage and Reheating Instructions
Refrigerator Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Queso Chicken Fajita Skillet
Reheat gently in a skillet over low heat, adding a splash of heavy cream or broth to loosen the sauce. You can also reheat it in the microwave.
Frequently Asked Questions
Can I use a different kind of meat?
Yes, this recipe is fantastic with steak strips or shrimp. Adjust cooking times accordingly.
Can I make this dairy-free?
It would be difficult to replicate the queso sauce, but you could make regular chicken fajitas and serve them with a dairy-free sour cream and cheese alternative.
Can I use frozen bell peppers?
You can, but they will release more water and may have a softer texture. Thaw them and pat them dry before using for best results.
Is this dish spicy?
The spice level depends on your fajita seasoning. For an extra kick, add a sliced jalapeño along with the bell peppers.
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