# Creamy Fajita Chicken Breasts Skillet 4 portions · US measures · unverified · 10 min publisher preparation · 25 min Creamy Fajita Chicken Breasts Skillet, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
4 count Chicken breastssmall, skinless, boneless	Cook fajita-seasoned chicken about 4 min per side over medium	Divide scaled fajita seasoning: measure the source 1 tsp for each original four-portion batch onto chicken, then add the remaining seasoning to vegetables. Cook chicken first, reserve it, and cook vegetables in the same pan before making sauce.	Return chicken to creamy fajita sauce 2–3 min; garnish cheese/herbs
1 tbsp Vegetable oildivided
2 count Bell peppersred, green, yellow, seeded and cut into strips	Cook onion/peppers with remaining oil/seasoning; add broth/tomato/cream cheese and simmer 2–3 min
1 count Onionmedium, minced
8 oz Cream cheesesoftened
⅓ cup Tomato sauce of your choicemarinara sauce, canned crushed tomatoes
¼ cup Low sodium chicken broth
1 tbsp Vegetable oildivided
1 packet Fajita seasoningdivided · Source packet size is unspecified. Its original four-portion method measures 1 tsp for chicken and uses remaining packet for vegetables; scale the measured teaspoon share with portions, without assuming a packet volume.
½ cup Shredded Mozzarellaor your favorite cheese, Pepperjack, Monterrey Jack, Cheddar
Not specified Fresh chopped cilantroor parsley, for garnish · Source gives no numeric quantity; use to taste/as garnish as written.

## Ingredients - 4 count Chicken breasts — small, skinless, boneless - 2 count Bell peppers — red, green, yellow, seeded and cut into strips - 1 count Onion — medium, minced - 8 oz Cream cheese — softened - ⅓ cup Tomato sauce of your choice. marinara sauce, canned crushed tomatoes - 1 packet Fajita seasoning — divided. Source packet size is unspecified. Its original four-portion method measures 1 tsp for chicken and uses remaining packet for vegetables; scale the measured teaspoon share with portions, without assuming a packet volume. - 2 tbsp Vegetable oil — divided - ¼ cup Low sodium chicken broth - ½ cup Shredded Mozzarella. or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar - Not specified Fresh chopped cilantro — or parsley, for garnish. Source gives no numeric quantity; use to taste/as garnish as written. ## Equipment - Stovetop - Pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** For the original four-portion batch, measure 1 tsp from the fajita packet for chicken; scale this measured share with portions and reserve the remaining scaled seasoning for vegetables. Season chicken with that measured share. 2. **Step 2.** Heat half the oil over medium. Cook chicken about 4 minutes per side until browned and cooked through; set aside. 3. **Step 3.** Add remaining oil and cook onion and pepper strips until crisp-tender. Add remaining fajita seasoning and continue until onion is translucent. 4. **Step 4.** Add broth, tomato sauce and softened cream cheese. Stir and simmer 2–3 minutes until smooth. Return chicken and warm 2–3 minutes. 5. **Step 5.** Finish with shredded mozzarella and cilantro or parsley. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Salt/pepper and chili-flake garnish are unlisted and omitted. - Extra broth if sauce is too thick is unquantified; listed broth amount retained. - The publisher does not give a numerical chicken doneness temperature. - The publisher gives no measured amount for: Fresh chopped cilantro, or parsley, for garnish. - Fajita packet volume is unspecified. Chicken gets the source method’s measured 1 tsp for the original four portions, scaled with portions; vegetables get the remaining seasoning. No numerical fraction of the unknown-size packet is assumed. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Creamy Fajita Chicken Breasts Skillet](https://www.eatwell101.com/creamy-chicken-fajita-skillet-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-creamy-fajita-chicken-breasts-skillet/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.