Creamy Fajita Chicken Breasts Skillet

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Before cooking

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.

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.

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.
Step 2. Heat half the oil over medium. Cook chicken about 4 minutes per side until browned and cooked through; set aside.
Step 3. Add remaining oil and cook onion and pepper strips until crisp-tender. Add remaining fajita seasoning and continue until onion is translucent.
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.
Step 5. Finish with shredded mozzarella and cilantro or parsley.