# One Pan Cheesy Fajita Chicken (keto + low carb) 4 portions · US measures · keto · 10 min publisher preparation · 25 min One Pan Cheesy Fajita Chicken (keto + low carb). Original recipe adapted with source quantities and workflow. 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)

Cut chicken and vegetables before heating the skillet.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 ½ lb Chickenraw; cut into chunks	Season chicken; sear in method spray/oil 2–3 min each side; add vegetables, cook 5 min and reserve.	Return chicken and vegetables to sauce; add reserved cheddar, cover and simmer low 6–8 min.
1 tsp cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp pepper
1 cup bell peppercut into small pieces
½ cup onioncut into small pieces
2 count jalapeñosseeded and diced
1 tbsp Olive oil or cooking spraySource method allows up to 1 tablespoon olive oil OR unmeasured nonstick spray. This measured amount is an upper limit, not a mandatory minimum.
¼ cup heavy cream	Melt listed butter into cream, broth, cream cheese and half cheddar over medium-low into a thick sauce.
⅓ cup chicken broth
2 oz cream cheese
½ cup cheddardivided
1 tbsp butter
½ cup cheddardivided

## Ingredients - 1 ½ lb Chicken — raw; cut into chunks - 1 tsp cumin - 1 tsp chili powder - ½ tsp garlic powder - ½ tsp onion powder - ½ tsp salt - ½ tsp pepper - 1 tbsp butter - 1 cup bell pepper — cut into small pieces - ½ cup onion — cut into small pieces - 2 count jalapeños — seeded and diced - ¼ cup heavy cream - ⅓ cup chicken broth - 2 oz cream cheese - 1 cup cheddar — divided - 1 tbsp Olive oil or cooking spray. Source method allows up to 1 tablespoon olive oil OR unmeasured nonstick spray. This measured amount is an upper limit, not a mandatory minimum. ## Equipment - Lidded skillet - Mixing bowl - Instant-read thermometer ## 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. **Season.** Mix cumin, chili powder, garlic powder, onion powder, salt and pepper. Toss the chicken in this blend. 2. **Brown.** Warm a large skillet over medium heat with the source method's spray or oil. Sear chicken 2–3 minutes per side. Add peppers, onion and jalapeños, then cook about 5 minutes, until the vegetables begin softening. Transfer everything to a plate. 3. **Sauce.** Over medium-low heat, melt the listed butter into cream, broth, cream cheese and half the cheddar; stir until thickened. 4. **Finish.** Return the chicken and vegetables, scatter the remaining cheddar on top and cover. Simmer on low for 6–8 minutes, checking the chicken reaches 165°F. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 344 kcal; protein: 34.0 g; total carbs: 6.1 g; fiber: 1.4 g; net carbs: 4.7 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists butter without a placement; this adaptation melts it into the cheese sauce. - 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 Annie Holmes. This adaptation has not been kitchen-tested. - 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 - [Annie Holmes: One Pan Cheesy Fajita Chicken (keto + low carb)](https://www.maebells.com/one-pan-cheesy-fajita-chicken-keto-low-carb/) - [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-one-pan-cheesy-fajita-chicken-keto-low-carb/ 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.