One Pan Cheesy Fajita Chicken (keto + low carb)
This One Pan Cheesy Fajita Chicken is a delicious combo of flavorful chicken, fresh veggies and an amazing cheese sauce your family will devour! This dish has under 5 net carbs per serving, making it great for low carb meal prep!
If you’ve been following my blog for any amount of time, you know Mexican food is one of my absolute favorite things to cook. The complex flavors that can be achieved with a few spices are a true thing of beauty!
When I set out to come up with this recipe, I had a few key points I knew I needed to hit. First off, cheesy. That’s a given. Second off, easy. Thirdly, quick. I really think I hit all my points here!
This Cheesy Fajita Chicken combines all the flavors I love in one pan and the best thing- dinner is on the table in less than 30 minutes. Seriously, it’s a dream, y’all.
I am ALL about simplicity. The faster the meal prep, the faster I can eat! Also, a breezy clean up is always a huge bonus.
Our kitchen is my work place, so it’s possible it’s looked like a bomb has gone off in there after I’ve been cooking all day a time or two. But honestly, doesn’t everyone’s kitchen look like that now and again?
But who has the time during the week to prepare a huge complicated supper? Not me. That’s another reason why I love this recipe. The veggies can be chopped and the chicken cooked beforehand, making this Cheesy Fajita Chicken perfect for meal prepping.
The lack of clean up after this Cheesy Fajita Chicken is one of my favorite things- but even better is the recipe itself. Chicken, bell peppers, onions, jalapenos AND an amazing cheese sauce? I’m in.
Ingredients in This Fajita Chicken Dinner
As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete recipe and instructions just keep scrolling.Â
- Chicken Breast: cut into bite sized pieces.Â
- Spices (cumin, chili powder, garlic powder, salt, pepper)
- Butter
- Bell Pepper, Onion, and Jalapeños
- Heavy cream
- Chicken broth
- Cream cheese
- Cheddar cheese
How to Make Cheesy Fajita ChickenÂ
- Begin by combining the spices. Sprinkle over the chopped chicken and stir to coat.
- Next, heat a large skillet over medium heat, spray with nonstick spray or add up to 1 tablespoon olive oil.
- Sear the chicken in the skillet 2-3 minutes on each side until nicely browned, add the vegetables and stir well. Allow the chicken and vegetables to cook about 5 minutes more, until the onions and peppers are beginning to soften.
- Remove the chicken and veggies from the pan and set aside.Â
- Add the heavy cream, broth, cream cheese and half the cheddar cheese. Stir over medium low heat until a thick, creamy sauce forms.Â
- The last step is to add the chicken to the skillet and cover with the remaining cheese. Place a lid on the skillet and let simmer over low for 6-8 minutes.
How Many Carbs are in Cheesy Fajita Chicken?
Complete nutrition information can be found below in the recipe card, but this easy chicken dinner only has 4.7 net carbs per serving! This recipe makes 4 servings, making it an excellent dinner or lunch meal prep option.
Can I Make This Keto Chicken Recipe in Advance?
Yes! This fajita chicken recipe can be prepped in advance and enjoyed throughout the week. I recommend reheating leftovers in a skillet over low heat (microwaving chicken often dries it out, but you can totally do that too!).
Tips for Making The Best Keto Chicken
- Prep all your ingredients ahead of time so making this dish is a smooth process.Â
- If you love a lot of heat, you can leave the seeds in the jalapeño pepper.Â
- I used shredded cheddar cheese, but Pepper Jack or something similar would also work.Â
More Keto Chicken Dinners:Â
- Buffalo Chicken Zucchini Boats
- Easy Blackened Chicken
- Spicy Kung Pao Chicken
- All of my keto recipes!Â
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Other One Pan Chicken Recipes
- One Pan Cheesy Jalapeno Chicken
- Mushroom Swiss Chicken
- Keto Broccoli Cheddar Chicken
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Get the Recipe: One Pan Cheesy Fajita Chicken (keto + low carb)
Ingredients
For the Chicken
- 1.5 pounds chicken cut into chunks
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Veggies
- 1 tablespoon butter
- 1 cup bell pepper, cut into small pieces
- 1/2 cup onion, cut into small pieces
- 2 jalapeños, seeded and diced
For the Cheese Sauce
- 1/4 cup heavy cream
- 1/3 cup chicken broth
- 2 ounces cream cheese
- 1 cup cheddar, divided
Equipment
Instructions
- Begin by combining the spices. Sprinkle over the chopped chicken and stir to coat.
- Next, heat a large skillet over medium heat, spray with nonstick spray or add up to 1 tablespoon olive oil.
- Sear the chicken in the skillet 2-3 minutes on each side until nicely browned, then add the vegetables and stir well.
- Allow the chicken and vegetables to cook about 5 minutes more, until the onions and peppers are beginning to soften.
- Remove the chicken and veggies from the pan and set aside.Â
- Add the heavy cream, broth, cream cheese and half the cheddar cheese. Stir over medium low heat until a thick, creamy sauce forms.
- The last step is to add the chicken to the skillet and cover with the remaining cheese. Place a lid on the skillet and let simmer over low for 6-8 minutes.
- Garnish with your favorite taco fixing such as avocado, tomatoes, green onions or cilantro.
It says 15 pounds of chicken is that right
No, it says 1.5 pounds of chicken.