Queso Chicken Fajita Skillet

I bring together tender chicken strips, sizzling bell peppers and onions, all simmered in a velvety queso cheese sauce—served straight from the skillet. It’s quick, comforting, and full of Tex‑Mex flavor in one pan.

Why You’ll Love This Recipe

I love this recipe because it delivers all the fun of fajitas without having to grill or assemble multiple components. Everything cooks in one skillet, which means fewer dishes and faster prep. The creamy queso coating makes every bite rich and satisfying, and it pairs beautifully with tortillas, rice, or chips. It’s versatile, family‑friendly, and perfect for casual dinners or weeknight indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Here’s what I usually gather:

• Boneless, skinless chicken breasts or thighs, cut into strips

• Fajita seasoning (or a blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper)

• Olive oil (or another cooking oil)

• Bell peppers (a mix of colors, sliced)

• Onion (sliced)

• Garlic (minced)

• Diced tomatoes (optional, drained)

• Cream cheese

• Shredded cheddar or Mexican blend cheese

• Milk or half‑and‑half

• Chicken broth

• Optional: chopped cilantro, lime juice

• Tortillas or rice or chips (for serving)

Example measurements (serves about 4)

• 1 lb (≈ 450 g) chicken strips

• 2 tbsp fajita seasoning

• 1 tbsp olive oil

• 1 red bell pepper + 1 green bell pepper, sliced

• 1 medium onion, sliced

• 2 cloves garlic, minced

• ½ cup diced tomatoes (optional)

• 4 oz (115 g) cream cheese

• 1 cup shredded cheese

• ½ cup milk

• ½ cup chicken broth

• Juice of ½ lime

• Fresh cilantro for garnish

Directions

Here’s how I make it:

1. Season and cook the chicken
   I toss the chicken strips with fajita seasoning until evenly coated. In a large skillet over medium‑high heat, I heat oil and sear the chicken until browned and cooked through (about 4–5 minutes). I remove the chicken and set it aside.

2. Sauté peppers, onion, and garlic
   In the same skillet, I add the sliced bell peppers and onion. I cook until they soften and begin to develop light char, about 4 minutes. I add the minced garlic last and sauté until fragrant (about 30 seconds).

3. Make the queso sauce
   I reduce heat to medium, then stir in the cream cheese, shredded cheese, milk, and chicken broth. I gently stir until the cheeses melt and the sauce becomes smooth and creamy. If it’s too thick, I add a splash more broth or milk.

4. Combine everything
   I return the cooked chicken to the skillet and stir to coat in the queso and veggies. If using diced tomatoes, I fold them in now. I let everything warm together for a minute or two.

5. Finish and serve
   I squeeze fresh lime juice over the top and sprinkle chopped cilantro. I serve the skillet hot, with warm tortillas, rice, or chips to scoop the mixture.

Servings and timing

• Makes about 4 servings

• Prep time: ~10 minutes

• Cook time: ~15 minutes

• Total time: ~25 minutes

If you use thighs (which take slightly more time) or larger quantities, adjust accordingly.

Variations

• Spicy kick: Add sliced jalapeños or a pinch of cayenne or chipotle powder.

• Vegetarian version: Replace chicken with firm tofu strips or even roasted cauliflower.

• Swap the cheese: Use pepper jack for extra heat or Monterey Jack for a milder flavor.

• Add beans: Stir in black beans or pinto beans for extra protein and fiber.

• Serve differently: Turn it into a baked dish by transferring to a casserole dish, topping with extra cheese, and broiling briefly.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2–3 days. To reheat, I warm gently on the stovetop over medium heat, stirring occasionally; I may add a splash of milk or broth to loosen the sauce if it thickened. I avoid microwave reheating if possible, as cheese sauces can separate.

If I were freezing, I’d let the skillet cool completely, transfer to a freezer‑safe container (leave some headspace), and freeze for up to 2 months. For best texture, I thaw overnight in the fridge and then reheat gently on the stovetop, adding liquid if needed.

FAQs

What cut of chicken works best?

I prefer boneless, skinless chicken breasts or thighs. Thighs are a bit juicier and more forgiving during reheating.

Can I make the queso sauce ahead?

Yes. I can melt the cheeses and prepare the sauce ahead and keep it warm over low heat (stirring occasionally). Then when I’m ready, I cook the chicken and veggies and combine everything.

What can I serve with this skillet?

I like serving it with warmed flour tortillas (for fajitas), Mexican rice, or tortilla chips. You could also serve over a bed of greens for a deconstructed fajita bowl.

How do I prevent the cheese sauce from breaking?

I melt cheese over moderate heat and stir gently. Also, using full‑fat dairy (cream cheese, whole milk) helps maintain a smooth texture. If the sauce becomes grainy or clumpy, adding a little warm liquid and stirring gently often brings it back together.

Can I reduce dairy or make it dairy‑free?

I haven’t tried a full dairy‑free version, but I think using dairy‑free cream cheese and a non‑dairy cheese substitute could work. You may need a bit of thickener (cornstarch slurry) to get the right consistency.

Conclusion

I adore this Queso Chicken Fajita Skillet because it brings all the bold, savory flavors of fajitas in a creamy, cheesy package—and I only need one pan to deliver. It comes together fast, pleases crowds, and adapts easily to dietary tweaks. If you make it, feel free to adjust the spice, swap veggies, or try different cheeses—then dig in and enjoy!

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