Some of my favorite weeknight meals start with a simple glance through the weekly H-E-B ad. Every week, I look for inspiration based on what’s on sale, and more often than not, those deals help shape our family’s meal plan. When chicken breasts, bell peppers, and fresh corn all lined up in the ad recently, I knew exactly what I wanted to make: this One-Skillet Creamy Fajita Chicken.

This recipe takes everything I love about Tex-Mex flavors and combines it into an easy, family-friendly skillet dinner. Tender chicken breasts are simmered in a rich, creamy fajita-inspired sauce loaded with sweet corn, colorful peppers, onions, and just enough seasoning to keep things interesting. Those flavors blend beautifully into a hearty chicken dish that’s comforting enough for a busy weeknight.

One of the best parts of this recipe is how easy it is to get extra vegetables onto the dinner table. The peppers, onions, and corn melt right into the creamy sauce, making them much less noticeable to picky eaters. In fact, my kids happily clean their plates without giving much thought to the vegetables mixed throughout the dish.

Whether you’re looking for a new way to use chicken breasts, need a simple one-pan meal for a busy evening, or just love the flavors of Tex-Mex cooking, this One-Skillet Creamy Fajita Chicken is a recipe worth adding to your regular dinner rotation.

Ingredients

4 (8 ounce) skinless, boneless chicken breasts

3 teaspoons fajita seasoning mix, divided

1 teaspoon kosher salt, divided

2 tablespoons vegetable oil

1 green bell pepper, chopped

1 cup fresh corn kernels (from 2 ears) or frozen

1 medium yellow onion, chopped

I jalapeño, diced (optional) 

2-3 cloves garlic, minced

2 tablespoons tomato paste

1/2 cup chicken broth

4 ounces cream cheese, softened and cut into small pieces

1/2 cup heavy cream

1/2 cup finely crumbled Cotija cheese

Chopped fresh cilantro, lime wedges, sliced avocado, and sliced fresh jalapeño chile, for serving (optional)

Sprinkle chicken evenly with 2 teaspoons fajita seasoning and 1/2 teaspoon salt.

Heat oil in a large skillet over medium-high heat. Add chicken, and cook until golden brown on both sides, about 5 minutes per side. Transfer chicken to a plate.

In the same skillet, add bell peppers, corn, and onion (jalapeño if using) ; cook over medium heat, stirring occasionally, until vegetables are softened and excess moisture has evaporated, about 5 minutes.

Stir tomato paste into vegetable mixture, and cook, stirring constantly, until tomato paste is slightly darker in color, about 1 minute.

Reduce heat to medium-low, stir in garlic and remaining fajita seasoning, stirring constantly, until fragrant, about 30 seconds.

Add chicken broth, scraping brown bits from bottom of skillet. Whisk in cream cheese until melted.  Stir in cream and remaining 1/2 teaspoon salt.  Add chicken in sauce and keep heat at medium-low, cover, and simmer until chicken is cooked no longer pink at the center and a thermometer inserted into thickest portion registers 165 degrees F, 5 to 7 minutes.

Uncover and sprinkle Cotija evenly over chicken and sauce. Remove from heat and let stand until cheese melts, about 1 minute.

Serve with chopped fresh cilantro, lime wedges, sliced avocado, and sliced fresh jalapeño chile, if desired.