Description
A flavorful and creamy skillet dish that combines tender chicken with fajita-seasoned veggies, melted queso, and a hint of spice—perfect for a quick and satisfying dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 packet fajita seasoning mix
- 1/2 cup chicken broth
- 1 cup queso dip (store-bought or homemade)
- 1/4 cup shredded cheddar cheese
- 1 tablespoon fresh cilantro, chopped (optional)
- 1 lime, cut into wedges (for serving)
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Add chicken strips and cook for 6–7 minutes, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, add sliced bell peppers and onion. Cook for 4–5 minutes, until veggies are tender and slightly charred.
- Sprinkle the fajita seasoning over the veggies and stir in the chicken broth, scraping up any brown bits from the bottom of the skillet.
- Return the cooked chicken to the skillet and stir to combine with the veggies.
- Pour the queso dip over the chicken and veggies, stirring to coat everything evenly in the creamy sauce.
- Sprinkle shredded cheddar cheese over the top and cover the skillet. Cook for 2–3 minutes until the cheese is melted and bubbly.
- Remove from heat, garnish with chopped cilantro, and serve with lime wedges.
Notes
- Serve with tortillas, rice, or chips for a complete meal.
- If you like extra heat, add sliced jalapeños or a pinch of cayenne pepper.
- For a lighter version, use a reduced-fat queso dip and less cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American