Creamy Fajita Chicken
This colourful, creamy chicken dish is inspired by punchy Mexican flavours. It uses simple ingredients and can be rustled up quickly for a tasty midweek meal.
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NutritionPer Serving
- Calories304
- Carbs15g
- Protein39g
- Fat8.1g
- Saturates3.9g
- Sugars14g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If chicken fajitas are a favourite family dinner in your house, this Creamy Fajita Chicken is sure to be a hit! It’s quick and easy, and uses nice, simple ingredients, making it the perfect midweek meal.
We love how versatile this dish is – you can serve it with pasta, rice, or even potatoes for a hearty, warming dinner. It’s batch cooking friendly, so you can save the leftovers to serve with a different accompaniment, changing it up so you don’t feel like you’re eating the same thing twice in a row.
The creamy sauce is made from reduced fat cream cheese, with a subtle heat running through it from the fajita seasoning. This keeps the recipe super slimming friendly, at just 304 calories per serving.
It’s worth the effort to season the cherry tomatoes well and roast them in the oven before adding to the rest of the ingredients. They add so much flavour and sweetness that balances out against the rich, creamy sauce.
What diets is this Creamy Fajita Chicken suitable for?
This Creamy Fajita Chicken is suitable for those on a gluten free diet, as long as you switch the chicken stock cube for a gluten free version.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Creamy Fajita Chicken?
One of our favourite things about this recipe is how much flavour you get from simple, everyday ingredients. You don’t need anything special to make Creamy Fajita Chicken, although you will need some fajita seasoning.
Fajita seasoning is a blend of garlic, paprika, onion, coriander, cayenne pepper, oregano, cinnamon, nutmeg and lemon.
This pre-mixed spice blend is widely available in most supermarkets. The one that we’ve used in our recipe is the Schwartz Fajita Seasoning which can be found in the herbs and spices aisle.
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How many calories are in this Creamy Fajita Chicken?
There are 304 calories per portion in this Creamy Fajita Chicken, which means it falls into our Everyday Light recipe category.
This Creamy Fajita Chicken is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 220 ºC. Line a large baking tray with foil and spray with low calorie cooking spray. Place the tomato halves on the baking tray in a single layer, cut side up.
Step 2
Spray the tomatoes with low calorie cooking spray and season with salt and black pepper. Place in the preheated oven and roast for 20 minutes until they have wrinkled a little and are starting to brown slightly around the edges. Remove from the oven and set aside.
Step 3
While the tomatoes are roasting, spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions and garlic and fry gently for 5 minutes until they have softened a little.
Step 4
Add the chicken breasts, green and red peppers and fajita seasoning. Stir, then cook for 4 minutes, turning the chicken breasts over halfway through. Cook until the chicken breasts are lightly golden.
Step 5
Add the chicken stock and simmer, uncovered, for 10 minutes. Turn the chicken breasts over and loosely cover with a lid or with kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout. Use a small sharp knife to cut into the thickest part of the chicken to check. There should be no pinkness and the juices should run clear.
Step 6
Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer for a bit longer until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.
Step 7
Stir the roasted tomatoes into the sauce and season to taste with salt and black pepper. Serve with an accompaniment of your choice and sprinkle over the coriander, if using
What could I serve with this Creamy Fajita Chicken?
There are so many serving options! We love this dish served with a small portion of pasta, but it would also go well with any of the following side dishes:
How do you know when Creamy Fajita Chicken is cooked?
You’ll need to cook this Creamy Fajita Chicken until the chicken is cooked all the way through, with no pinkness in the middle, and the sauce has thickened to the right consistency. This should take around 30 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Creamy Fajita Chicken in the fridge?
We’d recommend that you eat this recipe within 4 hours of serving it.
If you have any leftovers, allow them to cool before popping them in a container with a lid and storing in the fridge.
Leftovers of this Creamy Fajita Chicken can be kept in the fridge for 1 or 2 days.
Can I freeze Creamy Fajita Chicken?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Creamy Fajita Chicken?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled following the instructions above.
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Creamy Fajita Chicken
This colourful, creamy chicken dish is inspired by punchy Mexican flavours. It uses simple ingredients and can be rustled up quickly for a tasty midweek meal.
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 304
- Carbs 15G
Instructions
- Pre-heat the oven to 220 ºC. Line a large baking tray with foil and spray with low calorie cooking spray. Place the tomato halves on the baking tray in a single layer, cut side up.
- Spray the tomatoes with low calorie cooking spray and season with salt and black pepper. Place in the preheated oven and roast for 20 minutes until they have wrinkled a little and are starting to brown slightly around the edges. Remove from the oven and set aside.
- While the tomatoes are roasting, spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions and garlic and fry gently for 5 minutes until they have softened a little.
- Add the chicken breasts, green and red peppers and fajita seasoning. Stir, then cook for 4 minutes, turning the chicken breasts over halfway through. Cook until the chicken breasts are lightly golden.
- Add the chicken stock and simmer, uncovered, for 10 minutes. Turn the chicken breasts over and loosely cover with a lid or with kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout. Use a small sharp knife to cut into the thickest part of the chicken to check. There should be no pinkness and the juices should run clear.
- Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer for a bit longer until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.
- Stir the roasted tomatoes into the sauce and season to taste with salt and black pepper. Serve with an accompaniment of your choice and sprinkle over the coriander, if using
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Recipe notes
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31 comments
See what others have to say
Emma cMonday 17th October 2022
Loved this. Had with mashed potatoes and green beans as suggested here in the comments. Kids loved it too and it’s rare that they both like the same thing. I only added around 100g of cream cheese and I didn’t think it needed anymore. I used an own brand fajita spice mix and it was gorgeous. Had no issues with the sauce not thickening.
SharonTuesday 18th October 2022
Hi Emma, thanks for your lovely comment. We’re so pleased your whole family loved our Creamy Fajita Chicken!
JoSunday 21st August 2022
I can’t get the sauce to thicken no matter what I do
SharonMonday 22nd August 2022
Hi Jo, it’s important to simmer, uncovered, for 10 minutes in step 5 as this will help reduce the stock. When you simmer, the sauce needs to be bubbling gently but not quite boiling. This will reduce and thicken the sauce. If your sauce is still too thin after stirring in the cream cheese, just continue to simmer, uncovered, and it will reduce and thicken. We have a handy article here that you may find useful: How to Thicken Soups, Stews and Sauces. Hope this helps!
Reeti WaliaTuesday 14th June 2022
This looks delicious, would philadelphia ightest be ok to use for the cream cheese 🤔
HollyTuesday 14th June 2022
Hey Reeti, We used a reduced fat cream cheese like Philadelphia Light rather than a fat free one. This will give a richer, creamier sauce and will stand up to reheating better if you are going to batch cook this recipe. Hope that helps!
Carole WelburyFriday 3rd June 2022
Would this work without tomatoes? I can’t eat tomatoes and usually replace with peppers and passatta instead of tinned tomatoes in recipes. Not sure what to do with this recipe?
HollyMonday 6th June 2022
Hey Carole, you can just omit the cherry tomatoes from the recipe or add extra peppers or some green beans, hope that helps!
Grae Louise RobsonMonday 21st March 2022
Hello which book is this recipe in creamy fajita chicken?
Thanks
HollyMonday 21st March 2022
Hey, the Creamy Fajita Chicken is exclusive to our website, we have a handy article HERE which talks through how to save recipes to your account for next time, hope that helps!
VivMonday 7th February 2022
Can you use chicken thighs instead of chicken breast
HollyTuesday 8th February 2022
Hey Viv, yes you could swap the chicken breasts for skinless and boneless chicken thighs. Hope that helps!
KatThursday 3rd February 2022
Can you cook in the slow cooker?
HollyFriday 4th February 2022
Hey Kat, we don’t suggest cooking this recipe in the slow cooker as the cream cheese may overheat and curdle. Have a look HERE at our slow cooker recipes for some inspiration. Hope that helps!
KirstySaturday 19th March 2022
Could you add the cream cheese at the last minute & stir in, in the slower cooker? Many thanks
HollyWednesday 30th March 2022
Hey Kirsty, we haven’t tested this recipe cooked in a slow cooker so can’t say if it would be successful. We have a slow cooker conversion article HERE which you might find helpful if you’d like to try this recipe cooked that way. Hope that helps!
HelenSunday 23rd January 2022
I made this, but the sauce was really thin and watery at the end, do you have any tips? I tried to keep it on heat for longer before stirring in the cream cheese but it didn’t work and I had to serve it before the accompanying pasta was ruined…
SharonWednesday 26th January 2022
Hi Helen, sorry to hear you had difficulty with the sauce. Once you’ve stirred in the cream cheese, you can keep simmering, uncovered, to reduce and thicken the sauce to your liking (see step 6). When simmering, the sauce needs to be gently bubbling so that it can reduce and thicken. Hope this helps.
ClaireMonday 17th January 2022
On holiday in Tenerife and I’ve just made this for tea. Absolutely delicious.
HollyTuesday 18th January 2022
Hey Claire, so glad to hear you enjoyed this recipe!
Annelise JensenSunday 16th January 2022
Thank you for your delicious recipes. I have several of your books and have given them as gifts too. I often use recipes from your Instagram bio too – it’s so nice to try new dishes when dieting but looking for inspiration. With huge appreciation, Anni Jensen
HollyMonday 17th January 2022
Hey Annelise, thanks so much for your message. We are so glad to hear you are enjoying our recipes and they are inspiring you!
Janice McGuinessSaturday 15th January 2022
Which book is the chicken fajita in. I assumed it was in your new comfort food book so I bought it but I can’t see it?
HollyMonday 17th January 2022
Hey Janice, Creamy Fajita Chicken is exclusive to our website, if you have a look at THIS article it talks you through how to save a recipe to favourites so you can find it quickly next time, hope that helps!
Lisa FieldsFriday 14th January 2022
Loved the Creamy Fajita Chicken. Easy to make, and paired it up with creamy mashed potatoes and green beans. Will be making this again 😍
HollyMonday 17th January 2022
Hey Lisa, thanks so much for your message we are glad to hear you enjoyed this recipe!
HollyMonday 17th January 2022
Hi Lisa, love the idea of serving with mash and green beans glad to hear you enjoyed this recipe!
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