This vibrant, one-pan meal brings together bold southwestern flavors and rich textures. Tender chicken breasts are blanketed in a creamy, savory sauce loaded with sweet corn, crisp bell peppers, and caramelized onions, then finished with a savory kick of Cotija cheese.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- 1 packet (1 ounce) fajita seasoning mix, divided
- 1 teaspoon kosher salt, divided
- 2 tablespoons neutral cooking oil (such as canola or vegetable oil)
- 2 small multicolored bell peppers, chopped
- 1 cup fresh corn kernels (freshly cut from about 2 ears)
- 1 cup yellow onion, chopped
- 2 tablespoons concentrated tomato paste
- 1/2 cup low-sodium chicken broth
- 4 ounces cream cheese, softened and cubed
- 1/2 cup heavy whipping cream
- 1/2 cup Cotija cheese, finely crumbled
- Optional Toppings: Chopped fresh cilantro, fresh lime wedges, sliced avocado, and sliced jalapeño peppers
Step-by-Step Instructions
1. Season the Chicken
Pat the chicken breasts completely dry with paper towels. In a small bowl, combine 2 teaspoons of the fajita seasoning and 1/2 teaspoon of the kosher salt. Rub this mixture evenly over both sides of each chicken breast, pressing gently so the spices adhere.
2. Sear the Meat
Place a large skillet over medium-high heat and add the neutral oil. Once shimmering and hot, add the seasoned chicken breasts. Sear undisturbed until a golden-brown crust forms, roughly 5 minutes per side.
Transfer the seared chicken to a clean plate and set aside, leaving the flavorful browned bits (fond) in the pan.
3. Sauté the Vegetables
Turn the heat down to medium. Toss the chopped bell peppers, corn kernels, and yellow onion directly into the same skillet. Sauté the vegetables, stirring occasionally, until they soften and any natural moisture evaporates, which takes about 5 minutes.
4. Build the Flavor Base
Stir the tomato paste directly into the vegetable medley. Cook continuously for about 1 minute, stirring constantly, until the paste deepens to a rich, darker red hue.
Sprinkle the remaining fajita seasoning over the mixture and cook for another 30 seconds, stirring constantly until intensely fragrant.
5. Create the Creamy Sauce
Pour in the chicken broth, using a wooden spoon to vigorously scrape up all the delicious browned bits stuck to the bottom of the skillet. Whisk the cubed cream cheese into the liquid until completely smooth and melted (about 30 seconds).
Pour in the heavy cream and the remaining 1/2 teaspoon of kosher salt, stirring well to combine.
6. Simmer the Chicken
Bring the sauce to a gentle simmer over medium heat. Return the chicken breasts and any accumulated juices back into the skillet, nestling them down into the creamy sauce.
Turn the heat down to medium-low, cover the skillet with a lid, and let it simmer for 5 to 7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Melt and Serve
Remove the lid and evenly scatter the crumbled Cotija cheese over the chicken and sauce. Take the skillet off the heat source and let it rest covered for 1 minute so the cheese softens and melts into the sauce.
Garnish with fresh cilantro, lime wedges, avocado slices, and jalapeños before serving.
Chef’s Cooking Tips
Cheese Substitutes
If Cotija cheese is unavailable, aged Queso Fresco or a sharp, crumbly Feta cheese makes a great alternative.
Even Cooking
To ensure the chicken breasts cook at the same rate, gently pound any thick ends to an even thickness before seasoning.
Fresh vs. Frozen
While fresh corn and crisp bell peppers yield the best texture, frozen corn can be substituted if thawed and thoroughly drained first.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 792 | — |
| Total Fat | 41g | 52% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 271mg | 90% |
| Sodium | 1423mg | 62% |
| Total Carbohydrates | 25g | 9% |
| Dietary Fiber | 4g | 13% |
| Total Sugars | 9g | — |
| Protein | 79g | 158% |
| Calcium | 227mg | 17% |
| Iron | 4mg | 21% |
| Potassium | 1062mg | 23% |
| Vitamin C | 48mg | 53% |
*Percent Daily Values are based on a 2,000 calorie diet. Nutritional values are calculated estimates and may vary based on specific brands used.
