This Creamy Fajita Skillet has everything you love about fajitas in one easy-to-make dish with minimal cleanup. Packed with chicken, peppers, onions, and light cream, it’s a comfort food dinner perfect for the back to school season.
Thank you to Hood Cream for sponsoring this post. As always, all opinions are 100% my own. Thank you so much for supporting We are not Martha!
I have such wonderfully mixed feelings about September. On the one hand, it’s one of my absolute favorite months because the weather is generally glorious, I love breaking out the layers (sweaters, and vests, and light jackets, oh my!), and I’m still basic enough that I love when all things pumpkin spice are back in season.
But I also get really sad that summer is over and the days are getting shorter. Also, busier… I’ll miss these relaxed summer days.
To me, September is also a bit like a second new year. It’s the perfect time to start fresh and make new goals (or um, re-visit those goals you made back in January that you somehow forgot about), like getting a delicious dinner on the table every night instead of going out, getting takeout, or grabbing something easy, like we so often do in the summer.
But with busier days and the back to school season kicking off, most of us want to focus on dinners that are quick and easy to make. Bonus points if there is minimal cleanup when the meal is done!
I love having fajitas for dinner, but hate the resulting dishes. Not only do you have to clean the pots and pans you cook in, but then there are all the little bowls you put out for the toppings. Solution? Make it all in one skillet! Check out my video below to see how easily the skillet comes together.
Creamy Fajita Skillet Recipe
I wanted my fajita skillet to be quick and easy, while also feeling like comfort food. At the end of a long, busy fall day, there’s nothing better than coming around the dinner table for a comforting meal. Especially as the weather gets a little chillier.
And especially when you can still get your veggies in! This skillet is packed with chicken (shredded rotisserie chicken, which means you don’t have to dirty any dishes cooking it!), peppers, onions, light cream, and salsa.
Oh, and don’t forget the flour tortilla strips! What’s a fajita without the tortillas?
I opted to use Hood Light Cream for the dish and love how it tied everything together into a deliciously creamy dinner.
Plus, the skillet is sprinkled with cheese, avocado, tomatoes, cilantro, and sour cream. But, of course, you can use any toppings you want.
I also wouldn’t say no to black olives, rice, beans, corn, etc. Anything you’d normally have at a traditional fajita bar, you can add into the skillet.
This is the kind of meal that even the pickiest eaters at your table should enjoy (whether that’s your kids or your husband haha).
I felt a little bit bad because I actually made this fajita skillet after Chris and I had already been eating traditional fajita leftovers for two days… But he said it was so delicious, he’d happily eat it all week long.
Luckily, so would I! I especially love it because it’s a rich dish, but not overly heavy at all. It’s just plain comforting and I owe a lot of that to the Hood Light Cream.
Hood Cream is the trusted choice among both top chefs and consumers and it’s the only brand of cream I ever buy (if you’re from New England, Hood likely feels like home to you!). It can take your dishes (or coffee!) to a whole new level of richness and deliciousness.
This is the kind of dish that will likely go on your regular meal rotation since it’s so easy and a definite crowd-pleaser. I probably have about 12 meals that I make on a regular basis (other than that, I experiment a ton!) and this fajita skillet was just added to that list.
With meals like this one, I don’t even really mind saying goodbye to summer. Of course, the anticipation for pumpkins, all things apple, and cozy sweaters doesn’t hurt either.
To learn more about Hood Cream and get coupons, tips, and more recipe ideas, visit Hoodcream.com!
What are your favorite one-dish meals?
Creamy Fajita Skillet
- 3 cups shredded rotisserie chicken
- 1/2 Tbsp chili powder
- 1/2 tsp cumin
- 1 Tbsp olive oil
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cloves garlic, minced
- 1 cup Hood Light Cream
- 1/2 cup salsa
- 3 6″ flour tortillas, sliced into strips
- 1/3 cup shredded cheese
- Avocado, sliced tomatoes, cilantro, sour cream (optional, for topping)
- Toss chicken with chili powder and cumin.
- Heat oil in a 12-inch skillet. Add onions and cook over medium heat for about 3 minutes.
- Add red and green peppers and cook two more minutes. Add garlic and cook for one more minute.
- Stir Light Hood Cream and salsa into skillet and let cook for about three minutes to thicken a bit.
- Stir in chicken and tortilla strips until fully coated with sauce. Top with shredded cheese. Cook until cheese melts.
- Add additional toppings of your choice.