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chicken fajita casserole in a skillet
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5 from 7 votes

Keto Chicken Fajita Casserole - 6 Net Carbs!

Sometimes it's hard to find something for the whole family on those busy weekdays! That's why I like to keep it simple yet flavorful with this Keto Creamy Chicken Fajitas. Full of onions, bell peppers and cheese.. One of my families go-to's for weekday dinners with it's 30 minute cook time!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: Mexican
Keyword: gluten free, how to make keto chicken fajita casserole
Servings: 6
Calories: 508kcal


  • 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • ½ medium onion, sliced thin
  • 2 Pounds Sliced chicken breast
  • 1 ½ teaspoon Kosher salt
  • 1 ½ teaspoon Cumin
  • ½ teaspoon Garlic powder
  • ½ teaspoon Smoked paprika
  • 1 8 ounce Cream Cheese
  • 2 Cups Shredded cheddar cheese


  • Heat the avocado oil in a large skillet over medium-high heat.
  • Cook the vegetables until tender (should be about 8-10 minutes) then remove from the pan and set aside.
  • In the same skillet cook the chicken with the seasoning mixture on medium-high heat. Cook for 6-8 minutes or until chicken reaches an internal temperature of 165F.
  • Once your chicken is finished cooking, add all your vegetables back to the pan. Reduce the heat to medium and stir in the cream cheese until it is melted.
  • Add the shredded cheese on top and put the lid on top of the skillet so the cheese can melt.
  • Serve.



Calories: 508kcal | Carbohydrates: 7g | Protein: 53g | Fat: 28g | Fiber: 1g