Chicken Fajita Rice Skillet
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Bold Tex-Mex flavors, tender chicken, and creamy, cheesy rice—all in one pan! This Chicken Fajita Rice Skillet is my kind of recipe: easy to make, bursting with flavor, and perfect for busy nights when you need dinner on the table fast.
Before You Start
- Use the Right Skillet: Choose a large, deep skillet to make sure there’s enough room to cook the chicken, veggies, and rice without spilling.
- Prep Ingredients Ahead: Dice the peppers, onions, and chicken before you start cooking so you can add them quickly as you go.
- Rinse the Rice: Rinse your rice under cold water until the water runs clear to remove excess starch and prevent it from clumping.
- Shred Your Own Cheese: Pre-shredded cheese often has additives that prevent it from melting well. For the best cheesy finish, shred your cheddar fresh.
- Don’t Skip the Lid: Covering the skillet while the rice cooks is key to locking in moisture and evenly cooking the rice.
- Adjust the Spice Level: If you prefer less heat, use half the fajita seasoning packet and skip the smoked paprika. You can always sprinkle more on at the end if needed.
Ingredients You’ll Need
- Chicken thighs: Juicy, flavorful, and perfect for soaking up all those bold fajita spices. Chicken thighs stay tender even with longer cooking, but you can swap them with chicken breasts if that’s what you have on hand.
- Bell peppers: Red and green peppers bring sweetness, crunch, and a burst of color. They’re the classic choice for fajitas, but feel free to throw in yellow or orange for extra sweetness or poblano peppers for a smoky twist.
- Yellow onion: A must-have in any fajita-inspired dish. Onions add a savory depth of flavor and a touch of sweetness when cooked. White onions or even shallots will do the job if you’re out of yellow onions.
- Garlic: The aromatic hero! It adds warmth and a subtle kick that ties all the flavors together. Freshly minced garlic is best, but in a pinch, you can use garlic powder.
- Fajita seasoning: The magic mix that brings the Tex-Mex flair to the dish! Store-bought works great, but if you’re feeling adventurous, make your own using my recipe.
- Smoked paprika: Adds a smoky, slightly sweet undertone that elevates the flavor profile. If you don’t have smoked paprika, regular paprika or even a pinch of chipotle powder will work as a substitute.
- Rice: Long-grain white rice is the base of this dish, soaking up all the spices and creamy sauce. Want to switch it up? Brown rice is a great option, but you’ll need to adjust the cooking time and liquid.
- Chicken broth: The liquid gold that infuses the rice with flavor while it cooks. Low-sodium is best so you can control the saltiness, but vegetable broth works as a substitute if needed.
- Heavy cream: The luxurious ingredient that makes the dish creamy and comforting. For a lighter option, use half-and-half or even evaporated milk. Dairy-free? Go for coconut cream—it adds a subtle sweetness that pairs well with the spices.
- Cheddar cheese: Because everything is better with cheese! It melts beautifully on top, adding richness and that ooey-gooey finish. Monterey Jack or a Mexican cheese blend are fantastic alternatives.
- Tomato paste: A small but mighty addition that brings a concentrated tomato flavor and deepens the dish’s savory notes. In a pinch, use 2 tablespoons of tomato sauce instead.
Alright, let’s get started. This is a pretty quick dish and fairly easy to make. It’s the best kind of chicken and rice dish, sear the chicken. thrown in some veggies, add the rice and liquids and simmer for about 20 minutes and dinner is served!
First things first, grab a large skillet. Trust me, the bigger, the better. Heat your olive oil in the skillet over medium-high heat. Once it’s nice and hot, add the chicken pieces. Sprinkle half of the fajita seasoning over the chicken right away. Cook the chicken for about 5–7 minutes, stirring occasionally, until it’s browned and cooked through. It’s okay if there’s some fond (brown bits) at the bottom of the pan—that’s flavor gold we’ll use later.
Once your chicken is cooked, toss in the diced bell peppers, onion, and minced garlic. Add the remaining fajita seasoning, smoked paprika, and garlic powder. Stir everything well so the spices coat all the veggies and chicken. Season with a little salt and pepper at this point, but go easy since the cheese and broth will add more salt later. Let this sauté for 3–4 minutes until the veggies start to soften and become fragrant.
Next, stir in the tomato paste, making sure it’s evenly distributed—it adds a rich, concentrated flavor to the dish. Add the uncooked rice and stir well, coating each grain in the spices and tomato paste. Pour in the chicken broth and heavy cream, then give everything one final stir to combine.
Bring the mixture to a boil—this ensures the rice starts cooking evenly. Once it’s boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 18–20 minutes. Avoid lifting the lid during this time—letting the steam escape will interrupt the cooking process and leave you with undercooked rice.
When the rice is tender and the liquid has been absorbed, it’s time for the final touch—cheddar cheese. Sprinkle it evenly over the top of the skillet, then cover it again for 2–3 minutes to let the cheese melt into gooey perfection. Finally, sprinkle chopped fresh cilantro over the skillet for a pop of color and freshness.
How To Serve
This Chicken Fajita Rice Skillet is a complete meal on its own, but I love pairing it with a few extras to make it even more special. Here are some of my favorite side dishes to serve with it:
Easy Guacamole
Pico de Gallo Recipe
Easy Cornbread Recipe
Mango Salsa
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! This dish reheats beautifully. Just store it in an airtight container in the fridge and reheat on the stovetop or microwave with a splash of chicken broth to loosen it up.
How do I store leftovers?
Let the skillet cool completely, then transfer leftovers to an airtight container. Store in the fridge for up to 3 days.
Can I freeze this dish?
Yes, you can! Once cooled, transfer the dish to a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Add a little broth or cream when reheating to restore the creamy texture.
What’s the best way to reheat this dish?
Reheat on the stovetop over medium heat, adding a splash of chicken broth or cream to loosen the rice. You can also reheat in the microwave, stirring occasionally to ensure it heats evenly.
Can I make this dish dairy-free?
Of course! Swap the heavy cream with coconut cream and use a dairy-free cheese or skip the cheese altogether.
More Delicious Chicken and Rice Recipes
- Asopao de Pollo
- Chicken Biryani
- One Pot Cheesy Chicken Broccoli Rice Casserole
- Lemon Chicken Rice Bake
- No Peek Chicken Rice Casserole
- Chicken And Rice Casserole
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Chicken Fajita Rice Skillet
Video
Ingredients
- 1 pound boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 medium red bell pepper (diced )
- 1 medium green bell pepper (diced)
- ½ medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 ounce fajita seasoning (1 packet)
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- salt and pepper (to taste)
- 1 tablespoon tomato paste
- 1 cup long-grain white rice (uncooked )
- 2 cups chicken broth (low-sodium )
- ½ cup heavy cream
- 1 cup cheddar cheese (shredded )
- fresh cilantro (chopped (for garnish))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet. Sprinkle half of the fajita seasoning over the chicken. Cook the chicken for about 5-7 minutes, stirring occasionally, until browned and cooked through.
- Add the diced bell pepper, onion and garlic to the skillet with the chicken. Sprinkle the remaining fajita seasoning, smoked paprika and garlic powder over the vegetables. Season with salt and pepper.
- Add the tomato paste and stir. Sauté for another 3-4 minutes until the vegetables begin to soften. Stir in the uncooked rice, mixing it well with the chicken and vegetables. Pour in the chicken broth and heavy cream. Stir to combine all the ingredients thoroughly.
- Bring the mixture to a boil. Reduce the heat to low, cover the skillet with a lid, and let it simmer for 18-20 minutes (or according to your rice package instructions), until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, remove the skillet from heat. Fluff the rice gently with a fork. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again for 2-3 minutes to allow the cheese to melt.
- Sprinkle chopped fresh cilantro over the top. Serve hot and enjoy!
Notes
- Use freshly shredded cheese for the best melt and creamy texture. Pre-shredded cheese may not melt as smoothly.
- Adjust the spice level by using less fajita seasoning or skipping the smoked paprika if you prefer a milder flavor.
- For best results, rinse the rice before cooking to prevent it from clumping.
- Let the dish rest for a couple of minutes after cooking to allow the flavors to fully develop before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
