Chicken Fajita Rice Skillet Meal
This Chicken Fajita Rice Skillet meal combines tender chicken, bell peppers, onions, and flavorful rice for an easy weeknight dinner. Perfect for busy nights, this one-pan dinner will become a fast favorite.
This Easy Meal combines the traditional ingredients in fajita with fluffy rice all infused with a homemade fajita seasoning. With bold flavors, minimal cleanup, and endless customization options, it’s a recipe you’ll want to make again and again.
Change up your Mexican dinner night with this Chicken Fajita Rice Skillet meal. It’s easy to make and a hearty meal that the whole family will love. We love fajitas and often make rice as a side dish so this meal was a no-brainer to make. Now, the side I make to pair with this dish a a big bowl of my favorite homemade guacamole.
With just one pan, you’ll have minimal cleanup, making it an ideal choice to get dinner on the table without a hassle or when you want to spend less time in the kitchen. It’s also the perfect chicken recipe to make for meal prepping. Cook once and divide up into your meal containers and you’re set for lunches for the week.
Chicken Fajita Rice Skillet
If you’re looking for a flavorful, fuss-free meal that’s perfect for busy weeknights, this easy chicken fajita rice skillet recipe is the one for you. This recipe is a delicious twist on classic fajitas, combining tender chicken, colorful peppers, fluffy rice, and all your favorite fajita seasonings in one pan.
This meal starts by using a skillet to cook the chicken and vegetables with the fajita seasoning for a few minutes on the stovetop. Next, add the rice and the rest of the ingredients to the pan and finish the cooking in the oven. Finally, topping the casserole off with your favorite cheese and letting it melt. Serve this chicken fajita rice bowl with your favorite fajita or taco toppings.
💡Pro Tip: When bell peppers are in season and on sale, buy them in bulk. I do this and then spend a bit of time dicing and slicing them. Flash-freeze them baking sheet on a parchment line and place them in freezer bags and you will have colorful peppers throughout the winter months for cooked dishes such as these fajitas.
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Tips and Variations
More Fajita Recipes
- Slow Cooker Shredded Beef Fajitas
- Buffalo Chicken Fajita Skillet
- Chicken and Potato Fajita Foil Packs
- Sheet Pan Steak Fajitas
- One Pan Chicken Fajita Pasta
💡Explore my favorite Kitchen Essentials (Amazon affiliate link)
Recommend Tools for this Recipe
- cast iron skillet or oven-safe skillet
- cutting boards
- sharp knife
- measuring cups and spoons
- aluminum foil
Ingredients
- 1 ½ pounds chicken breasts, sliced into thin strips
- 3 tablespoons homemade fajita seasoning (or one packet of store-bought fajita seasoning)
- 1 tablespoon olive oil
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 medium yellow onion, sliced into strips
- 1 ½ cups long-grain white rice (not minute rice)
- 1 can (14 ounces) of chicken broth
- 8 ounces of cheddar jack cheese, shredded
- 1 tablespoon fresh chopped cilantro for garnish
Directions
Preheat the oven to 375 degrees. Slice your peppers, onions, and chicken into strips. It’s best to use a separate cutting board for raw meats such as chicken and another cutting board for slicing vegetables.
Add the oil to a cast iron skillet and heat over medium heat, then add the chicken, peppers, onions, and fajita seasoning. Cook for a few minutes.
Add the rice to the pan, and stir into the mixture of chicken and veggies for a minute. Then add the broth, and give a quick stir. Cover the skillet with foil and bake in the preheated oven for 40 minutes.
Remove from the oven, and remove and discard the foil. Give the casserole a good stir. Sprinkle cheese on top of the chicken and rice and return to the oven for 5 minutes, until the cheese is melted. Sprinkle with fresh chopped cilantro before serving, if desired.
Printable Recipe Card
Chicken Fajita Rice Skillet
Equipment
- cast iron skillet or oven-safe skillet
- cutting boards
- sharp knife
- aluminum foil
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
- 3 tablespoons homemade fajita seasoning (or one packet of store-bought fajita seasoning)
- 1 tablespoon olive oil
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 medium yellow onion, sliced into strips
- 1½ cups long grain rice, uncooked (not minute rice)
- 1 can (14 ounces) chicken broth
- 8 ounces shredded cheddar jack cheese
- 1 tablspoon fresh chopped cilantro for garnish, optional
Instructions
- Preheat the oven to 375 degrees.
- Slice your peppers, onions, and chicken into strips. It's best to use a separate cutting board for raw meats such as chicken and another cutting board for slicing vegetables.
- Add the oil to a cast iron skillet and heat over medium heat, then add the chicken, peppers, onions, and fajita seasoning. Cook for a few minutes.
- Add the rice to the pan, and stir into the mixture of chicken and veggies for a minute. Then add the broth, and give a quick stir.
- Cover the skillet with foil and bake in the preheated oven for 40 minutes.
- Remove from the oven, and remove and discard the foil. Give the casserole a good stir. Sprinkle cheese on top of the chicken and rice and return to the oven for 5 minutes, until the cheese is melted.
- Sprinkle with fresh chopped cilantro before serving, if desired.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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