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Chicken Fajita Rice Skillet

This Chicken Fajita Rice Skillet is bursting with bold, vibrant flavors and creamy cheesy rice—perfect for easy, satisfying weeknight dinners!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican, Southwest
Keyword: Chicken, Easy, Fajita, One-Pan, Quick, Rice, Weeknight
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
  • 1 tablespoon olive oil for sautéing the chicken and vegetables
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 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 preferred
  • 0.5 cup heavy cream
  • 1 cup cheddar cheese shredded
  • fresh cilantro chopped (for garnish)

Instructions

  • Heat the olive oil over medium-high heat in your skillet. Add the bite-sized chicken thighs, seasoned lightly with salt and pepper. Cook for about 5-6 minutes until browned and cooked through. Remove the chicken and set it aside – don’t worry if it’s not fully cooked, it will finish cooking with the rice.
  • In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté for 4-5 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
  • Sprinkle in the fajita seasoning, garlic powder, smoked paprika, salt, and pepper. Stir well to coat the vegetables evenly. Then, add the tomato paste, stirring until it’s fully incorporated and fragrant.
  • Add the uncooked long-grain white rice to the skillet, stirring to combine it with the spiced vegetables. Pour in the chicken broth, scraping the bottom of the pan to lift any flavorful bits stuck to the surface.
  • Return the chicken to the pan, distributing it evenly. Cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
  • Remove the skillet from heat. Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the rice becomes creamy. Adjust salt and pepper to taste.
  • Sprinkle freshly chopped cilantro over the skillet for a fresh, herbal pop. Serve hot and enjoy the colorful, comforting flavors of your Chicken Fajita Rice Skillet.

Equipment

  • Large Skillet with Lid
  • Sharp Knife
  • Wooden spoon or silicone spatula
  • Measuring Cups and Spoons

Notes

  • Use boneless skinless chicken breasts instead of thighs for a leaner option, but watch cooking time to avoid drying out.
  • Swap bell peppers with poblano or Anaheim peppers for a milder spice level.
  • Make a homemade fajita seasoning using chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper if you don’t have a packet.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Let the dish rest a few minutes after cooking to allow the rice to fully absorb flavors.