If you’re craving a meal that bursts with flavor, color, and comforting textures, then this Chicken Fajita Rice Skillet Recipe is going to become your new go-to dinner. It masterfully combines tender, juicy chicken with vibrant bell peppers and onions, all cooked in a creamy, cheesy bed of seasoned rice that literally warms the soul. What’s fantastic about this dish is how effortlessly the fajita spices mingle with the creamy rice, creating a perfectly balanced skillet supper you can whip up on a busy weeknight or when friends drop by. Trust me, once you make it, this recipe will be on repeat in your kitchen!
Ingredients You’ll Need
Gathering simple yet vibrant ingredients is the foundation of this recipe’s success. Each one plays a vital role in layering flavors, building texture, and adding that irresistible pop of color that makes the chicken fajita rice skillet recipe truly shine.
- 1 pound boneless, skinless chicken thighs: The juicy chicken provides rich flavor and tender meat that absorbs the fajita spices beautifully.
- 1 tablespoon olive oil: Essential for sautéing and bringing a subtle fruitiness that browns the chicken perfectly.
- 1 medium red bell pepper, diced: Adds sweetness and vibrant red color to brighten the dish.
- 1 medium green bell pepper, diced: Balances the red pepper with a slightly grassy, fresh note and beautiful green hues.
- ½ medium yellow onion, diced: Brings a natural sweetness and soft crunch to contrast the creamy rice.
- 3 cloves garlic, minced: Infuses the skillet with warm, aromatic depth.
- 1 (1 oz) packet fajita seasoning: The bold mix of spices that turns this into an unforgettable fajita-inspired meal.
- 1 teaspoon garlic powder: Boosts the garlic flavor with a subtle, earthy undertone.
- 1 tablespoon smoked paprika: Adds smoky warmth and a gorgeous reddish tint.
- Salt and black pepper, to taste: The fundamental seasonings that enhance every ingredient’s natural flavors.
- 1 tablespoon tomato paste: Offers a concentrated burst of umami and a slight tang that rounds out the dish.
- 1 cup uncooked long-grain white rice: The creamy base that soaks up all the fajita flavors and becomes beautifully tender.
- 2 cups low-sodium chicken broth: Cook the rice and chicken in this flavorful liquid, enriching every bite without overpowering the spices.
- ½ cup heavy cream: Adds rich creaminess to harmonize with the smoky paprika and savory cheese.
- 1 cup shredded cheddar cheese: Melts on top for that irresistible gooey, cheesy finish.
- Fresh cilantro, chopped (for garnish): A pop of freshness and color that brightens the whole dish just before serving.
How to Make Chicken Fajita Rice Skillet Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large skillet over medium-high heat. This initial step is key because it locks in the chicken’s juicy flavor while creating a beautiful golden crust. Sprinkle half of the fajita seasoning on the bite-sized chicken pieces and cook until the chicken is browned and cooked through. This builds a fragrant, flavorful base that sets the tone for the entire recipe.
Step 2: Sauté the Vegetables and Spices
Next, add diced red and green bell peppers, onion, and minced garlic to the skillet. Sprinkle in the remaining fajita seasoning along with smoked paprika, garlic powder, salt, and black pepper. Don’t forget the tomato paste at this stage—it adds a concentrated savory boost. Sauté everything together just until the vegetables soften, letting their natural sweetness shine while they soak up those rich spices.
Step 3: Simmer with Rice and Cream
Now, stir in the uncooked rice to coat it with the spices and veggies. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes. During this time, the rice cooks perfectly, absorbing all those vibrant fajita flavors and creamy goodness in every fluffy grain.
Step 4: Melt Cheese and Garnish
Remove the skillet from heat and fluff the rice with a fork to separate the grains. Sprinkle shredded cheddar cheese evenly over the top, then cover the skillet again and let the residual heat melt the cheese into a deliciously gooey layer. Finally, sprinkle fresh chopped cilantro on top for a fresh finish and serve this fiesta in a skillet hot and fresh.
How to Serve Chicken Fajita Rice Skillet Recipe
Garnishes
Fresh cilantro is the classic choice—it not only adds a burst of green color but also a fresh, herbal brightness that cuts through the creamy, smoky flavors of the dish. If you like, a squeeze of lime juice or a dollop of sour cream can also complement the fajita spices perfectly, adding a little zing or tang.
Side Dishes
This skillet recipe is quite the all-in-one meal, but if you want to serve sides, simple options like a crisp green salad or warm tortillas work wonders. A side of guacamole, black beans, or corn salsa can enhance the Tex-Mex vibe even more while keeping the meal balanced.
Creative Ways to Present
For a fun twist, serve the chicken fajita rice skillet recipe in individual cast iron mini skillets for a rustic, restaurant-style presentation. You can also turn it into burrito bowls by spooning it over lettuce and topping with extra avocado slices and your favorite hot sauce. The possibilities are as festive as your imagination!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken Fajita Rice Skillet Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent next-day lunch or dinner option.
Freezing
If you want to freeze portions, just make sure to cool the dish completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating for best texture and flavor.
Reheating
To reheat, warm it gently on the stovetop or microwave, stirring occasionally to evenly heat the rice and chicken. If it seems a bit dry, splash in a little chicken broth or water to bring back the creamy consistency.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but they tend to be leaner and can dry out more quickly, so keep an eye on cooking time and consider slicing them a bit thicker to retain moisture.
Is this recipe spicy?
The spice level depends on the fajita seasoning you use. Most store-bought packets are mildly spicy, but you can adjust by adding extra chili powder or leaving it out for a milder version.
Can I substitute the heavy cream?
You can swap heavy cream with full-fat coconut milk for a dairy-free option, which also adds a lovely subtle creaminess and slight sweetness to the dish.
What kind of rice works best?
Long-grain white rice is recommended because it absorbs the liquid well and stays fluffy. Avoid quick-cooking or instant rice as the texture won’t be the same.
Can I make this recipe vegetarian?
Definitely! Replace chicken with seasoned tofu or extra vegetables like zucchini and mushrooms. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
Final Thoughts
This Chicken Fajita Rice Skillet Recipe is one of those feel-good meals that brings big, bold flavors and effortless comfort together in a single pan. It’s colorful, cozy, and incredibly satisfying, making it an easy favorite to impress family or friends. Dive in, savor every bite, and enjoy how this dish turns simple ingredients into a fiesta your taste buds will celebrate again and again!
Print
Chicken Fajita Rice Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Chicken Fajita Rice Skillet is a flavorful, one-pan meal featuring tender chicken thighs, sautéed bell peppers, and onions, all cooked together with fragrant spices, creamy broth, and melted cheddar cheese for a comforting Tex-Mex inspired dinner that’s easy to prepare and perfect for weeknights.
Ingredients
Protein
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables & Aromatics
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
Spices & Seasonings
- 1 (1 oz) packet fajita seasoning
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- Salt and black pepper, to taste
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with half of the fajita seasoning. Cook the chicken until it is browned and cooked through, about 5-7 minutes.
- Sauté the vegetables and spices: Add diced red and green bell peppers, onion, and minced garlic to the skillet. Sprinkle with the remaining fajita seasoning, smoked paprika, and garlic powder. Season with salt and black pepper to taste. Stir in the tomato paste and sauté the mixture until the vegetables soften, about 4-5 minutes.
- Add rice and liquids: Stir in the uncooked long-grain white rice until well combined with the vegetables and chicken. Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer gently for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Finish with cheese and garnish: Remove the skillet from heat and fluff the rice with a fork. Sprinkle the shredded cheddar cheese evenly over the top, then cover the skillet again to allow the cheese to melt, about 2-3 minutes. Garnish with freshly chopped cilantro before serving hot.
Notes
- Chicken thighs provide more flavor and tenderness, but you can substitute with boneless, skinless chicken breasts if preferred.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- For a spicier version, add some chopped jalapeños or a pinch of cayenne pepper along with the fajita seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To make it gluten-free, ensure the fajita seasoning packet is certified gluten-free or use homemade seasoning.
