Chicken Fajita Rice Skillet Recipe (One-Pan Tex-Mex Dinner)

Introduction

This chicken fajita rice skillet recipe is a bold, satisfying one-pan meal packed with tender chicken, seasoned rice, and colorful peppers. It brings all the classic fajita flavors together in a simple, easy-to-make dish that’s perfect for busy weeknights. Everything cooks in one skillet, making cleanup quick while still delivering a hearty, flavorful dinner the whole family will enjoy. If you love Tex-Mex flavors and need a reliable go-to meal, this chicken fajita rice skillet recipe checks every box.

Why You’ll Love This Recipe

• One-pan meal with minimal cleanup
• Packed with classic fajita flavors
• Ready in about 40 minutes
• Great for meal prep and leftovers
• Family-friendly and filling
• Uses simple, budget-friendly ingredients

Ingredients Needed

Protein

• 1 lb boneless, skinless chicken breast (sliced)

Rice

• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth

Vegetables

• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow onion (sliced)

Seasoning

• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

Optional Toppings

• Fresh cilantro
• Lime wedges
• Sour cream
• Shredded cheese

Step-by-Step Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through. Remove and set aside.
2. In the same skillet, add sliced peppers and onion. Cook for 4–5 minutes until slightly softened.
3. Stir in rice and seasonings, mixing well to coat the rice with flavor.
4. Pour in chicken broth and bring to a gentle boil.
5. Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender.
6. Return chicken to the skillet and stir to combine.
7. Cook for an additional 2–3 minutes until everything is heated through.
8. Garnish with your favorite toppings and serve warm.

Tips for Success

• Slice chicken thinly for faster, even cooking
• Don’t skip toasting the rice—it adds extra flavor
• Keep the skillet covered while simmering for fluffy rice
• Use low heat to prevent burning the bottom layer
• Let the dish rest for a few minutes before serving
• Adjust seasoning to taste before serving

Variations & Substitutions

• Use brown rice (adjust cooking time and liquid)
• Swap chicken for shrimp or steak
• Add black beans or corn for extra texture
• Make it spicy with jalapeños or hot sauce
• Use cauliflower rice for a low-carb version

Serving Suggestions

• Serve with warm tortillas on the side
• Pair with guacamole or salsa
• Add a fresh side salad
• Top with avocado slices for extra richness
• Serve with tortilla chips for crunch

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or microwave in short intervals, adding a splash of broth if needed to keep the rice moist. This dish can also be frozen for up to 2 months.

Frequently Asked Questions

Can I use instant rice?
Yes, but adjust the liquid and cooking time accordingly.

Can I make this ahead of time?
Yes, it reheats well and is great for meal prep.

How do I keep the rice from getting mushy?
Use the correct rice-to-liquid ratio and avoid overcooking.

Can I make this gluten-free?
Yes, all ingredients are naturally gluten-free—just double-check labels.

Can I use leftover chicken?
Yes, add it at the end to warm through.

kitchen recipe lab

Chicken Fajita Rice Skillet

This chicken fajita rice skillet is a bold and satisfying one-pan Tex-Mex meal made with tender chicken, seasoned rice, and colorful bell peppers. It’s an easy, family-friendly dinner packed with classic fajita flavors and minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Tex-Mex

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breast (sliced)
• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow onion (sliced)
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 0.5 tsp salt
• 0.5 tsp black pepper
• fresh cilantro (optional topping)
• lime wedges (optional)
• sour cream (optional)
• shredded cheese (optional)

Equipment

• large skillet
• knife
• cutting board
• wooden spoon or spatula
• measuring cups and spoons

Method

 

1. Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and cook until lightly browned and fully cooked. Remove and set aside.
2. In the same skillet, add sliced bell peppers and onion. Cook for 4–5 minutes until slightly softened.
3. Stir in uncooked rice and seasonings, mixing well to coat the rice evenly.
4. Pour in chicken broth and bring the mixture to a gentle boil.
5. Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender.
6. Return the cooked chicken to the skillet and stir to combine.
7. Cook for an additional 2–3 minutes until everything is heated through.
8. Garnish with your favorite toppings and serve warm.

Notes

Slice chicken thinly for even cooking. Toast the rice briefly to enhance flavor. Keep the skillet covered while simmering for fluffy rice. Let the dish rest a few minutes before serving. Adjust seasoning to taste.