One-Pan Chicken Fajita Rice Skillet That’ll Make You Forget Takeout

I still remember the first time I made this Chicken Fajita Rice Skillet. It was a weeknight, and I was staring into my fridge, trying to figure out how to feed my family without resorting to another round of takeout.

I had chicken, bell peppers, and a little bit of leftover rice—so I threw everything in a pan, added some bold spices, and hoped for the best.

That “experiment” turned into a regular request at my house. The flavors hit just right: smoky, slightly spicy, with a hint of citrus and that satisfying comfort of rice soaking up all the goodness.

This dish is fresh, hearty, and comes together in one pan—because, let’s be honest, no one likes doing dishes. Plus, using locally sourced veggies and chicken makes it taste even better.

If you’re looking for a meal that’s healthy, fast, and packed with flavor, this one’s for you.

Tips for the Best Chicken Fajita Rice Skillet

• Use fresh, high-quality chicken. It makes all the difference in flavor and texture.
• Slice the veggies evenly. This helps them cook at the same rate and keeps everything balanced.
• Brown the chicken properly. A little sear on the chicken adds tons of flavor to the final dish.
• For a smoky kick, add a dash of chipotle powder or use fire-roasted tomatoes.
• Let the rice rest after cooking. This keeps it fluffy instead of mushy.

Variations & Substitutions

• Make it Low-Carb: Swap the rice for cauliflower rice. Just reduce the broth and cooking time.
• Vegetarian Option: Skip the chicken and use black beans or mushrooms for a hearty alternative.
• Add More Heat: Toss in some diced jalapeños or a splash of hot sauce.
• Swap the Cheese: Use crumbled queso fresco or a dairy-free cheese substitute.
• Tortilla Style: Serve it inside warm tortillas for an easy fajita wrap.

Serving Suggestions & Presentation

This dish is fantastic straight from the skillet, but you can take it up a notch with:

• A dollop of sour cream or Greek yogurt for creaminess
• A side of avocado slices or guacamole for extra richness
• Warm tortillas to turn it into a wrap-style meal
• A simple side salad with a citrusy vinaigrette to brighten up the plate

Trust me, once you make this, it’ll be one of those meals you keep coming back to—quick, comforting, and ridiculously good. Enjoy!

Chicken Fajita Rice Skillet

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Print Recipe

A bold and flavorful one-pan meal with juicy chicken, vibrant peppers, and seasoned rice—perfect for an easy weeknight dinner.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

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For the Chicken Fajitas:

• 1 lb boneless, skinless chicken breasts (or thighs), sliced into thin strips
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lime

For the Rice Skillet:

• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup long-grain white rice (or brown rice)
• 2 cups chicken broth (low sodium)
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded cheddar or pepper jack cheese (optional)
• Fresh cilantro, for garnish

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Instructions

1. Marinate the Chicken:
   In a bowl, toss the sliced chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Let it sit while you prep the veggies.

2. Sauté the Chicken:
   Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until golden brown and fully cooked. Remove from the skillet and set aside.

3. Cook the Veggies:
   In the same skillet, add another tablespoon of olive oil. Toss in the sliced bell peppers and onions. Sauté for about 4-5 minutes until slightly softened but still vibrant. Stir in the minced garlic and cook for another 30 seconds.

4. Simmer the Rice:
   Add the uncooked rice, chicken broth, fire-roasted tomatoes, oregano, salt, and black pepper to the skillet. Stir well and bring to a gentle boil.

5. Let it Cook:
   Lower the heat, cover the skillet, and let it simmer for about 15-18 minutes (or until the rice is fully cooked and the liquid is absorbed). Stir occasionally to prevent sticking.

6. Bring Everything Together:
   Once the rice is done, add the cooked chicken back into the skillet. Stir to combine and let everything heat through for 2-3 minutes.

7. Final Touches:
   If using cheese, sprinkle it on top and cover the pan for a minute to let it melt. Garnish with fresh cilantro and serve immediately.

Notes

Can be made ahead and reheats well. Great for meal prep!

• Author: Harper Jessica
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Skillet
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 portion
• Calories: ~380 per serving
• Sugar: ~5g
• Sodium: ~450mg
• Fat: ~12g
• Saturated Fat: ~3g
• Unsaturated Fat: ~7g
• Trans Fat: 0g
• Carbohydrates: ~45g
• Fiber: ~4g
• Protein: ~28g
• Cholesterol: ~75mg