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This cheesy skillet is my secret weapon for busy weeknights when I want something that feels festive but comes together fast. Every bite brings juicy chicken, seared peppers, fluffy rice, and rivers of melty queso. Best of all, your entire dinner cooks up in one pan, so cleanup is a breeze.
I first made this for a movie night with friends and everyone polished off seconds. The combination of creamy cheese and sizzling fajita flavors makes it a regular in our rotation.
Ingredients
- Boneless skinless chicken breasts: Choose fresh fillets that are plump and clear pink for tender meat
- Olive oil: Go for cold-pressed for rich flavor and even sautéing
- Yellow onion: Pick a firm one with shiny skin for sweetness and depth
- Red bell pepper: Use firm peppers with shiny skin brightens the dish both in taste and color
- Green bell pepper: Look for ones without soft spots adds mild bitterness
- Orange bell pepper: Brings a touch of sweetness and vibrant color
- Fajita seasoning: Use your favorite premixed packet or mix your own with cumin chili powder and paprika
- Minute rice: Choose instant for speed and fluffy texture
- Chicken broth: Select low sodium for a lighter dish rich enough for extra flavor
- Tomato sauce: Pick a smooth variety for tang and a saucy texture
- Gordos cheese dip: This melts beautifully for restaurant style queso grab a fresh tub from the dairy case
Instructions
- Prep the Vegetables and Chicken:
- Dice the chicken breasts into bite-sized chunks. For the veggies, slice onion and bell peppers into even strips. Ensuring uniform size helps everything cook evenly.
- Sauté the Aromatics:
- In a large skillet, pour the olive oil and heat over medium-high. Toss in your diced onion and strips of bell pepper. Stir constantly. Cook for about three minutes until the peppers start to soften and the onions become fragrant and translucent.
- Add and Cook the Chicken:
- Push the veggies to the edges of your skillet. Add the diced chicken directly into the middle. Sprinkle evenly with fajita seasoning. Stir well and cook for seven to eight minutes. You want the chicken to brown and cook all the way through until it reaches 165 degrees. Throughout, keep stirring so the seasoning distributes and nothing sticks.
- Add Rice Liquids and Simmer:
- Pour in the minute rice, tomato sauce, and chicken broth. Mix thoroughly so nothing clumps together. Bring the whole mixture to a gentle simmer. Let it cook for two minutes. The rice will start to absorb all that tasty liquid.
- Steam the Rice Off Heat:
- Once everything is simmering, turn off the burner. Cover the pan with a lid or foil. Let the residual heat finish cooking the rice. It absorbs the last of the broth, becoming fluffy and flavorful without getting mushy in the process.
- Top with Queso and Serve:
- Spoon a generous layer of Gordos cheese dip across the top of the skillet. Let the heat melt it right in. Serve hot straight from the pan with your favorite toppings.
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I have a weakness for Gordos dip so I never skimp on the cheese. My family loves customizing their own skillet servings with extra jalapeños or a handful of cilantro.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The rice keeps its texture surprisingly well. For reheating, add a splash of broth before microwaving to keep everything creamy.
Ingredient Substitutions
Swap in rotisserie chicken for even faster prep. Try different peppers like poblano or yellow for a mild twist. Cauliflower rice works perfectly if you are watching carbs just reduce broth by half. Monterey Jack or pepper jack cheese can stand in for queso if needed.
Serving Suggestions
Pile servings into flour tortillas for instant fajita burritos. Spoon over a bed of shredded lettuce for a lighter fajita salad. Top with fresh cilantro, diced avocado, or even pickled onions for extra zip. A cold lime seltzer or simple margarita matches beautifully.
The History of Skillet Fajitas
Skillet style fajitas are a blend of Tex Mex tradition and family friendly home cooking. What started as a ranch hand staple in Texas quickly became restaurant theater with sizzling platters. These days everyone can enjoy the flavors in simple one pan recipes that skip the fuss.
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Give this skillet a try and watch it become a family favorite! One pan, big flavor, and hardly any dishes—what more could you want?
Frequently Asked Questions
- → What type of chicken works best in this skillet?
Boneless skinless chicken breasts give a lean, juicy bite and cook quickly in one pan.
- → Can I use different bell pepper colors?
Yes, combining red, green, and orange peppers adds color, flavor, and subtle sweetness.
- → What cheese is used for the creamy topping?
Gordos cheese dip is spread over the top for extra richness and a velvety texture.
- → Is minute rice essential?
Minute rice ensures quick cooking, but adjust broth as needed for other rice varieties.
- → Can this be made ahead?
Yes, prepare ahead and reheat gently. Add the cheese dip just before serving for best results.