Chicken Fajita Rice Skillet

If you’re tired of juggling separate pans, plates, and the emotional baggage of yesterday’s leftovers, this one-pan wonder saves your sanity and your stovetop. My Chicken Fajita Rice Skillet is basically everything you love about fajitas—sizzling peppers, smoky chicken, a little cheeky char—married to fluffy rice so you don’t have to pretend tortillas are the only acceptable carb. It’s fast, forgiving, and loud enough to drown out whoever’s complaining about homework at the table.

I should tell you about the time my husband decided to “help” by seasoning the chicken and then taste-testing every spice like it was fine wine. He proudly declared it “needs more heat,” which translated to an amount of chili powder that could probably power a small rocket. The kids ate it anyway because they were too busy throwing tortilla chips like frisbees. I, meanwhile, scavenged for lime and sour cream like a culinary firefighter. We survived. The skillet survived. The leftovers were eaten silently at midnight—and no one threw chips in the sink.

Time-Saving Hacks

– Use a rotisserie chicken when you’re dangerously short on time. I won’t judge; I’ll silently admire your survival instinct.
– Buy pre-sliced peppers and onions. Yes, you paid for convenience. Your future self thanks you.
– Cook the rice in the same pan—fewer pots, fewer dishes, more reasons to high-five yourself.
– Use chicken breasts pounded thin so they cook faster. No one needs a 20-minute chew fest.
– Line your counter with a baking sheet to corral all the chopping debris. Fewer crumbs = marginally less guilt.

Serving Ideas

– Serve with warm tortillas and lime wedges. Invite guests. Pretend you meant to be this casual-chic.
– Shred some cheddar or crumble queso fresco on top. Cheese makes everything less dramatic.
– Pico de gallo, sour cream, or guac on the side for people who like to assemble like it’s their job.
– Serve with a big salad if you want to look virtuous. Serve with wine if the kids drove you nuts.
– Keep it simple: dump it into bowls, hand out forks, and act like this was always the plan.

What to Serve It With

– A simple cabbage slaw for crunch and moral justification.
– Black beans if you want to pretend this is a balanced meal.
– Tortilla chips for people who need to scoop everything into their mouths.
– Sliced avocado for those who post photos of their lunch before eating it.

✔Tips & Mistakes

Pro tip: Don’t overcrowd the pan when searing chicken. Yes, I did it once and got sad, pale chicken.
Common fail: Adding rice too early. Rice likes timing—don’t ghost it.
If your peppers are limp, you either cooked them wrong or you’re emotionally exhausted. Either way, toss some fresh ones on top and call it a garnish.
If the dish looks dry, a splash of chicken stock or a pat of butter brings it back to life faster than regret.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Reheat gently in a skillet with a splash of water or stock so the rice doesn’t become crunchy remorse.
– Freezes okay in portions—label the container unless you enjoy culinary mystery meals.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use turkey or tofu if chicken is being dramatic that week.
– Swap white rice for brown rice or cauliflower rice if you’re feeling virtuous (or carb-cautious).
– Add corn, black beans, or pineapple for a sweeter twist. Pineapple makes it dangerously tropical.

Chicken Fajita Rice Skillet

A delicious one-pan meal featuring seasoned chicken, rice, and vibrant vegetables.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound boneless, skinless chicken breasts
• ▢ 1 cup long-grain rice Rinsed
• ▢ 2 tablespoons olive oil
• ▢ 1 medium bell pepper, sliced Any color
• ▢ 1 medium onion, sliced
• ▢ 2 cloves garlic, minced
• ▢ 1 tablespoon fajita seasoning
• ▢ 2 cups chicken broth

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium heat. Add sliced chicken breasts and cook until browned, about 5-7 minutes.
• Add sliced bell pepper, onion, and garlic to the skillet. Cook until vegetables are tender, about 5 minutes.
• Stir in the rice, fajita seasoning, and chicken broth. Bring to a boil, then reduce heat and cover.
• Simmer for 20 minutes or until the rice is cooked and liquid is absorbed.
• Fluff the rice with a fork, serve warm, and enjoy!

Notes

This dish is perfect for a quick weeknight meal and can be customized with your favorite vegetables.