A simple one pan Fajita Chicken and Rice skillet that combines the best of both worlds, chicken fajitas and Spanish rice! This is one of those recipes that checks all the boxes, it's easy, full of flavor, and made in just one pan, so there's less cleanup!
This Fajita Chicken Skillet is a combination of two of my all-time favorites, classic fajitas and my family's favorite Spanish Rice dish. My love for Tex-Mex food really shines in this recipe, and it's one that makes a regular appearance in my kitchen. It's quick enough for a busy weeknight, full of bold flavors, and ready in about an hour, which is a bonus in my book!
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You might also like my Beef Fajitas recipe or this One Pot Chicken and Rice dish!
Key Ingredients & Substitutions
- Chicken Breasts - Boneless, skinless chicken breasts are my go to for this easy recipe. You can substitute with boneless, skinless chicken thighs if you have them.
- Bell Peppers & Onions - Freshly diced bell peppers (any color you like) and yellow or white onions give that signature fajita taste.
- Chicken Stock - This adds so much flavor to the rice. You can substitute with chicken broth or even water if you need to. I highly recommend using stock for the best flavor.
- Spices - I use a simple spice blend made with spice cabinet staples, but you can swap in your favorite fajita seasoning or even taco seasoning.
How To Make Fajita Chicken and Rice
The last time I made this dish, I ate the leftovers for lunch two days in a row, it's that good!
I start by rinsing my rice and letting it hangout in a mesh strainer to dry. This little step helps the rice toast perfectly later.
The chicken gets seasoned with the spice blend and seared in a hot skillet until fully cooked. I set it aside while I sauté the peppers and onions in a bit more oil. I like to cook them until just barely softened so they keep a little texture once the dish is done.
Next, the dried rice goes in to toast until at least half of it is nice and browned. Followed by garlic, which is sautéed just until it's fragrant. Then the chicken stock mixture is poured in, brought to a boil, covered, and reduced to a simmer for 20 minutes.
Here's the key, after 20 minutes, turn off the heat but keep the lid on. Let the rice rest and steam so it finishes cooking and dries out just a bit. Then fluff the rice, stir in that delicious seared chicken, and get ready for the best bites!
I always finish mine with a sprinkle of fresh cilantro and a squeeze of lime juice before serving. It's the little touches that make this dish shine! Enjoy!
This dish is quick, easy and so flavorful! I hope you enjoy it as much as I do!
-Sky🩷
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📖 Recipe
Fajita Chicken and Rice
Ingredients
- 3 chicken breasts (boneless, skinless) (about 1 ½ pounds) cut into bite sized pieces
- 2 ½ teaspoons salt
- 1 teaspoon pepper
- 2 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- ¼ teaspoon chipotle powder
- ½ teaspoon dried oregano
- 2 tablespoons olive oil or any neutral tasting oil
- 1 cup yellow or white onions small diced
- 1 ½ cups bell peppers small diced
- 1 ½ cups white rice rinsed and dried
- 3 cloves garlic minced
- 2 cups chicken stock
- 8 ounces tomato sauce
- limes optional
- cilantro optional
Instructions
- In a small bowl, mix all spices until well combined.
- Pat the chicken dry and season with 1 ½ tablespoons of the spice mix. Heat 2 tablespoons of oil in a large skillet over medium high heat. Add the chicken and cook until browned and cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium. Add the onions and bell peppers to the skillet and sauté until softened, adding a little more oil if needed.
- While the vegetables are sautéing, combine the chicken stock, tomato sauce, and remaining spice mix in a bowl. Stir to combine and set aside.
- Add the rinsed, dried rice to the skillet with the vegetables and toast until about half of the rice has turned a light brown. Stir in the garlic and sauté for 30 seconds.
- Now stir in the chicken stock mixture. Bring to a boil, cover, then reduce to low and simmer for 20 minutes.
- Once the 20 minutes are up turn the heat off and let the rice rest, still covered, for 10 minutes, so it finishes steaming.
- Remove the lid, fluff the rice, then stir in the cooked chicken. Garnish with chopped cilantro and a squeeze of lime juice, if desired. Enjoy!
Notes
- Use a deep skillet with a lid.
- Rinse and dry the rice at least 20 minutes before toasting it. Use a mesh strainer to rinse the rice, then let it hangout in the strainer until it's fully dry.
- Toast the rice for the best flavor, then cook it with the lid on, no need to check on it. After the cooking time, let it rest (still covered) for 10 minutes so it finishes steaming and turns out fluffy.
Storage & Reheating Tips
Storage
Let leftovers cool completely, then store them in an airtight container in the refrigerator for 3-4 days.
Reheating
Reheat in the microwave in 30-45 second intervals, stirring in between, until warmed through. You can also reheat in a skillet over low heat.
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