If you’re craving an easy, flavorful meal the whole family will love, this Queso Chicken Fajita Skillet is the perfect dish! Packed with tender chicken, sautéed bell peppers, and fluffy rice, all smothered in Gordos Cheese Dip, it’s a one-pan dinner that’s full of fajita flavor.
Why You’ll Love Queso Chicken Fajita Skillet
- One-Pan Dinner: This dish saves you time and effort with fewer dishes to wash.
- Bold Fajita Flavor: It combines all the best flavors of classic chicken fajitas in a creamy, cheesy skillet meal.
- Versatile & Easy: You can customize the recipe by adding your favorite toppings like sour cream, fresh cilantro, and salsa.
- Perfect for Busy Nights: This is an easy meal that comes together quickly, making it perfect for a last-minute dinner tonight.
Ingredients
- Boneless Skinless Chicken Breasts
- Olive Oil
- Yellow Onion
- Red Bell Pepper
- Green Bell Pepper
- Orange Bell Pepper
- Fajita Seasoning
- Minute Rice
- Chicken Broth
- Tomato Sauce
- Gordos Cheese Dip
How To Make Queso Chicken Fajita Skillet
In a large skillet over medium-high heat, add olive oil, yellow onion, and bell peppers. Stir and cook for 2-3 minutes, then add the chicken pieces. Sprinkle with a packet of fajita seasoning and cook for 7-8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
Once the juicy chicken is cooked, stir in the uncooked rice, tomato sauce, and chicken broth. Bring to a simmer and let it cook for a couple of minutes. Turn off the heat and allow the tender rice to finish absorbing the liquid.
Top with Gordos Cheese Dip, serve, and enjoy!
Tip and Tricks for One-Pan Chicken Fajita Rice
- Cook Chicken Evenly: Cut the chicken pieces into thin, even strips so they cook faster and more evenly, ensuring tender, juicy chicken.
- Prevent the Rice from Sticking: To avoid sticking at the bottom of the pan, make sure to give everything a good stir occasionally as the rice cooks.
- Top It Off: Don’t forget to finish your skillet with your favorite fajita toppings like fresh cilantro, green onions, or a dollop of sour cream.
- Don’t Overcook the Veggies: Cook the bell peppers and onions until they’re just tender to maintain a slight crunch for added texture in the skillet.
How To Store Leftovers
- Refrigerate: Allow leftovers to cool to room temp then store in an airtight container in the fridge for up to 3 days. This recipe is perfect for meal prep.
FAQ
- Can I use brown rice instead of white rice? Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. You may also need more chicken broth to ensure the rice cooks fully. Be sure to check the rice package to get the broth to rice ratio right.
- Can I substitute chicken thighs for chicken breasts? Absolutely! Boneless skinless chicken thighs work great in this recipe and will give you extra juicy chicken.
- How can I make this recipe spicier? To add more heat, sprinkle in some red pepper flakes or extra chili powder when cooking the chicken. You can also serve it with a spicy salsa or top it with jalapeños.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
- 3 Boneless Skinless Chicken Breasts diced
- 2 tablespoons Olive Oil
- ½ Yellow Onion diced
- 1 Red Bell Pepper cut into strips
- 1 Green Bell Pepper cut into strips
- 1 Orange Bell Pepper cut into strips
- 1 Packet Fajita Seasoning
- 2 cups Minute Rice
- 2 cups Chicken Broth
- 8 ounces Tomato Sauce
- Gordos Cheese Dip
Instructions
- In a large skillet over medium high heat add in the olive oil, onions and bell peppers. Stir and allow them to cook for 2-3 minutes then add in the chicken. Sprinkle in the packet of fajita seasoning and allow the chicken to cook for 7-8 minutes or until it reaches an internal temp of 165 degrees.
- Once the chicken is cooked, add in the rice, tomato sauce and chicken broth. Stir together and bring to a simmer. Allow it to simmer for 2 minutes then turn off the heat and let the rice finish absorbing the broth.
- Top with Gordos Cheese Dip, serve & enjoy!
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