Chicken Fajita Skillet
Recipe from Two Peas and Their Pod
This easy Chicken Fajita Skillet is a one-pan dinner made with tender chicken, colorful peppers, Mexican-seasoned rice, tomatoes with green chiles, and melted cheese. Finish it with fresh lime, cilantro, and your favorite fajita toppings for a flavorful family-friendly meal.
Servings: 4
Calories: 484kcal
Ingredients
For the skillet:
- 1 tablespoon olive oil or avocado oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 yellow onion, diced
- 1 red bell pepper, stemmed, seeds removed, and chopped
- 1 yellow or orange bell pepper, stemmed, seeds removed, and chopped
- 3 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, or Mexican blend or cheddar cheese
- Juice of 1 lime
- 1/3 cup chopped fresh cilantro
Optional Toppings
- Diced avocado
- Sour cream or plain Greek yogurt
- Sliced green onions
- Extra chopped cilantro
- Lime wedges
Instructions
- Cook the Chicken. Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the chicken and season with a little salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes. Transfer the chicken to a plate and set aside.
- Cook the Vegetables. Add the onion and bell peppers to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic and cook for 1 minute, until fragrant.
- Add the Seasonings. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring to coat the vegetables in the spices.
- Add the Rice and Liquid. Stir in the diced tomatoes with green chiles, including the juices, rinsed rice, and chicken broth. Stir well to combine.
- Simmer. Bring the mixture to a simmer, then reduce the heat to low, maintaining a steady simmer. Cover the skillet with a lid and cook for 18 to 22 minutes, or until the rice is tender and most of the liquid has been absorbed. If the rice isn't quite tender and the skillet looks dry, add a few tablespoons of additional chicken broth as needed.
- Finish the Skillet. Stir the cooked chicken back into the skillet. Add the lime juice and chopped cilantro and stir to combine. Taste and season with additional salt and pepper, if needed.
- Add the Cheese. Sprinkle the cheese evenly over the top of the skillet. Cover and let sit for 2 to 3 minutes, or until the cheese is melted.
- Serve. Garnish with additional cilantro and serve warm with lime wedges, avocado, sour cream, or your favorite fajita toppings, if desired.
Notes
- Cut the chicken into small, bite-size pieces so it cooks quickly and evenly.
- Rinse the rice before adding it to the skillet for the best texture.
- Use a 12-inch deep skillet with a lid so the rice has plenty of room to cook.
- If the rice isn't tender and the skillet looks dry, add a few tablespoons of additional chicken broth and continue cooking.
- For extra spice, use hot diced tomatoes with green chiles or add a diced jalapeño.
- Leftovers can be refrigerated in an airtight container for up to 4 days.
- Add fresh toppings such as avocado, cilantro, sour cream, and lime just before serving.
Nutrition
Calories: 484kcal | Carbohydrates: 49g | Protein: 37g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 100mg | Sodium: 900mg | Potassium: 878mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2845IU | Vitamin C: 87mg | Calcium: 286mg | Iron: 3mg