Go Back
–+ servings
Cheese Chicken Fajita Skillet with colorful peppers and melted cheese
Print Recipe
5 from 1 vote

Cheese Chicken Fajita Skillet

Creamy, juicy, and loaded with bold fajita flavors, this Cheese Chicken Fajita Skillet is the ultimate weeknight comfort dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Tex-Mex
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Skillet

Ingredients

Chicken

  • 3 pieces boneless, skinless chicken breasts, diced Cut into 1-inch pieces

Vegetables

  • 2 tablespoons olive oil For sautéing
  • 1/2 piece yellow onion, diced
  • 1 piece red bell pepper, sliced Into strips
  • 1 piece green bell pepper, sliced Into strips
  • 1 piece orange bell pepper, sliced Into strips

Seasoning

  • 1 packet fajita seasoning About 1 ounce or 2 tablespoons if using loose seasoning

Rice

  • 2 cups Minute rice, uncooked

Broth and Sauce

  • 2 cups chicken broth Hot or room temperature
  • 8 ounces tomato sauce Room temperature

Cheese

  • Gordos cheese dip Use as much as you like for topping, warmed or room temperature

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and all the bell pepper strips. Sauté for 2–3 minutes, stirring occasionally, until peppers begin to soften but still have a little bite.
  • Add the diced chicken to the skillet. Sprinkle the fajita seasoning over everything and cook for 7–8 minutes, stirring frequently, until the chicken is cooked through and reaches 165°F (74°C) on an instant-read thermometer.
  • Stir in the Minute rice, tomato sauce, and chicken broth. Mix thoroughly so the rice is evenly distributed and coated. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet for extra flavor.
  • Let it simmer for 2 minutes to start hydrating the rice, then turn off the heat and cover the skillet (use a lid or foil) and let it sit for 5–7 minutes so the rice can finish absorbing the broth and become tender.
  • Remove the lid and fluff the rice gently with a fork. Spoon Gordos cheese dip on top while the skillet is still hot so the cheese melts into the surface. Serve hot and enjoy!

Notes

Store leftovers in an airtight container for up to 3–4 days. This dish can be frozen for up to 2 months. Reheat gently on the stovetop or microwave.