Cheesy Chicken Fajita Skillet

This cheesy chicken fajita skillet brings together tender diced chicken breasts with a vibrant mix of bell peppers and onions, cooked right in one pan with rice, savory broth, tomato sauce, and zesty fajita seasoning. Once the rice soaks up all those rich flavors, a creamy layer of queso cheese dip melts on top for a cheesy finish that feels like a warm TexMex hug on a plate. It’s perfect for busy weeknights when you want a comforting dinner without the mess and fuss.

I first made this recipe on a hectic weeknight when my kids had dance and basketball practices simultaneously. Now it’s their top request whenever we need something easy but satisfying. The leftovers also make an unbeatable lunch the next day.

Ingredients

• Boneless skinless chicken breasts: diced for quick even cooking look for firm pink chicken without gray spots
• Olive oil: helps everything brown and adds richness use extra virgin oil if you can for the best flavor
• Yellow onion: diced for natural sweetness choose one that feels heavy with tight skin
• Red bell pepper: cut into strips adds color and subtle sweetness choose firm shiny peppers
• Green bell pepper: cut into strips for an earthy crunch
• Orange bell pepper: cut into strips provides a mild tang and bright color
• Fajita seasoning packet: brings instant TexMex flavor opt for low sodium if preferred
• Minute rice: cooks rapidly and absorbs flavors well select white or brown based on what you like
• Chicken broth: adds sauciness and depth pick a rich flavorful broth
• Tomato sauce: binds the rice and brightens the taste plain unsalted works if you want control over seasoning
• Gordos cheese dip: for that creamy queso finish swap with your favorite white queso or cheese dip

Instructions

Sauté the Peppers and Onions:

Gently heat the olive oil in a large skillet over medium high heat until it shimmers. Add the diced onions and all the sliced bell peppers. Stir frequently as you cook them for about three minutes just until they start to soften and their colors brighten. You’ll notice the aroma deepen which forms the base of the dish’s flavor.

Cook the Chicken:

Add the diced chicken pieces to the skillet along with the fajita seasoning sprinkled evenly over everything. Toss the chicken so each piece is well coated. Cook for seven to eight minutes, stirring regularly to avoid sticking or burning. The chicken should be lightly golden and cooked through with juices running clear. Check for an internal temperature of one hundred sixty five degrees Fahrenheit to ensure safety.

Simmer Rice and Sauce:

Pour the minute rice directly into the skillet followed by the chicken broth and tomato sauce. Stir everything together well, scraping any browned bits from the pan bottom as you go. Bring the mixture up to a gentle simmer and let it cook for two minutes uncovered. Then turn off the heat, cover the skillet, and allow the residual heat to finish cooking the rice until the broth is fully absorbed.

Finish with Queso and Serve:

Spoon generous amounts of Gordos cheese dip over the top of the hot skillet. Let the steam melt the cheese, then carefully swirl it through the rice and peppers with a spatula. Serve the skillet straight from the pan while still bubbling and melty.

My kids go crazy over the creamy queso pooling over their portions and I love sneaking in extra colorful peppers for a little crunch and freshness. Our family always argues about who gets the biggest cheesy scoop which makes me smile every time.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. The rice will continue soaking up all the delicious flavors so reheated portions taste even better. Warm gently in the microwave and add a splash of broth or water with an extra spoonful of cheese dip to revive that creamy texture.

Ingredient Substitutions

Try turkey or a plant based chicken alternative if you prefer. Monterey Jack or shredded cheddar can replace the queso dip but a white queso style really nails the restaurant vibe. If you don’t have tomato sauce on hand use a few tablespoons of salsa as an easy stand in.

Serving Suggestions

This skillet is hearty on its own but tastes fantastic wrapped in warm tortillas for cheesy fajita wraps. Serve with a wedge of lime or sprinkle fresh cilantro over the top to brighten the dish. For casual gatherings, put out some tortilla chips so everyone can scoop their own cheesy fajita goodness.

This one pan queso chicken fajita skillet is an easy, flavorful weeknight dinner the whole family loves. Leftovers reheat well for quick lunches.

Common Recipe Questions

→ How do I keep the chicken tender?

Cook diced chicken over medium-high heat until it reaches 165°F to retain juiciness. Avoid overcooking for best texture.

→ What cheese dip is recommended?

A creamy, meltable queso like Gordo's cheese dip provides the signature gooey finish and rich flavor.

→ Can I use different bell peppers?

Yes, mixing red, green, orange, or yellow peppers adds sweetness, crunch, and vibrant color.

→ Is it possible to swap the rice?

Quick-cooking rice works best, though cooked rice or cauliflower rice can be used with adjusted simmering time.

→ How do I increase the spiciness?

Add sliced jalapeños or choose a spicier fajita seasoning blend for an extra kick.