This Chicken Fajita Rice Skillet is filled with peppers, onions, tender rice, and perfectly seasoned chicken.
Serve your Chicken Fajitas in a Skillet with the Best Black Beans, Creamy Mexican Corn Salad, Mexican Layered Hummus Dip, salsa, tortilla chips, or flour tortillas!
This ONE SKILLET Fajita Skillet is the perfect easy dinner the whole family will love!
Chicken Fajita Rice Skillet
My Chicken Fajita Rice Skillet recipe combines tender chicken (precooked), rice, red and green bell peppers, and fajita seasoning mix to create the perfect Skillet Chicken Fajita Rice dish!
The precooked chicken is what makes this meal super quick and easy, but you can always cook the chicken yourself instead of buying it precooked. As for the rice, use whatever kind of rice you like (white rice, brown rice, Mexican rice, etc.). Just make sure to adjust the cooking time as needed. Lastly, the fajita seasoning mix is store-bought, but feel free to make your own fajita seasoning mix if you like!
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to whip up this Fajita Skillet. As always, you can find the full list of ingredients located in the printable recipe card below.
- Olive oil
- Red bell pepper
- Green bell pepper
- Yellow onion
- Uncooked rice – I prefer to use Jasmine rice
- Tomato sauce
- Chicken broth – low sodium
- Fajita seasoning mix – found in the spice aisle!
- Lime juice
- Cooked grilled chicken breast
Toppings
As with any type of fajitas, the toppings are where it’s at! Here are a few of my favorites to serve with this easy weeknight chicken dinner.
- Sour cream
- Pico de gallo
- Avocado slices
- Lime wedges
- Shredded cheese
- Chopped fresh cilantro
How To Make This Fajita Rice and Chicken Skillet
This simple recipe takes about 20 minutes to make, making it the perfect dinner for busy weeknights!
COOK THE PEPPERS AND ONIONS
Heat the oil in a heavy-bottomed skillet (preferably not non-stick) over medium-high heat. Add the peppers and onions and cook, stirring occasionally, until the peppers and onions are charred and blistered.
ADD REMAINING INGREDIENTS
Add in the rice, tomato sauce, chicken broth, fajita seasoning, lime juice, chicken, salt and pepper. Stir the mixture, scraping any browned bits off the bottom of the pan, and bring to a boil. Reduce heat to a simmer, cover, and cook for about 16 to 18 minutes, until rice is tender.
SERVE AND ENJOY
Fluff rice with a fork or wooden spoon and serve with your favorite toppings!
Recipe Tips and Substitutions
- I served this rice skillet right out of the pan with a table full of toppings, small tortillas, and corn chips. My kids made up tacos with the chicken fajita rice mix and kept coming back for more. Even my youngest child raved about how much she liked it!
- Try the chicken rice filling over a bed of lettuce with some sour cream, pico de gallo, and avocado slices. Oh, and don’t forget the cheese!
- If using brown rice, make sure to adjust the cook time, as brown rice takes longer to cook.
Make Ahead and Storage
- If you want to make this chicken dish ahead of time, feel free to make it 1-2 days before and store it in the fridge in an airtight container. Then, when you’re ready to serve, heat it up in a skillet until hot. Alternatively, you can freeze cooked chicken fajitas in the freezer for 3-4 months. Heat up in a large skillet until hot.
- Another make-ahead option is to pre-cut the chicken and veggies the day before and store them separately. Then, cook the recipe as instructed.
- You can also cook the rice beforehand to cut down on the cooking time, but you’ll need to adjust the amount of liquid added to the dish while reheating.
- Store leftover chicken fajitas in an airtight container in the fridge for 3-4 days. You can also freeze leftover chicken fajitas in the fridge for 3-4 months!
Common Questions
I used precooked grilled chicken strips for this recipe, but you can definitely cook your own grilled chicken instead.
Shredded rotisserie chicken would also work in this recipe!
Grilled steak would also be a great addition to this easy fajita skillet.
If you want to use shrimp in place of the chicken, I would cook the shrimp before the peppers, then remove them from the skillet and add them back in after the rice is cooked. This will help to avoid overcooking your shrimp.
Absolutely! I would recommend trying my super easy Chicken Fajitas for a great low-carb option.
Yes! Just make sure to use a larger skillet or cook in batches. Then, store in airtight containers in the fridge for 3-4 days or in the freezer for 3-4 months!
If you’re already working with precooked rice, you can try my Chicken Fajita Rice Bowls, that come together in mere minutes. This recipe, however, cooks the rice in a seasoning blend of fajita spices, creating a more in depth flavor profile.
I kept this recipe super simple and easy by using precooked chicken strips and a package of fajita seasoning mix. I’ll leave my go-to fajita spice blend in the notes section of the recipe if you want to skip the packaged spice mix.
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More Mexican Dinner Recipes
If you loved this Chicken Fajitas in a Skillet, then you’ll love these Mexican recipes…
- Mexican Chicken Taco Skillet
- One Skillet Mexican Beef and Rice
- Chicken Enchilada Soup
- Mexican Meatball Street Tacos
This Chicken Fajita Skillet recipe is a delicious and convenient way to enjoy the vibrant flavors of fajitas in one easy-to-make dish. If you try this recipe, please rate the recipe card and leave a comment down below!
Chicken Fajita Rice Skillet
Ingredients
- 1 tsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3/4 cups uncooked rice, I use Jasmine rice
- 8 oz. tomato sauce
- 1 1/4 cup chicken broth
- 1 pkg. Fajita seasoning mix*, found by the taco seasoning
- 1 lime, juice of
- 2 cups cooked grilled chicken breast, cut into strips or bite-size pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
Fajita Toppings (optional)
- Sour Cream
- Pico de Gallo
- Avocado slices
- Lime wedges
- Shredded Cheese
- Chopped Cilantro
Instructions
- Heat the oil in a heavy bottomed skillet (preferably not non-stick) over medium-high heat. Add the peppers and onions and cook, stirring occasionally until the peppers and onions are charred and blistered.
- Add in the rice, tomato sauce, chicken broth, fajita seasoning, lime juice, chicken, salt and pepper. Stir the mixture, scraping any browned bits off the bottom of the pan and bring to a boil. Reduce heat to a simmer, cover and cook for about 16 to 18 minutes, until rice is tender.
- Fluff rice with a fork or wooden spoon and serve with the optional fajita toppings. Enjoy!
Bird’s-eye Fajita Chicken was one of our favorite meals until our Walmart quit carrying it. We always added a package Uncle Bens microwave rice to make it go further. We got three meals out of it. We are on our second meal of this recipe. The rice doesn’t maintain it’s shape like the store bought, can you tell me why? My wife says this is better. This will be on our regular news now.
Made this for dinner tonight. No one else has come to the table yet. It was soccer practice night. I had leftover chicken in the fridge. It had been marinated in McCormick’s Mojito Lime and then baked in the oven. I didn’t measure the chicken. It seemed more than two cups. This is incredible. I will definitely be making this again. Hoping everyone else likes it. If not, lots of yummy leftovers for me. Now I want to try more of your recipes. Thanks for this one. 🙂
I made this recipe and I love it! Thanks for sharing this recipe with everyone.
So glad you enjoyed the recipe, Kim! Thanks for your comment!
Hi! For the tomato sauce, do you mean purée or whole tomatoes?
Your recipe images are awesome! If they taste half as good as they look I’ll be a very happy guy. : )
You’re going to love it!
Had so much liquid still in the pot but flavour was good!
Did the rice cook all the way?