Description
This Queso Chicken Fajita Skillet is an easy, flavorful one-pan meal combining tender diced chicken breasts with sautéed bell peppers and onions, fajita seasoning, and a creamy cheese dip topping. Cooked with Minute rice and tomato sauce in a savory chicken broth, this dish is perfect for a quick weeknight dinner that brings delicious Tex-Mex flair to your table.
Ingredients
Scale
Protein & Vegetables
- 3 boneless skinless chicken breasts, diced
- 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
Seasonings & Liquids
- 2 tablespoons olive oil
- 1 packet fajita seasoning
- 8 ounces tomato sauce
- 2 cups chicken broth
Grains & Cheese
- 2 cups Minute Rice
- Gordos Cheese Dip, for topping
Instructions
- Sauté the Vegetables and Chicken: Heat olive oil in a large skillet over medium-high heat. Add diced onions and bell peppers and cook, stirring occasionally, for 2 to 3 minutes until they start to soften. Then add the diced chicken breasts to the skillet. Sprinkle the fajita seasoning evenly over the mixture. Continue cooking for 7 to 8 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Add Rice and Simmer: Stir in the Minute rice, tomato sauce, and chicken broth. Mix everything thoroughly to combine. Bring the mixture to a simmer and let it cook for 2 minutes, allowing the rice to start absorbing the liquid.
- Finish Cooking Off Heat: Turn off the heat and cover the skillet. Let it sit undisturbed for a few minutes so the rice can fully absorb the broth and finish cooking.
- Top and Serve: Spoon the Gordos Cheese Dip over the skillet mixture. Serve hot and enjoy this flavorful, cheesy fajita skillet.
Notes
- You can use any color combination of bell peppers based on preference or availability.
- Minute Rice cooks quickly, making this dish ready in about 30 minutes.
- Ensure chicken reaches a safe internal temperature of 165°F (75°C) before serving.
- Gordos Cheese Dip adds a creamy, spicy touch; substitute with your preferred queso or cheese dip if desired.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: Queso chicken fajita skillet, fajita chicken recipe, easy Tex-Mex skillet, one-pan chicken fajitas, quick chicken skillet, cheese dip chicken fajitas
