Cheesy Chicken Fajita Skillet

This queso chicken fajita skillet is the perfect quick dinner that feels like a treat but comes together with ease. Juicy diced chicken cooks alongside sweet and colorful bell peppers and onions before being mixed with fluffy rice infused with fajita seasoning, broth, and tomato sauce. The crowning glory is a creamy layer of queso cheese melted on top, adding richness and gooey goodness. It’s an all-in-one pan meal that’s lively, comforting, and ready in under thirty minutes making it ideal for busy weeknights or family gatherings.

I first made this on a hectic Wednesday when juggling the kids’ schedules, and it quickly became my go-to. The family loves how the gooey queso makes each serving feel special, and the leftovers taste just as delicious for work lunches the next day.

Ingredients

• Boneless skinless chicken breasts: diced for quick even cooking choose firm pink chicken without gray spots
• Olive oil: adds richness and helps everything lightly brown opt for good quality extra virgin if possible
• Yellow onion: diced for sweetness select one that feels heavy with tight skin
• Red bell pepper: cut into strips for sweetness and color look for shiny firm peppers
• Green bell pepper: cut into strips for earthiness and crisp texture
• Orange bell pepper: cut into strips for mild tang and extra color
• Fajita seasoning packet: provides instant Tex Mex flavor choose low sodium if preferred
• Minute rice: cooks quickly and absorbs flavor well pick white or brown rice depending on your preference
• Chicken broth: adds depth and keeps the dish saucy use a flavorful broth
• Tomato sauce: helps bind the rice and adds brightness opt for plain unsalted to control seasoning
• Gordo’s cheese dip for topping: brings creamy queso richness swap with your favorite white queso or cheese dip

Instructions

Sauté the Peppers and Onions:

Heat olive oil in a large skillet over medium high heat until shimmering. Add the diced onions and all the sliced bell peppers. Stir frequently and cook for about three minutes until the peppers soften slightly, their colors brighten and their aroma blossoms filling your kitchen with that Tex Mex scent.

Cook the Chicken:

Add the diced chicken breasts to the skillet with the peppers. Sprinkle the fajita seasoning evenly over the chicken pieces. Toss or turn the chicken to coat well. Cook for seven to eight minutes stirring regularly to avoid burning. The chicken should be fully cooked through with a light golden color and juices running clear. Verify it has reached an internal temperature of 165 degrees Fahrenheit for safety and best texture.

Simmer Rice and Sauce:

Pour the rice directly into the skillet followed by the chicken broth and tomato sauce. Stir gently to combine everything while scraping up any tasty browned bits stuck to the pan. Let the mixture come to a gentle simmer for two minutes. Then turn off the heat, cover the skillet, and let the rice cook in the residual heat until all the broth has been absorbed and the rice is tender.

Finish with Queso and Serve:

Spoon generous dollops of Gordo’s cheese dip over the skillet’s surface. Let the cheese melt from the residual steam for a minute or two. Use a spatula to gently swirl the queso throughout, creating pockets of creamy melted cheesy goodness. Serve immediately straight from the pan for the best texture and flavor.

My kids always go wild for the creamy queso puddled over their servings while I sneak extra peppers in to keep the meal colorful and crunchy. Our family loves arguing over who gets the cheesiest scoop which adds a little fun to dinner time.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to three days. The rice soaks up the flavors even more as it rests making reheated portions taste better. Warm leftovers gently in the microwave adding a splash of broth or water and an extra dollop of cheese dip to bring back the creamy texture.

Ingredient Substitutions

You can substitute turkey or a plant-based chicken alternative with satisfying results. For the cheese dip, shredded Monterey Jack or cheddar work well but a white queso style dip really makes this recipe shine like a restaurant dish. If you do not have tomato sauce on hand, use a few tablespoons of salsa to maintain the flavor balance.

Serving Suggestions

This skillet is hearty enough to eat on its own but also delicious wrapped in warm tortillas for cheesy fajita wraps. A wedge of lime and a handful of fresh cilantro at the table brighten the flavors. For gatherings, serve with tortilla chips so everyone can scoop their own portions, turning it into a fun interactive meal.

This skillet is a quick, flavorful all-in-one meal the whole family will love. Leftovers reheat beautifully for easy lunches.

FAQs About This Recipe

→ How do I keep the chicken tender?

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

→ Which cheese dip works best?

A creamy queso cheese dip like Gordo's adds a smooth, gooey finish that melts perfectly over the skillet.

→ Can I use different peppers?

Yes! Red, green, orange, or yellow bell peppers all add color and natural sweetness to the dish.

→ Is it possible to substitute the rice?

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

→ How can I add extra heat?

Include sliced jalapeños or use a spicier fajita seasoning blend to bring a little kick to the skillet.