Cheesy Chicken Fajita Skillet (Printer-Friendly)
Sautéed chicken, vibrant peppers, rice, and creamy queso combine in one pan for a quick, flavorful dinner.
# What You’ll Need:
→ Protein
01 -
2 boneless skinless chicken breasts, diced
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
1 red bell pepper, sliced into strips
04 -
1 green bell pepper, sliced into strips
05 -
1 orange bell pepper, sliced into strips
→ Pantry
06 -
2 tablespoons extra virgin olive oil
07 -
1 packet fajita seasoning (about 1 ounce), low sodium preferred
08 -
1 cup quick-cooking white rice
09 -
1 1/4 cups chicken broth
10 -
1/2 cup plain unsalted tomato sauce
→ Dairy
11 -
1 cup Gordo’s cheese dip or preferred creamy queso
# Steps to Make This:
01 -
Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced onions and all bell peppers. Stir frequently and cook for 3 minutes until vegetables soften slightly and colors intensify.
02 -
Add diced chicken to the skillet with vegetables, sprinkle fajita seasoning evenly over chicken pieces. Stir continuously and cook for 7 to 8 minutes until chicken is fully cooked, golden, and juices run clear. Confirm internal temperature reaches 165°F.
03 -
Pour rice into the skillet, then add chicken broth and tomato sauce. Stir to combine, scraping browned bits from the pan’s bottom. Bring to a gentle simmer for 2 minutes. Remove from heat, cover, and allow rice to cook in residual heat until liquid is absorbed, approximately 10 minutes.
04 -
Spoon cheese dip evenly over the top. Let the residual steam melt the queso, then gently swirl to incorporate cheesy pockets throughout. Serve immediately for optimal creamy texture.
# Additional Notes:
01 -
Allow rice to rest covered off heat to fully absorb broth and retain fluffiness.
02 -
Use a mixture of red, green, and orange bell peppers for balanced flavor and visual appeal.
03 -
Gently swirl queso to maintain pockets of creamy cheese without losing smoothness.