Chicken Fajita Skillet
Published on September 28, 2026
Quick Summary
This Chicken Fajita Skillet is an easy one-pan dinner made with tender chicken, colorful bell peppers, onion, tomatoes with green chiles, rice, and plenty of melted cheese. It has all of the bold, fresh flavors you love about chicken fajitas, but everything cooks together in one skillet for a simple weeknight meal. Serve with avocado, cilantro, lime, and your favorite fajita toppings for a family-friendly dinner everyone will enjoy.
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Pin ItThis Chicken Fajita Skillet Is an Easy Weeknight Dinner
If you love chicken fajitas, you are going to love this Chicken Fajita Skillet. It has all of the flavors of traditional fajitas…tender chicken, colorful bell peppers, sweet onion, smoky spices, fresh lime, and cilantro, but everything cooks together in one skillet with rice and melty cheese. It is flavorful, filling, and so easy to get on the table.
This is the kind of dinner I love making on a busy weeknight. The chicken and vegetables cook first, then the rice simmers right in the same skillet with chicken broth and tomatoes with green chiles. Once the rice is tender, the chicken goes back in and everything gets finished with fresh lime, cilantro, and a generous sprinkle of cheese. And because I am always happy when dinner only dirties one pan, this one is a keeper in my house.
I also love serving this skillet with all of the toppings on the table so everyone can make their own bowl. Avocado, sour cream, green onions, extra cilantro, and plenty of fresh lime are all delicious. You can keep it simple or load it up, either way, it makes a really satisfying meal.
Make this Chicken Fajita Skillet for an easy weeknight dinner, especially when you want something hearty and flavorful without a lot of work. It is also great for leftovers, so don't be surprised if you find yourself looking forward to lunch the next day.
Table of Contents
Ingredients (with Helpful Notes)
- Olive oil or avocado oil: Either works well for sautéing the chicken and vegetables.
- Chicken breasts: Cut the chicken into small, bite-size pieces so it cooks quickly and evenly. You can also use boneless, skinless chicken thighs.
- Yellow onion: Adds sweetness and classic fajita flavor as it cooks down with the peppers.
- Bell peppers: I like using a combination of red and yellow or orange peppers for lots of color and a little natural sweetness.
- Garlic: Fresh garlic adds another layer of flavor to the skillet.
- Diced tomatoes with green chiles: Use the tomatoes and all of their juices. They add moisture, flavor, and a little kick to the rice.
- Long-grain white rice: Rinsing the rice first removes excess starch and helps keep the cooked rice from becoming overly sticky.
- Chicken broth: Adds much more flavor to the rice than water. Low-sodium chicken broth is a good choice so you can control the salt.
- Spices: Chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper create the warm, smoky fajita seasoning.
- Monterey Jack or Mexican-blend cheese: Sprinkle it over the finished skillet and let it melt until gooey. Cheddar would also work.
- Fresh lime juice: Don't skip the lime! It brightens the entire skillet right at the end.
- Fresh cilantro: Stir some into the skillet and save extra for serving.
- Optional Toppings: Set out a few toppings and let everyone build their own bowl. Diced avocado, sour cream or plain Greek yogurt, sliced green onions, extra cilantro, and lime wedges are all delicious.
Tips for Making Chicken Fajita Skillet
Use a large, deep skillet. A 12-inch skillet gives the chicken and vegetables plenty of room to brown and gives the rice enough space to cook evenly. Make sure you have a lid that fits tightly.
Cut the chicken into bite-size pieces. Smaller pieces cook quickly and make the finished skillet easier to scoop and eat.
Don't rush the vegetables. Let the onion and peppers cook until they begin to soften before adding the garlic. You want a little texture left in the peppers rather than cooking them until completely soft.
Toast the spices. Once the vegetables are cooked, stir in the chili powder, cumin, smoked paprika, and oregano and cook them briefly before adding the liquid. This helps wake up the spices and adds more flavor.
Rinse the rice. A quick rinse removes excess starch and helps the grains cook up nicely in the skillet.
Keep the rice at a gentle simmer. Once the broth is added, bring everything to a simmer, then reduce the heat and cover the skillet. You don't want the rice boiling aggressively.
Check the rice before removing the lid. Cooking time can vary slightly depending on your skillet and stovetop. If the rice needs more time and the skillet looks dry, add a few tablespoons of chicken broth and continue cooking.
Add the chicken back at the end. Cooking the chicken separately keeps it from overcooking while the rice simmers.
Finish with fresh lime and cilantro. The lime adds acidity that balances the spices and cheese, while cilantro gives the skillet a fresh finish.
Let the cheese melt before serving. Sprinkle it evenly over the top, cover the skillet, and let it sit for a couple of minutes. You'll get that delicious melted-cheese finish without dirtying another pan.
Chicken Fajita Skillet
Ingredients
For the skillet:
- 1 tablespoon olive oil or avocado oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 yellow onion, diced
- 1 red bell pepper, stemmed, seeds removed, and chopped
- 1 yellow or orange bell pepper, stemmed, seeds removed, and chopped
- 3 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, or Mexican blend or cheddar cheese
- Juice of 1 lime
- 1/3 cup chopped fresh cilantro
Optional Toppings
- Diced avocado
- Sour cream or plain Greek yogurt
- Sliced green onions
- Extra chopped cilantro
- Lime wedges
Instructions
- Cook the Chicken. Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the chicken and season with a little salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes. Transfer the chicken to a plate and set aside.
- Cook the Vegetables. Add the onion and bell peppers to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic and cook for 1 minute, until fragrant.
- Add the Seasonings. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring to coat the vegetables in the spices.
- Add the Rice and Liquid. Stir in the diced tomatoes with green chiles, including the juices, rinsed rice, and chicken broth. Stir well to combine.
- Simmer. Bring the mixture to a simmer, then reduce the heat to low, maintaining a steady simmer. Cover the skillet with a lid and cook for 18 to 22 minutes, or until the rice is tender and most of the liquid has been absorbed. If the rice isn't quite tender and the skillet looks dry, add a few tablespoons of additional chicken broth as needed.
- Finish the Skillet. Stir the cooked chicken back into the skillet. Add the lime juice and chopped cilantro and stir to combine. Taste and season with additional salt and pepper, if needed.
- Add the Cheese. Sprinkle the cheese evenly over the top of the skillet. Cover and let sit for 2 to 3 minutes, or until the cheese is melted.
- Serve. Garnish with additional cilantro and serve warm with lime wedges, avocado, sour cream, or your favorite fajita toppings, if desired.
Notes
- Cut the chicken into small, bite-size pieces so it cooks quickly and evenly.
- Rinse the rice before adding it to the skillet for the best texture.
- Use a 12-inch deep skillet with a lid so the rice has plenty of room to cook.
- If the rice isn't tender and the skillet looks dry, add a few tablespoons of additional chicken broth and continue cooking.
- For extra spice, use hot diced tomatoes with green chiles or add a diced jalapeño.
- Leftovers can be refrigerated in an airtight container for up to 4 days.
- Add fresh toppings such as avocado, cilantro, sour cream, and lime just before serving.
Nutrition
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Variations
- Use chicken thighs: Boneless, skinless chicken thighs are a great substitute for chicken breasts and stay especially juicy.
- Make it spicy: Use hot diced tomatoes with green chiles, add a diced jalapeño with the bell peppers, or finish with your favorite hot sauce.
- Add black beans: Stir in a drained and rinsed can of black beans when you add the cooked chicken back to the skillet for extra protein and heartiness.
- Use different cheese: Monterey Jack and Mexican-blend cheese melt beautifully, but cheddar, pepper Jack, or a combination would also be delicious.
- Add more vegetables: Corn, zucchini, or sliced mushrooms would be easy additions. Just be mindful not to overcrowd the skillet.
- Make it creamy: Stir a spoonful of sour cream or plain Greek yogurt into individual servings, or add a little extra on top.
Serving Suggestions
I love serving this skillet right in the middle of the table with all of the toppings so everyone can make their own bowl. Add avocado, sour cream, cilantro, green onions, and plenty of fresh lime.
For a bigger Mexican-inspired dinner, serve it with guacamole, salsa, tortilla chips, and refried beans. You could also serve the skillet with warm tortillas if your family wants to turn the filling into fajitas.