Chicken Fajita Rice Skillet: A 30-Minute Family Favorite

You know those nights when everyone is hungry, the clock is ticking, and you just need to get a hearty, delicious dinner on the table? You’ve come to the right place. This Chicken Fajita Rice Skillet is your new weeknight superhero. It’s loaded with all the sizzling flavors you love from classic fajitas but comes together in a single pan with minimal fuss. I’m talking juicy chicken, colorful bell peppers, and fluffy rice simmered together in a savory, slightly smoky sauce. A true one-pan wonder that your whole crew will love.

Top Reasons To Make It

It’s quick! From pantry to plate in 30 minutes flat, making it a perfect solution for those busy evenings. It’s a complete meal. You’ve got your protein, your veggies, and your grains all cooking together in one dish. Less cleanup is always a win in my book. The flavor is seriously incredible. So, so good. And it’s incredibly flexible—swap in what you have and what your family likes. It’s the kind of easy, healthy dinner that feels like a warm hug.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch strips: The hearty base of our protein-packed dish.
• 2 tablespoons olive oil: For sautéing and building flavor.
• 1 large yellow onion, thinly sliced: Adds sweet, aromatic depth.
• 3 bell peppers (a mix of red, green, and yellow), thinly sliced: Brings color, crunch, and vitamins.
• 2 teaspoons chili powder: That essential fajita warmth.
• 1 teaspoon ground cumin: For earthy, smoky notes.
• 1 teaspoon smoked paprika: Gives that signature smoky flavor without the grill.
• 1/2 teaspoon garlic powder: For quick and easy garlic flavor.
• 1 cup long-grain white rice, rinsed: The perfect grain to soak up all the delicious juices.
• 1 3/4 cups chicken broth: Cooks the rice and adds savory richness.
• 1 tablespoon fresh lime juice (about 1/2 lime): A bright, fresh finish to balance the dish.
• Salt and black pepper to taste: To bring all the flavors together.
• Fresh cilantro, for garnish (optional): Adds a pop of color and freshness.

Instructions

1. In a large skillet (a 12-inch works best), heat the olive oil over medium-high heat. Add the chicken strips and season with a big pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Transfer the chicken to a clean plate.
2. Add the sliced onion and bell peppers to the same skillet. Sauté for about 5 minutes, until they just start to soften and get those lovely, slightly browned edges.
3. Sprinkle the chili powder, cumin, smoked paprika, and garlic powder over the veggies. Stir constantly for 30 seconds until the spices are fragrant.
4. Add the rinsed rice to the skillet and stir to coat it in the spices and oil. Let it toast for just a minute.
5. Pour in the chicken broth and give everything a good stir, scraping up any tasty bits from the bottom of the pan. Bring the liquid to a simmer.
6. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for 15-18 minutes. Don’t peek! This lets the rice steam properly.
7. Remove the lid. The rice should be tender and the liquid absorbed. Stir the cooked chicken back into the skillet along with the fresh lime juice. Taste and add more salt or pepper if needed. Let it heat through for another minute or two.
8. Garnish with fresh cilantro if you like, and serve it up right from the skillet!

Variations & Substitutions

This recipe is wonderfully adaptable. For a quick dinner idea with a different protein, try sliced smoked turkey sausage or even a can of black beans (drained and rinsed) for a plant-based twist. Not a fan of white rice? Brown rice works too; just add an extra 1/4 cup of broth and extend the simmering time to about 30-35 minutes. Out of bell peppers? Zucchini or yellow squash slices make a great stand-in. And honestly, if you’re not a fan of heat, just skip the chili powder and use a little extra paprika for that smoky flavor without the kick.

Cooking Method Tips

• Don’t skip rinsing the rice! It removes excess starch and prevents your dish from getting gummy.
• Cut your chicken and veggies into uniform sizes. This ensures everything cooks evenly.
• Let the spices toast for that quick 30 seconds. It seriously wakes up their flavor and makes a huge difference.
• Resist the urge to lift the lid while the rice is steaming. Trust the process!
• For an extra layer of flavor, a splash of soy sauce or a dash of liquid smoke is a fun little trick.
• And my best tip? Get the kids involved in mixing and taste-testing. It makes the meal even more fun.

Serving Ideas & Pairings

This skillet is a complete meal on its own, but it’s also great with a few simple sides. I love to set out little bowls of toppings so everyone can customize their own bowl. Think creamy avocado slices, a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, and some crunchy tortilla chips on the side for scooping. A simple side salad with a light vinaigrette or some warmed-up cornbread muffins are also fantastic pairings that round out these easy weeknight dinners.

Storage & Reheating

Leftovers store beautifully, making this a great option for cheap dinners for a family throughout the week. Let the skillet cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, the microwave is easiest—splash a tablespoon or two of water or broth over a portion to keep it moist and microwave for 1-2 minutes, stirring halfway through. You can also reheat it gently in a skillet on the stove over medium-low heat, stirring occasionally, until warmed through. I don’t recommend freezing this one, as the rice and peppers can become a bit mushy upon thawing.

Frequently Asked Questions

• Q: Can I use frozen bell peppers? A: You can, but they’ll release more water as they cook, which might make the rice a bit softer. I prefer fresh for the best texture in these healthy dinner recipes.
• Q: My rice is still hard after 18 minutes. What happened? A: This usually means your heat was too low or your lid wasn’t tight. Make sure you’ve got a good simmer going before you reduce the heat and cover it. If it’s still a bit firm, just add a couple more tablespoons of broth, cover, and cook for another 3-5 minutes.
• Q: Is this recipe gluten-free? A: It sure is, as long as you use a gluten-free certified chicken broth. Always check the labels on your spice blends too, just to be safe.
• Q: What other easy meals can I make in a skillet? A: Skillets are my go-to for quick dinner ideas! You can try a cheesy taco pasta, a veggie-packed stir-fry, or even a simple shrimp and broccoli dish. The possibilities are endless.