Cheesy Chicken Fajita Skillet

This queso chicken fajita skillet combines tender chicken with a rainbow of bell peppers, fluffy rice, and a rich tomato sauce, all finished with a creamy layer of queso that melts throughout. It’s a quick onepan dinner that brings bold TexMex flavors together without much effort or cleanup. Perfect for weeknights when you want something comforting, colorful, and downright delicious.

I first made this skillet on a hectic evening when I needed dinner fast and ever since my kids have been asking for it regularly. The leftovers even make a great lunch that reheats beautifully with all those flavors still shining through.

Ingredients

• Boneless skinless chicken breasts: diced for fast even cooking choose firm pink chicken without gray spots for freshness
• Olive oil: to brown everything nicely adding richness opt for a good quality extra virgin for best flavor
• Yellow onion: diced for sweetness pick one that feels heavy and has tight skin for freshness
• Red bell pepper: cut into strips adds color and mild sweetness select shiny firm peppers to keep them crisp
• Green bell pepper: cut into strips provides earthiness and crunch
• Orange bell pepper: cut into strips brings a mild tang and brightens the dish visually
• Fajita seasoning packet: to bring authentic TexMex flavor choose a low sodium option if you want to control salt
• Minute rice: cooks quickly and soaks up all the flavors choose white or brown rice according to preference
• Chicken broth: makes the dish saucy and flavorful look for broth with good depth
• Tomato sauce: binds and brightens the rice use plain unsalted tomato sauce to manage seasoning better
• Gordos cheese dip: adds creamy smooth queso flavor swap for any favorite white queso or cheese dip for similar results

Instructions

Sauté the Peppers and Onions:

Gently heat olive oil in a large skillet over medium high heat until it shimmers signaling it is hot enough. Add diced onions and all the sliced bell peppers. Stir frequently and cook for about three minutes until the peppers start to soften. You will see their colors brighten and notice a fragrant aroma which starts to build the flavor base.

Cook the Chicken:

Add the diced chicken pieces directly into the pan with the peppers. Sprinkle the fajita seasoning evenly over everything and toss or stir to coat the chicken well. Let the chicken cook for seven to eight minutes stirring often so nothing sticks or burns. Cook until the chicken is no longer pink and reaches an internal temperature of one hundred sixty five degrees Fahrenheit with juices running clear. Light golden edges indicate a perfect sear.

Simmer Rice and Sauce:

Pour the minute rice evenly across the pan followed by the chicken broth and tomato sauce. Stir everything together making sure to scrape any browned bits off the bottom to add flavor into the sauce. Bring the mixture up to a gentle simmer and let it cook for about two minutes. Then turn off the heat and cover the skillet. Allow the rice to finish cooking in the residual heat until all broth is absorbed. This resting step keeps the rice fluffy and tender.

Finish with Queso and Serve:

Spoon generous dollops of Gordos cheese dip right on top of the hot skillet. The steam will melt the creamy queso and you can gently swirl it throughout the dish using your spatula. Serve immediately straight from the pan for that ooey gooey cheesy texture that makes this recipe so irresistible.

My kids go wild for the creamy queso puddled over their plates and I love slipping extra peppers into the skillet for color and crunch. We always debate who ends up with the cheesiest scoop at the table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The rice will continue absorbing flavors which makes reheated portions even tastier. To reheat gently warm in the microwave adding a splash of broth or water and a little extra cheese dip to bring back that creamy texture.

Ingredient Substitutions

Try swapping in turkey breast or a plant based chicken substitute without changing the cooking method. Monterey Jack or shredded cheddar cheese can replace the queso dip but the white queso dip adds that special restaurant style finish. If you run out of tomato sauce a few tablespoons of salsa can work as a flavorful stand in.

Serving Suggestions

This skillet is a hearty meal on its own but it also shines wrapped in warm tortillas for cheesy fajita wraps. Fresh lime wedges or chopped cilantro on the side add a lovely brightness. For a casual party serve with tortilla chips so everyone can scoop their own cheesy portions.

Serve hot straight from the skillet for the best cheesy pull. Enjoy with warm tortillas or tortilla chips.

Common Questions About Recipes

→ How do I keep the chicken tender?

Cook diced chicken over medium-high heat until it reaches 165°F, ensuring juicy, tender pieces without overcooking.

→ What cheese dip suits this dish best?

A creamy, meltable queso like Gordo's cheese dip creates the skillet’s signature gooey finish.

→ Can I use different types of bell peppers?

Yes, mixing red, green, orange, or yellow bell peppers adds sweetness and vibrant color to the dish.

→ Is it possible to substitute the rice?

Quick-cooking white or brown rice works best; cauliflower rice is an alternative, but adjust simmering time accordingly.

→ How can I add more spice to the skillet?

Adding sliced jalapeños or a spicier fajita seasoning blend provides an extra kick of heat.