Cheesy Chicken Fajita Skillet (Printer-Friendly Version)
Juicy chicken, colorful peppers, rice, and creamy queso meld in a hearty, one-pan Tex-Mex dish for quick, delicious dinners.
# Ingredients Needed:
→ Protein
01 -
1 pound boneless, skinless chicken breasts, diced
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
1 medium red bell pepper, sliced into strips
04 -
1 medium green bell pepper, sliced into strips
05 -
1 medium orange bell pepper, sliced into strips
→ Pantry
06 -
2 tablespoons extra virgin olive oil
07 -
1 packet fajita seasoning (about 1 ounce)
08 -
1 cup instant white rice
09 -
1 cup low sodium chicken broth
10 -
120 ml (½ cup) tomato sauce, unsalted
→ Dairy
11 -
¾ cup Gordo's cheese dip or preferred creamy queso
# Step-by-Step Directions:
01 -
Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and sliced bell peppers. Stir frequently and cook for approximately 3 minutes until softened and aromatic.
02 -
Add diced chicken to the skillet with vegetables. Sprinkle fajita seasoning evenly over chicken. Stir continuously to coat and cook for 7 to 8 minutes until chicken is cooked through and juices run clear. Ensure internal temperature reaches 165°F (74°C).
03 -
Stir instant rice into the skillet, then pour in chicken broth and tomato sauce. Mix well, scraping up any browned bits on the bottom. Bring to a gentle simmer for 2 minutes, then remove from heat. Cover the skillet and let the rice absorb the liquid in residual heat until fully cooked.
04 -
Spoon the cheese dip generously over the skillet surface. Allow it to melt from the steam, then gently swirl with a spatula for an even cheesy texture. Serve immediately straight from the pan.
# Helpful Hints:
01 -
Allow rice to rest covered off heat to fully absorb broth and maintain fluffiness.
02 -
Use a trio of colored bell peppers for optimal flavor balance and visual appeal.
03 -
Gently incorporate queso to preserve creamy pockets without losing smoothness.