Name: Queso Chicken Fajita Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 3 boneless, skinless chicken breasts, diced into bite-sized pieces; 2 tablespoons olive oil; ½ yellow onion, diced; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 orange bell pepper, sliced into strips; 1 packet fajita seasoning (or 2 tablespoons homemade mix); 2 cups Minute rice (or any quick-cooking rice); 2 cups chicken broth; 8 ounces tomato sauce; 1 cup creamy cheddar cheese sauce or queso (for topping)

Description

This Queso Chicken Fajita Skillet is the ultimate one-pan wonder—juicy chicken, vibrant bell peppers, tender rice, and a luscious queso topping. A 30-minute Tex-Mex dream dinner.

Ingredients

Ingredients:

3 boneless, skinless chicken breasts, diced into bite-sized pieces
2 tablespoons olive oil
½ yellow onion, diced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
1 packet fajita seasoning (or 2 tablespoons homemade mix)
2 cups Minute rice (or any quick-cooking rice)
2 cups chicken broth
8 ounces tomato sauce
1 cup creamy cheddar cheese sauce or queso (for topping)

Instructions

Preparation:

Step 1: Sauté the Aromatics

In a large skillet over medium-high heat, warm the olive oil. Once shimmering, add the diced onions and the bell pepper strips (red, green, and orange). Sauté for 2–3 minutes, stirring occasionally until the vegetables start to soften and the onion becomes translucent. This is the foundation of flavor for your skillet—don’t rush it.

Step 2: Cook the Chicken

Add the diced chicken breasts directly into the skillet with the vegetables. Sprinkle the fajita seasoning evenly over the chicken and veggies. Stir well to coat everything. Cook for 7–8 minutes, or until the chicken is browned and fully cooked through (internal temperature should reach 165°F / 74°C). The seasoning will coat the chicken and infuse the dish with a smoky, zesty kick.

Step 3: Simmer with Rice and Sauce

Reduce the heat slightly and stir in the Minute rice, tomato sauce, and chicken broth. Mix thoroughly so all the rice is covered and the sauce is evenly distributed. Bring the mixture to a gentle simmer, then cover the skillet and allow it to cook for 2 minutes. The rice will begin absorbing the savory broth and tomato sauce, soaking up every bit of flavor.

Step 4: Let It Rest

After 2 minutes of simmering, turn off the heat, but don’t lift the lid yet. Let the skillet rest for about 5 minutes. This resting time allows the rice to continue absorbing the liquid and finish cooking through. Your dish will thicken slightly and become more cohesive. You’ll notice the incredible aroma—rich, savory, and spicy.

Step 5: Add the Queso Magic

Now comes the best part—the queso! Generously spoon or drizzle 1 cup of creamy cheddar cheese sauce over the skillet. You can gently swirl it into the top layer or stir it in completely for a creamier texture throughout. Serve immediately while hot, and garnish with fresh cilantro or jalapeño slices for extra flair, if desired.

Notes

Cooking Note:

Using Minute rice ensures this dish comes together quickly, but if you prefer traditional rice, increase the cooking time and allow for more liquid absorption (you may need to simmer covered for 15–20 minutes). Adjust seasoning accordingly and stir occasionally to prevent sticking.

If your queso is thick, warm it slightly before drizzling to make spreading easier.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 510 kcal
Sugar: 4g
Sodium: 780mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 36g
Cholesterol: 95mg

Keywords: queso, chicken, fajita, skillet, Tex-Mex, one-pan dinner