Queso Chicken Fajita Skillet

This cheesy chicken fajita skillet brings together tender diced chicken breasts with a colorful medley of bell peppers and onions, all nestled with fluffy rice and savory broth. The tomato sauce adds a tangy brightness that perfectly complements the fajita seasoning's Tex Mex kick. The whole dish finishes with a generous layer of creamy queso, melting into the skillet for a gooey, irresistible comfort meal. It’s a quick and easy dinner that delivers vibrant flavors and minimal cleanup, perfect for busy weeknights or casual gatherings.

I first whipped this up on a hectic weeknight when dance class and basketball practice took over our evening. Now my kids ask for it whenever we need a quick but satisfying dinner and the leftovers make fantastic lunch the next day.

Ingredients

• Boneless skinless chicken breasts: diced for quick and even cooking choose firm pink chicken with no gray spots for freshness
• Olive oil: adds richness and ensures everything browns nicely a good quality extra virgin oil is best
• Yellow onion: diced for sweetness select one that feels heavy with tight skin which signals freshness
• Red bell pepper: cut into strips offers sweetness and vivid color choose ones that are shiny and firm
• Green bell pepper: cut into strips adds an earthy crunch pick crisp peppers without soft spots
• Orange bell pepper: cut into strips brings mild tang and lively color enhancing the dish visually and in flavor
• Fajita seasoning packet: brings instant Tex Mex flavor opt for a low sodium version to control saltiness
• Minute rice: cooks fast and absorbs all the rich flavors choose white or brown based on your preference
• Chicken broth: adds depth and keeps the dish saucy use a broth with good flavor for best results
• Tomato sauce: binds ingredients together and brightens the rice choose plain unsalted tomato sauce if you want to manage seasoning
• Gordos cheese dip: for the topping gives creamy queso flavor any white queso or smooth cheese dip can be substituted

Instructions

Sauté the Peppers and Onions:

Gently heat olive oil in a large skillet over medium high heat until it shimmers. Add the diced onions along with all the sliced bell peppers. Stir often and cook for about three minutes just until the peppers start to soften and brighten in color. This step releases their natural sweetness and creates a fragrant base.

Cook the Chicken:

Add the diced chicken pieces to the skillet with the peppers and onions. Sprinkle the fajita seasoning evenly over everything and stir to coat. Let the chicken cook for seven to eight minutes, stirring frequently to prevent sticking and burning. You want the chicken to be fully cooked with a light golden exterior and juices running clear. Confirm the internal temperature reaches one hundred sixty five degrees Fahrenheit.

Simmer Rice and Sauce:

Pour the rice directly into the pan followed by chicken broth and tomato sauce. Stir well to combine and scrape up any flavorful browned bits from the pan bottom. Bring the mixture to a gentle simmer and let it cook uncovered for two minutes. Then remove from heat and cover the skillet tightly. Allow the rice to finish cooking in the residual heat until all the broth is absorbed and the flavors meld, about ten to fifteen minutes.

Finish with Queso and Serve:

Spoon generous dollops of Gordos cheese dip over the hot skillet allowing the steam to melt it. Using a spatula, gently swirl the queso into the rice and chicken mixture creating pockets of melty cheesiness throughout. Serve immediately straight from the skillet for the best gooey texture.

My favorite part is the creamy queso that pools over the dish inviting everyone to scoop up perfectly cheesy bites. It always sparks a fun family debate about who got the biggest cheesy scoop and lets me sneak in extra colorful peppers for some healthy crunch.

Storage Tips

Keep leftovers stored in an airtight container in the refrigerator for up to three days. The rice absorbs more flavor over time enhancing every reheated serving. Warm gently in the microwave adding a little splash of broth or water and another dollop of cheese dip if you want to restore the creamy texture.

Ingredient Substitutions

Turkey or plant based chicken can stand in for chicken breasts with similar results. Monterey Jack or shredded cheddar can replace the cheese dip but I recommend a white queso style dip for that authentic melt and flavor. If you don’t have tomato sauce on hand, a few tablespoons of salsa work well as a substitute.

Serving Suggestions

This skillet is satisfying on its own but also fantastic scooped into warm tortillas for cheesy fajita wraps. Offer lime wedges and fresh chopped cilantro at the table to brighten each serving. For casual parties, serve with tortilla chips to let everyone dig in and scoop their own portions.

This cheesy chicken fajita skillet is an easy, crowd pleasing weeknight meal. Leftovers reheat well for lunches.

Common Recipe Questions

→ How do I keep the chicken tender?

Cook diced chicken over medium-high heat just until it hits 165°F to retain juiciness and avoid dryness.

→ What cheese dip works best here?

A creamy queso dip like Gordo's provides a smooth, meltable finish perfect for this skillet.

→ Can I use other bell peppers?

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

→ Is substituting the rice an option?

Quick-cooking rice is ideal, but cauliflower rice or pre-cooked rice can be used; adjust simmering time as needed.

→ How to add extra spice?

Add sliced jalapeños or opt for a spicier fajita seasoning blend to give the dish an added kick.