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Queso Chicken Fajita Skillet Recipe

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★★★★★

4.6 from 129 reviews

This Queso Chicken Fajita Skillet is a vibrant, cheesy one-pan meal featuring tender chicken strips, sautéed bell peppers and onions, seasoned rice, and a luscious blend of queso dip and shredded cheese. Perfect for a family dinner, it brings bold Tex-Mex flavors with an easy stovetop method that delivers comforting, creamy, and satisfying results in under 45 minutes.

Ingredients

Scale

Chicken and Vegetables

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized strips
  • 1 tbsp olive oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced

Rice and Seasonings

  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 cup salsa (mild or medium, your choice)
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper

Cheese and Garnish

  • 1 cup shredded cheese (Monterey Jack or Mexican blend)
  • ½ cup queso dip (store-bought or homemade)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Cook the chicken:

    Heat olive oil in a large skillet over medium heat. Add the chicken strips and cook for 5–6 minutes, stirring occasionally, until they are lightly browned and fully cooked. Remove the chicken from the skillet and set it aside.

  2. Sauté the veggies:

    In the same skillet, add the sliced onion and bell peppers. Cook for about 3–4 minutes, stirring frequently, until the vegetables soften and become fragrant.

  3. Add the seasonings:

    Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for about 30 seconds to allow the spices to bloom and enhance their flavors.

  4. Mix in the rice:

    Add the long-grain rice to the skillet and stir well to coat it evenly with the seasoned vegetable mixture. Pour in the chicken broth and salsa, scraping the bottom of the skillet to release any tasty browned bits.

  5. Simmer to perfection:

    Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 18–20 minutes, or until the rice is tender and the liquid has been absorbed fully.

  6. Combine and cheese it up:

    Return the cooked chicken strips to the skillet. Drizzle the queso dip on top, add the shredded cheese, and gently stir everything together until the cheese melts and the dish is creamy and well combined.

  7. Serve hot and garnish:

    Spoon the skillet mixture onto plates, garnish with freshly chopped cilantro, and serve immediately for a comforting, cheesy fajita-inspired meal.

Notes

  • You can switch the chicken breasts with thighs for extra juiciness.
  • Adjust the salsa heat level to suit your spice preference.
  • For a gluten-free option, ensure the salsa and queso dip are certified gluten-free.
  • Use freshly chopped cilantro for the best garnish flavor.
  • This dish reheats well, so store leftovers in an airtight container refrigerated for up to 3 days.
  • If you prefer a crispier texture, briefly broil the finished skillet in the oven to brown the cheese on top before serving.

Keywords: chicken fajita skillet, queso chicken, cheesy Mexican skillet, easy chicken dinner, one pan chicken fajitas

Find it online: https://kitchenbyrita.com/queso-chicken-fajita-skillet-recipe/