Introduction
Remember those nights when you’re craving something delicious but the thought of a mountain of dishes feels overwhelming? We’ve all been there! Well, get ready to meet your new weeknight best friend: the Cheesy Chicken Fajita Skillet. This recipe is so incredibly simple and comes together in a flash, making it perfect for busy evenings or when you just want a comforting meal without the fuss. It’s the kind of dish that fills your kitchen with amazing aromas and brings everyone to the table with a smile.
Why You’ll Love This Recipe
- Fast: Seriously, you’ll have dinner on the table in under 30 minutes!
- Easy: Minimal prep and just one pan means less cleanup for you.
- Giftable: Make a double batch and freeze portions for easy freezer meals for yourself or to share.
- Crowd-pleasing: Who can resist cheesy, flavorful fajita goodness? It’s a hit with kids and adults alike!
Ingredients
Gathering your ingredients is the first delicious step! Here’s what you’ll need:
- 3 boneless, skinless chicken breasts, diced: The star of our show! Dicing them makes them cook up quickly and evenly.
- 2 tablespoons olive oil: Your trusty cooking fat to get everything nicely browned.
- 1 yellow onion, diced: For that sweet, savory base that melts into the dish.
- 1 red bell pepper, sliced into strips: Adds a pop of color and a lovely sweetness.
- 1 green bell pepper, sliced into strips: A classic fajita flavor that’s a must-have.
- 1 orange or yellow bell pepper, sliced into strips: More color, more flavor, and a little extra sweetness! You can use any color pepper you have on hand.
- 1 packet fajita seasoning: This is your flavor shortcut! It’s got all those smoky, spicy notes we love.
- 2 cups cooked rice (white or brown): Use your favorite! Leftover rice is perfect here.
- 2 cups chicken broth: This helps everything simmer together beautifully and creates a saucy consistency.
- 8 ounces tomato sauce: For a rich, slightly tangy base that ties all the flavors together.
- 1½ cups shredded cheese (mozzarella or Mexican blend): Because everything is better with melted cheese! Mozzarella gives a great pull, and a Mexican blend adds extra flavor.
How to Make It
Alright, let’s get cooking! This is where the magic happens, all in one pan.
- Sear the Chicken: First things first, grab your favorite large skillet. Drizzle in the olive oil and let it get nice and warm over medium-high heat. Toss in your diced chicken and cook it until it’s beautifully browned on all sides. This little step adds so much flavor!
- Add the Veggies: Now, toss in your diced onion and those colorful bell pepper strips. Give everything a good stir and let them cook until they’re tender-crisp. We’re talking about 5-7 minutes here – you want them to have a little bite, not be mushy.
- Flavor Bomb Time: Time to make this sing! Stir in the fajita seasoning, your pre-cooked rice, chicken broth, and the tomato sauce. Give it all a good mix until everything is well combined. Now, bring this mixture to a gentle simmer.
- Simmer and Meld: Once it’s simmering, reduce the heat to low. Pop a lid on your skillet and let it cook for about 10 minutes. This allows all those wonderful flavors to meld together and for everything to heat through perfectly.
- Cheesy Perfection: The grand finale! Take off the lid and sprinkle that shredded cheese evenly all over the top. Put the lid back on for just another 2-3 minutes, or until the cheese is completely melted and wonderfully bubbly. Oh, the gooey goodness!
Substitutions & Additions
This recipe is super flexible, so feel free to make it your own!
- Chicken: Boneless, skinless chicken thighs work wonderfully too! If you’re vegetarian, try using firm tofu or black beans.
- Veggies: Don’t have all the bell pepper colors? No problem! Use what you have. Corn, zucchini, or even some chopped spinach stirred in during the last few minutes would be delicious.
- Spicy Kick: Love heat? Add a pinch of cayenne pepper or some diced jalapeños along with the onions and peppers.
- Toppings: Serve it up with your favorite fajita toppings like salsa, sour cream, guacamole, or a squeeze of lime.
- Rice: If you don’t have cooked rice on hand, you can cook it while the chicken and veggies are simmering.
Tips for Success
A few little tricks can make this recipe even better:
- Don’t Overcrowd the Pan: If your skillet is too full when you’re browning the chicken, it will steam instead of sear. Cook the chicken in batches if needed.
- Prep Ahead: Dice your chicken and chop your veggies earlier in the day or the night before. It makes getting dinner on the table even quicker!
- Taste and Adjust: Before adding the cheese, give your mixture a taste. Need more salt? A little more spice? Now’s the time to adjust.
- Use a Good Skillet: A heavy-bottomed skillet (like cast iron or stainless steel) will distribute heat more evenly, giving you the best results.
How to Store It
Leftovers are your friend! This Cheesy Chicken Fajita Skillet reheats beautifully.
Once cooled, store any leftovers in an airtight container in the refrigerator. It should stay delicious for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat or in the microwave. You might want to add a splash of chicken broth or water if it seems a little dry.
FAQs
Can I make this recipe ahead of time?
Yes, you can! You can prep the chicken and veggies ahead of time and store them separately in the fridge. Or, you can cook the entire dish and reheat it later. It reheats wonderfully!
What kind of cheese is best?
A Mexican blend or a blend of cheddar and Monterey Jack are fantastic. Mozzarella works too for that super gooey stretch!
Can I make this vegetarian?
Absolutely! Swap the chicken for a can of drained black beans or some firm, cubed tofu. You might want to sauté the tofu until golden brown before adding it in with the veggies.
Is this recipe spicy?
The spice level depends on the fajita seasoning packet you use. Most are mild to medium. If you prefer it spicier, you can always add a pinch of cayenne pepper or some diced jalapeños.
One-Pan Cheesy Chicken Fajita Skillet
Equipment
- Large skillet Heavy-bottomed skillet (like cast iron or stainless steel) is recommended for even heat distribution.
- Airtight container For storing leftovers.
Ingredients
Main ingredients
- 3 boneless, skinless chicken breasts chicken breasts diced
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 orange or yellow bell pepper sliced into strips (any color pepper can be used)
- 1 packet fajita seasoning
- 2 cups cooked rice white or brown, leftover rice is perfect
- 2 cups chicken broth
- 8 ounces tomato sauce
- 1.5 cups shredded cheese mozzarella or Mexican blend
Instructions
- Sear the Chicken: First things first, grab your favorite large skillet. Drizzle in the olive oil and let it get nice and warm over medium-high heat. Toss in your diced chicken and cook it until it’s beautifully browned on all sides. This little step adds so much flavor!
- Add the Veggies: Now, toss in your diced onion and those colorful bell pepper strips. Give everything a good stir and let them cook until they’re tender-crisp. We’re talking about 5-7 minutes here – you want them to have a little bite, not be mushy.
- Flavor Bomb Time: Time to make this sing! Stir in the fajita seasoning, your pre-cooked rice, chicken broth, and the tomato sauce. Give it all a good mix until everything is well combined. Now, bring this mixture to a gentle simmer.
- Simmer and Meld: Once it’s simmering, reduce the heat to low. Pop a lid on your skillet and let it cook for about 10 minutes. This allows all those wonderful flavors to meld together and for everything to heat through perfectly.
- Cheesy Perfection: The grand finale! Take off the lid and sprinkle that shredded cheese evenly all over the top. Put the lid back on for just another 2-3 minutes, or until the cheese is completely melted and wonderfully bubbly. Oh, the gooey goodness!