Queso Chicken Fajita Skillet (30-Minute One-Pan) | CookOS

Queso Chicken Fajita Skillet

Name: Queso Chicken Fajita Skillet (30-Minute One-Pan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp cooking oil; 1/2 red bell pepper, sliced; 1/2 green bell pepper, sliced; 1/2 orange bell pepper, sliced; 1/2 medium onion, chopped; 3 boneless, skinless chicken breasts, cut into strips; 1 packet fajita seasoning; 1 cup tomato sauce; 2 cups chicken broth; 2 cups minute rice; queso dip, to taste

A one-pan Tex-Mex skillet combining seasoned chicken strips, sautéed bell peppers, and minute rice in tomato sauce, finished with a creamy queso dip layer for a complete 30-minute weeknight dinner.

🌍Tex-Mex 🏷️Chicken fajita 🏷️Skillet dinner 🏷️One-pan meal 🏷️Queso 30-minute meal

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

1 tbsp cooking oil
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 orange bell pepper, sliced
1/2 medium onion, chopped
3 boneless, skinless chicken breasts, cut into strips
1 packet fajita seasoning
1 cup tomato sauce
2 cups chicken broth
2 cups minute rice
queso dip, to tasteoptional

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Instructions

1
Heat oil in a large skillet over medium-high heat. Add the sliced bell peppers and chopped onion.
2
Sauté the vegetables for 2-3 minutes until they begin to soften.
3
Add the cut-up chicken breast to the skillet with the vegetables.
4
Season with one packet of fajita seasoning and mix well to coat everything.
5
Continue to cook, stirring occasionally, for about 7-8 minutes, or until the chicken is fully cooked.
6
Pour in the tomato sauce and chicken broth.
7
Add the minute rice to the skillet and stir to combine everything.
8
Bring the mixture to a simmer and let it cook for 1-2 minutes.
9
Turn off the heat, cover the skillet, and let it sit for about 5 minutes, allowing the rice to absorb all the liquid.
10
Drizzle with queso dip as desired before serving.

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Tips & Notes

Pro tips

Cut chicken breasts into uniform strips so they cook evenly and finish in the same time as the peppers.
Don't skip browning the chicken first—it locks in flavor and texture before the sauce is added.
Stir in the queso dip gently after plating or at the very end to keep it creamy; avoid overheating.
Use minute rice to stay within the 30-minute window; regular rice will extend cook time significantly.

Substitutions

Minute rice → long-grain white rice or brown rice (add 10–15 minutes cooking time and extra broth)
Boneless chicken breasts → boneless thighs or pork strips (adjust cook time slightly for doneness)
Tomato sauce → salsa (use 1 cup mild or medium; adjust salt and spice)
Packet fajita seasoning → homemade mix of chili powder, cumin, garlic powder, paprika (1.5–2 tbsp total)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring gently and adding a splash of broth to restore creaminess.

Equipment

large skillet (12-inch or larger) · cutting board and knife

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Thighs add more flavor and stay moist, but may need 2–3 extra minutes to cook through fully.

What can I use if I don't have queso dip?

Shredded cheese (cheddar, Monterey Jack) mixed with a splash of milk works as a substitute, though queso adds a smoother, creamier finish.

Can I prep this ahead of time?

Chop peppers and onion, and cut chicken the night before. Cook the full skillet fresh; the rice and queso topping are best assembled just before serving.