High-Protein Fajita Chicken and Rice Skillet

Move over Chili’s, we’re taking the bold flavors of sizzlin’ fajitas and cooking up a new one pan meal that’s packed with protein, veggies, and fiber.

This one pan fajita chicken and rice skillet has incredible Southwest spices, juicy chicken, fajita vegetables, and fluffy turmeric rice all simmered together. It takes just 15 minutes to prep and we’ve been LOVING this one for an easy weeknight meal. Serve it up with lots of fresh toppings, and don’t forget to check out my favorite way to eat leftovers!

Ingredients in this fajita chicken and rice

I know the ingredient list looks long, but it’s really just veggies, chicken, and pantry staples when it comes down to it! The spice mixture truly makes the dish. Here’s what you’ll need:

Spices: we’re packing the flavor in this skillet with a blend of cumin, ground coriander, chili powder, paprika, oregano, garlic powder, cayenne pepper, salt, and pepper. You’ll also need fresh turmeric for that beautiful rice inspired by my mom’s turmeric rice recipe.
Chicken: I like to use boneless skinless chicken thighs in this recipe because it stays juicy and flavorful.
Veggies & produce: get a rainbow of color on your plate with red, orange, and green bell pepper, corn, onion, and garlic. I like to garnish with cilantro, scallions, and jalapeño slices, too.
Rice: feel free to use jasmine or basmati rice in this recipe!
Beans: a full can of black beans adds extra protein and a wonderful boost of fiber.
Cheese: what are chicken fajitas without a little melty cheese? You’ll stir in a shredded Mexican cheese blend for extra savory goodness.

Customize this chicken fajita rice skillet

There are a few easy ways to make this skillet dinner your own:

Choose your veggies. Feel free to use what veggies you have on hand! In the summer you could throw in zucchini or yellow squash, too.
Go dairy-free. Simply omit the cheese or use your favorite dairy-free cheese shreds.
Pick your spiciness level. If you’re making this dish for kiddos or are sensitive to spice, feel free to omit the cayenne pepper.

Can I use a different grain?

I would not recommend swapping the white rice for brown rice because brown rice takes much longer to cook. I haven’t tested it, but you could try using quinoa or cauliflower rice instead! Let me know in the comments if you try it.

How to make this easy fajita chicken and rice

Season the chicken. Start by mixing all of the spices together in a small bowl. Add the chicken to a large bowl, then sprinkle in some of the spice mixture and use tongs to coat the chicken well.
Cook the chicken. Heat oil in a large oven-safe skillet or braiser, then cook the chicken thighs and set them aside on a plate.
Cook the veggies. Add a little more oil, then add the veggies and cook until they start to soften. Stir in the turmeric, garlic, and the rest of the spices, then stir in the rice.
Simmer & bake the skillet. Stir in the broth, corn, and beans, then nestle the chicken into the skillet. Bring everything to a gentle boil, then cover, transfer to the oven, and bake it up.
Cheese, garnish & serve. Remove the skillet from the oven, sprinkle on some cheese, then bake again uncovered. Add your fav garnishes and serve it up!

Our favorite toppings & garnishes

I love jazzing up my plate with lots of fresh, flavorful toppings like:

Storing tips

The is the perfect meal prep dinner recipe and makes excellent leftovers! Let the pan cool completely, divide the whole thing into 4 separate meal prep containers, and place them in the refrigerator for up to 3-4 days. You can even fry some of the rice up the next day and top with a fried egg for a fajita fried rice-inspired lunch.

More one pan meals

Get all of my one pan meals here!

I hope you love this chicken fajita rice skillet! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

One Pan Southwest Chicken and Rice Fajita Skillet

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Serves6 servings

One pan fajita chicken and rice skillet packed with bold Southwest seasonings, tons of beautiful veggies, and plenty of protein from both black beans and chicken. This easy chicken fajita rice skillet is delicious topped with salsa, avocado, and pickled red onion, and makes incredible leftovers. The perfect weeknight meal that’s bursting with flavor!

Ingredients

Spice mixture
1 ½ teaspoons cumin
1 ½ teaspoons ground coriander
1 ½ teaspoon chili powder
1 ½ teaspoons kosher salt (or sub adobo seasoning)
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon garlic powder
Optional: ¼ teaspoon cayenne (only if you like a little heat)
Freshly ground black pepper
For the skillet
1 ½ pounds boneless skinless chicken thighs
3 tablespoons extra-virgin olive oil or avocado oil, divided
1 yellow onion, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 green bell pepper, sliced
3 garlic cloves, minced
1 to 2 tablespoons of fresh grated turmeric (if you don’t want yellow hands wear gloves)
1 cup jasmine or basmati rice, rinsed and drained
1 ¾ cup low-sodium chicken broth (or water)
¾ cup corn off the cob, from 1 large ear or corn (or use frozen or canned corn)
1 (15 ounce) can black beans, drained and rinsed
¾ cup shredded Mexican cheese blend
⅓ cup chopped fresh cilantro
2 scallions, thinly sliced
For serving
1 lime, cut into wedges
Plain Greek yogurt
Sliced avocado (or guacamole)
Your favorite salsa
Jalapeno slices
Pickled red onion (this makes it so fabulous!)

Instructions

Preheat the oven to 375 degrees F.
In a small bowl, add the spices: cumin, coriander, chili powder, paprika, salt, oregano, garlic powder, cayenne (if using) and a few grinds of black pepper. Mix until well combined.
Add chicken to a large bowl and sprinkle with 1 tablespoon of the spice mixture, (reserving the remaining spice mixture for later.) Toss well with tongs to coat the chicken in the spices.
Place an oven-safe large dutch oven or a 3.5 quart braiser over medium-high heat and add in the oil. Once oil is hot, add in the chicken and cook until golden brown, about 3 to 5 minutes per side. Remove from the pan and transfer to a plate.
Reduce heat to low and add in another tablespoon of oil, then immediately add in the onion and bell peppers. Cook, stirring occasionally for 5 to 8 minutes until peppers slightly soften. Next add the fresh turmeric, garlic and remaining spice mixture and cook until the garlic is fragrant, 30 seconds. Immediately add in the rice and stir for another 30 seconds to coat it with the spices. Next stir in the broth, corn and black beans. Arrange the chicken on top, including any accumulated chicken juices on the plate, and gently nestle into the rice mixture. Bring to a gentle boil.
Cover, transfer the pan to the oven and bake for 25 minutes until the rice is tender.
Remove from the oven and top with shredded cheese. Place back in the oven and bake uncovered for an additional 5 minutes until the cheese melts. Garnish with cilantro and green onion. Top with a squeeze of fresh lime juice.
Serve with toppings of choice: yogurt, avocado slices (or guac), salsa, jalapeno and pickled red onions. Enjoy!

Recipe Notes

This makes excellent leftovers! You can even fry some of the rice up the next day and top with a fried egg for a fajita fried rice-inspired lunch.
If you don’t have fresh turmeric, you can sub 1 teaspoon of ground turmeric.