One Pan Kosher Chicken Fajita Rice Skillet Recipe

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I never thought I’d be the type of person to get excited about one-pan dinners. Growing up, my mom always had three pots going on the stove at once, and I figured that was just how you cooked. But after years of washing dishes and trying to get dinner on the table before everyone got hangry, I’ve come around to the beauty of a good skillet meal.

This chicken fajita rice skillet happened by accident on a Tuesday night when I had leftover rice in the fridge and chicken thighs that needed to be used. I threw some peppers and onions in my cast iron skillet, added the chicken, and figured I’d serve it over the rice. Then I thought, why not just add the rice right to the pan? The result was better than I expected. The rice soaks up all those good flavors from the chicken and vegetables, and you get those slightly crispy bits on the bottom that everyone fights over.

Why Day-Old Rice Makes All the Difference

The key to making this work is using day-old rice. Fresh rice gets mushy when you add it to the skillet, but rice that’s been in the fridge overnight has the perfect texture. If you don’t have leftover rice, cook it earlier in the day and let it cool completely. I also like using chicken thighs here because they stay juicy and add more flavor than breasts, but you can use whatever you have.

Making Chicken Fajita Rice Work for Busy Weeknights

This is perfect for those nights when you want something that feels like you put effort in but really didn’t. Serve it with some fresh avocado slices and a squeeze of lime, and you’ve got a complete meal that’ll make everyone happy. It’s also great for meal prep since it reheats beautifully.

One Pan Kosher Chicken Fajita Rice Skillet Recipe - Tex-Mex recipe
I never thought I'd be the type of person to get excited about one-pan dinners. Growing up, my mom always had three pots going on the stove at once, and I figured that was just how you cooked. But after years of washing dishes and trying to get dinner on the table before everyone got hangry, I've come around to the beauty of a good skillet meal. This chicken fajita rice skillet happened by accident on a Tuesday night when I had leftover rice in the fridge and chicken thighs that needed to be used. I threw some peppers and onions in my cast iron skillet, added the chicken, and figured I'd serve it over the rice. Then I thought, why not just add the rice right to the pan? The result was better than I expected. The rice soaks up all those good flavors from the chicken and vegetables, and you get those slightly crispy bits on the bottom that everyone fights over. The key to making this work is using day-old rice. Fresh rice gets mushy when you add it to the skillet, but rice that's been in the fridge overnight has the perfect texture. If you don't have leftover rice, cook it earlier in the day and let it cool completely. I also like using chicken thighs here because they stay juicy and add more flavor than breasts, but you can use whatever you have. This is perfect for those nights when you want something that feels like you put effort in but really didn't. Serve it with some fresh avocado slices and a squeeze of lime, and you've got a complete meal that'll make everyone happy. It's also great for meal prep since it reheats beautifully.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 tbsp olive oil divided
  • 1 large yellow onion sliced
  • 1 large red bell pepper sliced
  • 1 large green bell pepper sliced
  • 3 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper
  • 3 cups cooked white rice preferably day-old and chilled
  • 1 cup low-sodium chicken broth
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • 1 large avocado sliced, for serving
  • 1 lime lime wedges for serving

Method
 

  1. Season the chicken pieces with salt and pepper. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well and set aside.
  2. Heat 1 tablespoon olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until browned on all sides. Remove chicken to a plate and set aside.
  3. Add remaining 1 tablespoon olive oil to the same skillet. Add sliced onions and bell peppers. Cook for 4-5 minutes until they start to soften, stirring occasionally.
  4. Add minced garlic and the spice mixture. Stir constantly for 30 seconds until fragrant.
  5. Return the chicken to the skillet and stir to coat with the spice mixture. Add the drained diced tomatoes and chicken broth. Bring to a simmer.
  6. Add the day-old rice to the skillet, breaking up any clumps with a spoon. Stir everything together gently to combine.
  7. Reduce heat to medium-low, cover, and cook for 8-10 minutes until the liquid is absorbed and the rice is heated through. Stir occasionally to prevent sticking.
  8. Remove from heat and stir in lime juice and fresh cilantro. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Serve immediately with sliced avocado and lime wedges on the side.

Notes

For best results, use rice that's been cooked and refrigerated overnight. Fresh rice can become mushy. This dish reheats well in the microwave or on the stovetop with a splash of chicken broth. You can substitute chicken breasts for thighs, but reduce cooking time to prevent overcooking. For extra heat, add a diced jalapeño with the bell peppers.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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