Save

This recipe is shared in partnership with McCormick.

One Skillet Fajita Style Chicken and Rice, with a little bowl of crumbled queso fresco, fresh cilantro, a small bowl of tortilla strips, and a plate of sliced avocado next to the skillet.

It’s been a whirlwind of a September around here, and I can’t believe it’s already halfway in the books. With school back in session and all three boys in school this year, my mornings are quite peaceful (hallelujah!) but our afternoons are so busy! We’ve had lots of homework and projects already, and have added in soccer, golf, and choir. So I’m really needing dinner ideas that happen without a lot of time or effort. You hear me loud and clear right? We can all use a little help in that department!

This One Skillet Fajita Style Chicken and Rice recipe is just right for busy weeknights. What I love about it is that you only have to get one pan dirty, and we are using thinly sliced chicken breasts so they cook quickly. This means dinner is on the table, the drive thru line is avoided, and family time happens.

A packet of McCormick Organics Fajita Seasoning Mix, with a small wood spoon of the seasoning mix next to a small wood bowl of the seasoning mix, along with copped green and red peppers, chopped onions and fresh cilantro.

We are also thrilled to be using the new McCormick Organics Fajita Seasoning Mix. Love, love, love! All the spices you need for one dish all measured out for you in a neat little packet, made with certified organic and non-GMO ingredients.

A skillet with the cooked chicken in it, with a packet of the McCormick Organics Fajita Seasoning Mix next to it.

The chicken is coated in flour and part of the spice packet, which seals in all the moisture and gives it such a great flavor.

A skillet with the cooked red and green peppers and onions in it, with a packet of the McCormick Organics Fajita Seasoning Mix next to it.

After the peppers and onions are sautéed, rice, chicken broth, salsa, and the remaining part of the seasoning mix is added.

A skillet with the cooked onions and peppers, rice, chicken broth, salsa, the seasoning mix, and a wooden spoon, with a packet of the McCormick Organics Fajita Seasoning Mix next to it.

The chicken goes back in, and everything cooks for about 10 more minutes.

One Skillet Fajita Style Chicken and Rice, with a little bowl of crumbled queso fresco, fresh cilantro, a small bowl of tortilla strips, a half of an avocado, a plate of sliced avocado, some slices of lime, and a whole lime next to the skillet.

Throw on everyone’s favorite toppings, and dinner is done! The rice is tender, the chicken is juicy, and the flavor is fantastic!

One Skillet Fajita Style Chicken and Rice, topped with crumbled queso fresco, fresh cilantro, tortilla strips, sliced avocado, and lime slices.

This will become your new favorite busy weeknight dinner friend, and you’ll be so happy that you made it a priority to sit down with the family to a home cooked meal. Cheers to that! Enjoy friends!

A plate with a serving of One Skillet Fajita Style Chicken and Rice, topped with crumbled queso fresco, fresh cilantro, tortilla strips, and lime slices, sitting next to the skillet of One Skillet Fajita Style Chicken and Rice, and a small wood bowl of crumbled queso fresco, fresh cilantro and a whole lime.

Check out these ideas for more great back-to-school recipes from McCormick.

One Skillet Fajita Style Chicken and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Julie
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 5 servings 1x
Category: Main Dish
Cuisine: Mexican

Print Recipe

Description

A delicious, quick and easy dinner made in one skillet so you can make family time happen and clean up a breeze!

Ingredients

Scale

5 thin* boneless skinless chicken breasts (about 4 oz each)
1/4 cup all-purpose flour
1 packet McCormick Organics Fajita Seasoning Mix, divided
1 tablespoon avocado oil (or olive oil)
1 tablespoon butter
1/2 cup chopped yellow onion
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 cup jasmine rice
1 cup chicken broth
1/2 cup mild salsa
Optional Toppings: Crumbled queso fresco, fresh cilantro, sliced avocado, tortilla strips, slices of lime

Cook Mode Prevent your screen from going dark

Instructions

In a shallow bowl, mix flour with 2 teaspoons of the McCormick Organics Fajita Seasoning. Set aside the remaining seasoning for later use in this recipe.
Dredge the chicken into the flour on both sides, and shake off excess. Set the coated chicken breast on a plate, and repeat with all five pieces.
Heat a large shallow pan or walled skillet on medium high heat. Add oil and butter, and half of the chicken to the pan. Cook about 4 minutes per side, and then remove the chicken from the pan to a plate, and repeat with the remaining chicken breasts. The chicken should be browned on both sides, and almost cooked through.
With the pan still on medium high heat, add the onions and peppers and cook until just tender. Add the rice and toast for 1-2 minutes. Pour in the chicken broth, salsa, and the remaining contents of the seasoning packet, and stir. Bring to a boil, and then turn heat down to medium low and cover.
Cook for about 10 minutes, or until rice is tender and chicken is cooked through. If the liquid has all absorbed before the rice is tender, add 1/4 cup more water or broth and continue to simmer. Serve with suggested toppings as desired.

Notes

*This recipe works best with thin boneless skinless chicken breasts. You can look for them packaged this way in the grocery store, or you can slice larger chicken breasts horizontally so you have two thin halves.

Nutrition

Serving Size: 1 Serving
Calories: 342
Sugar: 4g
Sodium: 876mg
Fat: 9.5g
Saturated Fat: 3g
Unsaturated Fat: 5.4g
Trans Fat: 0.1g
Carbohydrates: 23g
Fiber: 2.2g
Protein: 38g
Cholesterol: 103mg

This recipe is sponsored by McCormick.