Skillet Chicken Fajitas and Rice

Skillet Chicken Fajitas and Rice

This Skillet Chicken Fajita 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.

Yields: 5 servings


  • 3  boneless skinless chicken breasts, sliced horizontally to make them thinner (or purchase chicken cutlets)
  • 1/4 cup all-purpose flour
  • 1 packet Fajita Seasoning Mix, divided * see recipe below for homemade *
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup sliced yellow onion
  • 1  red pepper, top and bottom removed and sliced
  • 1 green pepper, top and bottom removed and sliced
  • 1 yellow pepper, top and bottom removed and sliced
  • 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


  1. 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.
  2. 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.
  3. Heat a large  walled skillet on medium high heat. Add oil and butter, and half of the chicken to the pan.
  4. 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.
  5. With the pan still on medium high heat, add the onions and peppers and cook until just tender.
  6. 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.
  7. Cook for about 10 minutes, or until rice is tender and chicken is cooked through.
  8. If the liquid has all absorbed before the rice is tender, add 1/4 cup more water or broth and continue to simmer.
  9. Serve with suggested toppings as desired.

Homemade Fajita Seasoning Blend:

  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper

Blend together and use as directed above.