One-Pot Chicken Fajita Rice Skillet

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A colorful, wholesome skillet meal featuring sautéed chicken, bell peppers, and seasoned rice cooked together for an easy dinner. This Mexican-inspired one-pot recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch strips boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 medium, sliced yellow onion
• 1 large, sliced red bell pepper
• 1 large, sliced green bell pepper
• 3, minced garlic cloves
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 1 lb of chicken breast strips and sauté for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 sliced medium yellow onion, 1 large sliced red bell pepper, and 1 large sliced green bell pepper. Cook for 4-5 minutes until softened and edges start to caramelize.
3. Step 3: Stir in 3 minced garlic cloves, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
4. Step 4: Add 1 cup long grain white rice and stir to coat the grains with the spices and vegetables.
5. Step 5: Pour in 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
6. Step 6: Return the cooked chicken to the skillet, stir gently to combine, and cook uncovered for 2 more minutes to heat through.
7. Step 7: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over the top.