If you’re looking for a vibrant, satisfying meal that combines bold flavors and comes together in just one skillet, you’re going to fall head over heels for this Chicken Fajita Rice Bowl (One Pan) Recipe. It’s like all the best parts of fajitas—tender, seasoned chicken, colorful bell peppers, and fragrant spices—married perfectly with fluffy rice, creating a wholesome, comforting bowl that feels special every time you make it. Whether you’re cooking for a busy weeknight dinner or impressing guests with minimal fuss, this recipe delivers layers of smoky, zesty goodness without demanding a mountain of cleanup.

Chicken Fajita Rice Bowl (One Pan) Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem simple at a glance, but each one plays a crucial role in flavor, texture, and that cheerful pop of color we all love in a Chicken Fajita Rice Bowl (One Pan) Recipe. The combination of spices makes the chicken sing, while the fresh veggies add crunch and sweetness, and the rice ties everything together into a hearty, single-pan feast.

1 lb boneless, skinless chicken breasts: diced into bite-sized pieces for quick, even cooking and easy servings.
1 tbsp olive oil: provides the perfect base for browning chicken and sautéing peppers.
1 tsp chili powder: delivers a warm, earthy heat that’s essential for that fajita flavor.
1 tsp smoked paprika: enhances the smokiness and depth in the dish.
1 tsp cumin: brings a subtle nuttiness that complements the other spices beautifully.
1/2 tsp garlic powder: adds a mellow, savory note that infuses the meat and veggies.
1/2 tsp onion powder: boosts the onion flavor without overpowering the dish.
1/4 tsp cayenne pepper (optional): for a touch of heat that you can dial up or down to taste.
Salt and pepper to taste: essential seasoning to balance all the flavors.
1 red bell pepper, sliced: adds sweetness and vibrant color.
1 green bell pepper, sliced: for a fresh, slightly tart crunch.
1 yellow onion, sliced: caramelizes lightly and blends in seamlessly with the peppers.
1 cup uncooked long-grain white rice: soaks up all the juices and spices, becoming fluffy and flavorful.
2 cups chicken broth: perfectly seasons the rice while cooking it tender.
1/2 cup salsa (mild, medium, or spicy): adds a saucy zing and moisture to the dish.
1 cup shredded Mexican cheese blend (optional): melts over the top for an indulgent finish.
Fresh cilantro, chopped: used as a bright, herbal garnish to freshen every bite.
Lime wedges: squeeze over before eating for a pop of citrusy brightness.

How to Make Chicken Fajita Rice Bowl (One Pan) Recipe

Step 1: Season and Sear the Chicken

Start by heating your olive oil in a large skillet over medium-high heat. While the oil warms up, toss the diced chicken breasts with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper—the full fajita magic spell. Once your skillet is ready, add the chicken pieces and cook them for about 4-5 minutes until they’re nicely browned on the outside but not fully cooked through. This step locks in moisture and flavor before the rice cooks with everything later. After searing, set the chicken aside.

Step 2: Sauté the Peppers and Onions

In the same skillet, now infused with all those flavorful chicken drippings, add your sliced bell peppers and yellow onion. Sauté them for 3-4 minutes just until they begin to soften and brighten up—this slight tenderizing keeps their amazing texture and fresh taste intact. Stir occasionally to make sure they cook evenly and soak up some of the seasoning from the skillet.

Step 3: Add Rice, Broth, and Salsa

Next, stir in the uncooked rice so it mixes well with the peppers and onions. Pour in the chicken broth and salsa, giving it a good stir to combine everything. Turn the heat up to bring the mixture to a gentle boil—this is where the rice starts absorbing all the savory, smoky flavor layers infused by your spices, chicken, and veggies.

Step 4: Simmer with Chicken Added Back

Reduce the heat to low, then return the partially cooked chicken to the skillet, nestling it evenly throughout the rice mixture. Cover the pan tightly and let it simmer for about 20 minutes, or until the rice is tender and all the liquid is absorbed. This step finishes cooking the chicken fully while allowing the rice to soak up the incredible blend of aromas in the pan.

Step 5: Melt Cheese (Optional) and Garnish

If you’re in the mood for cheesy goodness, sprinkle the shredded Mexican cheese blend over the top. Cover the skillet one last time for 2-3 minutes so the cheese can melt into dreamy, gooey pockets of flavor. Lastly, scatter chopped fresh cilantro all over and prepare your lime wedges on the side for serving. These finishing touches take your Chicken Fajita Rice Bowl (One Pan) Recipe from fantastic to unforgettable.

How to Serve Chicken Fajita Rice Bowl (One Pan) Recipe

Garnishes

A handful of chopped cilantro adds the perfect fresh herbal note that cuts through the richness of the dish. Lime wedges are not just pretty—they add a zesty brightness when squeezed over each bowl. If you love texture, try a dollop of sour cream or a sprinkle of crunchy tortilla strips for a fun contrast.

Side Dishes

This dish stands beautifully on its own, but it also pairs wonderfully with simple sides like a crisp green salad dressed with citrus vinaigrette or corn on the cob brushed with a bit of chili-lime butter. A scoop of guacamole or a small bowl of black beans can round out the meal while keeping the fiesta vibes alive.

Creative Ways to Present

Serve your Chicken Fajita Rice Bowl (One Pan) Recipe in clear glass bowls to really showcase those colorful layers of chicken, veggies, and rice. For a family-style feel, keep it in the skillet and let everyone scoop out their portions. You can also pack this into meal prep containers for a flavorful and balanced lunch on the go—healthy, hearty, and hassle-free.

Make Ahead and Storage

Storing Leftovers

After your meal, store any leftovers in an airtight container in the refrigerator. This Chicken Fajita Rice Bowl (One Pan) Recipe keeps well for up to 3-4 days without losing its vibrant flavors or satisfying texture, making it perfect for next-day lunches or quick dinners.

Freezing

If you want to save some for even longer, freeze portions in meal-sized containers. The rice might firm up slightly when frozen, but the overall flavor remains fantastic. Just freeze for up to 2 months and thaw overnight in the fridge before reheating.

Reheating

Reheat your leftover bowls gently on the stovetop over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave in a covered dish for a few minutes, stirring midway to warm evenly. If you included cheese, it will re-melt beautifully when reheated.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Just be aware that brown rice takes longer to cook, so you’ll need to increase the simmer time and possibly add a bit more broth. The nutty flavor of brown rice pairs wonderfully with fajita spices.

Is this recipe spicy?

The recipe includes some mild heat from chili powder and optional cayenne pepper, but you can easily adjust the spice level by reducing or omitting the cayenne and choosing mild salsa if preferred.

Can I substitute chicken breasts with thighs?

Yes! Boneless, skinless chicken thighs work great and add extra juiciness and flavor. Just dice them similarly and follow the same cooking steps.

Do I need to soak or rinse the rice before cooking?

No need! This recipe works perfectly with uncooked, unrefrigerated long-grain white rice. The cooking time in the skillet allows it to absorb all the delicious sauce and flavors.

Can I make this dish vegetarian?

Definitely. Swap the chicken for firm tofu or sautéed mushrooms, and use vegetable broth instead of chicken broth. The spices and veggies will still shine just as brightly.

Final Thoughts

This Chicken Fajita Rice Bowl (One Pan) Recipe is the kind of dish you’ll want to make again and again because it’s not only packed with bold, layered flavors but also incredibly easy to prepare and clean up after. It’s a vibrant, colorful, and comforting meal that brings a touch of fiesta to your dinner table with minimal effort. I can’t wait for you to try it and experience firsthand why it might just become your new go-to weeknight winner!

Chicken Fajita Rice Bowl (One Pan) Recipe

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4.1 from 30 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x

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Description

A vibrant and flavorful one-pan Chicken Fajita Rice Bowl that combines tender seasoned chicken, sautéed bell peppers and onions, and fluffy rice simmered in savory chicken broth and salsa. This easy-to-make recipe delivers classic fajita flavors in a comforting, all-in-one meal perfect for busy weeknights.

Ingredients

Scale

Protein & Seasonings

1 lb boneless, skinless chicken breasts, diced
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste

Vegetables

1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced

Rice & Liquids

1 cup uncooked long-grain white rice
2 cups chicken broth
1/2 cup salsa (mild, medium, or spicy)

Optional & Garnishes

1 cup shredded Mexican cheese blend (optional)
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

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Instructions

Heat the oil: Warm 1 tablespoon of olive oil in a large skillet over medium-high heat to prepare for cooking the chicken and vegetables.
Season the chicken: In a bowl, combine diced chicken breasts with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper to ensure the chicken is evenly coated with the spices.
Cook the chicken: Add the seasoned chicken to the hot skillet and cook for 4-5 minutes until browned on the outside but not fully cooked through. Remove the chicken from the skillet and set aside.
Sauté the vegetables: In the same skillet, add sliced red and green bell peppers and yellow onion. Cook for 3-4 minutes until the vegetables are slightly softened and aromatic.
Add rice and liquids: Stir in the uncooked white rice, chicken broth, and salsa. Bring the mixture to a boil, then reduce the heat to low.
Simmer with chicken: Return the partially cooked chicken to the skillet, cover, and let everything simmer gently for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
Melt the cheese (optional): If using cheese, sprinkle the shredded Mexican cheese blend over the skillet contents. Cover again and let the cheese melt for 2-3 minutes before serving.
Garnish and serve: Finish the dish by garnishing with freshly chopped cilantro and serving it alongside lime wedges for added brightness.

Notes

For a spicier dish, increase the cayenne pepper or use a spicy salsa.
To make this recipe gluten-free, ensure your chicken broth and salsa are certified gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a dairy-free option, omit the cheese or use a plant-based cheese alternative.
Serve with warm tortillas for a fajita-style wrap variation.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American