The key to cooking this faster is to use thinly sliced chicken breasts. I never did like using thick ones because chicken breasts have that texture that do not go well with the tongue. It’s the reason why my family prefers thighs or legs more than breasts. However, since chicken breasts are far less flavorful than the other parts of the chicken, they tend to adapt better to the flavors in a recipe. It’s the reason why this fajita-style chicken and rice recipe is so perfectly flavored- everything in here molds into one harmonic dish that tastes so good.
Check out what our friends from Lovely Little Kitchen have to say about the recipe:
“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.”
My goal every time I cook is to spend less in cooking and spend more in enjoying the food with my family. Food is meant to be enjoyed no matter what. And there’s nothing more perfect than a happy and cozy family conversation while enjoying a good meal.
Ingredients
- 5 thin Tyson boneless skinless chicken breasts (about 4 oz each)
- 1/4 cup Gold Medal all-purpose flour
- 1 packet McCormick Organics Fajita Seasoning Mix, divided
- 1 tablespoon Olivado Gold avocado oil (or Bertolli olive oil)
- 1 tablespoon Land O Lakes butter
- 1/2 cup chopped yellow onion
- 1/2 cup chopped red pepper
- 1/2 cup chopped green pepper
- 1 cup Imperial Dragon jasmine rice
- 1 cup College Inn chicken broth
- 1/2 cup Old El Paso mild salsa
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.
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Quick Tip Optional Toppings: Crumbled queso fresco, fresh cilantro, sliced avocado, tortilla strips, slices of lime.
Thanks again to Lovely Little Kitchen for this amazing recipe.
