Get ready to fall in love with the vibrant flavors and effortless cooking of the One Pan Southwest Chicken and Rice Fajita Skillet Recipe. This hearty and colorful skillet dish brings together juicy chicken thighs, fragrant rice, and a medley of bell peppers all in one pan, bursting with smoky spices and Southwestern charm. Whether it’s a busy weeknight or a weekend gathering, this recipe is your ticket to a satisfying, crowd-pleasing meal that feels like a fiesta in every bite.

Ingredients You’ll Need

A white pot filled with cooked slices of bell peppers in three colors: red, yellow, and green, mixed with translucent cooked onion strips. The vegetables are cooked with dark spices and herbs, giving some parts a slightly charred look. The inside of the pot shows a ring of cooked-on seasoning residue, adding texture and warmth to the scene. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This One Pan Southwest Chicken and Rice Fajita Skillet Recipe shines because of its straightforward, wholesome ingredients. Each element plays a crucial role: the bold spice mix pumps up the flavor, the colorful veggies add freshness and crunch, and the chicken and rice provide the comforting base that holds it all together.

Cumin (1 ½ teaspoons): Adds a warm, earthy depth key to Southwest flavors.
Ground coriander (1 ½ teaspoons): Brings a subtle citrus brightness that lightens the spice mix.
Chili powder (1 ½ teaspoons): Classic Southwest heat and smokiness without overpowering.
Kosher salt (1 ½ teaspoons) or adobo seasoning: Essential for balancing and enhancing all flavors.
Paprika (1 teaspoon): Adds a mild sweetness and beautiful color.
Oregano (1 teaspoon): For an herby note that rounds out the spice blend.
Garlic powder (½ teaspoon): Complements the fresh garlic with a subtle, savory boost.
Cayenne (¼ teaspoon, optional): Just the right kick if you love a touch of heat.
Freshly ground black pepper: Provides a sharp, peppery finish to the spices.
Boneless skinless chicken thighs (1 ½ pounds): Tender, juicy, and perfect for soaking up spices.
Extra-virgin olive oil or avocado oil (3 tbsp, divided): For flavorful searing and cooking.
Yellow onion (1, sliced): Adds sweetness and texture once caramelized.
Bell peppers (1 red, 1 orange, 1 green, sliced): A colorful, crunchy medley that brings freshness and visual appeal.
Garlic cloves (3, minced): Fresh aromatic flavor that wakes up the dish.
Fresh grated turmeric (1-2 tbsp): Adds earthy warmth and a stunning golden hue.
Jasmine or basmati rice (1 cup, rinsed and drained): Light, fluffy grains that soak in all those Southwest flavors.
Low-sodium chicken broth (1 ¾ cups): Keeps the rice moist with extra savory notes.
Corn off the cob (¾ cup): Sweet bursts that contrast beautifully with the spices.
Black beans (15 oz can, drained and rinsed): Adds creaminess, protein, and fiber.
Shredded Mexican cheese blend (¾ cup): Melts beautifully for a gooey, indulgent topping.
Chopped fresh cilantro (⅓ cup): Brightens the dish with herbal freshness.
Scallions (2, thinly sliced): Mild onion flavor and crunchy color accents.
Lime (1, cut into wedges): Adds a fresh burst of acidity when served.
Optional toppings: Plain Greek yogurt, sliced avocado or guacamole, salsa, jalapeño slices, pickled red onion for extra zing.

How to Make One Pan Southwest Chicken and Rice Fajita Skillet Recipe

Step 1: Prepare the spice mix

Start by mixing all your spices together in a small bowl: cumin, coriander, chili powder, paprika, kosher salt or adobo, oregano, garlic powder, cayenne if you want heat, and some freshly ground black pepper. This spice blend is the soul of the One Pan Southwest Chicken and Rice Fajita Skillet Recipe, delivering layers of bold, aromatic Southwestern flavor in every bite.

Step 2: Season and sear the chicken

Coat the chicken thighs with a generous tablespoon of your spice mix, ensuring every piece is well-covered. Heat a large oven-safe pan with some oil over medium-high heat and sear the chicken until golden brown on both sides, about 3 to 5 minutes per side. This step locks in juices and builds a deep flavor foundation for the dish. Once browned, remove the chicken and set aside.

Step 3: Sauté the veggies and aromatics

Reduce the heat slightly and add a bit more oil to the same pan. Toss in the sliced onions and colorful bell peppers, letting them soften and caramelize for about 5 to 8 minutes. Stir in the fresh turmeric, minced garlic, plus the remaining spice blend until those gorgeous scents fill your kitchen—only about 30 seconds. This sizzling combo wakes up the palate and adds irresistible aroma.

Step 4: Cook the rice and build the skillet

Add the rinsed rice to the fragrant vegetables and stir to coat the grains in spices. Pour in the chicken broth, then stir in the sweet corn kernels and black beans. Nestle the browned chicken pieces evenly into the rice mixture, pouring any resting juices back in. Bring everything to a gentle boil on the stove before transferring the whole pan to a 375°F oven.

Step 5: Bake and finish with cheese

Cover your skillet and bake for 25 minutes, allowing the rice to absorb all those fragrant flavors and the chicken to finish cooking completely. Remove the cover, sprinkle the substantial shredded Mexican cheese blend across the top, and pop it back into the oven uncovered for another 5 minutes to achieve melty, golden cheesy perfection. Garnish with fresh cilantro and sliced scallions, then squeeze over fresh lime juice for a zesty finishing touch.

How to Serve One Pan Southwest Chicken and Rice Fajita Skillet Recipe

A white pan filled with five browned chicken pieces placed on top of a colorful mix of yellow rice, black beans, corn, red and green bell pepper slices, and melted light yellow cheese scattered lightly throughout. The dish is garnished with chopped green onions and fresh green herbs. To the side, a silver spoon scoops some of the rice mixture, while small white bowls hold sliced green jalapeños, avocado slices, and bright pink pickled onions. The background is a white marbled texture with a glimpse of a white plate partially visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing elevates this One Pan Southwest Chicken and Rice Fajita Skillet Recipe like bright, fresh garnishes. Creamy dollops of plain Greek yogurt or ripe avocado slices add cooling balance to the bold spices. Tangy pickled red onions bring a fabulous pop of acidity, while jalapeño slices offer an extra kick if you want to play up the heat. Of course, a squeeze of lime over each serving brightens every mouthful.

Side Dishes

This skillet meal is a powerhouse on its own, but if you want to round out the feast, think fresh and simple. A crisp green salad with a light vinaigrette or some crunchy tortilla chips make delightful companions. Black bean and corn salsa on the side or warm flour tortillas will turn it into a full-on Tex-Mex celebration.

Creative Ways to Present

Think beyond just serving from the skillet. Try plating the chicken and fluffy rice over a bed of crisp lettuce for a “Southwest bowl” vibe. Or fold it up in soft tortillas for make-your-own fajitas that are fun and interactive. Leftovers also make a fantastic base for a creative fajita fried rice topped with a sunny-side-up egg, turning your meal into a whole new experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from this One Pan Southwest Chicken and Rice Fajita Skillet Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, maintaining their deliciousness and perfect for quick lunches or dinners.

Freezing

You can freeze leftovers too, but for best quality, portion the rice and chicken mixture into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating—though fresh is always fabulous, freezing helps it stay on hand for busy days ahead.

Reheating

Reheat leftovers gently in a skillet over medium heat or microwave until warmed through. If it gets a bit dry, add a splash of chicken broth or water to revive that lovely moisture and keep the rice fluffy and tender, tasting just like freshly made.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but keep in mind that thighs are more forgiving and stay juicier. If using breasts, avoid overcooking at the searing step to maintain tenderness.

What if I don’t have fresh turmeric?

No worries. You can substitute 1 teaspoon of ground turmeric for fresh. The color and flavor will be slightly different but still wonderful and vibrant.

Is this recipe spicy?

The spice level is mild to moderate thanks to the chili powder and optional cayenne. You can omit the cayenne entirely for a kid-friendly version or add more if you love extra heat.

Can I make this dish gluten-free?

Yes! All ingredients are naturally gluten-free, just make sure your chicken broth is certified gluten-free and you’re good to go.

Can I make this recipe dairy-free?

Definitely! Simply skip the shredded cheese or swap in your favorite dairy-free cheese to keep it creamy and melty without dairy.

Final Thoughts

This One Pan Southwest Chicken and Rice Fajita Skillet Recipe is a game changer for easy, flavorful meals that bring people together. I’m so excited for you to try it and watch it become a fast favorite in your kitchen just like it is in mine. With minimal cleanup, beautiful colors, and bold taste, it’s the kind of dish that leaves everyone asking for seconds and sharing smiles around the table. Happy cooking and even happier eating!