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Close-up of seasoned chicken pieces served over white rice in a creamy sauce, garnished with parsley. Not Sheet Pan Chicken Fajitas.

Sheet Pan Chicken Fajitas

This recipe provides a quick, nutritious meal perfect for busy individuals and families. It focuses on simple one-pan cooking for a flavorful and satisfying dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: Tex Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
  • 4 Tablespoons Butter
  • 1 Large onion, Diced
  • 3 Teaspoons Garlic, Minced
  • 2 Teaspoons Italian Seasoning
  • 1/2 Teaspoon Pepper
  • 1 Teaspoon Salt
  • 2 1/2 Cups Chicken Broth
  • 1 Cup Long grain white rice
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • Parsley for serving, Optional

Equipment

  • Large skillet
  • Lid

Method
 

  1. Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
  2. Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
  3. Cook and stir for 5 minutes until chicken is golden on all sides.
  4. Add the garlic and cook for one more minute, stirring constantly.
  5. Add the chicken broth and rice to the pan and stir.
  6. Bring to a boil, then reduce the heat to medium low.
  7. Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
  8. Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.

Notes

This recipe is designed for simplicity and flavor. The one-pan method reduces cleanup time while delivering a satisfying meal.

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