Chicken Fajita Orzo Skillet Recipe: A Tasty One-Pan Mexican Pasta Stir Fry by Melissa Vickers
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Fan of fajitas? Orzo? Take the traditional chicken fajita ingredients and cook them with some orzo pasta and you have a filling, vegetable-laden dinner in under an hour.
This easy skillet recipe is a complete dinner, but you could add a side of vegetables or a salad. The leftovers are great for lunch the next day.
Cuisine: American / Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil (divided)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
- 1 envelope (3 tablespoons) fajita seasoning
- 1 teaspoon Italian seasoning
- 1 large onion, diced
- 2 - 3 bell peppers, diced (I used 1 large green and 4 small yellow/red/orange bell peppers)
- 8 ounces fresh mushrooms, sliced
- 3 - 4 cloves garlic, minced
- 1 cup low-sodium chicken broth (I used vegetable broth)
- 1 cup orzo
- 1/2 teaspoon salt
- fresh chopped cilantro, for garnish (optional)
Here’s how to make it:
- Mix fajita seasoning with Italian seasoning. Season chicken with half of the mixture.
- Heat 1 tablespoon olive oil in a skillet on medium-high heat. When oil is hot, add chicken in a single layer. Cook without stirring for 3 to 4 minutes until one side is brown. Flip and brown the other side. Remove meat and put on a plate. Set aside.
- Add remaining tablespoon of oil to pan and add veggies and the rest of the seasoning mixture. Cook, stirring occasionally, until vegetables are softened and starting to brown. Turn heat to low and add garlic. Cook for 30 seconds.
- Add broth and uncooked orzo to pot. Stir well and bring to a boil. Cover, reduce heat to medium-low and cook for 10 minutes or until pasta is al dente and liquid is mostly absorbed.
- Add chicken back to pot and stir to combine. (Add a little water if it seems too dry.) Cook on medium-low until chicken is completely cooked. Serve with cilantro, if desired.
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