Chicken and Rice Skillet
This easy Chicken and Rice Skillet combines tender seasoned chicken breasts, long-grain white rice, creamy heavy cream, and melted pepper jack cheese in one skillet. It is a comforting American-style main dish that's ready in about 35 minutes.
Equipment
- large skillet
- cutting board
- knife
- measuring cups
- Measuring spoons
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded pepper jack cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- olive oil
- paprika
- black pepper
- salt
- cayenne pepper (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until translucent; add minced garlic and cook for another minute.
- Season chicken breasts with spices and cook on each side for 5–7 minutes until golden brown. Remove from skillet.
- Toast rice in the same skillet for 1–2 minutes before adding chicken broth; bring to boil and simmer covered for 15 minutes.
- Slice cooked chicken while rice cooks. Stir in heavy cream and shredded cheese into rice mixture until melted.
- Add sliced chicken back to skillet and mix well before serving.
Notes
Cayenne pepper is optional and can be adjusted to taste. Cook the chicken until golden brown and fully cooked before slicing and returning it to the creamy rice mixture.