Creamy Pepper Jack Chicken Rice
Tender seasoned chicken and fluffy long-grain rice are simmered together in a rich, creamy sauce with melted pepper jack cheese, onion, and garlic for an easy one-skillet American main dish.
Equipment
- large skillet
- knife
- cutting board
- measuring cups and 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 the diced onion for 3–4 minutes until translucent. Add the minced garlic and cook for another minute.
- Season the chicken breasts with paprika, black pepper, salt, and optional cayenne pepper. Cook on each side for 5–7 minutes until golden brown. Remove the chicken from the skillet.
- Toast the rice in the same skillet for 1–2 minutes. Add the chicken broth, bring to a boil, then cover and simmer for 15 minutes.
- Slice the cooked chicken while the rice cooks. Stir the heavy cream and shredded pepper jack cheese into the rice mixture until the cheese is melted and the mixture is creamy.
- Add the sliced chicken back to the skillet and mix well before serving.
Notes
This creamy skillet meal is best served hot. Cayenne pepper is optional if you want additional heat. Toasting the rice before simmering adds extra flavor, while adding the cream and pepper jack cheese at the end creates a rich, creamy finish.