Cheesy Jalapeño Chicken & Rice Skillet with Creamy Melted Ch

• total time: 1 hour 25 minutes

Ingredients

1½ lbs boneless, skinless chicken breast, cut into chunks

2 cups cooked long-grain rice

1 tbsp olive oil

1 tbsp butter

1 small onion, diced

3 cloves garlic, minced

½ cup diced bell pepper

⅓ cup sliced jalapeños

1 cup chicken broth

½ cup heavy cream

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp Italian seasoning

½ tsp chili powder

Salt and black pepper to taste

2 tbsp chopped parsley

Step-by-Step

Season the chicken with paprika, garlic powder, onion powder, chili powder, salt, and black pepper.

Directions

Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 5–7 minutes until golden and cooked through. Remove and set aside.

In the same skillet, sauté the onion and bell pepper for 2–3 minutes. Add garlic and cook for another 30 seconds.

Pour in the chicken broth and heavy cream. Stir and simmer for 2–3 minutes.

Add the cooked rice and half of the jalapeños. Stir until the rice is coated in the creamy sauce.

Return the chicken to the skillet and gently mix everything together.

Sprinkle cheddar and Monterey Jack cheese generously over the top.

Add the remaining jalapeño slices and cover the skillet for 3–5 minutes, until the cheese is completely melted.

Sprinkle with Italian seasoning and fresh parsley, then serve hot.

Cooking Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes