One Pan Creamy Chicken Fajita Rice
This risotto style dish has it all; chicken, veggies and your favorite creamy rice.
I love my one pan/pot easy week night dinners. This is a spin off on my One Pan Creamy Chicken and Rice dish that was extremely popular on Instagram and TikTok. Why the popularity? Simple and quick to make and hell-a delicious.
This time I went with a more seasoned version and added a few more veggies in there. I think mushrooms or broccoli would work really well in this type of dish too.
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One Pan Creamy Chicken Fajita Rice
Ingredients
- 2 tbs olive oil
- 1.5 lbs chicken breasts
- garlic powder, onion powder, paprika and chili powder to taste
- salt to taste
- 4 tbs butter
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 jalapeños, diced
- 3 cloves garlic, minced
- 1 cup basmati rice, rinsed clean
- 3¾ cups low sodium chicken broth
- 1 tsp dried oregano
- 1/2 cup heavy cream
- 1/2 cup grated pecorino cheese
Instructions
- Slice your chicken into bite size chunks. Season them generously with your seasonings.
- Heat your olive oil in a deep skillet and cook your chicken for about 5 minutes, stirring occasionally.
- Melt the butter in your pan and cook your bell pepper, onion and jalapeños for 3 minutes. Add in the garlic and stir for 30 seconds. Add in the rice and stir for 1 minute. Pour in the broth, mix and bring to a boil. Lower to a simmer and cover and cook for about 17-20 minutes or until your rice is done. You may have to add more broth. Rice times vary. Stir occasionally.
- Stir in the heavy cream and parmesan cheese until creamy.
- Optional: serve with fresh cilantro and lime.
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