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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creamy chicken rice one pan southwestern

One Pan Creamy Chicken Fajita Rice

Servings: 5
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 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
  • cups low sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 cup heavy cream
  • 1/2 cup grated pecorino cheese


  • 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.
Author: Stella

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