Description
How to make creamy pepper jack chicken rice with tender chicken, melted cheese and fluffy rice that creates the perfect comfort meal.
Ingredients
Scale
Base Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups long-grain white rice, uncooked
- 4 cups chicken broth, low sodium
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
Creamy Elements
- 8 oz cream cheese, softened and cubed
- 2 cups pepper jack cheese, freshly grated
- 1/2 cup heavy cream
- 1/4 cup butter, unsalted
Seasonings & Flavor
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt, or to taste
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, paprika, garlic powder, and onion powder. Let sit for 10 minutes to absorb flavors.
- Brown Chicken: Heat olive oil in large pot over medium-high heat. Brown chicken pieces for 3-4 minutes per side until golden. Remove and set aside.
- Sauté Aromatics: In same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Add Rice: Stir in uncooked rice and cook for 2 minutes, stirring frequently. This toasts the rice slightly and prevents it from getting mushy later.
- Simmer Together: Return chicken to pot, add broth, and bring to boil. Reduce heat to low, cover, and simmer 18-20 minutes until rice is tender.
- Create Creaminess: Remove from heat and stir in butter, cream cheese, heavy cream, and pepper jack cheese. Stir until completely melted and creamy.
- Final Touches: Let stand 5 minutes to thicken, taste and adjust seasonings, then garnish with fresh parsley before serving while still warm and creamy.
Notes
- Don’t lift the lid while rice is simmering or it will cook unevenly.
- Store in airtight container in refrigerator for up to 4 days.
- Substitute half-and-half for heavy cream if you prefer lighter version.
- Add splash of broth when reheating to restore creamy consistency.
- Freshly grated cheese melts much better than pre-shredded varieties.
- Let dish rest 5 minutes after cooking for perfect texture.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g