Description
A quick, one-pan weeknight dinner featuring juicy chicken thighs, fluffy rice, and a rich, creamy fajita sauce. This meal is customizable, budget-friendly, and requires minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1.5 cups long-grain white rice (jasmine or basmati)
- 2 cups low-sodium chicken broth
- 1 large green bell pepper, sliced
- 1 medium yellow onion, diced
- 1 packet (1 oz) or 2 tbsp homemade fajita seasoning
- ½ cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded Mexican blend cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: 1-2 jalapeños, sliced
- Optional: ½ cup corn
- Optional: 1 can black beans, drained
- For serving: Sour cream, green onions, lime wedges, fresh cilantro
Instructions
- Prep ingredients: Chop chicken, slice peppers, dice onion, and mince garlic. Measure rice, broth, cream, and cream cheese.
- Sear chicken: Heat butter in a large skillet over medium-high heat. Add chicken in a single layer, season with salt and pepper, and cook 3-4 minutes per side until golden brown. Remove chicken and set aside.
- Sauté veggies: In the same pan, add onion and peppers. Sauté for 3-4 minutes until softened. Add garlic and fajita seasoning in the last minute, stirring constantly.
- Add rice and liquid: Stir in uncooked rice and toast for 1 minute. Pour in chicken broth and heavy cream, stirring to combine. Bring to a boil.
- Simmer: Reduce heat to low, cover tightly, and simmer undisturbed for 15-18 minutes until rice is tender and liquid is absorbed.
- Make creamy: Remove pan from heat. Stir in softened cream cheese and shredded cheese until melted and smooth.
- Combine and rest: Return chicken (and juices) to the pan. Fold in optional add-ins. Cover and let rest for 5 minutes.
- Serve: Fluff rice with a fork, adjust seasoning, and serve topped with sour cream, green onions, cilantro, and lime.
Notes
Do not stir the rice while simmering to prevent mushiness. Toasting the rice before adding liquid helps keep grains separate. Ensure cream cheese is softened before adding to avoid lumps. This recipe does not freeze well due to the dairy content; store leftovers in the fridge for up to 4 days and reheat with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 3
- Protein: 28
Keywords: one pan dinner, chicken fajita rice, creamy chicken recipe, weeknight dinner, easy meal prep, family friendly