This Creamy Jalapeño Chicken & Rice Skillet is Your New Weeknight Hero

Ever have one of those nights where you’re staring into the fridge, everyone’s hungry, and you just need something good on the table, fast? We’ve all been there, darlin’. That’s exactly why this Creamy Jalapeño Chicken & Rice Skillet is my go-to lifesaver. It’s got just the right amount of spicy kick from fresh jalapeños, the most dreamy creamy sauce, and it all comes together in one pan. Less mess, more flavor. What’s not to love?

Why You’ll Love This

You’re going to adore this dish because it perfectly balances creamy, savory, and a little bit spicy. It’s a complete meal all by itself—tender chicken, hearty rice, and a luxurious sauce—so you don’t need to fuss with a bunch of sides unless you really want to. It’s also incredibly forgiving. Use leftover shredded rotisserie chicken or quickly cook up some chicken breasts. And that one-pan cleanup? A true gift for any busy home cook. So good.

Equipements Needed

• Large oven-safe skillet (at least 12 inches)
• Wooden spoon or spatula
• Cutting board and a sharp knife
• Measuring cups and spoons

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, cubed: For quick-cooking, tender bites.
• 1 tbsp olive oil: To sauté and build flavor.
• 1 medium yellow onion, diced: Adds a sweet, savory base.
• 2-3 fresh jalapeños, seeded and diced: For that signature flavor and a controllable kick.
• 3 cloves garlic, minced: Because everything’s better with garlic.
• 1 cup long-grain white rice: The perfect grain to soak up all that creamy goodness.
• 2 cups chicken broth: Cooks the rice and adds depth.
• 4 oz cream cheese, softened: Creates the lush, creamy base of the sauce.
• 1 cup shredded Monterey Jack cheese: For that glorious, gooey, cheesy pull.
• 1 tsp cumin: Adds a warm, earthy note.
• Salt and black pepper to taste: To make all the flavors pop.

Step By Step

1. In your large skillet, heat the olive oil over medium-high heat. Add the cubed chicken, season with a pinch of salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken to a clean plate.
2. Reduce the heat to medium. Add the diced onion and jalapeños to the same skillet. Sauté until they’ve softened, about 4-5 minutes. Add the garlic and cumin and cook for one more minute, until fragrant.
3. Add the dry rice to the skillet and stir it around for about a minute, toasting it lightly in the oil and spices. This gives the rice a wonderful nutty flavor.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
5. Once the rice is cooked, stir in the softened cream cheese and the cooked chicken until the cream cheese is fully melted and creamy. Sprinkle the Monterey Jack cheese over the top, cover the skillet again, and let it sit off the heat for 2-3 minutes to melt the cheese. Give everything one final stir to combine, and serve immediately!

Serving Ideas & Pairings

This skillet is a full meal all on its own, but a simple side can really round it out. A crisp, cool side salad with a light vinaigrette is my absolute favorite pairing—it cuts through the richness perfectly. Some warmed tortillas or crusty bread for scooping up every last bit of sauce are never a bad idea either. For a veggie boost, some quick steamed broccoli or green beans on the side would be just lovely.

Variations & Substitutions

• Not a fan of heat? Simply leave out the jalapeños! The dish will still be wonderfully flavorful.
• Short on time? Use 3 cups of shredded rotisserie chicken. Stir it in with the cream cheese at the end just to warm through.
• Dairy-Free? Use dairy-free cream cheese and a shreddable dairy-free cheese alternative.
• Want more greens? Stir in a couple handfuls of fresh spinach at the very end, letting it wilt into the hot rice.
• For a different flavor profile, try swapping the Monterey Jack for pepper jack (for more spice) or a sharp cheddar.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3 days. The best way to reheat is in the microwave with a splash of water or broth to help loosen the sauce back up, stirring every 30 seconds until hot. You can also reheat it gently in a saucepan on the stovetop over low heat. I don’t recommend freezing this one, as the creamy rice can become a bit grainy when thawed.

Pro Tips

• Don’t skip toasting the rice! That quick minute in the pan gives it so much more flavor.
• Make sure your cream cheese is really soft. This is the key to getting a perfectly smooth, lump-free sauce.
• For an even easier cleanup, line your cutting board with plastic wrap before cubing the chicken.
• Taste your jalapeño before dicing! Their heat level can vary wildly, so you’ll know exactly what you’re working with.
• Honestly, if you’re serving a crowd, double it. It’s that good.

Frequently Asked Questions

• Can I make this Creamy Jalapeño Chicken & Rice Skillet with brown rice? You can, but it will require more liquid and a longer cook time. I’d recommend using a tested recipe for cooking brown rice specifically as a guide for the liquid ratio and timing.
• Is this one of those healthy chicken recipes? It’s a balanced meal with lean protein, carbs, and veggies! You can lighten it up by using reduced-fat cream cheese and cheese if you prefer.
• What are some other quick and easy dinner recipes like this? If you love this skillet meal, you’ll probably also love any recipe that uses rotisserie chicken for a fast shortcut—think chicken pot pie soup or easy buffalo chicken stuffed peppers.
• My family doesn’t like spicy food. Will they still enjoy this? Absolutely. Just remove the seeds and membranes from the jalapeños, which is where most of the heat lives, or simply omit them altogether. The dish has plenty of flavor from the garlic, cumin, and cheese.