Creamy Chipotle Chicken and Rice
Creamy Chipotle Chicken and Rice is a bold, cozy one-pan meal that brings smoky heat and rich comfort together in the best way.
Ingredients
- 1 tbsp olive oil
- 1½ lbs boneless, skinless chicken breast or thighs, diced
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo, finely chopped (plus 1 tbsp adobo sauce)
- 1½ cups long-grain white rice
- 3 cups chicken broth
- ½ cup heavy cream or sour cream
- 1 cup shredded Monterey Jack or cheddar
- Optional toppings: cilantro, green onions, lime wedges
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Season chicken with salt, pepper, paprika, and cumin. Cook 5–6 minutes until lightly browned.
- Add garlic and chipotle peppers; sauté 30 seconds until fragrant.
- Stir in rice and broth. Bring to a simmer, cover, and cook 15–18 minutes until rice is tender.
- Reduce heat to low. Stir in cream and cheese until melted and creamy.
- Taste and adjust seasoning. Garnish and serve.
Notes
- For milder heat, use just one chipotle pepper.
Creamy Chipotle Chicken and Rice is a bold, cozy one-pan meal that brings smoky heat and rich comfort together in the best way. Tender chicken is seasoned with warm spices and simmered with rice in a savory broth, allowing everything to soak up deep flavor as it cooks. Chipotle peppers in adobo add that signature smoky kick, while cream and melted cheese mellow the heat into a smooth, velvety finish.
The result is a satisfying, spoonable dish that feels indulgent but is still easy enough for a weeknight. It’s perfect on its own or topped with fresh cilantro, green onions, and a squeeze of lime for brightness. This recipe is also easy to customize—adjust the spice level, add veggies, or swap cheeses to suit your taste. Leftovers reheat beautifully and stay creamy, making it ideal for meal prep. Comforting, flavorful, and just spicy enough, it’s a guaranteed crowd-pleaser.
