Creamy Chicken Recipe

Introduction

This vibrant Mexican-inspired dish features tender chicken breast paired with flavorful saffron yellow rice and creamy white queso. It’s a comforting, one-pan meal that’s both easy to make and full of rich, satisfying flavors.

Ingredients

• 3 oz white queso
• 2 tsp olive oil
• 2 tbsp milk
• 1.5 lbs chicken breast
• 1 tsp adobo seasoning
• 10 oz saffron yellow rice
• 1 cube tomato bouillon
• 2½ cups water
• Cooking spray

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels if needed. Season thoroughly with adobo seasoning on all sides.
2. Step 2: Heat olive oil in a large skillet over medium heat. Sauté the chicken breasts until browned, about 3 minutes per side.
3. Step 3: Add saffron yellow rice, water, and the tomato bouillon cube to the skillet with the chicken. Stir to combine, then bring to a boil.
4. Step 4: Once boiling, reduce heat to low, cover the skillet, and let simmer for 20-25 minutes until the rice is tender.
5. Step 5: When the rice is fully cooked, stir in the white queso and milk. Fluff gently with a fork to combine all ingredients.
6. Step 6: Serve the dish warm, ensuring each portion has chicken, rice, and creamy queso.

Tips & Variations

• For extra flavor, marinate the chicken in adobo seasoning and a squeeze of lime for 30 minutes before cooking.
• Substitute white queso with shredded Monterey Jack or mozzarella for a different cheese texture.
• Add diced bell peppers or onions when sautéing the chicken to incorporate more vegetables.
• Use chicken thighs instead of breast for juicier meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of milk if needed to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Yes, but cooking times may vary. Long-grain white rice or jasmine rice can be used, but adjust the water amount and simmer time accordingly.

Is there a vegetarian version of this dish?

Absolutely! Replace chicken with sautéed mushrooms or roasted vegetables, and use vegetable bouillon instead of tomato chicken bouillon.

Creamy Chicken Recipe

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★★★★★

4.5 from 112 reviews

This flavorful Mexican-inspired dish features tender chicken breast sautéed to golden perfection and simmered with saffron yellow rice and tomato bouillon for a rich, aromatic base. Finished with creamy white queso and a splash of milk, this one-pan recipe offers a comforting blend of textures and tastes that make it perfect for a hearty weeknight dinner.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1.5 lbs chicken breast
• 1 tsp adobo seasoning
• 2 tsp olive oil
• Cooking spray (as needed)

Rice and Broth

• 10 oz saffron yellow rice
• 1 cube tomato bouillon
• 2½ cups water

Dairy and Finishing

• 3 oz white queso
• 2 tbsp milk

Instructions

1. Prepare Chicken: Pat the chicken breasts dry with paper towels if needed. Season the chicken thoroughly with adobo seasoning, ensuring all sides are evenly coated for a flavorful base.
2. Sauté Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and sauté for about 3 minutes on each side, until the chicken is well browned.
3. Add Rice And Bouillon: To the same skillet, add the saffron yellow rice, water, and tomato bouillon cube. Stir all ingredients together to combine evenly and bring the mixture to a boil.
4. Simmer: Reduce the heat to low, cover the skillet, and let it simmer gently for 20-25 minutes. Check the rice near the end to ensure it is fully cooked and tender.
5. Add Queso And Milk: After the rice is cooked, stir in the white queso and milk. Fluff the mixture with a fork to incorporate the creamy cheese evenly throughout the dish.
6. Serve: Serve the dish warm, making sure each plate has a good portion of chicken, saffron rice, and the creamy queso mixture for a well-balanced meal.

Notes

• Patting the chicken dry before seasoning helps the adobo adhere better and ensures a nice sear.
• If white queso is unavailable, substitute with a mild melting cheese like Monterey Jack for similar creaminess.
• Adjust seasoning with salt or extra adobo based on personal taste preference.
• Use a heavy-bottomed skillet to prevent sticking and promote even cooking.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Mexican chicken, saffron rice, adobo seasoning, creamy queso, one-pan dinner, easy Mexican recipes