Creamy Pepper Chicken with Rice
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I first made this creamy pepper chicken on a rainy weeknight when I wanted something comforting, fast, and a little nostalgic. Tender bite-sized chicken swims in a silky cream-and-broth sauce with bright bell peppers, served over fluffy white rice, with green beans and cornbread for a down-home finish. It’s the kind of family-friendly meal that comes together without fuss and leaves everyone satisfied—especially when you’re short on time but want flavor that feels special. If you like lemony, peppery chicken dinners, you might also enjoy my take on lemon pepper chicken thighs with creamy garlic lemon sauce.
Why you’ll love this dish
This recipe hits a sweet spot: simple pantry staples, minimal hands-on time, and a sauce that elevates basic chicken and rice into a comforting weeknight classic. It’s budget-friendly (one-pound chicken, a cup of rice), adaptable for picky eaters (mild spices, colorful peppers), and quick—about 30–40 minutes from start to finish.
“Easy, creamy, and family-approved—this one goes into our rotation whenever we need a quick, cozy meal.” — A happy home cook
The mild spice from paprika and black pepper makes it approachable for kids, but you can easily kick the heat up with crushed red pepper or cayenne. Serve it any night of the week, bring it to potlucks (with cornbread on the side), or make it for guests who want comfort food that feels made-from-scratch.
How this recipe comes together
This is a skillet-first recipe with parallel tasks to save time. You’ll:
- Brown seasoned bite-sized chicken in olive oil until cooked through and set it aside.
- Sauté sliced bell peppers in the same skillet to pick up browned bits.
- Add heavy cream and chicken broth, simmering to make a slightly thickened sauce.
- Return the chicken to warm through and meld flavors.
- While the sauce simmers, cook rice in a pot and blanch the green beans.
- Bake (or heat) cornbread according to package or your favorite method.
Expect clear, short steps and straightforward timing—no fancy equipment required.
What you’ll need
- 2 tablespoons olive oil (sub: avocado oil)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (sub: thighs for more flavor)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika (smoked paprika adds depth)
- 1 cup heavy cream (sub for half-and-half + 1 tbsp flour for lower fat)
- 1 cup chicken broth (low-sodium recommended)
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup white rice
- 2 cups water
- 1 cup fresh or frozen green beans
- 1 batch cornbread (store-bought mix or homemade)
Notes and substitutions:
- For dairy-free: use canned coconut milk (light flavor) and a gluten-free thickener if needed.
- Want lower calories: reduce cream to 1/2 cup and top with a splash of chicken broth.
- If you enjoy stuffed, cheesy handhelds, this technique pairs well with other comfort recipes like these creamy chicken taquitos.
Step-by-step instructions
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Season the chicken pieces with salt, black pepper, garlic powder, onion powder, and paprika.
- Add the chicken to the hot skillet in a single layer. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Remove the chicken and set aside.
- In the same skillet, add the sliced bell peppers. Sauté 3–4 minutes until they begin to soften and pick up browned bits.
- Pour in 1 cup heavy cream and 1 cup chicken broth. Stir to combine and scrape any browned bits from the pan.
- Bring the mixture to a gentle simmer. Return the cooked chicken to the skillet and let everything simmer an additional 5 minutes so the sauce thickens slightly and flavors meld.
- While the sauce simmers: In a medium saucepan combine 1 cup white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and water is absorbed. Remove from heat and fluff.
- In another pot, bring water to a boil. Add 1 cup fresh or frozen green beans and cook 4–5 minutes until tender-crisp. Drain.
- Prepare cornbread according to package instructions or your favorite homemade recipe.
- Serve the creamy pepper chicken spooned over rice, with green beans alongside and a slice of cornbread.
Timing tip: Start the rice before you brown the chicken so everything finishes around the same time.
Best ways to enjoy it
- Plate a scoop of fluffy rice, ladle the creamy pepper chicken on top, and garnish with chopped parsley or scallions for color.
- Serve with bright green beans (steamed or sautéed with garlic) and a warm square of cornbread to sop up the sauce.
- For a lighter meal, use cauliflower rice and a side salad instead of cornbread.
- To make it family-style, bring the skillet to the table for easy second helpings and faster cleanup.
Storage and reheating tips
- Refrigerate leftovers within two hours in an airtight container. Keep chicken and rice together—the sauce soaks into the rice and improves flavor.
- Store in the fridge 3–4 days. Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts, stirring in between.
- To freeze: cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Food safety note: cook chicken to an internal temperature of 165°F (74°C). Discard any leftovers left out at room temperature longer than two hours.
Pro chef tips
- Chop chicken evenly so pieces cook in the same time. Bite-sized equals quick, even browning.
- Don’t overcrowd the pan when browning—work in batches if needed to get good color.
- Deglaze the skillet with a splash of chicken broth before adding the cream to capture all the browned flavor.
- If your sauce doesn’t thicken, simmer a few more minutes uncovered or stir a teaspoon of cornstarch mixed with cold water into the sauce and cook until glossy.
- If you want a flavor boost, add a teaspoon of Dijon mustard or a squeeze of lemon at the end.
- For more inspiration using creamy chicken techniques, check out these cream cheese–filled chicken taquitos that use similar creamy fillings and quick prep.
Recipe variations
- Smoky chipotle twist: stir in 1–2 teaspoons chipotle in adobo for a smoky, spicy sauce.
- Mushroom and herb: add 8 oz sliced mushrooms when you sauté the peppers and finish with thyme or tarragon.
- Swap proteins: use boneless skinless chicken thighs (more forgiving) or firm tofu for a vegetarian option (use vegetable broth).
- Grain swaps: serve over brown rice (increase cooking time), quinoa, or cauliflower rice for lower carbs.
Helpful answers
Q: How long does this take from start to finish?
A: About 30–40 minutes. Active hands-on time is around 20 minutes; rice simmers while you’re finishing the sauce.
Q: Can I make this ahead for meal prep?
A: Yes. Cook the full recipe, cool, and portion into meal prep containers. Keeps 3–4 days refrigerated. Reheat with a splash of broth to loosen the sauce.
Q: Can I thicken the sauce without cream?
A: Yes—use a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) added while simmering, or reduce the sauce uncovered until it reaches your desired consistency.
Q: Is this safe to freeze?
A: Absolutely. Freeze cooled portions up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
This creamy pepper chicken with rice is a reliable weeknight winner—quick, comforting, and flexible enough to suit many tastes. If you want more ideas for creamy chicken with a Mexican twist, check out Creamy Chipotle Chicken Breast – Traditional Mexican Recipes for bold, smoky flavors. For a lighter handheld option with lemon-pepper notes, I enjoyed reading Crispy Lemon-Pepper Chicken Caesar Wraps – Mishka Makes Food. If you’re curious about global chicken flavors, this Authentic Jamaican Curry Chicken | Orchids + Sweet Tea post showcases vibrant Caribbean spices. Finally, for seasonal recipe inspiration and roundups, take a look at The Flavors of May: A Tasty Month Recap – Cailee Eats.
Creamy Pepper Chicken
Ingredients
Method
- Heat a large skillet over medium heat and add olive oil.
- Season the chicken pieces with salt, black pepper, garlic powder, onion powder, and paprika.
- Add the chicken to the hot skillet in a single layer. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Remove the chicken and set aside.
- In the same skillet, add the sliced bell peppers. Sauté for 3–4 minutes until they begin to soften and pick up browned bits.
- Pour in heavy cream and chicken broth. Stir to combine and scrape any browned bits from the pan.
- Bring the mixture to a gentle simmer. Return the cooked chicken to the skillet and let everything simmer for an additional 5 minutes so the sauce thickens slightly and flavors meld.
- In a medium saucepan, combine white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and water is absorbed. Remove from heat and fluff.
- In another pot, bring water to a boil. Add green beans and cook for 4–5 minutes until tender-crisp. Drain.
- Prepare cornbread according to package instructions or your favorite homemade recipe.
- Serve the creamy pepper chicken spooned over rice, with green beans alongside and a slice of cornbread.
