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Queso Chicken Skillet

This Queso Chicken Skillet is a cheesy, comforting one-pan meal with tender chicken, creamy queso sauce, and seasoned yellow rice. Perfect for busy weeknights!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cheesy, Comfort Food, Easy, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 1 tbsp Olive Oil for sautéing the chicken and enhancing flavor
  • 2 1/2 cups Chicken Broth adds depth and richness to the dish
  • 1 bag Yellow Rice with Seasonings 10-oz bag, quick and easy base
  • 2 lbs Boneless, Skinless Chicken Breast the star protein of the dish
  • 1 can Diced Tomatoes 14-oz can, drained
  • 1 can Diced Green Chilis 4-oz can, drained
  • 4 ounces Queso Fresco crumbled
  • 2 tbsps Fresh Cilantro chopped, optional
  • 8 ounces White American Cheese cubed or shredded
  • 1/2 cup Heavy Cream to create a rich, creamy sauce

Instructions

  • Cut the boneless, skinless chicken breasts into bite-sized pieces to help them cook evenly and quickly.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
  • In the same skillet, add chicken broth and bring to a simmer. Stir in yellow rice and seasoning packet. Cover and cook for about 20 minutes until rice is tender and liquid is absorbed.
  • Stir in drained diced tomatoes and diced green chilis into the cooked rice. Mix well.
  • Return the cooked chicken to the skillet and mix it into the rice and vegetable mixture.
  • Reduce heat to low. Add heavy cream and cubed or shredded white American cheese. Stir until cheese melts and sauce is creamy.
  • Sprinkle crumbled queso fresco on top and gently fold it in. Let sit for a few minutes on low heat until heated through.
  • Garnish with chopped fresh cilantro if desired and serve warm straight from the pan.

Equipment

  • Large Skillet
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Chef’s knife
  • Cutting Board

Notes

  • For more cheesiness, add extra white American cheese during the queso sauce step.
  • Substitute brown rice for yellow rice but increase cooking time accordingly.
  • Leftovers keep well refrigerated up to 3 days or frozen up to 2 months; reheat gently with added broth if needed.
  • Try seasonal vegetable additions like asparagus, corn, or butternut squash for variety.
  • This dish can be made vegetarian by replacing chicken with sautéed vegetables or beans.