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Skillet Chicken con Queso Recipe

This Skillet Chicken con Queso is SO EASY! Tender chicken, creamy queso, and zesty salsa come together in one pan for a quick, flavorful meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cheesy, Chicken, Easy, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 3 boneless, skinless chicken breasts cut into cubes
  • 1 ounce taco seasoning
  • 1 tablespoon water
  • 1 cup half and half
  • 2 cups instant white rice
  • 1 cup Queso Blanco homemade or store bought, melted
  • 1 cup thin restaurant-style salsa
  • 1/4 cup fresh cilantro chopped, plus more for garnish
  • 4.5 ounce green chiles canned, drained
  • 1 cup pico de gallo
  • 1 cup shredded Mexican blend cheese

Instructions

  • In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the cubed chicken breasts. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Sprinkle the taco seasoning over the chicken. Add 1 tablespoon of water to help the seasoning adhere. Stir well to coat the chicken evenly with the spices.
  • Reduce the heat to low. Pour in the half and half, stirring to combine. Then, add the melted queso blanco and the thin restaurant-style salsa. Mix until everything is well combined and heated through.
  • Stir in the instant white rice and drained green chiles. Cover the skillet and let it sit for about 5 minutes, allowing the rice to absorb the flavors and cook in the creamy mixture.
  • Once the rice is tender, add the chopped cilantro and pico de gallo. Mix everything together, and let it warm through for another minute.
  • Sprinkle the shredded Mexican blend cheese over the top. Cover the skillet again and allow the cheese to melt for about 2-3 minutes.
  • Remove from heat and garnish with additional cilantro. Serve hot, and enjoy the cheesy, flavorful goodness!

Equipment

  • Large Skillet
  • Cutting board and knife
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon

Notes

  • This dish is freezer-friendly for up to 3 months; thaw overnight and reheat gently adding a splash of water or cream if needed.
  • To make vegan, swap chicken for tofu and use plant-based cream and cheese alternatives.
  • Do not overcook chicken to keep it tender and juicy.