Skillet Chicken con Queso

The first time I made Skillet Chicken con Queso, it was a spontaneous weeknight dinner, fueled by a craving for something creamy and comforting. I had just returned home after a long day and wanted to whip up something that would bring the family together without taking too much time. As I rummaged through the fridge and pantry, I stumbled upon some chicken breasts, half and half, and a few other ingredients that ended up being the perfect match. The combination of tender chicken, rich cheese, and zesty salsa created a delightful dish that quickly became a family favorite. I can still remember the smiles around the table and how everyone eagerly anticipated seconds.

What to Buy for Skillet Chicken con Queso

To create the best version of Skillet Chicken con Queso, you’ll want to gather some staple ingredients that work harmoniously together. Each element plays a role in building flavor and texture, ensuring every bite is delightful. From the succulent chicken to the creamy cheese, the ingredients form the foundation of this comforting dish.

• 1 tablespoon olive oil: This is essential for sautéing your chicken, adding flavor and preventing sticking.
• 3 chicken breasts: Boneless and skinless, these are the stars of your dish, providing protein and heartiness.
• 1 ounce Taco Seasoning: Adds a wonderful burst of flavor to the chicken, making it zesty and savory.
• 1 ½ tablespoons water: Used to help mix the seasoning evenly over the chicken.
• 1 cup half and half: This creamy base makes your sauce luscious and rich.
• 2 cups instant white rice: The perfect companion to soak up all that cheesy goodness.
• 1 cup Queso Blanco: The melted cheese that binds everything together and provides that creamy texture.
• 1 cup salsa: Choose a thin, restaurant-style salsa for the best consistency and flavor.
• 1/4 fresh cilantro: Chopped, it adds freshness on top, enhancing the dish’s overall flavor.
• 1 can Green Chiles: For a mild kick, these chiles add flavor without overwhelming heat.
• ½ cup pico de gallo: This fresh salsa adds texture and a burst of flavor.
• 1 cup Mexican blend cheese: Shredded, this cheese melts beautifully on top, creating a deliciously cheesy finish.

The Process for Making Skillet Chicken con Queso

Making Skillet Chicken con Queso is a breeze! The process is simple and straightforward, allowing you to enjoy a delectable meal without fussing for hours. Let’s dive into the steps to create this cheesy delight.

1. Start by heating 1 tablespoon of olive oil in a large skillet over medium/high heat. Once the oil is shimmering, add 3 chicken breasts that have been cut into cubes. Look for the chicken to sizzle as it hits the pan, which indicates that the oil is hot enough.

2. After the chicken has been added, sprinkle 1 ounce of Taco Seasoning over the cubes. Use a spatula to turn the chicken, ensuring each piece gets coated with the seasoning. Good coverage is key for flavor, so take your time!

3. Next, pour in 1 ½ tablespoons of water to help the seasoning adhere. Turn the chicken as it cooks for about 6 to 8 minutes, or until it turns golden brown and is cooked through. You want the chicken to lose its pinkness completely.

4. Once cooked, remove the chicken from the skillet and place it on a plate. Cover it with foil to keep it warm while you prepare the rest of the dish. This step helps retain moisture.

5. In the same skillet, add 1 cup of half and half and 2 cups of instant white rice. Stir them together, ensuring the rice starts soaking in the creamy liquid. You should see the rice begin to absorb the half and half.

6. Then, add 1 cup of Queso Blanco (melted) and 1 cup of salsa to the mixture. Stir to fully combine everything, allowing it to come to a gentle boil. This is where the magic happens!

7. Cover the skillet with a lid, reduce the heat, and let it simmer for about 5 minutes or until the rice is fully cooked and fluffy. It’s a good idea to check periodically, giving it a stir to avoid sticking.

8. After the rice is cooked, stir in 1/4 of fresh cilantro, the 1 can of Green Chiles, and ½ cup of pico de gallo. This adds layers of flavor and fresh ingredients, giving the dish a vibrant touch.

9. Finally, return the cooked chicken to the skillet, nestling it into the cheesy rice mixture. Make sure to distribute the chicken evenly throughout.

10. Top everything with 1 cup of Mexican blend cheese, covering it generously. Place the skillet under the broiler for about 3 to 5 minutes, or until the cheese is beautifully melted and bubbly. Keep a close eye on it to prevent burning!

11. Once done, remove the skillet from the oven and garnish with more cilantro if desired. Serve hot, and watch it disappear!

Make It Your Own

One of the best parts about cooking is experimenting and personalizing your meals. Your version of Skillet Chicken con Queso can be as unique as you are! Here are some ideas to help you make this recipe your own:

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
• Freezing: This dish can be frozen, but it’s best to store the chicken and rice separately to maintain texture. Thaw completely before reheating.
• Pairing: Serve with warm tortillas or tortilla chips for a fun, crunchy side!
• Vegetable Additions: Consider adding veggies like spinach, bell peppers, or corn to boost nutrition and flavor. They can be sautéed along with the chicken.
• Spice Variations: If you love heat, add some diced jalapeños or a splash of hot sauce to the mixture for a kick!
• Cheese Choices: Feel free to mix and match the cheeses based on your preferences. Cheddar or Pepper Jack can add varying flavors.
• Meal Prep: Make a double batch on the weekend for easy lunches throughout the week. It reheats beautifully!

What to Serve Alongside Skillet Chicken con Queso

• Rice: Extra servings of rice or a bed of cilantro lime rice complement the dish nicely, ensuring you soak up every bit of that creamy sauce.
• Tortillas: Warm flour or corn tortillas make a great side, allowing guests to create their own little wraps filled with Skillet Chicken con Queso.
• Salad: A fresh garden salad with a zesty vinaigrette offers a light contrast to the rich flavors, providing a refreshing crunch.
• Vegetable Sides: Steamed broccoli or sautéed vegetables can balance the meal and add nutrition without overwhelming flavors.
• Occasions: This dish works well for family dinners, potlucks, or even game day gatherings, offering comfort and satisfaction in every bite.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

FAQ

Conclusion

Skillet Chicken con Queso is a dish that brings together comforting flavors in the best way possible. This rich, creamy meal is not just satisfying but also incredibly versatile, allowing for personal touches and adaptations. I encourage you to try making this delightful recipe yourself. It’s sure to become a favorite for family dinners or gatherings!

Skillet Chicken con Queso

The ultimate comfort food, Skillet Chicken con Queso is rich, creamy, and loaded with flavor. This easy weeknight dinner brings together tender chicken, melted cheese, and zesty salsa for a satisfying meal. Perfect for any occasion, you’ll want to make this dish tonight!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Mexican

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Olive Oil
• 3 pieces Chicken Breasts Boneless and skinless, cut into cubes
• 1 ounce Taco Seasoning
• 1.5 tablespoons Water
• 1 cup Half and Half
• 2 cups Instant White Rice
• 1 cup Queso Blanco Homemade or store bought, melted
• 1 cup Salsa Thin restaurant style salsa
• 0.25 cup Fresh Cilantro Chopped, plus more for garnish
• 1 can Green Chiles 4.5 ounce can, drained
• 0.5 cup Pico de Gallo
• 1 cup Mexican Blend Cheese Shredded

Equipment

• Chef's Knife
• Blender
• Large Pot
• Wooden Spoon
• Saucepan
• Mixing Bowl
• Skillet

Method

 

1. Start by heating 1 tablespoon of olive oil in a large skillet over medium/high heat. Once the oil is shimmering, add 3 chicken breasts that have been cut into cubes. Look for the chicken to sizzle as it hits the pan, which indicates that the oil is hot enough.
2. After the chicken has been added, sprinkle 1 ounce of Taco Seasoning over the cubes. Use a spatula to turn the chicken, ensuring each piece gets coated with the seasoning. Good coverage is key for flavor, so take your time!
3. Next, pour in 1 ½ tablespoons of water to help the seasoning adhere. Turn the chicken as it cooks for about 6 to 8 minutes, or until it turns golden brown and is cooked through. You want the chicken to lose its pinkness completely.
4. Once cooked, remove the chicken from the skillet and place it on a plate. Cover it with foil to keep it warm while you prepare the rest of the dish. This step helps retain moisture.
5. In the same skillet, add 1 cup of half and half and 2 cups of instant white rice. Stir them together, ensuring the rice starts soaking in the creamy liquid. You should see the rice begin to absorb the half and half.
6. Then, add 1 cup of Queso Blanco (melted) and 1 cup of salsa to the mixture. Stir to fully combine everything, allowing it to come to a gentle boil. This is where the magic happens!
7. Cover the skillet with a lid, reduce the heat, and let it simmer for about 5 minutes or until the rice is fully cooked and fluffy. It’s a good idea to check periodically, giving it a stir to avoid sticking.
8. After the rice is cooked, stir in 1/4 of fresh cilantro, the 1 can of Green Chiles, and ½ cup of Pico de Gallo. This adds layers of flavor and fresh ingredients, giving the dish a vibrant touch.
9. Finally, return the cooked chicken to the skillet, nestling it into the cheesy rice mixture. Make sure to distribute the chicken evenly throughout.
10. Top everything with 1 cup of Mexican blend cheese, covering it generously. Place the skillet under the broiler for about 3 to 5 minutes, or until the cheese is beautifully melted and bubbly. Keep a close eye on it to prevent burning!
11. Once done, remove the skillet from the oven and garnish with more cilantro if desired. Serve hot, and watch it disappear!

Notes

• Add vegetables: Consider adding zucchini, corn, squash, or artichoke hearts for added nutrition.
• Bean variety: Use red kidney or black beans for a protein boost.
• Homemade vs. Store-bought: Feel free to use homemade pico de gallo, salsa, and queso or store-bought if you’re short on time.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.