Slice the boneless, skinless chicken breast into 1-inch pieces. Heat a large oven-safe skillet over medium heat and add the olive oil. Once the oil is hot, add the chicken and cook until browned on all sides for about 5 to 7 minutes.
Pour in the chicken broth and add the yellow rice. Stir to combine and bring to a boil. Once boiling, cover and reduce heat to low, letting it simmer for 25 to 30 minutes.
In a separate saucepan, combine the heavy cream and white American cheese over medium-low heat, stirring until melted.
After 30 minutes, remove the skillet from heat. Stir in the diced tomatoes, green chilis, and melted cheese sauce.
Top with crumbled queso fresco and broil in the oven for 2 to 3 minutes until the cheese is bubbly and golden.
Garnish with fresh chopped cilantro before serving.
