Description

Skillet Chicken Con Queso is a delicious, creamy, and cheesy one-pan dinner that combines tender chicken, fluffy rice, and the flavors of queso, salsa, and spices. It’s an easy-to-make meal perfect for busy weeknights, offering a comforting taste of Tex-Mex cuisine.

Ingredients

Units Scale

For the Chicken

1 tablespoon olive oil
3 chicken breasts (boneless/skinless, cut into cubes)
1 ounce taco seasoning
1 1/2 tablespoons water

For the Rice and Sauce

1 cup half and half
2 cups instant white rice
1 cup Queso Blanco (White Queso), melted (homemade or store-bought)
1 cup salsa (thin, restaurant-style)
1/4 cup fresh cilantro, chopped (plus more for garnish)
1 can green chiles (4.5-ounce can, drained)
1/2 cup pico de gallo
1 cup Mexican blend cheese, shredded

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Instructions

Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until lightly browned. Sprinkle the taco seasoning over the chicken, ensuring all sides are coated evenly. Add water to help coat the chicken, and cook for about 6-8 minutes until the chicken is fully cooked. Remove the chicken to a plate, cover with foil, and set aside.
Cook the Rice
In the same skillet, add the half and half and instant white rice. Stir together to combine.
Add Queso and Salsa
Pour in the melted Queso Blanco and the salsa. Stir the mixture until fully combined. Bring it to a boil, then reduce the heat to low, cover the skillet, and let it simmer for about 5 minutes, or until the rice is tender and fluffy.
Incorporate Veggies
Stir in the chopped cilantro, drained green chiles, and pico de gallo. Mix everything evenly to distribute the flavors.
Combine and Broil
Nestle the cooked chicken cubes back into the skillet, arranging them on top of the rice mixture. Sprinkle the shredded Mexican blend cheese over the top, ensuring even coverage. Place the skillet under the broiler for 3-5 minutes, or until the cheese is fully melted and bubbly. Garnish with additional cilantro if desired.

Notes

Add extra vegetables such as zucchini, corn, or squash for more texture and flavor.
Consider adding red kidney beans or black beans for a protein boost.
Homemade pico de gallo, salsa, and queso work best in this recipe, but store-bought versions are great as a time-saving alternative.

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 3g
Sodium: 870mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 2g
Protein: 37g
Cholesterol: 95mg