If you’re craving a colorful, comforting, and downright delicious meal, this Skillet Chicken Con Queso Recipe is about to become your new best friend in the kitchen. Imagine juicy, seasoned chicken mingling effortlessly with creamy, melty queso blanco, bright salsa, and fluffy rice all cooked together in one pan—that means fewer dishes and more time to dig in. It’s a mouthwatering blend of textures and flavors with a splash of fresh cilantro and a little heat from green chiles that make every bite so satisfying you’ll want to serve this at every gathering.
Ingredients You’ll Need
The magic of this Skillet Chicken Con Queso Recipe comes down to simple, fresh ingredients with vibrant flavors that blend beautifully. Each element plays an important role—whether it’s the rich creaminess of half and half, the punch from taco seasoning, or the fresh pop of pico de gallo—everything works in harmony to create a dish that’s as easy as it is flavorful.
- Olive oil: Adds a subtle, fruity richness and helps brown the chicken perfectly.
- Chicken breasts (boneless/skinless, cut into cubes): Tender protein that absorbs all the tasty seasonings.
- Taco seasoning: Brings classic Mexican spices to the table with a kick of flavor.
- Water: Helps the seasonings spread evenly across the chicken for consistent taste.
- Half and half: Creates a creamy base that makes the queso smooth and luscious.
- Instant white rice: Cooks quickly and soaks up all the wonderful sauce in every grain.
- Queso Blanco (White Queso), melted: The star cheese that gives the dish its signature creamy, cheesy goodness.
- Salsa (thin, restaurant-style): Adds tanginess and moisture to keep the skillet vibrant and juicy.
- Fresh cilantro, chopped: Provides a bright herbal note to contrast the creamy richness.
- Green chiles (4.5-ounce can, drained): A mild heat and vegetal flavor to deepen the dish’s complexity.
- Pico de gallo: Fresh, zesty topping bursting with tomatoes, onions, and jalapeño.
- Mexican blend cheese, shredded: Melts beautifully for a gooey, cheesy topping.
How to Make Skillet Chicken Con Queso Recipe
Step 1: Sear the Chicken
Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Toss in the cubed chicken breasts and cook them until they’re golden brown on all sides, sealing in those juicy flavors. This initial sear develops the base for the entire dish, so don’t rush it—those crispy edges are pure flavor magic.
Step 2: Season and Simmer
Once the chicken is evenly browned, sprinkle one ounce of taco seasoning over it and add 1 ½ tablespoons of water. Stir carefully to coat every piece of chicken with those savory spices, lowering the heat slightly to let those flavors soak in. This step ensures every bite delivers that signature Mexican-inspired heat and aroma.
Step 3: Add the Creamy Base and Rice
Pour in one cup of half and half, stirring to combine before adding the two cups of instant white rice. The rice acts like a canvas here, soaking up the creamy sauce while cooking, resulting in tender grains infused with all the mouthwatering spices and cheese. Stir well to make sure nothing sticks to the pan.
Step 4: Melt in the Queso and Salsa
Next, gently fold in one cup of melted Queso Blanco and one cup of thin, restaurant-style salsa. Watch as the mixture turns irresistibly creamy and rich, with the salsa adding a beautiful tang that brightens the dish completely. The combo of queso and salsa is what truly brings this recipe to life, balancing creaminess with zing.
Step 5: Add Freshness and Heat
Stir in the ¼ cup of fresh chopped cilantro along with the drained can of green chiles. These ingredients introduce fresh herbal notes and a mild heat that wakes up your palate but never overwhelms. Mix everything thoroughly and let it simmer just a few more minutes so the flavors meld beautifully together.
Step 6: Finish with Pico de Gallo and Cheese
Sprinkle half a cup of pico de gallo on top, followed by one cup of shredded Mexican blend cheese. Cover the skillet just until the cheese melts into a gooey, golden blanket that ties everything together perfectly. This final step adds layers of fresh flavor and irresistible cheesiness.
How to Serve Skillet Chicken Con Queso Recipe
Garnishes
To make your serving visual and extra tasty, sprinkle a bit more fresh cilantro on top and maybe a few slices of avocado if you’re feeling fancy. A squeeze of lime juice brightens everything and adds that last burst of freshness so your guests reach for seconds.
Side Dishes
This dish stands tall on its own but pairs wonderfully with simple sides like a crisp green salad, tortilla chips for scooping, or roasted veggies for some added crunch and color. Mexican street corn or a light cucumber salad will also round out the meal beautifully.
Creative Ways to Present
Looking to wow your friends? Serve the Skillet Chicken Con Queso Recipe in individual cast iron skillets straight from oven to table—that rustic charm really elevates the experience. Or spoon it inside warm flour tortillas for quick burrito-style plates. Either way, it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Skillet Chicken Con Queso Recipe into an airtight container and refrigerate. It will keep beautifully for up to 4 days, making it perfect for easy lunches or dinners throughout the week.
Freezing
You can freeze leftovers as well by placing them in a freezer-safe container. Be sure to leave some room for expansion! Frozen Skillet Chicken Con Queso tastes great for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over low-medium heat or microwave in short bursts, stirring occasionally to restore creaminess and prevent drying out. Adding a splash of half and half or water while reheating can help revive that silky texture.
FAQs
Can I use brown rice instead of instant white rice?
Absolutely! Brown rice will add a nuttier flavor and more chewiness, but keep in mind it will take longer to cook. You might want to precook it slightly or adjust the liquid amount for perfect texture.
Is there a vegetarian version of this Skillet Chicken Con Queso Recipe?
Definitely! Swap out the chicken for hearty veggies like mushrooms, zucchini, or even black beans to keep that protein punch. The creamy queso and spices still make it a satisfying, comforting dish.
Can I make homemade queso blanco for this recipe?
Yes, homemade queso blanco is fantastic here if you have the time. It melts beautifully and has a fresh taste that pairs perfectly with the chicken and salsa. Otherwise, store-bought works just fine and saves time!
What salsa works best in this recipe?
Opt for a thin, restaurant-style salsa for the best results—it mixes evenly and won’t overpower the creaminess. You can use mild or spicy depending on your heat preference.
How spicy is the Skillet Chicken Con Queso Recipe?
This recipe has a gentle kick thanks to the taco seasoning and green chiles, but it’s not overwhelmingly hot—perfect for those who enjoy flavor with a touch of warmth rather than intense heat.
Final Thoughts
This Skillet Chicken Con Queso Recipe brings comfort food to a whole new level with its creamy, cheesy goodness and vibrant Mexican-inspired flavors. It’s easy to make, perfect for weeknight dinners, and sure to impress anyone lucky enough to dig in. Trust me, once you try this, it’ll be on regular rotation in your recipe lineup. Go ahead, give it a whirl—you’re going to love every bite!
Print
Skillet Chicken Con Queso Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and creamy Skillet Chicken Con Queso recipe that combines tender chicken, melted white queso, and instant rice for a quick and satisfying meal. This one-pan dish is spiced with taco seasoning and complemented by fresh cilantro, salsa, and pico de gallo, making it perfect for weeknight dinners or casual gatherings.
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 3 chicken breasts (boneless/skinless, cut into cubes)
- 1 ounce taco seasoning
- 1 ½ tablespoons water
Rice and Cheese Sauce
- 2 cups instant white rice
- 1 cup half and half
- 1 cup Queso Blanco (White Queso), melted (homemade or store-bought)
Additional Flavorings and Toppings
- 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)
- ½ cup pico de gallo
- 1 cup Mexican blend cheese, shredded
Instructions
- Prepare the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken breasts and cook until browned on all sides, about 5-7 minutes.
- Season the chicken: Sprinkle the taco seasoning evenly over the chicken pieces. Pour in 1 ½ tablespoons of water and stir well to coat the chicken evenly with the seasoning. Cook for an additional 2-3 minutes until the chicken is fully cooked and the seasoning is absorbed.
- Add the rice and liquids: Stir in 2 cups of instant white rice into the skillet. Pour in 1 cup of half and half and 1 cup of melted Queso Blanco. Mix everything thoroughly to combine all ingredients and heat through.
- Incorporate the salsa and chiles: Add 1 cup of thin, restaurant-style salsa, the drained can of green chiles, and 1/4 cup of chopped fresh cilantro to the skillet. Stir well and cook for 3-4 minutes to blend the flavors.
- Top with pico de gallo and cheese: Sprinkle ½ cup of pico de gallo and 1 cup of shredded Mexican blend cheese evenly over the skillet mixture. Reduce the heat to low, cover the skillet, and let it cook for another 3-5 minutes until the cheese melts completely.
- Garnish and serve: Remove from heat, garnish with additional fresh cilantro if desired, and serve hot for a delicious, creamy chicken con queso meal.
Notes
- Use cooked or leftover chicken if you want to reduce cooking time.
- Instant rice is used for quick preparation, but you can substitute with cooked white rice if preferred.
- For a spicier dish, add jalapeños or hot sauce to the salsa.
- This recipe can be made gluten-free by ensuring taco seasoning and salsa are gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or on the stovetop.
