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Skillet Chicken Con Queso Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 27 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/skillet-chicken-con-queso-recipe/