Description
Skillet Chicken Con Queso is a rich and creamy Tex-Mex dish made with tender chicken breasts cooked in a flavorful blend of spices, diced tomatoes with green chilies, salsa, and melted Mexican blend cheese. This comforting one-pan meal combines the zest of chili powder and cumin with a smooth cheese sauce, perfect for serving over rice, in tortillas, or with chips.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1/2 cup salsa (mild or medium)
- 1/2 cup heavy cream
- 1 1/2 cups shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season evenly with chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through.
- Add Tomatoes and Salsa: Reduce heat to medium. Stir in the drained diced tomatoes with green chilies and the salsa. Cook for 2–3 minutes, allowing the mixture to heat through and the flavors to meld together.
- Make the Queso Sauce: Pour in the heavy cream and stir to combine. Let the mixture gently bubble, then add the shredded Mexican blend cheese. Stir continuously until the cheese has completely melted and the sauce is smooth and creamy.
- Simmer and Finish: Allow the sauce to simmer for an additional 2–3 minutes, ensuring it thickens slightly and coats the chicken pieces evenly. Remove from heat.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the top. Serve the Skillet Chicken Con Queso hot, accompanied by lime wedges if desired. This dish goes wonderfully over rice, inside tortillas, or alongside tortilla chips.
Notes
- Serve over steamed rice, inside soft tortillas, or with crunchy tortilla chips as a dip.
- To save time, substitute cooked rotisserie chicken; stir it in after preparing the sauce.
- Add a dash of hot sauce or finely chopped jalapeños for extra heat.
