Description
This Skillet Chicken Con Queso is a creamy, cheesy, and flavorful one-pan dish featuring tender chicken, white rice, melted Queso Blanco, salsa, and fresh herbs. Perfect for a quick and satisfying weeknight meal, it combines Mexican-inspired flavors with the convenience of a skillet-cooked dinner, ready in just 25 minutes and serving five.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts, cut into cubes
- 1 ounce taco seasoning
- 1 ½ tablespoons water
Rice and Dairy
- 2 cups instant white rice
- 1 cup half and half
- 1 cup Queso Blanco (White Queso), melted (homemade or store-bought)
- 1 cup Mexican blend cheese, shredded
Vegetables and Garnishes
- 1 cup salsa (thin, restaurant-style)
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- 1 can green chiles (4.5-ounce can, drained)
- ½ cup pico de gallo
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 and cooked through, about 5-7 minutes.
- Season the Chicken: Sprinkle the taco seasoning over the cooked chicken. Add 1 ½ tablespoons of water and stir well to coat the chicken evenly. Let it simmer for 1-2 minutes to meld the flavors.
- Add Dairy and Rice: Pour in the half and half, stirring to combine. Add the 2 cups of instant white rice and mix thoroughly with the chicken and creamy sauce.
- Incorporate Queso Blanco and Salsa: Stir in the melted Queso Blanco and 1 cup of thin restaurant-style salsa. Continue to cook, stirring occasionally, allowing the rice to absorb the flavors and heat through, about 3-5 minutes.
- Add Green Chiles and Pico de Gallo: Mix in the drained green chiles and ½ cup pico de gallo for added freshness and mild heat. Cook for another 2 minutes to combine.
- Top with Cheese and Cilantro: Sprinkle the Mexican blend cheese evenly over the skillet. Cover with a lid to allow the cheese to melt, about 2-3 minutes. Once melted, remove from heat and garnish with additional fresh cilantro.
- Serve: Scoop the creamy chicken and rice onto plates or bowls and enjoy this comforting, cheesy skillet dish immediately.
Notes
- You can substitute chicken thighs for a juicier option.
- If you prefer spicier food, add chopped jalapeños or use a hot salsa variety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a lower-fat version, use reduced-fat half and half or milk.
- Ensure the instant rice is cooked properly according to package instructions if not combined in the skillet.
