Description

This Skillet Chicken Con Queso recipe combines tender chicken breasts with creamy melted queso blanco cheese, flavorful taco seasoning, and vibrant salsa to create a hearty one-pan dish. Served over instant white rice and garnished with fresh cilantro and pico de gallo, this meal is both quick and delicious—perfect for a convenient weeknight dinner.

Ingredients

Scale

Chicken and Seasoning

1 tablespoon olive oil
3 chicken breasts (boneless/skinless, cut into cubes)
1 ounce taco seasoning
1 ½ tablespoons water

Base and Cheese

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

Salsa 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

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Instructions

Prepare the Chicken: Heat the olive oil in a large skillet over medium heat. Add the cubed chicken breasts and cook until browned and cooked through, about 6-8 minutes.
Add Seasoning: Sprinkle the taco seasoning over the cooked chicken, then stir in 1 ½ tablespoons of water. Stir well, cooking for another 2 minutes to let the flavors meld.
Cook the Rice: In a separate pot, prepare the 2 cups of instant white rice according to package instructions, usually by boiling water and letting the rice absorb it until tender.
Combine Cheese and Cream: In the skillet with chicken, pour in the half and half and melted queso blanco. Stir continuously over medium heat until the mixture is smooth and heated through.
Add Salsa and Peppers: Stir in the salsa, drained green chiles, and chopped cilantro. Simmer the mixture for about 3-5 minutes to blend flavors.
Incorporate Rice and Cheese: Add the cooked instant rice to the skillet and mix well to combine. Sprinkle the shredded Mexican blend cheese over the top, allowing it to melt slightly before serving.
Garnish and Serve: Spoon the Skillet Chicken Con Queso onto plates and top with fresh pico de gallo and additional chopped cilantro for brightness and freshness.

Notes

Use store-bought Queso Blanco for convenience or make it from scratch for a fresher flavor.
Adjust the taco seasoning amount to your taste preference; less if you prefer mild, more for a spicier kick.
Instant rice speeds up cooking, but you can substitute with regular rice if you have more time.
For a lower-calorie version, substitute half and half with milk or a lighter dairy alternative.
Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-American