Queso Chicken Skillet
Queso chicken skillet simmers bite-size chicken in salsa and creamy queso until spoonable over rice or chips — a cheesy one-pan Mexican-inspired USA dinner ready in about 30 minutes. Cook chicken fully to 165°F before stirring in the cheese sauce.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup salsa (medium or mild)
- 1 (4-ounce) can diced green chiles
- 8 ounces processed cheese (such as Velveeta), cubed, or 1 1/2 cups shredded cheddar + 1/2 cup milk
- 1/4 cup milk as needed to loosen
- Cooked rice or tortilla chips for serving
- Optional: black beans, cilantro, jalapeño, lime
🔧Kitchen Tools Needed
- Large skillet
- Spatula
- Instant-read thermometer
- Cutting board
📝Instructions
- 1
Season chicken with chili powder, cumin, garlic powder, salt, and pepper.
- 2
Heat oil in a large skillet over medium-high. Cook chicken until opaque and 165°F, 6–8 minutes, stirring occasionally.
- 3
Reduce heat to medium-low. Stir in salsa and green chiles; simmer 2 minutes.
- 4
Add cheese cubes (or cheddar and milk). Stir until fully melted and smooth, 2–4 minutes. Loosen with milk if too thick.
- 5
Serve over rice or with chips. Refrigerate leftovers within 2 hours up to 3 days; reheat gently to 165°F, stirring often.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use rotisserie chicken?
Yes — shred and warm with salsa, then melt cheese. Heat the mixture to 165°F.
Real cheddar instead of processed cheese?
Yes — shred finely and add milk; melt low and slow to avoid graininess.
Too spicy for kids?
Use mild salsa and mild green chiles; serve hot sauce on the side.
What to serve with?
Rice, warmed tortillas, chips, or steamed broccoli.
