Name: Easy Baked Queso Chicken Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican-Inspired
Ingredients: 1 tsp cumin; 1/2 tsp salt; 1/2 tsp garlic powder; 1 tsp paprika; 1 tbsp olive oil; 4 chicken breasts (about 2 lb); 1/4 tsp black pepper; 1/2 tsp dried oregano; 1 tsp chili seasoning; 1 tbsp olive oil (Bertolli Extra Virgin Olive Oil recommended); 2 cups cheese sauce (Tostitos Medium Con Queso suggested); 1 medium onion (diced into 1/2-inch pieces); 1 medium tomato (finely diced); 1 tbsp fresh cilantro (finely chopped); 1 diced jalapeño (for extra heat)

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Introduction

Easy Baked Queso Chicken is a comforting and flavorful dish that combines tender, seasoned chicken breasts with creamy queso sauce and sautéed vegetables. It’s simple to prepare and perfect for a satisfying weeknight dinner.

The image shows a white plate with two main parts. On the right side are five slices of cooked chicken breast with a golden brown crust, topped with a creamy sauce that has small bits of orange carrot and green herbs, and garnished with fresh green herbs. On the left side of the plate is a colorful coleslaw made of shredded white cabbage, purple cabbage, and orange carrot, mixed with a creamy dressing. Above the plate is a black cast iron pan filled with more chicken breasts covered in the same creamy sauce with visible pieces of carrot and green herbs. The background is a white marbled texture, and a woman's hand is holding a golden spoon near the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1 tsp paprika
1 tbsp olive oil (plus 1 tbsp more for sautéing)
4 chicken breasts (about 2 lb)
1/4 tsp black pepper
1/2 tsp dried oregano
1 tsp chili seasoning
2 cups cheese sauce (such as Tostitos Medium Con Queso)
1 medium onion, diced into 1/2-inch pieces
1 medium tomato, finely diced
1 tbsp fresh cilantro, finely chopped (for garnish)
Optional: 1 diced jalapeño (for extra heat)

Instructions

Step 1: Preheat your oven to 400°F and place the oven rack on the top shelf. In a large Ziploc bag, combine the chicken breasts with 1 tablespoon olive oil, cumin, chili seasoning, paprika, garlic powder, oregano, salt, and pepper. Seal the bag tightly after pressing out the air, and massage to evenly coat the chicken. Marinate for at least 15 minutes or up to overnight in the fridge.
Step 2: Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until sizzling. Add the marinated chicken breasts and sear them for 4-5 minutes per side until nicely browned. Transfer the chicken to a plate and set aside.
Step 3: In the same skillet, add diced onion, tomato, and jalapeño if using. Sauté for 2-3 minutes until the vegetables soften, stirring frequently to prevent burning.
Step 4: Return the seared chicken breasts to the skillet and top each with the sautéed vegetable mixture. Spread the cheese sauce evenly over each chicken breast. If you don’t have a cast-iron skillet, use a 9×13-inch casserole dish. Bake on the top rack of the oven for 20-25 minutes until the chicken is fully cooked and the queso sauce turns golden brown. The internal temperature should reach 165°F.
Step 5: Remove from the oven and garnish with fresh cilantro. Serve hot with your choice of sides like cilantro lime rice, crusty bread, or pasta.

Tips & Variations

For extra spice, add more diced jalapeños or a sprinkle of cayenne pepper to the marinade.
If you prefer, swap the chicken breasts for thighs for a juicier result.
Use homemade queso or any favorite cheese sauce in place of store-bought for a personal touch.
Marinate the chicken overnight to deepen the flavors.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to preserve the sauce’s creaminess. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

A black cast iron pan holds four large pieces of chicken breast covered with a creamy, light orange sauce with bits of herbs and spices visible throughout. The chicken has a golden-brown crust with melted cheese on top, giving a slightly bubbly and textured look. The creamy sauce surrounds the chicken evenly, filling the pan almost to the edges. A white and blue striped towel is under the pan's right side, and the pan sits on a white marbled surface. A woman's hand holds the pan's handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a cast-iron skillet?

Yes, you can use a 9×13-inch casserole dish to assemble and bake the chicken. Just sear the chicken in a skillet first for best flavor, then transfer to the casserole dish for baking.

How can I tell when the chicken is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F. The queso sauce should also be bubbling and turn a light golden color.