My Skillet Chicken con Queso is the ultimate one-pot meal for busy weeknight dinners! Cheesy rice loaded with cilantro, pico de gallo, green chiles, and topped with taco spiced chicken. This one pan chicken skillet recipe is so cheesy, flavorful and comforting. I used to always order Pollo con Queso at Mexican Restaurants and now I can easily make it at home!
5-Star Review
“Enjoyed this tonight with my husband and mother-in-law. We all loved it. The spice was just right and the freshness of the cilantro and pico balanced the creaminess perfectly. Thank you!” -Barbara
Skillet Chicken con Queso Recipe
My Pollo con Queso is a popular Mexican dish. I cook seasoned chicken cubes with white rice along with Mexican flavors like queso, salsa, pico de gallo, and cilantro. Then I top it with plenty of melty cheese. You can even make it without rice for an easy side dish. This recipe is sure to please even the pickiest of eaters. I can’t wait for you to try this delicious chicken with rice!
Skillet Chicken Con Queso
Ingredients
- 1 tablespoon olive oil
- 3 chicken breasts boneless/skinless and cut into cubes
- 1 ounce Taco Seasoning Click for Homemade Recipe!
- 1 ½ tablespoons water
- 1 cup half and half
- 2 cups instant white rice
- 1 cup Queso Blanco (White Queso) homemade or store bought, melted
- 1 cup salsa thin restaurant style salsa
- 1/4 fresh cilantro chopped, plus more for garnish
- 1 can Green Chiles 4.5 ounce can, drained
- ½ cup pico de gallo
- 1 cup Mexican blend cheese shredded
Instructions
- Heat the chicken cubes and olive oil in a large skillet over medium/high heat.3 chicken breasts, 1 tablespoon olive oil
- Now sprinkle 1 ounce Taco Seasoning on chicken cubes and turning them to make sure all sides are coated well.Add in the 1 ½ tablespoons water to assist with coating all the chicken cubes.1 ounce Taco Seasoning, 1 ½ tablespoons water
- Turn the chicken cubes as you cook for about 6-8 minutes OR until the chicken is just cooked through.
- Place the chicken cubes on a plate and cover with foil to retain the heat. Set aside.
- In the same skillet, add the half & half and white rice. Stir to combine.1 cup half and half, 2 cups instant white rice
- Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.1 cup Queso Blanco (White Queso), 1 cup salsa
- Stir in cilantro, green chiles, and pico de gallo into the rice mixture.1/4 fresh cilantro, 1 can Green Chiles, ½ cup pico de gallo
- Add the cooked chicken cubes back to skillet and nestle into the rice.
- Cover with the 1 cup cheese.1 cup Mexican blend cheese
- Place skillet under the broiler for approximately 3-5 minutes or until the cheese is fully melted on top. Garnish with more cilantro if desired.
Becky’s Tips
- Add vegetables like zucchini, corn, squash, artichoke hearts.
- Red kidney or black beans are also a great addition.
- I use homemade pico de gallo, salsa and queso, feel free to use store bought if not handy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Queso Chicken in a Skillet
Cook chicken cubes: Heat the 3 chicken cubes (chicken breasts cut into cubes) and 1 tablespoon olive oil in a large skillet over medium/high heat.
Sprinkle 1 ounce taco seasoning on chicken cubes and turn them to make sure all sides are coated well. Add in 1 ½ tablespoon water to help coat all the chicken cubes.
Turn the chicken as you cook for about 6-8 minutes or until the chicken is just cooked through. Place chicken on a plate and cover in foil to retain heat. Set aside.
Cook rice with half and half, salsa, and queso: Now in the same skillet, add 1 cup of half and half and 2 cups of instant white rice. Stir to combine.
To this, add in the melted 1 cup of Queso Blanco (White Queso) and 1 cup of salsa. Stir to fully combine.
Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.
Combine rice with pico de gallo and cilantro: Stir in 1/4 cup of fresh cilantro, 1 can of green chiles and ½ cup of pico de gallo into the rice mixture.
Nestle in chicken and rice: Add the cooked chicken cubes back to skillet and nestle into the rice.
Top with cheese & broil: Cover with the 1 cup of Mexican blend cheese.
Place the skillet under the broiler for approximately 3-5 minutes or until the cheese is fully melted on top. Garnish with more cilantro if desired.
How to Store
Transfer any leftovers to an airtight container and refrigerate for 3-5 days. To reheat, microwave it in 30 second intervals.
If planning ahead you can cook this up to 3 days in advance. Reheat over the stovetop, while stirring carefully or place the entire skillet in the oven and warm for 10 minutes at 350°F.
Serving Suggestions
Sautéed vegetables are the best to pair with this cheesy chicken and rice. You can also serve a hot bowl of vegetable soup to make it a complete meal!
Enjoyed this tonight with my husband and mother-in-law. We all loved it. The spice was just right and the freshness of the cilantro and pico balanced the creaminess perfectly. Thank you!
Have you ever frozen leftovers?
Hi Barbara, while it is certainly possible to freeze the leftovers, the texture once thawed may leave something to be desired. Creamy sauces tend to separate and turn a bit grainy after freezing.
Hi Cathryn, did you happen to use regular rice instead of instant? This recipe really relies on the use of instant tice to come out properly!
6 year old gave this a 10/10 and hubby said it’s better than any restaurant “chicken on the beach” he’s ever had!
We love to hear that! Thanks so much for sharing!
I made this recipe for my little family of 3. My picky eater husband, son, and myself all LOVED it!! Super yummy and my husband is even taking it for leftovers and pairing it with tortillas for his lunch tomorrow. Definitely becoming a family favorite in our house.
Thanks for stopping by, Alissa!
I didn’t have instant rice so I just made the regular stuff and mixed it all together and payed the chicken on top of the rice in a 9×13. Turned out good!
I love to hear that!
Can I add sausage?
Can’t see why not!
I’ve made this recipe about a half a dozen times now. Just can’t get enough of it. Only complaint I have is the time investment- 1st of all, I usually make my pico de Gallo from scratch, so that’s time consuming, and 2nd, I’m cooking for a household of 10, so I usually have to triple or quadruple every recipe I make. These problems are unique to me and are no fault of the recipe.
It’s an addictive recipe!
Can you make this without rice so you just have chicken and cheese?
I don’t see why not!
Made this and it is delicious. Anyone have trouble with rice cooking. I didn’t precook rice.
Thanks for sharing, Beverly!