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!

skillet filled with chicken, cheese, rice, and more

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!

Recipe Card

Skillet Chicken Con Queso

4.65 from 107 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 5
Author: Becky Hardin
SKILLET CHICKEN CON QUESO is the ultimate one pot meal! Cheesy rice loaded with cilantro, pico de gallo, green chiles, and cream topped with taco spiced chicken. Comfort food has never been easier or cheesier!
Skillet Chicken con Queso is the ultimate one pot meal! 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 and comforting for busy weeknight dinners!
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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.
Calories: 558kcalCarbohydrates: 49gProtein: 30gFat: 26gSaturated Fat: 14gCholesterol: 118mgSodium: 2216mgPotassium: 603mgFiber: 4gSugar: 10gVitamin A: 1535IUVitamin C: 13.4mgCalcium: 395mgIron: 3.2mg

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.

chicken skillet recipe with cheese, taco seasoning, rice, and more
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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!

more easy mexican meals you’ll love

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.65 from 107 votes (97 ratings without comment)
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37 Comments
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Barbara
Barbara
September 7, 2024 8:45 pm

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!5 stars

Barbara
Barbara
August 12, 2024 2:05 pm

Have you ever frozen leftovers?

Samantha Marceau
August 13, 2024 8:31 am
Reply to  Barbara

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.

Samantha Marceau
May 3, 2023 9:13 am

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!

DoxieMomma
DoxieMomma
January 12, 2023 4:13 pm

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!5 stars

Samantha Marceau
January 13, 2023 11:18 am
Reply to  DoxieMomma

We love to hear that! Thanks so much for sharing!

Alissa C.
Alissa C.
September 13, 2022 7:55 pm

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.5 stars

Samantha Marceau
September 14, 2022 9:17 am
Reply to  Alissa C.

Thanks for stopping by, Alissa!

Susie
Susie
February 12, 2022 8:50 pm

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!5 stars

Becky Hardin
Becky Hardin
February 16, 2022 11:47 am
Reply to  Susie

I love to hear that!

John T McGowan
John T McGowan
December 19, 2021 8:14 am

Can I add sausage?5 stars

Becky Hardin
Becky Hardin
December 22, 2021 9:23 am
Reply to  John T McGowan

Can’t see why not!

Tracy Perales
Tracy Perales
August 28, 2021 2:01 pm

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.5 stars

Becky Hardin
Becky Hardin
September 3, 2021 12:18 pm
Reply to  Tracy Perales

It’s an addictive recipe!

Lyn
Lyn
July 18, 2021 1:21 pm

Can you make this without rice so you just have chicken and cheese?

Becky Hardin
Becky Hardin
July 20, 2021 10:21 am
Reply to  Lyn

I don’t see why not!

Beverly
Beverly
May 10, 2021 5:38 pm

Made this and it is delicious. Anyone have trouble with rice cooking. I didn’t precook rice.5 stars

Becky Hardin
Becky Hardin
May 13, 2021 3:32 pm
Reply to  Beverly

Thanks for sharing, Beverly!