Skillet Chicken Con Queso

Course: Main Course

Cuisine: Mexican

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 558kcal

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. This one pan chicken skillet recipe is so cheesy, easy, and amazing. I used to always order Pollo con Queso at Mexican Restaurants and now I can easily make it at home. Chicken and Cheese...is there anything better?

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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.
Sprinkle chicken with the taco seasoning, turning to make sure both sides are coated. Add in the 1 ½ tablespoons water to assist with coating all the chicken.
Turn the chicken as you cook, about 6-8 minutes until the chicken is just cooked through.
Place chicken on a plate and cover in foil to retain heat. Set aside.
In the same skillet, add the half & half and white rice. Stir to combine. 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.
Stir in cilantro, green chiles, and pico de gallo into the rice mixture.
Add the chicken back to skillet and nestle into the rice.
Cover with the 1 cup 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.
Enjoy!

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