Description
A flavorful and creamy Skillet Chicken Con Queso combining tender seasoned chicken, cheesy rice, and zesty salsa, all cooked in one pan and finished under the broiler for a melted cheese topping. Perfect for an easy weeknight dinner that brings Tex-Mex comfort to your table.
Ingredients
Scale
Chicken
- 1 tablespoon olive oil
- 3 chicken breasts, boneless and skinless, cut into cubes
- 1 ounce taco seasoning
- 1 ½ tablespoons water
Rice and Queso Mixture
- 1 cup half and half
- 2 cups instant white rice
- 1 cup queso blanco (white queso), melted
- 1 cup salsa (thin restaurant style salsa)
Vegetables and Garnishes
- ¼ cup fresh cilantro, chopped, plus more for garnish
- 1 can (4.5 ounces) green chiles, drained
- ½ cup pico de gallo
- 1 cup Mexican blend cheese, shredded
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 1-2 minutes until it begins to brown.
- Season Chicken: Sprinkle the taco seasoning evenly over the chicken and add 1 ½ tablespoons water. Stir to coat all chicken pieces with the seasoning mixture.
- Finish Cooking Chicken: Continue cooking the chicken, turning frequently, for 6-8 minutes or until the chicken is cooked through and no longer pink inside.
- Set Chicken Aside: Remove the chicken cubes to a plate and cover with foil to keep warm while you prepare the rice mixture.
- Prepare Rice Mixture: In the same skillet, add half and half and instant white rice. Stir to combine and scrape any browned bits from the bottom of the pan for extra flavor.
- Add Queso and Salsa: Pour in the melted queso blanco and the salsa. Stir well to incorporate the ingredients. Bring the mixture to a boil, then cover and reduce heat to a simmer.
- Cook Rice: Let the rice simmer, covered, for about 5 minutes or until it is fully cooked and fluffy.
- Mix in Vegetables: Stir chopped cilantro, drained green chiles, and pico de gallo into the cooked rice mixture until evenly combined.
- Combine Chicken and Rice: Nestle the cooked chicken cubes back into the rice mixture, distributing them evenly in the skillet.
- Add Cheese Topping: Sprinkle the shredded Mexican blend cheese evenly over the top of the chicken and rice.
- Broil to Melt Cheese: Place the skillet under the broiler for 3-5 minutes, watching carefully, until the cheese is fully melted and bubbling.
- Garnish and Serve: Remove from oven and garnish with additional fresh cilantro if desired. Serve immediately for a warm, cheesy meal.
Notes
- Use instant white rice for quicker cooking time; if using regular rice, adjust cooking time accordingly.
- Adjust the spice level by choosing mild, medium, or hot taco seasoning and salsa.
- If you prefer, substitute half and half with whole milk or cream for creamier texture.
- Broiling times may vary by oven; keep an eye to avoid burning cheese.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the microwave or skillet.
