Name: Easy Baked Queso Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 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 recommended); 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

This Easy Baked Queso Chicken is a deliciously cheesy and flavorful meal that comes together quickly with simple ingredients. Tender chicken breasts are marinated, seared, and baked with a rich queso sauce, creating a comforting dish perfect for weeknight dinners.

The image shows a white plate with two main parts: on the right side, several thick slices of grilled chicken breast topped with a creamy sauce that has small chunks of orange carrot and green herbs, and on the left side, a colorful coleslaw made of shredded white and purple cabbage mixed with thin carrot strips, all coated lightly in a creamy dressing. Above the plate, partially visible, is a black cast iron skillet holding several whole chicken breasts covered with the same creamy sauce with visible diced carrots and herbs. A gold spoon rests inside the skillet on a white marbled surface background. 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
4 chicken breasts (about 2 lb)
1/4 tsp black pepper
1/2 tsp dried oregano
1 tsp chili seasoning
1 tbsp olive oil (for sautéing)
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 black pepper. Seal the bag, press out the air, and massage the seasoning evenly over the chicken. Let it marinate for at least 15 minutes or preferably overnight in the fridge.
Step 2: Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat until it shimmers. Add the marinated chicken breasts and sear until browned on both sides, about 4-5 minutes per side. Transfer the chicken to a plate and set aside.
Step 3: In the same skillet, add the diced onion, tomato, and optional jalapeño. Sauté for 2-3 minutes, stirring often, until the vegetables are softened and fragrant.
Step 4: Return the seared chicken to the skillet and spoon the sautéed vegetables evenly over each breast. Pour the cheese sauce on top, covering the chicken. If you don’t have a cast-iron skillet, transfer everything to a 9×13-inch casserole dish.
Step 5: Bake on the top rack of the preheated oven for 20-25 minutes, or until the chicken is cooked through and the queso sauce is golden and bubbly. The internal temperature should reach 165°F when checked with a meat thermometer.
Step 6: Remove from the oven, garnish with fresh cilantro, and serve hot. This dish pairs well with cilantro lime rice, crusty bread, or pasta.

Tips & Variations

For extra flavor, marinate the chicken overnight to allow the spices to fully infuse.
Substitute the cheese sauce with your favorite homemade queso or a creamy cheddar sauce.
Add a diced jalapeño if you like your dish with a spicy kick, or omit for milder flavor.
If you don’t have a cast iron skillet, a casserole dish will work just as well for baking.

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. For best texture, reheat covered to prevent the chicken from drying out.

How to Serve

A black cast iron pan holds four browned chicken breasts covered with a creamy sauce that has visible chunks of orange carrots and green herbs mixed in. The sauce is light tan with a smooth, slightly thick texture, pooling around the chicken and filling the pan almost to the top edge, with some areas showing a golden baked surface. The pan rests on a white marbled texture surface and a white cloth with gray stripes is partially visible at the bottom right, held by a woman's hand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used as a substitute. Adjust the cooking time to ensure they are fully cooked, as thighs may take a little longer.

What if I don’t have chili seasoning?

You can create a simple chili seasoning by mixing chili powder, cumin, paprika, garlic powder, and a pinch of cayenne pepper if you like heat. This homemade blend works well in this recipe.