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Easy Baked Queso Chicken

Tender chicken breasts marinated in Mexican spices, seared, and baked under smooth queso sauce with vegetables for a bold, satisfying dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts about 2 lbs total
  • 2 tbsp olive oil divided
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp dried oregano
  • 0.25 tsp black pepper
  • 2 cups queso cheese sauce like Tostitos Medium Con Queso
  • 1 medium onion diced
  • 1 medium tomato finely diced
  • 1 jalapeño diced, optional
  • 1 tbsp fresh cilantro finely chopped for garnish

Equipment

  • Large ziplock bag
  • Cast-iron skillet or oven-safe pan
  • Meat thermometer

Method
 

  1. In a small bowl, combine cumin, paprika, chili seasoning, garlic powder, salt, oregano, and black pepper. Place chicken breasts in large ziplock bag with 1 tablespoon olive oil. Add spice mixture, seal bag, and massage to coat chicken evenly. Marinate at least 15 minutes at room temperature, or up to 24 hours refrigerated.
  2. Preheat oven to 400°F and position rack on top shelf. Dice onion, tomato, and jalapeño if using.
  3. Heat 1 tablespoon olive oil in large cast-iron skillet or oven-safe pan over medium-high heat. Remove chicken from marinade and sear 4-5 minutes per side until golden brown. Transfer chicken to plate.
  4. In same skillet over medium heat, add diced onion, tomato, and jalapeño. Sauté 2-3 minutes until vegetables begin to soften and onion turns translucent.
  5. Return chicken to skillet, nestling among vegetables. Spoon some vegetable mixture on top of each chicken breast. Pour queso sauce evenly over chicken, making sure sauce covers chicken and pools around edges.
  6. Transfer skillet to top oven rack. Bake 20-25 minutes until chicken internal temperature reaches 165°F and queso is bubbling and golden in spots.
  7. Remove from oven and let rest 3-5 minutes. Garnish with fresh chopped cilantro before serving.

Notes

Storage: Store leftover chicken in airtight container in refrigerator for up to 3 days. Reheat covered at 350°F for 15-20 minutes or microwave with splash of milk to keep queso creamy.
No Cast-Iron Pan: Sear chicken in regular skillet, then transfer to 9x13-inch baking dish with vegetables and queso before baking.
Homemade Queso: Melt 8 oz Velveeta with ½ cup milk and 1 can Rotel tomatoes, stirring until smooth.
Variations: Use chicken thighs for juicier meat. Add ½ cup shredded Monterey Jack during last 5 minutes for extra cheese. Include diced bell peppers or corn with vegetables.
Spicier Version: Use hot queso, add extra jalapeño, include ¼ tsp cayenne in spice rub.