Introduction

Easy Baked Queso Chicken is a flavorful and cheesy dish perfect for a weeknight dinner. Tender chicken breasts are seasoned, seared, and baked under a creamy queso sauce for a comforting meal everyone will love.

A close-up of a grilled chicken breast covered in a thick, creamy white sauce with visible small chunks of orange, green, and red bell peppers, as well as fresh green cilantro leaves on top and within the sauce. The chicken has a golden brown, slightly charred texture beneath the sauce. The dish is served in a shallow white bowl with a light beige interior, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 skinless, boneless chicken breasts (around 2 pounds)
2 tablespoons olive oil, separated
1 teaspoon cumin powder
1 teaspoon chili seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano or Italian blend
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon ground black pepper
1 medium onion, finely chopped
1 medium tomato, diced
Optional: diced jalapeño
2 cups cheese sauce, homemade or from the store
1 tablespoon fresh cilantro (for garnish)

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 of olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt, and pepper. Seal the bag tightly after pressing out the air and massage the seasoning evenly over the chicken. Marinate for at least 15 minutes, or preferably overnight in the fridge for best flavor.
Step 2: Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the marinated chicken breasts and sear each side for 4-5 minutes until nicely browned. Remove the chicken and set aside.
Step 3: In the same skillet, add the chopped onion, diced tomato, and optional jalapeño. Sauté for 2-3 minutes until the vegetables soften, stirring frequently to avoid burning.
Step 4: Return the seared chicken to the skillet. Spoon the sautéed vegetables evenly on top of each breast, then spread the queso sauce over them. If you don’t have a cast-iron skillet, transfer everything to a 9×13-inch casserole pan. Bake on the top oven rack for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the queso is golden and bubbly.
Step 5: 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 heat, add more diced jalapeños or a pinch of cayenne pepper to the marinade.
Use homemade queso sauce for a fresher taste, or choose your favorite store-bought version for convenience.
To keep chicken juicy, avoid overcrowding the skillet when searing to ensure proper browning.
Swap chicken breasts for thighs if you prefer a richer flavor and more tender texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or in a microwave until warmed through to maintain the creamy texture of the queso sauce.

How to Serve

A close-up view of a dish with a thick grilled piece of meat at the center, covered in a creamy white sauce. On top of the sauce, there are small chopped pieces of green and orange bell peppers, red cherry tomatoes, and fresh green cilantro leaves, adding vibrant color. The creamy sauce pools around the meat, showing a smooth and slightly chunky texture with visible bits of herbs and vegetables. The food is served in a white bowl with a beige rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance and store it in the refrigerator. Assemble the dish just before baking for best results.

What can I serve with baked queso chicken?

This dish goes well with cilantro lime rice, a simple green salad, crusty bread, or even pasta for a hearty meal.