Baked Queso Chicken Recipe -

Enjoy a rich, comforting fusion of juicy seared chicken breasts smothered in a creamy, savory tomato-and-chile cheese sauce.

This dish brings bold Tex-Mex flavors right to your dinner table with minimal cleanup, as everything transitions seamlessly from stovetop to oven in a single skillet.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

Chicken and Seasonings:
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Queso Sauce & Garnishes:
- 1 can (10 ounces) diced tomatoes with green chilies (such as RO-TEL), undrained
- 1 pound processed cheese food (such as Velveeta), cut into smaller cubes
- 2 tablespoons milk (optional, for thinning the sauce)
- 6 scallions, finely chopped (white and green parts separated)
- 1/4 cup fresh cilantro, chopped (plus extra sprigs for garnish)
- 1 cup crushed corn tortilla chips (plus extra for serving on the side)

Step-by-Step Instructions

Preheat and Prep:
- Preheat your oven to 400°F (200°C) and position a rack in the center.
- Gently pound the chicken breasts to achieve an even thickness, ensuring they cook uniformly. Pat them completely dry using paper towels.
Season the Chicken:
- In a small bowl, mix together the ground cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Rub the spice blend generously over both sides of each chicken breast, pressing the spices lightly so they adhere.
Sear the Meat:
- Heat the olive oil in a large, ovenproof skillet over medium-high heat until the oil begins to shimmer.
- Carefully place the seasoned chicken breasts into the skillet. Sear for 3 to 5 minutes per side, just until a golden-brown crust forms. Remove the skillet from the heat momentarily.
Prepare the Queso Sauce:
- In a separate nonstick skillet over medium heat, combine the undrained diced tomatoes with green chilies and the cubed processed cheese.
- Stir continuously with a wooden spoon as the cheese melts and blends thoroughly with the tomatoes. Stir in the milk if you prefer a smoother, thinner consistency.
- Fold in the chopped cilantro and the white parts of the scallions, then remove the sauce from the heat.
Coat and Bake:
- Pour or spoon the warm queso sauce evenly over the seared chicken breasts directly in your ovenproof skillet (or transfer the chicken to a baking dish and coat).
- Transfer the uncovered skillet to the preheated oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
Garnish and Serve:
- Remove the skillet from the oven and top the chicken with fresh cilantro sprigs, the remaining green scallion slices, and crushed corn tortilla chips for a crunchy finish. Serve hot with extra tortilla chips on the side.

Pro Cooking Tips

Get an Even Sear

Pounding the chicken breasts to a uniform thickness not only prevents the thinner edges from drying out while the thick centers finish cooking, but it also ensures they sit flat in the pan for optimal browning.

Manage Sauce Consistency

Processed cheese can thicken quickly as it cools. Stirring in a splash of milk during preparation helps maintain a velvety, pourable texture.

Oven Safety Check

Make sure your skillet is truly ovenproof (such as cast iron or heavy-duty stainless steel with metal handles) before moving it from the burner to the oven.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	840 kcal	—
Total Fat	42 g	53%
Saturated Fat	20 g	99%
Cholesterol	283 mg	94%
Sodium	2450 mg	107%
Total Carbohydrates	22 g	8%
Dietary Fiber	2 g	6%
Total Sugars	10 g	—
Protein	91 g	181%
Calcium	613 mg	47%
Iron	4 mg	21%
Potassium	1164 mg	25%
Vitamin C	9 mg	10%