Introduction

This Easy Baked Queso Chicken recipe combines tender, juicy chicken breasts with a rich, cheesy queso topping and savory spices. It’s a perfect weeknight dinner that’s both simple to make and packed with bold flavors. Plus, it pairs beautifully with rice or crusty bread for a satisfying meal.

The dish shows a cooked piece of chicken browned with char marks, covered in a thick creamy white sauce speckled with small pieces of diced orange, green, and red vegetables, likely bell peppers, and garnished with fresh green cilantro leaves on top and around it. The chicken sits in a shallow layer of the same creamy sauce, pooling slightly at the base on a white bowl with a light brown rim. The background features a soft white marbled texture. 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 after pressing out the air, then massage the marinade around the chicken to coat evenly. Marinate for at least 15 minutes, or preferably overnight in the refrigerator for best flavor.
Step 2: Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until sizzling, about 2 minutes. Add the marinated chicken breasts and sear them for 4-5 minutes per side until nicely browned. Remove the chicken and set it aside on a plate.
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 prevent sticking or burning.
Step 4: Return the seared chicken to the skillet and spoon the sautéed vegetable mixture evenly over the breasts. Spread the cheese sauce generously on top of each piece. If you don’t have a cast-iron skillet, transfer everything to a 9×13-inch casserole dish. Bake on the top oven rack for 20-25 minutes until the chicken is fully cooked and the queso is golden brown. The chicken’s internal temperature should reach 165°F.
Step 5: Remove the skillet or dish from the oven. Garnish with fresh cilantro and serve immediately. This dish is delicious alongside cilantro lime rice, crusty bread, or pasta.

Tips & Variations

For extra spice, add more diced jalapeño or a pinch of cayenne pepper to the marinade.
Use a mix of cheeses like Monterey Jack and cheddar in your queso sauce to deepen the flavor.
Marinating the chicken overnight enhances the seasoning and keeps the meat tender and juicy.
If you don’t have a cast-iron skillet, a baking dish works just as well for the oven step.
Add a squeeze of lime juice over the finished dish for a fresh, tangy twist.

Storage

Store leftover baked queso chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 325°F until heated through or microwave on medium power, covering loosely to retain moisture. Avoid overheating to keep the chicken tender and the cheese sauce creamy.

How to Serve

A close-up view of a single grilled chicken piece, browned and charred on the outside, covered heavily with a thick, creamy sauce that is white with small bits of orange, green, and red vegetables mixed in. The sauce pools around the base of the chicken in a shallow white bowl with a light brown rim. Fresh green cilantro leaves are placed on top and scattered in the sauce, adding a pop of color. The background is 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 use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even marinating, searing, and baking. If using frozen chicken, thaw completely in the refrigerator before starting the recipe.

What can I substitute for the cheese sauce?

If you don’t have queso sauce, you can use a combination of cream cheese and shredded cheese melted together, or a store-bought nacho cheese dip. Make sure it’s smooth enough to spread over the chicken before baking.