Easy Baked Queso Chicken Recipe
This Easy Baked Queso Chicken recipe offers a flavorful and cheesy dish featuring juicy marinated chicken breasts topped with a savory sautéed vegetable mix and creamy queso sauce. Perfectly seared then baked to golden perfection, this dish combines Mexican-inspired spices with the rich taste of melted cheese sauce, making it a simple yet impressive meal for any occasion.
- Prep Time: 20 minutes (includes 15 minutes marinating time minimum)
- Cook Time: 35 minutes (10 minutes searing + 25 minutes baking)
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Ingredients
Scale
For the Chicken:
- 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
For the Sauce and Vegetables:
- 1 tbsp olive oil (Bertolli Extra Virgin Olive Oil recommended)
- 2 cups cheese sauce (Tostitos Medium Con Queso)
- 1 medium onion (diced into 1/2-inch pieces)
- 1 medium tomato (finely diced)
For the Garnish:
- 1 tbsp fresh cilantro (finely chopped)
Optional:
- 1 diced jalapeño (for extra heat)
Instructions
- Marinate the Chicken: Preheat your oven to 400°F and position the oven rack on the top shelf. Combine the chicken breasts with 1 tablespoon of olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt, and pepper inside a large Ziploc bag. Press out the air and seal tightly, then evenly coat the chicken by massaging the bag. Let the chicken marinate for at least 15 minutes, or for best flavor, refrigerate overnight.
- Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until it sizzles, about 2 minutes. Add the marinated chicken breasts and sear them for 4-5 minutes on each side until browned. Transfer the seared chicken to a plate and set aside.
- Sauté Vegetables: Using the same skillet, add the diced onion, tomato, and optional diced jalapeño. Sauté the vegetables over medium heat for 2-3 minutes until softened, stirring frequently to avoid burning.
- Assemble and Bake: Return the seared chicken breasts to the skillet, arranging them evenly. Spoon the sautéed vegetable mixture on top of each piece of chicken, then spread 2 cups of queso cheese sauce evenly over the chicken breasts. If you don’t have a cast-iron skillet, you can use a 9×13-inch casserole dish instead. Bake in the preheated oven on the top rack for 20-25 minutes, or until the chicken is fully cooked and the queso is golden brown. The chicken’s internal temperature should reach 165°F.
- Serve: Once baked, carefully remove the skillet from the oven. Garnish the queso chicken with freshly chopped cilantro and serve hot. This dish pairs wonderfully with cilantro lime rice, crusty bread, or pasta for a complete meal.
Notes
- For deeper flavor, marinate the chicken overnight in the refrigerator.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- If you prefer less heat, omit the jalapeño or reduce its quantity.
- Substitute the Tostitos queso with any preferred cheese sauce or homemade queso for customization.
- The cast-iron skillet can go from stovetop to oven, making it convenient; if using a casserole dish, sear chicken separately before baking.
Keywords: baked queso chicken, cheesy chicken breast, Mexican chicken recipe, easy chicken dinner, queso sauce chicken
Find it online: https://servedbynora.com/easy-baked-queso-chicken-recipe/
