Queso Chicken Skillet

4.67 from 3 votes
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Author Aimee Mars
Servings 6 Servings
Print Review
Course Main Course
Cuisine Mexican
Keyword Queso, Chicken, Skillet, One Pot


Chicken Skillet

  • 1 tbsp Olive Oil
  • 2 1/2 cups Chicken Broth
  • 1 10-oz bag Yellow Rice with Seasonings
  • 2 lbs Boneless, Skinless, Chicken Breast
  • 1 14-oz can Diced Tomatoes drained
  • 1 4-oz can Diced Green Chilis drained
  • 4 ounces Queso Fresco crumbled (Monterey Jack will also work)
  • 2 tbsps Fresh Cilantro chopped (optional)

White Queso

  • 8 ounces White American Cheese cubed or shredded
  • 1/2 cup Heavy Cream


  1. Slice the boneless, skinless, chicken, breast into 1-inch sized pieces and place in an oven-safe large skillet. Add the Olive Oil, Chicken Broth, and Yellow Rice to the skillet and stir to combine. Bring the contents to a boil, cover, and turn to low heat for 25 to 30 minutes.

  2. While the chicken and rice are cooking prepare the queso by melting the American Cheese and Heavy Cream in a medium-sized saucepan. Once melted completely set the burner to low.

  3. Remove the skillet from heat and stir in the Diced Tomatoes, Green Chilis, and Queso. Top with crumbled Queso Fresco (or shredded Monterey Jack if using) and place in the oven set to broil for 2 to 3 minutes, until cheese melts. Garnish with fresh chopped Cilantro.

Recipe Notes

If the rice has not cooked through after 30 minutes or the contents too soupy, return the cover to the skillet and cook for an additional 5 to 10 minutes, adding time as necessary.