Smothered Queso Chicken

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My queso chicken is juicy, flavor, and based in a skillet of creamy queso. This easy dinner is perfect for weeknights.

I always have chicken breasts in the fridge of freezer to make meals like crock pot marry me chicken, potato chip chicken, and chicken spaghetti. A new family favorite is this queso chicken. Busy school nights and exhausting workdays don't mean you have to settle for a boring and bland dinner. This recipe features well seasoned chicken, creamy spicy queso, and your favorite toppings.

Why This Recipe Works: A Sprinkle of Food Science

1. It Sears the Chicken First: This adds SO much flavor and also gives you tasty brown bits (fond) that mixed into the sauce.
2. Dual Cooking Method: This helps the chicken cook through without drying out.
3. Bonus Side Dish: Grab a bag of chips and enjoy the rest of the queso and toppings!

Ingredient Notes and Shopping Tips

• Chicken: Thin chicken breasts cook through more quickly. If you have thicker ones you can cut them in half lengthwise or pound them to get equal thickness so everything cooks at the same rate.
• Queso: We love homemade queso like my chile con queso or my queso blanco. However, you can also use store bought. We like On the Border brand. Aldi's Casa Mamacita is also yummy.
• Sour Cream: Use full fat for the best results. Mexican crema also works great. You can even use unflavored yogurt in a pinch.
• Jalapeno: Remove the ribs and seeds to less heat. You can also use pickled jalapenos or even canned green chilies if you prefer things on the milder side.
• Shredded Cheese: Skip the bags of shredded cheese and shred your own from the block. It will melt more smoothly.

Krystle's Tips: Steal My Culinary Secrets

1. Don't Overcook It: I pull my chicken around 160-162 degrees. The temperature will rise to 165 as it rests for 5-10 minutes due to carryover cooking.
2. Keep the Heat Low: Whether you use jarred or homemade queso keep the heat low and don't allow it to boil as this can cause it to separate.
3. Prevent Sticking: Don't add the chicken until the cast iron is screaming hot. If you try to flip and the chicken is sticking it is not done yet. Give it another minute or 2 and it should easily release.
4. Use a Dish Towel: The handle of your skillet is going to be SUPER hot when you take it out of the oven. I like to drape a dish towel over it so I don't forget and burn my fingers!

Serve With These Tex Mex Favorites

Mexican Street Corn

Southwest Eggs Rolls

Copycat Taco Bell Mexican Pizza

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