Introduction

Easy Baked Queso Chicken is a flavorful and cheesy dinner that comes together quickly, perfect for busy weeknights. Tender chicken breasts are marinated in warm spices, seared to perfection, then baked under a generous layer of creamy queso sauce. This satisfying dish pairs beautifully with simple sides for a delicious meal.

A piece of grilled chicken with dark brown char marks sits in the middle of a white plate, covered with a thick light yellow creamy sauce. On top of the chicken and scattered around it are small chunks of bright orange carrots, green herbs, and yellow and green bell peppers, adding pops of color. The sauce pools around the chicken, looking rich and smooth. The plate is on a white marbled surface, and a small green cilantro leaf is visible near the edge of the sauce. 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 position 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 black pepper. Seal the bag after pressing out the air and massage the spices evenly over the chicken. Let it marinate for at least 15 minutes or up to overnight in the refrigerator for deeper flavor.

Step 2: Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the marinated chicken breasts and sear each side until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.

Step 3: In the same skillet, add the chopped onion, diced tomato, and jalapeño if using. Sauté for 2-3 minutes until the vegetables soften, stirring frequently to avoid burning.

Step 4: Return the seared chicken breasts to the skillet, topping each with the sautéed vegetables. Spread the cheese sauce evenly over each piece. If you don’t have a cast-iron skillet, you can transfer everything to a 9×13-inch casserole dish. Bake on the top oven rack for 20-25 minutes until the chicken is cooked through and the queso is golden and bubbly. The internal temperature should reach 165°F.

Step 5: Remove from the oven and garnish with fresh cilantro. Serve hot with your favorite sides such as cilantro lime rice or crusty bread. Enjoy your delicious, cheesy chicken!

Tips & Variations

For extra flavor, marinate the chicken overnight to let the spices deeply penetrate the meat.

Add a squeeze of lime juice over the finished dish for a bright, fresh contrast to the rich queso.

Swap the queso sauce for a spicy pepper jack cheese sauce if you prefer more heat.

Use boneless, skinless chicken thighs instead of breasts for a juicier, richer result.

FAQs

Can I use store-bought queso sauce?

Yes, store-bought queso sauce works well and saves time. Just make sure to spread it evenly over the chicken before baking.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F. If you don’t have one, make sure the juices run clear and the meat is no longer pink inside.