Description
Easy Baked Queso Chicken is a flavorful and cheesy baked chicken dish featuring marinated, seared chicken breasts topped with sautéed vegetables and creamy queso sauce. This recipe combines a vibrant blend of spices with a rich cheese sauce, making it a perfect weeknight dinner that is both comforting and delicious.
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 (I use Bertolli Extra Virgin Olive Oil)
- 2 cups cheese sauce (I use Tostitos Medium Con Queso)
- 1 medium onion (diced into 1/2-inch pieces)
- 1 medium tomato (finely diced for best texture)
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 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 seasoning, paprika, garlic powder, oregano, salt, and black pepper. Press out the air and seal tightly, then massage the seasoning to coat the chicken evenly. Marinate for at least 15 minutes, ideally overnight in the refrigerator for maximum flavor infusion.
- Sear the Chicken: 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 until they develop a nice golden-brown crust on both sides, about 4-5 minutes per side. Once browned, transfer the chicken to a plate and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion, tomato, and optional jalapeño. Sauté the vegetables while stirring occasionally until they soften, about 2-3 minutes, ensuring nothing burns or sticks.
- Assemble and Bake: Return the seared chicken breasts to the skillet and evenly distribute the sautéed vegetable mixture on top of each piece. Pour and spread the queso cheese sauce evenly over each chicken breast. If you don’t have a cast-iron skillet, use a 9×13-inch casserole dish. Transfer to the preheated oven on the top rack and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the queso sauce is bubbling and turning golden brown.
- Serve: Remove the skillet from the oven carefully. Garnish the baked queso chicken with freshly chopped cilantro. Serve hot, ideally alongside cilantro lime rice, crusty bread, or your favorite pasta to soak up the cheesy sauce. Enjoy this comforting, cheesy, and flavorful meal!
Notes
- To enhance flavor, marinate the chicken overnight if time allows.
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F internal temperature.
- Jalapeño is optional; omit or adjust for spiciness preference.
- This recipe works great with a cast-iron skillet but can be adapted to a casserole dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- For a gluten-free diet, ensure the chili seasoning and queso sauce used are gluten-free.
- Prep Time: 15 minutes (plus optional overnight marinating)
- Cook Time: 35 minutes (searing 10 minutes + baking 25 minutes)
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked queso chicken, cheesy chicken, marinated chicken, oven baked chicken, easy dinner, chicken breasts, queso sauce, cast iron skillet chicken
