Baked Queso Chicken: This incredibly simple yet decadent Baked Queso Chicken recipe is perfect for weeknight dinners when you need a flavorful meal that’s both satisfying and effortless. It transforms basic chicken into a creamy, cheesy delight that will become a family favorite.
Key Ingredients for Baked Queso Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup milk (or heavy cream for richer sauce)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional garnishes: chopped fresh cilantro, sliced jalapeños, tortilla chips, avocado
How to Make Baked Queso Chicken
This Baked Queso Chicken is ridiculously easy, requiring minimal prep for maximum flavor. In about 15 minutes of active time and 30-40 minutes of baking, you’ll have a bubbling, cheesy chicken dish that tastes just like your favorite queso dip. The creamy, rich sauce coating tender chicken makes this a truly comforting and satisfying meal.
Step-by-Step Instructions:
Preheat your oven and prepare the chicken: Preheat your oven to 375°F (190°C). If your chicken breasts are very thick, you can pound them slightly to an even thickness for more consistent cooking. Alternatively, you can cut thicker breasts in half horizontally to create thinner cutlets. Place the chicken breasts in a greased 9×13 inch baking dish. Season both sides of the chicken with salt and pepper.
Prepare the queso sauce base: In a medium bowl, combine the undrained can of Rotel diced tomatoes with green chilies, softened cream cheese cubes, shredded Monterey Jack cheese, shredded cheddar cheese, sour cream, milk (or heavy cream), garlic powder, and onion powder.
Whisk the sauce until smooth: Whisk all the ingredients for the queso sauce together until the cream cheese is mostly incorporated and the mixture is relatively smooth. Don’t worry if there are a few small lumps of cream cheese; they will melt in the oven.
Pour sauce over chicken: Pour the prepared queso sauce evenly over the chicken breasts in the baking dish. Ensure each piece of chicken is well-coated with the delicious cheesy mixture.
Bake until chicken is cooked through: Cover the baking dish tightly with aluminum foil. Bake for 25-30 minutes, or until the chicken is mostly cooked but not yet fully tender.
Uncover and continue baking: Remove the foil and continue to bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the queso sauce is bubbly and slightly golden brown around the edges. You can also broil for the last 1-2 minutes for extra browning if desired, but watch it closely to prevent burning.
Rest and serve: Let the Baked Queso Chicken rest for about 5 minutes before serving. This allows the juices to redistribute in the chicken and for the sauce to settle slightly.
Why You’ll Love This Baked Queso Chicken
You’ll absolutely adore this Baked Queso Chicken for its incredibly rich and creamy texture, reminiscent of your favorite restaurant-style queso dip but baked right into tender chicken breasts. It’s a fantastic budget-friendly option, proving you don’t need to spend a fortune to create a restaurant-quality meal at home, significantly cheaper than ordering takeout. The delightful pairing of tangy tomatoes, spicy chilies, and decadent cheeses creates a flavor explosion that will have everyone asking for seconds.
Forget the hassle of dipping fries or chips when you can have this sensational Baked Queso Chicken as your delicious centerpiece! This dish is considerably simpler and more filling than a plate of nachos but delivers all the comforting cheesy goodness you crave. Get ready to impress your family and friends with this easy, flavorful, and seriously satisfying recipe that’s perfect for any night of the week.
Storing and Reheating Tips
- Refrigeration: Allow the Baked Queso Chicken to cool completely before storing. Transfer any leftovers to an airtight container and refrigerate. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze the Baked Queso Chicken. Let it cool completely, then portion it into freezer-safe containers or wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2-3 months.
- Reheating: To reheat, place a portion in a microwave-safe dish and heat on medium power until warmed through. For a crispier top, you can reheat in a preheated oven at 350°F (175°C) in an oven-safe dish, covered with foil, for about 15-20 minutes, or until heated through. If reheating from frozen, thaw completely in the refrigerator overnight before reheating as above.
Final Thoughts
This Baked Queso Chicken is a true game-changer for easy weeknight meals, offering an explosion of cheesy flavor that’s incredibly satisfying. Give it a try this week for a simple yet spectacular dinner that your whole family will adore!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Baked Queso Chicken
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). If your chicken breasts are very thick, you can pound them slightly to an even thickness for more consistent cooking. Alternatively, you can cut thicker breasts in half horizontally to create thinner cutlets. Place the chicken breasts in a greased 9×13 inch baking dish. Season both sides of the chicken with salt and pepper.1.5 lbs boneless, skinless chicken breasts or thighs, Salt and black pepper
- In a medium bowl, combine the undrained can of Rotel diced tomatoes with green chilies, softened cream cheese cubes, shredded Monterey Jack cheese, shredded cheddar cheese, sour cream, milk (or heavy cream), garlic powder, and onion powder.1 (10 oz) can Rotel diced tomatoes with green chilies, 1 (8 oz) block cream cheese, 1 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 1/4 cup milk, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
- Whisk all the ingredients for the queso sauce together until the cream cheese is mostly incorporated and the mixture is relatively smooth. Don’t worry if there are a few small lumps of cream cheese; they will melt in the oven.1 (10 oz) can Rotel diced tomatoes with green chilies, 1 (8 oz) block cream cheese, 1 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 1/4 cup milk, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
- Pour the prepared queso sauce evenly over the chicken breasts in the baking dish. Ensure each piece of chicken is well-coated with the delicious cheesy mixture.1.5 lbs boneless, skinless chicken breasts or thighs
- Cover the baking dish tightly with aluminum foil. Bake for 25-30 minutes, or until the chicken is mostly cooked but not yet fully tender.
- Remove the foil and continue to bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the queso sauce is bubbly and slightly golden brown around the edges. You can also broil for the last 1-2 minutes for extra browning if desired, but watch it closely to prevent burning.
- Let the Baked Queso Chicken rest for about 5 minutes before serving. This allows the juices to redistribute in the chicken and for the sauce to settle slightly.