Description
This Easy Baked Queso Chicken is a flavorful and cheesy dish featuring marinated chicken breasts seared to perfection, topped with sautéed onions, tomatoes, and a rich queso sauce, finished by baking to meld all the flavors together. Perfect for a cozy dinner, it pairs beautifully with cilantro lime rice, crusty bread, or pasta for a complete meal.
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 (e.g., Bertolli Extra Virgin Olive Oil)
- 2 cups cheese sauce (e.g., Tostitos Medium Con Queso)
- 1 medium onion (diced into 1/2-inch pieces)
- 1 medium tomato (finely diced)
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 arrange the oven rack on the top shelf. In a large Ziploc bag, combine chicken breasts with 1 tablespoon of olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt, and pepper. Press the air out of the bag and seal tightly. Ensure the seasoning coats the chicken evenly by pressing it around. Allow the chicken to marinate for at least 15 minutes, but ideally up to overnight in the fridge to absorb maximum flavor.
- Sear the Chicken: When ready to cook, heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat for about 2 minutes, or until the oil sizzles. Add the marinated chicken breasts and sear until they are nicely browned on both sides, which should take about 4-5 minutes per side. Once seared, transfer the chicken to a plate and set it aside.
- Sauté Vegetables: In the same skillet, add the chopped onion, tomato, and optional jalapeño. Sauté these vegetables until they become soft, about 2-3 minutes, stirring often to prevent burning.
- Assemble and Bake: Return the seared chicken to the skillet and top each breast with the sautéed onion and tomato mixture. Spread the queso sauce evenly over each chicken breast. If you don’t have a cast-iron skillet, you can use a 9×13-inch casserole pan instead. Bake on the top rack of the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the queso turns golden brown. The internal temperature should reach 165°F when measured with a meat thermometer.
- Serve: Remove the skillet from the oven and garnish the chicken with fresh cilantro. Serve hot with your choice of sides such as cilantro lime rice, crusty bread, or pasta. Enjoy your flavorful and cheesy baked queso chicken!
Notes
- Marinating the chicken overnight enhances the flavor but 15 minutes is sufficient if you’re short on time.
- Searing the chicken before baking locks in moisture and adds a delicious crust.
- You can adjust the heat by adding or omitting the jalapeño.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes (plus marinating time, ideally overnight)
- Cook Time: 35 minutes (10 minutes searing + 20-25 minutes baking)
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Keywords: baked chicken, queso chicken, cheesy chicken, mexican inspired, easy dinner, baked queso chicken, chicken breasts recipe
