By Becky Hardin
Updated Mar 7, 2025
My Skillet Chicken con Queso is the ultimate one-pot meal for busy weeknight dinners! Cheesy rice loaded with cilantro, pico de gallo, green chiles, and topped with taco spiced chicken. This one pan chicken skillet recipe is so cheesy, flavorful and comforting. I used to always order Pollo con Queso at Mexican Restaurants and now I can easily make it at home!
5-Star Review
“Enjoyed this tonight with my husband and mother-in-law. We all loved it. The spice was just right and the freshness of the cilantro and pico balanced the creaminess perfectly. Thank you!” -Barbara
Skillet Chicken con Queso Recipe
My Pollo con Queso is a popular Mexican dish. I cook seasoned chicken cubes with white rice along with Mexican flavors like queso, salsa, pico de gallo, and cilantro. Then I top it with plenty of melty cheese. You can even make it without rice for an easy side dish. This recipe is sure to please even the pickiest of eaters. I can’t wait for you to try this delicious chicken with rice!
Ingredients1x2x3x
- ▢ 1 tablespoon olive oil
- ▢ 3 chicken breasts boneless/skinless and cut into cubes
- ▢ 1 ounce Taco Seasoning Click for Homemade Recipe!
- ▢ 1 ½ tablespoons water
- ▢ 1 cup half and half
- ▢ 2 cups instant white rice
- ▢ 1 cup Queso Blanco (White Queso) homemade or store bought, melted
- ▢ 1 cup salsa thin restaurant style salsa
- ▢ 1/4 fresh cilantro chopped, plus more for garnish
- ▢ 1 can Green Chiles 4.5 ounce can, drained
- ▢ ½ cup pico de gallo
- ▢ 1 cup Mexican blend cheese shredded
Instructions
- Heat the chicken cubes and olive oil in a large skillet over medium/high heat. 3 chicken breasts, 1 tablespoon olive oil
- Now sprinkle 1 ounce Taco Seasoning on chicken cubes and turning them to make sure all sides are coated well. Add in the 1 ½ tablespoons water to assist with coating all the chicken cubes. 1 ounce Taco Seasoning, 1 ½ tablespoons water
- Turn the chicken cubes as you cook for about 6-8 minutes OR until the chicken is just cooked through.
- Place the chicken cubes on a plate and cover with foil to retain the heat. Set aside.
- In the same skillet, add the half & half and white rice. Stir to combine. 1 cup half and half, 2 cups instant white rice
- Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy. 1 cup Queso Blanco (White Queso), 1 cup salsa
- Stir in cilantro, green chiles, and pico de gallo into the rice mixture. 1/4 fresh cilantro, 1 can Green Chiles, ½ cup pico de gallo
- Add the cooked chicken cubes back to skillet and nestle into the rice.
- Cover with the 1 cup cheese. 1 cup Mexican blend cheese
- Place skillet under the broiler for approximately 3-5 minutes or until the cheese is fully melted on top. Garnish with more cilantro if desired.
Becky’s Tips
- Add vegetables like zucchini, corn, squash, artichoke hearts.
- Red kidney or black beans are also a great addition.
- I use homemade pico de gallo, salsa and queso, feel free to use store bought if not handy.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Queso Chicken in a Skillet
Cook chicken cubes : Heat the 3 chicken cubes (chicken breasts cut into cubes) and 1 tablespoon olive oil in a large skillet over medium/high heat.
Sprinkle 1 ounce taco seasoning on chicken cubes and turn them to make sure all sides are coated well. Add in 1 ½ tablespoon water to help coat all the chicken cubes.
Turn the chicken as you cook for about 6-8 minutes or until the chicken is just cooked through. Place chicken on a plate and cover in foil to retain heat. Set aside.
Cook rice with half and half, salsa, and queso : Now in the same skillet, add 1 cup of half and half and 2 cups of instant white rice. Stir to combine.
To this, add in the melted 1 cup of Queso Blanco (White Queso) and 1 cup of salsa. Stir to fully combine.
Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.
Combine rice with pico de gallo and cilantro : Stir in 1/4 cup of fresh cilantro, 1 can of green chiles and ½ cup of pico de gallo into the rice mixture.
Nestle in chicken and rice : Add the cooked chicken cubes back to skillet and nestle into the rice.
Top with cheese & broil : Cover with the 1 cup of Mexican blend cheese.
Place the skillet under the broiler for approximately 3-5 minutes or until the cheese is fully melted on top. Garnish with more cilantro if desired.
How to Store
Transfer any leftovers to an airtight container and refrigerate for 3-5 days. To reheat, microwave it in 30 second intervals.
If planning ahead you can cook this up to 3 days in advance. Reheat over the stovetop, while stirring carefully or place the entire skillet in the oven and warm for 10 minutes at 350°F.
Serving Suggestions
Sautéed vegetables are the best to pair with this cheesy chicken and rice. You can also serve a hot bowl of vegetable soup to make it a complete meal!
more easy mexican meals you’ll love
Beer Battered Fish Tacos
Mexican Hot Dogs
Taco Ring
Mexican Tostadas
Skillet Chicken Con Queso
Ingredients
- 1 tablespoon olive oil
- 3 chicken breasts boneless/skinless and cut into cubes
- 1 ounce Taco Seasoning Click for Homemade Recipe!
- 1 ½ tablespoons water
- 1 cup half and half
- 2 cups instant white rice
- 1 cup Queso Blanco (White Queso) homemade or store bought, melted
- 1 cup salsa thin restaurant style salsa
- 1/4 fresh cilantro chopped, plus more for garnish
- 1 can Green Chiles 4.5 ounce can, drained
- ½ cup pico de gallo
- 1 cup Mexican blend cheese shredded
Instructions
- Heat the chicken cubes and olive oil in a large skillet over medium/high heat. 3 chicken breasts, 1 tablespoon olive oil
- Now sprinkle 1 ounce Taco Seasoning on chicken cubes and turning them to make sure all sides are coated well. Add in the 1 ½ tablespoons water to assist with coating all the chicken cubes. 1 ounce Taco Seasoning, 1 ½ tablespoons water
- Turn the chicken cubes as you cook for about 6-8 minutes OR until the chicken is just cooked through.
- Place the chicken cubes on a plate and cover with foil to retain the heat. Set aside.
- In the same skillet, add the half & half and white rice. Stir to combine. 1 cup half and half, 2 cups instant white rice
- Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy. 1 cup Queso Blanco (White Queso), 1 cup salsa
- Stir in cilantro, green chiles, and pico de gallo into the rice mixture. 1/4 fresh cilantro, 1 can Green Chiles, ½ cup pico de gallo
- Add the cooked chicken cubes back to skillet and nestle into the rice.
- Cover with the 1 cup cheese. 1 cup Mexican blend cheese
- Place skillet under the broiler for approximately 3-5 minutes or until the cheese is fully melted on top. Garnish with more cilantro if desired.
Notes
- Add vegetables like zucchini, corn, squash, artichoke hearts.
- Red kidney or black beans are also a great addition.
- I use homemade pico de gallo, salsa and queso, feel free to use store bought if not handy.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
