My chicken con queso recipe is decadently delicious. I oven-bake tender chicken breasts topped with tomatoes, green chiles, queso, and plenty of melty cheddar cheese. When I’m craving Mexican flavors and lots of cheese, this is what I make! It’s so easy to prep with under 10 ingredients.
Chicken con Queso Recipe
I first made this chicken con queso recipe for a Cinco de Mayo party a few years ago, and it was love at first bite! Now it’s become a permanent fixture in my weeknight dinner routine. It’s super quick to prep and calls for minimal ingredients, most of which I usually have on hand. However, that’s not why I can’t stop making it… my family practically begs me for this cheesy Mexican chicken! Sometimes, it can be challenging to make sure my kids eat enough protein. I’ve found that the trick is to smother that protein with lots of queso and gooey cheddar cheese. It works like a charm every time!
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How to Store and Reheat
This chicken con queso is best served as soon as it’s ready, but you can prep the whole dish and keep it covered in the fridge for a few hours until you are ready to bake it. Once baked, leftovers will keep for 3 days in the fridge and can be reheated in the oven covered with foil at 350°F for around 20 minutes.
Notes and Tips
- While I love using chicken breasts for this recipe, boneless, skinless thighs also work well.
- When I’m not making this for my kids, I like to heat things up with some cayenne powder. Sprinkle it right on top of the chicken breasts with the other seasonings for a spicy kick.
- Feel free to omit the green chiles if you want to make it super mild.
Top Reader Review
“We really liked this! My chicken breasts were pretty small (those Perdue breasts in packs of five), so I only needed half of the spices, but the queso, peppers and tomatoes made a great sauce, perfect topped with the cheddar.” – Helen B.
Chicken con Queso Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 3 Roma tomatoes diced
- 4 ounces diced fire-roasted green chiles (1 can)
- 15 ounces salsa con queso (1 jar)
- 1 cup freshly shredded sharp cheddar cheese
- Chopped fresh parsley optional, for garnish
Instructions
- Preheat oven to 350℉.
- Place chicken breasts in casserole dish then season with chili powder, cumin and salt.4 boneless, skinless chicken breasts, 3 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon kosher salt
- Add diced Roma tomatoes and diced green chiles on top of chicken.3 Roma tomatoes, 4 ounces diced fire-roasted green chiles
- Spread entire jar of queso on top of chiles, tomatoes, and chicken.15 ounces salsa con queso
- Sprinkle shredded cheese on top of queso.1 cup freshly shredded sharp cheddar cheese
- Bake for 40 minutes.
- Serve with extra diced tomatoes and parsley.Chopped fresh parsley
Notes
How to Make Chicken con Queso Step by Step
Season the Chicken: Preheat your oven to 350℉. Place 4 boneless, skinless chicken breasts in a casserole dish, then season with 3 teaspoons of chili powder, 1 teaspoon of ground cumin, and ½ teaspoon of kosher salt.
Add Tomatoes and Chiles: Add 3 diced Roma tomatoes and 4 ounces of diced fire-roasted green chiles on top of the chicken.
Cover with Queso: Spread a 15-ounce jar of salsa con queso on top of chiles, tomatoes, and chicken.
Top with Cheese: Sprinkle 1 cup of freshly shredded sharp cheddar cheese on top of the queso.
Bake and Serve: Bake for 40 minutes. Serve with extra diced tomatoes and parsley, if desired.
I do enjoy your recipes and have tried quite a few. I do wish however that some nutritional values were given. It’s a bit of a pain having to look up these things even in and app. Good recipes though. I enjoy seeing them in my email. Thanks!
We’re working on it!
We really liked this! My chicken breasts were pretty small (those Perdue breasts in packs of five), so I only needed half of the spices, but the queso, peppers and tomatoes made a great sauce, perfect topped with the cheddar.
Thanks for sharing your success with us, Helen!
I love this recipe very much!
I’m so happy to hear that, Aura!