My chicken con queso recipe is pure comfort in a casserole! I oven-bake tender chicken breasts under a blanket of melty cheddar, creamy queso, diced tomatoes, and fire-roasted green chiles. It comes together in minutes then I just pop it in the oven, and dinner is ready!
Top Reader Reviews
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.
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I love this recipe very much!
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Baked Queso Chicken Breasts
I first made this chicken con queso for a Cinco de Mayo party, and it quickly became a family favorite. I modeled the flavor after my favorite Crockpot queso chicken, and it’s just as good in the oven! The combination of warm, creamy salsa con queso and cheddar adds indulgent flavor and convinces my picky eater kiddos to enjoy their protein. With minimal prep and such satisfying results, this baked chicken con queso is a surefire hit!
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Warm the Queso for a Smoother Sauce
To make this queso-smothered chicken extra delicious, I like to gently warm the salsa con queso on the stovetop or in the microwave before layering it over the chicken. This ensures a smooth, glossy sauce that spreads evenly and bakes to cheesy perfection.
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
- Use freshly shredded cheese for the best melt. Pre-shredded has a starch coating that may inhibit its ability to blend nicely with the sauce.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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.
I do not recommend freezing this dish, as the sauce tends to separate and turn grainy once thawed.
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