Flavorful Baked Queso Chicken (Print Page)
Juicy baked chicken topped with creamy, spicy queso and melted cheddar for a quick Tex‑Mex weeknight main.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Spice Blend
02 - 1 teaspoon chili powder
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
→ Queso Sauce
09 - 1 tablespoon unsalted butter
10 - 1 tablespoon cornstarch
11 - 1 cup whole milk
12 - 1 (10 oz) can diced tomatoes with green chilies, drained
13 - 1½ cups shredded sharp cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
→ Garnishes
15 - ¼ cup fresh cilantro, chopped
16 - 1 fresh jalapeño, thinly sliced (optional)
17 - ½ cup red onion, finely diced (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
02 - In a small mixing bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, kosher salt, and black pepper. Stir until evenly blended.
03 - Pat the chicken breasts dry with paper towels. Generously season both sides of each breast with the prepared spice blend, pressing gently to adhere. Arrange the seasoned chicken in a single layer in the prepared baking dish.
04 - In a medium saucepan over medium heat, melt the butter. Sprinkle in the cornstarch and whisk continuously for 1 minute to form a roux. Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue cooking and whisking for 2 to 3 minutes until the mixture thickens slightly.
05 - Reduce heat to low. Stir in the drained diced tomatoes with green chilies. Add the shredded cheddar and Monterey Jack cheeses, stirring gently until completely melted and the sauce is smooth and creamy.
06 - Pour the queso sauce evenly over the seasoned chicken breasts in the baking dish, ensuring each piece is well coated. Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.
07 - Remove from the oven and let rest for 3 to 5 minutes. Garnish with chopped fresh cilantro, jalapeño slices, and diced red onion as desired. Serve immediately while hot.
# Expert Tips:
01 -
- The queso sauce doubles as a dipping sauce for whatever you serve alongside, so nothing on the plate goes to waste.
- It reheats beautifully the next day, which means lunch is already handled and arguably even better than dinner was.
02 -
- If you pour the queso sauce over cold chicken, the baking time will be inconsistent and the center may stay pink while the edges dry out.
- Adding all the cheese at once instead of in handfuls can cause it to clump into stubborn strings that never fully smooth out.
03 -
- Shred your own cheese from a block instead of buying pre shredded, because the anti caking coating on bagged cheese prevents it from melting smoothly.
- If the sauce thickens too much while you are waiting for the oven, stir in a splash of milk to loosen it before pouring over the chicken.