Name: Baked Queso Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 boneless (skinless chicken breasts); 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp smoked paprika; Salt and pepper (to taste); 1 tbsp olive oil; 1 cup jarred or homemade queso; 1/2 cup shredded Mexican cheese blend; 1/4 cup diced tomatoes with green chiles (optional); Fresh cilantro (chopped (for garnish)); For serving:; Cooked rice or tortilla chips; Sliced jalapeños (optional); Sour cream or salsa (optional)

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Okay, let’s talk about Baked Queso Chicken—the kind of dish that makes you feel like a kitchen rockstar without actually requiring rockstar-level effort. This is comfort food at its finest: juicy chicken breasts baked in a creamy, cheesy queso sauce with just the right touch of spice. It’s rich, cozy, and full of flavor, and the best part? It all comes together in one baking dish with minimal cleanup.

This recipe is a total weeknight hero. It’s the kind of meal you throw together after a long day when you’re craving something indulgent but don’t want to spend more than 10 minutes on prep. It’s also fantastic for casual dinners with friends or for when you want something meal-prep friendly that reheats like a dream.

I came up with this recipe on a night when my fridge was mostly bare, and I had exactly three things: chicken, a jar of store-bought queso, and a sad half-onion. I chopped the onion, dumped the queso over the chicken, baked the whole thing, and crossed my fingers. And wow—it turned out so much better than I expected. Since then, I’ve refined it a little and turned it into a full-blown weeknight MVP.

Why You’ll Love This Recipe

Ridiculously easy. The prep is mostly opening jars and layering things into a baking dish. You don’t even need to sear the chicken first.
30-minute dinner. From fridge to table in about half an hour. Yes, really.
Flavorful and cheesy. The queso melts into the chicken and creates this luscious, slightly spicy sauce that’s impossible not to love.
Low-carb and gluten-free. Naturally fits into several dietary needs without having to change a thing.
Customizable. You can adjust the spice level, add veggies, or swap in different cheeses depending on what you have.
Crowd-pleaser. Kids, picky eaters, queso lovers—everyone’s happy when this hits the table.
Perfect for leftovers. It reheats beautifully and even works as a filling for tacos or burrito bowls later in the week.

Ingredients You’ll Need

Here’s what you’ll need to whip up this cheesy, comforting baked chicken:

Boneless skinless chicken breasts – Try to use evenly sized pieces so they cook at the same rate. You can also use thighs if that’s your jam.
Jarred queso dip – Use your favorite store-bought queso (the kind in the chip aisle). It melts beautifully and saves a ton of time.
Rotel (diced tomatoes with green chilies) – Adds a bright, slightly spicy kick that balances all the richness.
Taco seasoning – Store-bought or homemade. This is where you get that bold, Tex-Mex flavor.
Shredded cheese – I like using a Mexican blend or cheddar. You’ll sprinkle this on top for an extra gooey finish.
Yellow or red onion – Adds a little sweet-savory depth. Slice it thin so it softens nicely in the oven.
Fresh cilantro (optional) – A sprinkle on top at the end gives it a fresh, herby finish.
Olive oil or cooking spray – Just enough to grease the baking dish and keep things from sticking.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Preheat and prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish with olive oil or cooking spray. This keeps the chicken from sticking and helps cleanup go faster later.

Step 2: Season your chicken
Place the chicken breasts in the baking dish in a single layer. Sprinkle both sides with taco seasoning, rubbing it in gently to coat the meat. If your chicken pieces are really thick, consider butterflying them or pounding them slightly to ensure even cooking.

Step 3: Add the good stuff
Spread the sliced onions over and around the chicken. Then pour the jar of queso evenly over everything. Don’t worry if it looks like a lot—once it bakes, it turns into the most delicious sauce. Spoon the Rotel (with the liquid) over the queso for extra flavor and a pop of color.

Step 4: Bake it
Cover the dish with foil and bake for about 20–25 minutes. Then remove the foil, sprinkle the shredded cheese over the top, and bake uncovered for another 5–10 minutes until the cheese is melted and bubbly and the chicken is cooked through (internal temp should hit 165°F).

Step 5: Rest and serve
Let the chicken rest for 5 minutes out of the oven—this helps keep it juicy and allows the sauce to thicken slightly. Garnish with chopped cilantro if using, and serve!

Helpful Tips

Let’s take this dish from “already amazing” to “can’t stop making it” with a few helpful pointers.

Chicken consistency tips:
If your chicken breasts are super thick, slice them in half horizontally or gently pound them to even thickness. This ensures they cook evenly and don’t dry out.

Cheese melt magic:
Want a golden-brown cheesy top? Stick the dish under the broiler for the last 2 minutes. Just keep an eye on it—cheese goes from golden to burnt real fast.

How to meal prep it:
Bake the chicken, let it cool, then store in individual containers with rice or veggies. Add a little extra queso on the side if you want to keep things saucy all week. It’ll stay good in the fridge for up to 4 days.

Reheating leftovers:
Microwave individual portions with a damp paper towel over the top to keep moisture in. Or reheat covered in the oven at 300°F until warmed through. If the sauce thickens too much, just stir in a splash of milk or broth.

What to serve with it:
Serve this over rice, cauliflower rice, or even pasta if you’re going all in. It also makes an awesome filling for tacos, burritos, or quesadillas. On the side, try a crisp green salad, sautéed zucchini, or roasted corn.

Creative swaps:
Not a fan of Rotel? Use regular canned diced tomatoes, or skip them altogether. Want more veggies? Add sliced bell peppers or spinach before baking. You can also swap out the jarred queso for homemade if you’re feeling fancy.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes! You can assemble the entire dish (minus the shredded cheese) and store it in the fridge for up to 24 hours before baking. When ready to cook, add a few minutes to the bake time if it’s going straight from the fridge to the oven.

Can I freeze it?
You can freeze the baked chicken and sauce, but queso can sometimes separate slightly when thawed. It’s still delicious, just not quite as smooth. Freeze in airtight containers for up to 2 months, then thaw overnight in the fridge before reheating.

What if I don’t have jarred queso?
You can make a quick version with a roux (butter + flour), milk, shredded cheese, and some diced green chilies or jalapeños. Or use Velveeta and Rotel melted together on the stove for a shortcut queso sauce.

Is this spicy?
It depends on the queso and taco seasoning you use. Most jarred quesos are mild to medium, and Rotel has a little heat. If you’re serving kids or spice-sensitive folks, opt for mild versions of each and skip any hot sauce.

Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work beautifully here and tend to stay even juicier than breasts. Just adjust the cook time as needed (they often cook a bit faster).

Honestly, I make this Baked Queso Chicken all the time. It’s one of those dishes I can whip up without overthinking, and it always hits the spot. Whether I’m using it as a quick dinner, a meal prep base for burrito bowls, or a crowd-pleasing party dish, it never fails to impress.

Try it next time you’re craving something cheesy and satisfying—you’ll see why it’s become such a regular in my kitchen. If you give it a go, I’d love to hear how it turns out for you!