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Mexican Chicken with Cheese Sauce (Queso Chicken)

Mexican chicken with cheese sauce is a Tex-Mex skillet meal with juicy, blackened-style chicken breasts smothered in a thick, glossy queso. The jalapeño and diced tomatoes with green chiles melt into an orange pool that coats every surface.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Tex-Mex
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
Cheese Sauce (Queso)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 1 cup shredded Mexican cheese blend
  • 4 oz Velveeta cheese
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel) drained
  • 1 jalapeño seeded and diced
  • 0.5 tsp cumin
  • 0.25 fresh cilantro for serving
  • 0.25 lime wedges for serving
Serving (optional)
  • 0.5 rice for serving
  • 0.5 tortillas for serving
  • 0.5 nachos for topping

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Sear the chicken
  1. Rub the chicken breasts with taco seasoning until evenly coated, then heat olive oil in a skillet over medium-high heat.
  2. Place the chicken in the skillet and sear for 5-6 minutes per side until cooked through to 165°F, then rest and slice.
Make the queso sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the all-purpose flour for 1 minute.
  2. Gradually add the whole milk while whisking until smooth.
  3. Stir in the shredded Mexican cheese blend and Velveeta until fully melted.
  4. Add the drained diced tomatoes with green chiles (Rotel), diced jalapeño, and cumin, then simmer 3-4 minutes until the sauce is smooth and thick.
Serve
  1. Plate the sliced chicken and pour the queso sauce generously over the top so the surface is coated.
  2. Garnish with fresh cilantro and lime wedges.
  3. Serve with rice, tortillas, or over nachos.

Notes

Pro tip: simmer the queso just until thick and glossy—if it gets too tight, whisk in a splash of milk to loosen. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stove over low heat, stirring often. Freezing: no (the dairy texture can grain after thawing). For a swap, use a lactose-free whole milk and lactose-free cheese blend to keep the creamy queso consistency.