Queso Chicken Skillet

Be the first to rate this recipe!

This post may contain affiliate sales links. Please read my disclosure policy.

You can make this flavorful Queso Chicken Skillet dinner in one-pan and in about 30 minutes. Winner winner chicken dinner!

Queso Chicken Skillet

Ok, you guys. Do you remember this recipe for Roasted Jalapeno Queso that I posted waaay back in November because I mayyyybe may had a pregnancy craving for it? WELL folks, that craving came back with a vengeance. And before I get too far into this story, let it be known that I am NOT pregnant again…I just happen to be ravenous because, well, breastfeeding.

So, instead of just having queso with chips, I made a dinner out of it by adding chicken, onions, jalapenos and an extra can of tomatoes. I swear, this recipe doesn’t get much easier than cooking a little chicken and then throwing in a few cubes of velveeta.

I know I know!! I used velveeta in this recipe and proud of it. Also, did you not see the part about the craving? IT HAD TO BE VELVEETA. I really don’t use velveeta a lot. If you follow me on snapchat {@laurenslatest} then you would have seen me and the baby walking around the grocery store looking for the velveeta because we didn’t know where it was kept. That was a fun 30 minutes.

ANYWAYS, my point is..….um…..I eat velveeta on rare occasions. Also: this dinner is legit good. Probably not the healthiest thing on the planet, but that’s why they invented side salads.

These are a few of the photos I snapped of the process with printable recipe below! Have a great weekend 🙂

Chopped Onion and Peppers

Cooked onions and peppers

cooked chicken


Queso Chicken Skillet

Queso Chicken Skillet

Queso Chicken Skillet
PrintPrint Pin ItPin It

Queso Chicken Skillet

You can make this flavorful Queso Chicken Skillet dinner in one-pan and in about 30 minutes. Winner winner chicken dinner!
servings 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 4 tablespoons olive oil divided
  • 1 medium onion finely diced
  • 1 large jalapenos or 2 small, seeded and finely diced
  • salt & pepper to taste
  • 4 small chicken breasts or fillets
  • 15 oz petite diced tomatoes
  • 10 oz mild or original Rotel
  • 12 oz velveeta cubed
  • 1 teaspoon cumin


  • cilantro
  • avocado
  • lime wedges


  • In large skillet, heat 2 tablespoons olive oil over medium heat. Saute onion and jalapenos until browned and tender, 6 minutes or so. Set aside.
  • Replace skillet back on heat and add remaining 2 tablespoons olive oil. Sprinkle salt and pepper over chicken and brown in hot pan 4-5 minutes per side {or about 2 minutes per side for fillets}. Remove from heat.
  • Replace skillet and reduce heat to low. Add in velveeta, Rotel and diced tomatoes. Stir constantly until velveeta is all melted and sauce is smooth. Pour in sauteed onion and jalapeno and slide in chicken. Coat each piece in cheese sauce and serve over rice. Top with cilantro, avocado, lime wedges or anything else you'd like.


Calories: 501kcal | Carbohydrates: 24g | Protein: 43g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 1630mg | Potassium: 1205mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1218IU | Vitamin C: 24mg | Calcium: 563mg | Iron: 3mg
Course: Dinner
Cuisine: Mexican
Keyword: queso chicken

Share a Comment

Your email address will not be published.

Recipe Rating

3 Responses