Queso Chicken and Rice Skillet

Name: Queso Chicken and Rice Skillet (One-Pan Tex-Mex)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1/2 cup diced onion; 1 lb chicken breast, cut into small pieces; 1/2 tsp smoked paprika; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 cup long-grain white rice, uncooked; 1 cup salsa; 1 (1 oz) packet taco seasoning mix; 2 cups chicken broth; 1 cup water; 1 cup queso dip; 1 tbsp fresh cilantro, chopped, for garnish

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This Queso Chicken and Rice Skillet is a one-pan Tex-Mex dinner featuring tender, taco-seasoned chicken and rice coated in a creamy queso sauce, finished in about 30 minutes. The skillet approach keeps cleanup minimal while delivering rich, comforting flavors.

🌍Tex-Mex 🏷️Queso chicken 🏷️Chicken and rice 🏷️Skillet dinner 🏷️One-pan meal Weeknight dinner

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cookcleanandrepeatonTikTok

Total

30 min

Servings

Recipe Source

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From TikTok · by cookcleanandrepeat

cookcleanandrepeatonTikTok

Ingredients

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1/2 cup diced onion
1 lb chicken breast, cut into small pieces
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup long-grain white rice, uncooked
1 cup salsa
1 (1 oz) packet taco seasoning mix
2 cups chicken broth
1 cup water
1 cup queso dip
1 tbsp fresh cilantro, chopped, for garnishoptional

13 Ingredients

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Instructions

1
In a large skillet over medium-high heat, sauté the diced onion until softened, about 2-3 minutes.
2
Add the chicken pieces to the skillet and season with smoked paprika, cumin, garlic powder, and onion powder.
3
Cook, stirring occasionally, until the chicken is browned and almost cooked through, about 5-7 minutes.
4
Add the uncooked rice, salsa, and taco seasoning to the skillet.
5
Pour in the chicken broth and water, then stir everything together to combine.
6
Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
7
Uncover the skillet and drizzle the queso dip evenly over the top of the chicken and rice.
8
Garnish with fresh cilantro and serve immediately.

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Tips & Notes

Pro tips

Cut chicken into uniform small pieces so it cooks through evenly in the skillet and absorbs the taco seasoning.
Use medium heat once everything is combined to prevent the bottom from burning while rice absorbs liquid.
Stir occasionally but not constantly; this allows the rice to develop flavor and prevents mushiness.
Add queso at the very end and off heat to prevent it from separating or becoming grainy.

Substitutions

Long-grain white rice → jasmine or basmati rice (slight difference in texture, same cooking time)
Chicken broth → vegetable broth or salsa-infused broth (maintains flavor profile)
Fresh salsa → canned salsa or pico de gallo (adjust quantity to taste)
Taco seasoning packet → homemade blend of paprika, cumin, garlic powder, onion powder, and chili powder (1.5 tsp total)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth to restore moisture, then stir in queso just before serving.

Equipment

large skillet (10–12 inch) · wooden spoon or spatula

Common Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Thighs work well and stay moist; they may require 1–2 extra minutes of cooking time.

What type of queso should I use?

Use a melting queso dip (jarred or fresh) or a blend of melted Monterey Jack and cheddar cheese. Avoid block queso fresco, which doesn't melt smoothly.

Can I make this ahead?

Yes. Cook the chicken and rice, store in an airtight container for up to 3 days, then reheat gently on the stovetop and add warm queso before serving.