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ONE PAN Creamy Queso Chicken

Enjoy this quick and delicious ONE PAN Creamy Queso Chicken, featuring tender chicken breasts smothered in a creamy queso sauce, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breasts, cubed Use halal-certified products for dietary preferences.
  • 1 cup quesadilla cheese (or Monterey Jack cheese)
  • 1 cup heavy cream Can substitute with half-and-half or coconut cream for a lighter or dairy-free version.
  • 1 can diced tomatoes with green chilies Include the juices for extra flavor.
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper Season to preference.
  • for garnish Fresh cilantro

Method
 

Preparation
  1. Begin by cubing your chicken breasts into bite-sized pieces. Season them generously with salt and pepper for robust flavor.
Cooking
  1. In a large skillet or pan, heat the olive oil over medium heat. Once hot, add the cubed chicken. Sear the chicken for about 6-8 minutes or until it’s golden brown and cooked through, stirring occasionally.
  2. Lower the heat slightly and add in the garlic powder and onion powder, stirring until fragrant, about 1 minute.
  3. Pour in the diced tomatoes with green chilies, making sure to include the juices for extra flavor. Add the heavy cream and stir well to combine everything.
  4. Allow the mixture to simmer gently for about 5 minutes. Then, sprinkle the quesadilla cheese on top and stir until it’s completely melted and the sauce is creamy.
  5. Finish with freshly chopped cilantro for a burst of flavor and serve hot.

Notes

For storing, keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for 2-3 months. Reheat gently on the stove over low heat, adding a dash of cream if thick.