Flavorful Baked Queso Chicken (Print version)

Juicy spiced chicken baked under rich melted queso with cheddar and Monterey Jack.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Spice Blend

02 - 1 teaspoon chili powder
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper

→ Queso Sauce

09 - 1 tablespoon unsalted butter
10 - 1 tablespoon cornstarch
11 - 1 cup whole milk
12 - 1 (10 oz) can diced tomatoes with green chilies, drained
13 - 1½ cups shredded sharp cheddar cheese
14 - 1 cup shredded Monterey Jack cheese

→ Garnishes

15 - ¼ cup fresh cilantro, chopped
16 - 1 jalapeño, thinly sliced (optional)
17 - ½ cup red onion, finely diced (optional)

# Cooking steps:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with butter or nonstick spray.
02 - In a small bowl, whisk together chili powder, smoked paprika, cumin, garlic powder, onion powder, kosher salt, and black pepper until evenly combined.
03 - Pat chicken breasts dry with paper towels. Season both sides generously with the spice blend, pressing gently to adhere. Arrange seasoned breasts in the prepared baking dish.
04 - In a medium saucepan over medium heat, melt the butter. Sprinkle in cornstarch and stir constantly for 1 minute to form a light roux.
05 - Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue cooking for 2 to 3 minutes until the mixture thickens slightly and coats the back of a spoon.
06 - Reduce heat to low. Stir in the drained diced tomatoes with green chilies. Add shredded cheddar and Monterey Jack cheese in handfuls, stirring between additions until fully melted and the sauce is silky smooth.
07 - Pour the queso sauce evenly over the seasoned chicken breasts in the baking dish. Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and juices run clear.
08 - Remove from the oven and let rest for 3 to 5 minutes. Top with fresh cilantro, sliced jalapeños, and diced red onion as desired. Serve immediately while hot.

# Tips from flavorandfeast:

01 -
  • The queso sauce comes together in one saucepan while the oven preheats so dinner practically builds itself.
  • It hits that magical balance of comfort food indulgence and low carb practicality that keeps everyone at the table happy.
  • Leftovers reheat beautifully and taste even better the next day when the spices have had time to mingle.
02 -
  • If you add cold milk too fast to the roux it will clump so pour it in slowly while whisking aggressively and your sauce will stay silky.
  • Shred your own cheese from a block instead of buying pre shredded because the anti caking coatings on bagged cheese make the sauce grainy instead of smooth.
03 -
  • Let the cheese sauce rest for two minutes off the heat before pouring it over the chicken because it thickens slightly and coats more evenly at that temperature.
  • Pounding the chicken to an even half inch thickness before seasoning is the single best thing you can do to guarantee juicy tender results every single time.

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