Description
Juicy, spice-rubbed chicken is pan-seared and smothered in a warm, creamy queso sauce with a fresh pop from diced tomato and jalapeño. It’s a flavorful, easy-to-make dish that delivers cheesy, satisfying comfort with a touch of heat.
Ingredients
8 chicken breasts (about 4 lbs total), boneless and skinless
4 tablespoons olive oil, divided
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon dried oregano or Italian seasoning
1 teaspoon salt (or to taste)
½ teaspoon ground black pepper
2 medium onions, finely chopped
2 medium tomatoes, diced
1–2 jalapeños, diced (optional, to taste)
4 cups queso sauce (homemade or store-bought)
2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
n a small bowl, mix cumin, chili powder, paprika, garlic powder, oregano, salt, and pepper.
Rub the spice mix all over the chicken breasts.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden and cooked through (about 5–6 minutes per side). Set aside.
In the same skillet, add remaining oil. Sauté onion until translucent, then add diced tomato and jalapeño. Cook 2–3 minutes until slightly softened.
Pour queso sauce into the skillet and stir to combine with the salsa mix. Warm through.
Return chicken to the pan or plate and spoon queso sauce generously over each piece.
Garnish with fresh cilantro and serve hot with rice, tortillas, or veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 520 / serving
- Fat: 28g / serving
- Carbohydrates: 12g / serving
- Fiber: 2g / serving
- Protein: 38g / serving