One-Pan Queso Chicken and Rice: Easy, Delicious, and Quick!
Queso Chicken and Rice delivers bold, Mexican-inspired flavors in just 35 minutes, making it the ultimate one-pan dinner solution for busy weeknights. Minimal cleanup, maximum flavor—this skillet dish combines seasoned chicken, perfectly tender rice, and creamy queso into a meal that hits every craving.
The beauty of this recipe? Everything cooks together in one pan. You’ll brown the chicken, toast the rice, and simmer it all to perfection before finishing with a generous drizzle of warm queso. Trust me, once you try this method, you’ll never go back to juggling multiple pots and pans.
Why This Queso Chicken and Rice Is a Game-Changer
- One pan, one mess: Say goodbye to scrubbing multiple dishes. Everything cooks together in one skillet.
- Fast cook time: Ready in just 35 minutes, this recipe shaves precious time off your weeknight routine.
- Taco seasoning shortcut: Pre-packaged taco seasoning adds instant flavor without extra effort.
- Hands-off moments: Once the rice is simmering, you’re free to prep toppings, set the table, or just relax.
- Customizable: Add your favorite toppings like guacamole or jalapeños to make it your own.
Equipment You’ll Need for This Queso Chicken and Rice
You won’t need a lot to make this recipe, and that’s part of what makes it so practical. Here’s what I use to nail it every time:
- Large skillet with a lid: This is essential. A deep skillet ensures everything cooks evenly, and the lid locks in steam for perfectly fluffy rice.
- Wooden spoon or spatula: Ideal for stirring and scraping up browned bits—trust me, those little bits add tons of flavor!
- Microwave-safe bowl: For warming up your queso quickly without the hassle of another pot.
Pro tip: If you don’t already have a large skillet with a lid, check your local kitchen store for budget-friendly options. I recommend at least 12 inches in diameter for maximum surface area.
Simple Ingredients for Queso Chicken and Rice
This recipe is all about efficiency, and the ingredient list reflects that—no hard-to-find items or unnecessary steps. Here are the MVPs:
- Chicken: Boneless, skinless chicken breasts or thighs work great. I like thighs for their juiciness, but breasts are just as tasty.
- Rice: Long-grain white rice is your go-to here. Its fluffy texture cooks perfectly in the skillet.
- Taco seasoning: A simple store-bought packet packs all the flavor you need without measuring out dozens of spices.
- Queso dip: Pre-made queso saves time but still delivers creamy, cheesy goodness. Any store-bought brand works, or you can make your own if you’re feeling extra fancy.
Hack: Grab frozen pre-chopped onions or pre-minced garlic to shave even more time off your prep!
Queso Chicken and Rice Recipe Details
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 ½ pounds skinless, boneless chicken breasts or thighs, cut into 1 ½-inch pieces
- 1 teaspoon garlic powder, or to taste
- Salt and freshly ground black pepper to taste
- 1/2 yellow or white onion, finely chopped
- 1 tablespoon butter
- 1 ½ cups uncooked long-grain white rice
- 1 (1-ounce) packet taco seasoning (such as Old El Paso®)
- 2 ¾ cups water, or as needed
- 1 cup prepared queso dip
- Green onions, pico de gallo, guacamole, cilantro, or jalapeños for topping (optional)
Instructions:
- Season the chicken with garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2 minutes on one side, undisturbed, then flip and cook for 2 more minutes. (It won’t be fully cooked yet.)
- Add the onions to the skillet and sauté until softened, stirring occasionally.
- Melt the butter in the pan, then stir in the rice and toast it for about a minute.
- Sprinkle the taco seasoning over everything, stirring to combine evenly.
- Pour in the water, scraping up any browned bits from the bottom of the pan. Bring to a boil, stir once more, then reduce heat to a simmer. Cover and cook for 20 minutes.
- While the rice cooks, warm the queso in a microwave-safe bowl in 30-second bursts until smooth and heated through.
- Once the liquid is fully absorbed into the rice, remove the skillet from heat and drizzle the queso over the top. Add optional toppings and serve immediately.
Jake’s Tips for the Best Queso Chicken and Rice
- Toast your rice: Don’t skip toasting the rice before adding liquid—it deepens the flavor and helps prevent it from turning mushy.
- Preheat your queso: Warming the queso before serving ensures it pours smoothly and evenly across the dish.
- Check your lid: A tight-fitting lid is essential to lock in the steam for perfectly cooked rice.
- Season as you go: Taste and adjust seasoning at different stages for the most balanced flavor.
- Leftovers: Store extras in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.
Easy Queso Chicken and Rice Variations
- Swap the rice: Try brown rice or quinoa for added nutrients—just adjust the cooking time and liquid accordingly.
- Add veggies: Stir in frozen corn, black beans, or diced bell peppers for a colorful boost.
- Make it spicier: Use a spicy queso dip or add diced jalapeños to kick up the heat.
- Turn it into a bowl: Serve with shredded lettuce, diced tomatoes, and tortilla strips for a fun taco-inspired twist.
Queso Chicken and Rice FAQs
Can I use brown rice instead of white?
Yes, but you’ll need to increase the cooking time and add a bit more water since brown rice takes longer to cook.
What’s the best skillet to use?
A 12-inch skillet with a tight-fitting lid is ideal. It provides enough surface area for even cooking and prevents steam from escaping.
Can I make this ahead of time?
You can prep the ingredients ahead, but the dish is best served fresh. Leftovers reheat well with a splash of water to keep the rice from drying out.
How can I make the queso from scratch?
Combine shredded cheese, milk, and a touch of taco seasoning in a saucepan and heat until smooth for an easy homemade queso.
If you’re looking for a dinner recipe that’s quick, flavorful, and guaranteed to please the whole family, Queso Chicken and Rice is the one you need. What’s your favorite topping for one-pan meals like this? Let’s chat in the comments!
Queso Chicken and Rice
Ingredients
Method
- Season the chicken with garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2 minutes on one side, undisturbed, then flip and cook for 2 more minutes. (It won’t be fully cooked yet.)
- Add the onions to the skillet and sauté until softened, stirring occasionally.
- Melt the butter in the pan, then stir in the rice and toast it for about a minute.
- Sprinkle the taco seasoning over everything, stirring to combine evenly.
- Pour in the water, scraping up any browned bits from the bottom of the pan. Bring to a boil, stir once more, then reduce heat to a simmer. Cover and cook for 20 minutes.
- While the rice cooks, warm the queso in a microwave-safe bowl in 30-second bursts until smooth and heated through.
- Once the liquid is fully absorbed into the rice, remove the skillet from heat and drizzle the queso over the top. Add optional toppings and serve immediately.
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
