If you’re craving a dish that’s bursting with flavor, creamy comfort, and a little southwestern flair, then you’ve got to try this Queso Smothered Chicken & Rice Recipe. Imagine tender chicken breasts soaked in smoky mesquite marinade, nestled on a bed of seasoned rice, black beans, and diced chilies, all lovingly smothered in a rich, velvety salsa con queso sauce. It’s the perfect balance of hearty and cheesy that will wrap you in cozy satisfaction with every bite. Whether it’s a busy weeknight or a relaxed weekend dinner, this recipe never fails to impress and satisfy.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating that perfect harmony of textures and bold flavors in your Queso Smothered Chicken & Rice Recipe. Each element, from the smoky mesquite marinade to the creamy queso sauce, plays a starring role in building those layers of taste and making this dish truly unforgettable.
- 4 chicken breasts: The lean protein base that soaks up all those smoky marinades and cheese sauce beautifully.
- 1 (12-oz) bottle Lawry’s Mesquite marinade: Packed with smoky, tangy goodness, it infuses the chicken with incredible flavor.
- 3½ cups cooked rice: A fluffy, comforting foundation that balances all the savory components.
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained: Adds a bright pop of spice and freshness.
- 1 (15-oz) can black beans, drained and rinsed: Adds hearty texture and earthy flavor to the rice mixture.
- 1½ Tbsp taco seasoning: A blend of spices that brings a warm, zesty punch to the dish.
- â…” cup heavy cream: Gives the queso sauce its luscious, silky texture.
- 1 (15-oz) jar salsa con queso: The creamy, cheesy heart of the dish that smothers everything in indulgence.
- 1 cup shredded cheddar cheese: Sprinkled on top for that golden, bubbly finish that seals in all the flavor.
How to Make Queso Smothered Chicken & Rice Recipe
Step 1: Marinate the Chicken
Start by placing your chicken breasts in a resealable plastic bag and pour in that beautiful Lawry’s Mesquite marinade. Seal it up and let the chicken soak in those smoky, tangy flavors in the fridge for at least 30 minutes. This step is the secret to getting juicy, flavorful chicken that complements the creamy queso later.
Step 2: Preheat Your Oven
While the chicken marinates, get your oven ready by preheating it to 350ºF. This temperature will give you the perfect balance for baking the rice and chicken without drying them out.
Step 3: Sear the Chicken
Take the chicken out of the marinade, pat it dry to ensure a good sear, then heat olive oil in a skillet over medium-high heat. Cook the chicken for about 3 minutes per side – just enough to develop a beautiful crust while locking in the juicy interior. Set the chicken aside while you prepare the rice mixture.
Step 4: Make the Queso Sauce Mixture
In a medium bowl, whisk together the jar of salsa con queso, heavy cream, and the drained Rotel tomatoes with green chilies. This creates a luscious, creamy sauce that brings smooth heat and depth. Reserve 1 cup of this cheese mixture separately for later layering on top of the chicken.
Step 5: Combine the Rice Mixture
In a large bowl, mix your cooked rice, black beans, and taco seasoning. Then fold in the remaining queso mixture, making sure every grain and bean is richly coated with that cheesy goodness. Taste and season with salt and black pepper to find your perfect savory balance.
Step 6: Assemble in the Baking Dish
Spread the cheesy rice mixture evenly in your baking dish. Gently nestle the seared chicken breasts on top, then pour that reserved queso sauce over the chicken, creating a creamy blanket of flavor that’s impossible to resist.
Step 7: Bake Covered
Cover your dish with aluminum foil and bake it for 20 minutes. This step allows the flavors to meld together and the chicken to finish cooking gently in the cheesy sauce.
Step 8: Add Cheese and Finish Baking
Remove the foil, sprinkle shredded cheddar cheese evenly over the top, and return the dish to the oven uncovered for 15 to 20 minutes. This final bake lets the cheese melt into a golden, bubbly crust and ensures the chicken reaches a safe internal temperature of 165ºF. Your kitchen will fill with an irresistible aroma that’s pure comfort in the making.
How to Serve Queso Smothered Chicken & Rice Recipe
Garnishes
Fresh garnishes can elevate this dish to a whole new level. Consider a scattering of chopped fresh cilantro or green onions for a burst of color and bright flavor contrast. A few slices of ripe avocado or a dollop of sour cream also add creamy freshness that pairs perfectly with the smoky, cheesy flavors.
Side Dishes
This hearty, creamy casserole is a complete meal on its own, but if you want to add some sides, crisp, refreshing options like a simple green salad or a tangy slaw work beautifully. For extra southwestern vibes, try serving it alongside some warm corn tortillas or chips to scoop up every last bit of queso.
Creative Ways to Present
For a fun twist, serve this Queso Smothered Chicken & Rice Recipe in individual ramekins or small cast iron skillets for a personal touch. You can also turn leftovers into stuffed bell peppers by spooning the mixture inside and baking until bubbly. The possibilities are endless when you want to impress family or guests.
Make Ahead and Storage
Storing Leftovers
Leftovers of this dish hold up wonderfully. Store your Queso Smothered Chicken & Rice Recipe in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making for even tastier next-day meals.
Freezing
If you want to keep it longer, freeze portions in freezer-safe containers. The creamy sauce freezes well, and the chicken stays tender. Just make sure to thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Reheat gently in the oven at 325ºF until warmed through, or microwave in short bursts stirring in between to ensure even heating without drying out the chicken or rice. Adding a splash of cream or a little extra queso can help revive the creamy texture if needed.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative if you prefer a richer, juicier cut. Just adjust cooking time slightly as thighs may take a bit longer to reach the safe internal temperature.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the queso and cream with dairy-free cheese alternatives and coconut cream. The overall flavor will change slightly but it will still be delicious and creamy.
What can I do if I don’t have salsa con queso?
If you can’t find salsa con queso, try mixing melted Velveeta cheese with salsa and a splash of cream to mimic that creamy cheesy sauce. Alternatively, any creamy cheese dip with a hint of spice can work well.
Can I prepare this recipe ahead of time before baking?
Definitely! You can assemble everything in the baking dish and store it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to baking time if the dish is cold from the fridge.
How spicy is this dish?
The heat level is moderate thanks to the Rotel diced tomatoes with green chilies and taco seasoning. You can adjust spice by using mild or hot salsa con queso or adding extra chili seasoning to suit your taste.
Final Thoughts
There’s something truly magical about how the Queso Smothered Chicken & Rice Recipe brings together comforting, robust flavors with creamy, cheesy warmth. It’s a dish that feels like a hug on a plate and is perfect for sharing with loved ones on any occasion. I can’t wait for you to try it and discover your new favorite go-to meal that’s as easy as it is irresistible.
Print
Queso Smothered Chicken & Rice Recipe
- Prep Time: 35 minutes (includes 30 minutes marinating)
- Cook Time: 20 minutes covered baking + 15-20 minutes uncovered baking + 6 minutes searing
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
This hearty Queso Smothered Chicken & Rice recipe features tender marinated chicken breasts smothered in creamy salsa con queso, layered over a flavorful blend of rice, black beans, and spices. Baked to perfection with a cheesy topping, this dish is perfect for a comforting weeknight dinner that brings together smoky, spicy, and cheesy flavors in every bite.
Ingredients
Chicken and Marinade
- 4 chicken breasts, boneless and skinless
- 1 (12-oz) bottle Lawry’s Mesquite marinade
- 1 tbsp olive oil (for searing)
Rice Mixture
- 3½ cups cooked rice
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1½ Tbsp taco seasoning
- â…” cup heavy cream
- 1 (15-oz) jar salsa con queso
Topping
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag, pour the Lawry’s Mesquite marinade over them, seal the bag, and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Preheat the Oven: Set your oven to 350ºF (175ºC) so it’s ready for baking the casserole later on.
- Sear the Chicken: Remove the chicken from the marinade, pat dry with paper towels, then heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for about 3 minutes on each side until nicely browned but not fully cooked through. Set aside.
- Prepare Queso Mixture: In a medium bowl, whisk together the salsa con queso, heavy cream, and drained Rotel diced tomatoes with green chilies. Set aside 1 cup of this queso mixture for topping later.
- Combine Rice Mixture: In a large bowl, mix the cooked rice, black beans, taco seasoning, and the remaining queso mixture. Season with salt and freshly ground black pepper to taste.
- Assemble in Baking Dish: Spread the rice mixture evenly in a baking dish. Arrange the seared chicken breasts on top of the rice layer. Pour the reserved 1 cup of queso mixture over the chicken breasts to smother them.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to let the flavors meld and the chicken finish cooking.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole. Return to the oven uncovered and bake for another 15 to 20 minutes, or until the rice mixture is bubbly and the chicken reaches an internal temperature of 165ºF (74ºC).
Notes
- For extra smoky flavor, marinate the chicken overnight.
- Use a meat thermometer to ensure chicken is fully cooked.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a spicier dish, choose a hot salsa con queso or add additional chili flakes.
