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Queso Smothered Chicken Recipe
Ash Tyrrell

Queso Smothered Chicken Recipe

The first time I made queso smothered chicken, I felt like I had stumbled upon a dinner jackpot. It was creamy, cheesy, and full of Tex-Mex flair, just like I love.
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Prep Time 30 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 bottle of chipotle or mesquite marinade about 12 ounces. Choose a bottled marinade for convenience, but feel free to make your own if you prefer!
  • 4 boneless chicken breasts. Pound them to an even thickness for uniform cooking and a tender bite.
  • 1 tablespoon olive oil. This helps toast the orzo for added depth of flavor.
  • 1 cup orzo. Avoid overcooking it; it should remain slightly firm.
  • 2 cups chicken broth. Opt for low-sodium if you prefer better control of saltiness.
  • 2 tablespoons tomato paste. Adds richness and bold coloring to the orzo.
  • 2 teaspoons chili powder or Southwest seasoning. Use your favorite blend for the smoky and spicy flavors.
  • 1 8-ounce package of Velveeta, diced. Freshly diced Velveeta melts smoothly and blends flawlessly.
  • 1 10-ounce can of diced tomatoes and green chilies, undrained. Choose mild or spicy depending on your heat preference.

Method
 

  1. Start by placing your chicken breasts in a mixing bowl and pouring the marinade over them. Toss to coat, then cover and refrigerate for at least 30 minutes. If you have extra time, marinate overnight for even more flavor.
  2. While your chicken marinates, heat olive oil in a saucepan over medium heat. Add the orzo and toast it lightly, stirring often. This step adds a nutty undertone to the orzo. Afterward, stir in the chili powder, tomato paste, and chicken broth. Bring everything to a boil, reduce the heat, and cover the pan. Simmer for about 15 minutes, or until the liquid is absorbed. Fluff the orzo with a fork once cooked.
  3. Preheat your grill or grill pan to medium-high heat. Remove the marinated chicken from the fridge and grill it until fully cooked, with an internal temperature of 165°F. This usually takes about 6-7 minutes per side, depending on the thickness.
  4. While the chicken is cooking, combine the diced Velveeta and undrained diced tomatoes in a microwave-safe bowl. Heat the mix on high in 30-second intervals, stirring after each burst, until the cheese is fully melted and the sauce is smooth.
  5. To serve, spoon the orzo onto plates, place the grilled chicken breasts on top, and pour a generous ladle of queso over each piece. Make sure everything is nice and hot before serving!

Notes

  • Use freshly grated cheese instead of pre-shredded cheese for a smoother sauce if you’re swapping out Velveeta.
  • Marinate the chicken for a longer time if you can; it makes the meat even more flavorful.
  • Toasting orzo is an underrated step. Don’t skip it for a bolder taste.
  • If the queso sauce starts thickening too much, stir in a splash of milk or heavy cream to adjust its consistency.
  • Always taste the orzo seasoning before assembling. A pinch of salt or an extra sprinkle of chili powder may be just what it needs.