Queso Smothered Chicken Skillet (Print version)

Juicy seared chicken simmered in a creamy queso sauce with peppers, green chiles, tomatoes, and a bright lime finish.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into 4 thin cutlets
02 - 1 teaspoon chili powder
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon garlic powder
05 - 3/4 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
07 - 1 tablespoon olive oil

For the queso sauce

08 - 1 small yellow onion, diced
09 - 1 red bell pepper, diced
10 - 1 jalapeno, seeded and minced
11 - 3 cloves garlic, minced
12 - 1 can (10 oz / 283 g) diced tomatoes with green chiles, drained lightly
13 - 1/2 cup (120 ml) low-sodium chicken broth
14 - 3/4 cup (180 ml) evaporated milk
15 - 2 oz (55 g) cream cheese, cubed
16 - 1 cup (115 g) shredded Monterey Jack cheese
17 - 1/2 cup (55 g) shredded sharp cheddar cheese
18 - 1 tablespoon fresh lime juice
19 - 2 tablespoons chopped fresh cilantro
20 - 2 green onions, thinly sliced

# Instructions:

01 - Pat the chicken cutlets dry. Mix chili powder, cumin, garlic powder, salt, and pepper, then season both sides of the chicken.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden, then transfer to a plate. It will finish cooking in the sauce.
03 - Reduce heat to medium. Add onion, bell pepper, and jalapeno to the same skillet. Cook for 4-5 minutes until softened, then stir in the garlic for 30 seconds.
04 - Add diced tomatoes with green chiles, chicken broth, evaporated milk, and cream cheese. Stir over medium-low heat until the cream cheese melts and the sauce looks smooth.
05 - Lower the heat. Add Monterey Jack and cheddar a handful at a time, stirring until melted before adding more. Do not boil the sauce.
06 - Return the chicken and any juices to the skillet. Simmer gently for 6-8 minutes until the chicken reaches 165°F. Stir in lime juice, then top with cilantro and green onions.

# Good to know:

01 - Serve with rice, warm tortillas, tortilla chips, or cauliflower rice.
02 - For a smoother queso, grate the cheese from a block instead of using pre-shredded cheese.
03 - Leftovers keep in the refrigerator for up to 3 days.

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