If you’re anything like me and love meals that come together fast but don’t sacrifice flavor, you’re going to adore this One Pot Queso Chicken and Rice Recipe. It’s comfort food meets convenience — creamy, cheesy, with tender chicken and rice all cooked in one pot. Trust me, once you try this, it’ll be on your regular rotation, especially when you want something filling without a million dishes to clean up.

🤍

Why This Recipe Works

One pot convenience: Everything cooks in the same pan, saving you time and cleanup, which I seriously appreciate on busy weeknights.
Rich, creamy queso flavor: The blend of cream, cheddar, and salsa creates that perfect cheesy Tex-Mex comfort taste we all crave.
Balanced and hearty: With chicken protein and fluffy rice, it hits the spot without feeling greasy or heavy.

One Pot Queso Chicken and Rice, cheesy chicken and rice skillet, easy cheesy chicken dinner, Tex-Mex one pot meal, quick creamy chicken rice - This image shows a close-up of a white pot filled with a creamy, cheesy rice dish. The dish has one main layer of cooked rice mixed with small pieces of chicken and sprinkled with chopped green herbs. The rice looks soft and slightly orange-yellow from the cheese sauce that covers it evenly, with some melted cheese visible on top near the edges. A black spoon lifted by a woman's hand holds a scoop of the rice mixture in the center of the pot. The background shows a blurred white bowl with chopped red tomatoes. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This One Pot Queso Chicken and Rice Recipe nails the perfect harmony between creamy, savory, and a little spicy. Each ingredient has a job — from the smoky cumin to the rich cheddar — making the dish pop without any extra fuss. I always suggest fresh garlic and a good quality salsa to amp up the flavor even more.

One Pot Queso Chicken and Rice, cheesy chicken and rice skillet, easy cheesy chicken dinner, Tex-Mex one pot meal, quick creamy chicken rice - Flat lay of a small pile of cubed raw chicken breast, two tablespoons of golden olive oil in a small glass dish, a few pats of salted butter, one small diced yellow onion, a mound of long grain white rice, three peeled garlic cloves finely minced, a clear jar filled with red salsa, a small heap of ground cumin and chili powder, a small jug of creamy heavy cream, and two generous piles of shredded cheddar cheese, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breast: Cubed for quick cooking and even bites; lean protein that soaks up all the queso goodness.
Olive oil and butter: A combo that brings richness and prevents sticking while giving a delicious flavor base.
Yellow onion: Adds sweetness and depth when sautéed gently.
Long grain white rice: Absorbs the flavorful broth and keeps fluffy, not mushy.
Minced garlic: Freshly minced garlic is key — nothing beats the aroma and sharpness it adds.
Chicken broth: The liquid that cooks the rice, infusing it with savory richness.
Salsa: Gives a subtle spicy kick and tangy brightness.
Ground cumin and chili powder: Classic Tex-Mex spices that tie all the flavors together.
Heavy cream: Creamy texture that makes the dish feel indulgent and smooth.
Cheddar cheese: Sharp and melty, the star of the queso.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this dish depending on what’s in my fridge. Feel free to swap out the spices or cheese to suit your preferences — it’s super forgiving and adapts well.

Variation: Once, I swapped cheddar for Monterey Jack and added some diced jalapeños — gave it a nice mellow heat that my family adored.
Make it vegetarian: Replace chicken broth with veggie broth and add extra veggies like bell peppers or mushrooms for a meat-free version.
Time saver: If you’re short on time, shredded rotisserie chicken works like a charm, cutting down hands-on cooking without losing flavor.

Step-by-Step: How I Make One Pot Queso Chicken and Rice Recipe

Step 1: Sear the Chicken

Start by cutting the chicken into bite-sized cubes — this helps it cook evenly and fast. Heat olive oil and butter in a heavy pot or Dutch oven over medium heat, then toss in the chicken cubes seasoned with salt and pepper. Stir occasionally so the chicken browns nicely on all sides; about 5 minutes should do it. This step brings a lovely caramelized flavor, so don’t rush it!

Step 2: Soften Onions and Remove Chicken

Add your diced yellow onions to the pot and cook them for 3 to 5 minutes until translucent and sweet–this builds a tasty base. Once they’re soft, scoop out the chicken and onions together and set aside. Clearing the pot now is key for toasting the rice properly.

Step 3: Toast the Rice & Garlic

Into the same pot, add the rice and minced garlic. Give everything a good stir and let the rice toast for 2-3 minutes until it smells nutty — this adds a subtle depth and prevents mushiness later on. Keep your heat at medium so nothing burns.

Step 4: Add Liquids and Spices

Slowly pour in the chicken broth and salsa, stirring as you go. Sprinkle in your cumin and chili powder, then give everything a final stir until well combined. Bring this mixture to a boil, then cover and reduce the heat to medium-low. Let it simmer gently for 15-20 minutes until the rice is tender and most of the liquid has been absorbed — resist the urge to peek too much, or the steam escapes and it might take longer!

Step 5: Add Cream, Cheese & Chicken Back

Turn off the heat and stir in the heavy cream and two cups of shredded cheddar cheese — this makes the glorious queso sauce. Next, fold in your cooked chicken and onion mixture to warm everything through and blend the flavors.

Step 6: Melt the Final Cheese Layer

Sprinkle the remaining cheddar on top, cover the pot again, and let it sit for 2-3 minutes. This last step melts the cheese to stringy, gooey perfection — the part that always gets everyone excited around my table!

💡

Tips from My Kitchen

Don’t skip toasting the rice: It adds a beautiful nutty flavor and keeps the grains separate, which makes a big difference in texture.
Use a heavy-bottomed pot: This helps distribute heat evenly and prevents burning on the bottom.
Rest after cooking: Let the dish sit covered for a few minutes before serving to let the flavors meld.
Adjust spice level carefully: If you prefer milder dishes, use mild salsa and reduce chili powder; you can always add hot sauce at the table.

How to Serve One Pot Queso Chicken and Rice Recipe

One Pot Queso Chicken and Rice, cheesy chicken and rice skillet, easy cheesy chicken dinner, Tex-Mex one pot meal, quick creamy chicken rice - A white round pot filled with a creamy rice dish topped with melted yellow cheese and small green herb sprinkles. The rice appears orange with bits of light-colored meat and vegetables mixed in, creating a textured, hearty look. The pot has handles on both sides and is placed on a white marbled surface with a black spoon on the left and yellow tortilla chips nearby. To the right, there's a small white bowl with bright red salsa on a beige cloth. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this dish with fresh cilantro, sliced green onions, and a dollop of sour cream. Sometimes, I also add diced avocados or a squeeze of lime juice for that fresh, bright contrast to all the cheesy richness.

Side Dishes

Pairing this with a simple green salad or roasted veggies balances it out nicely. For a heartier meal, black beans or corn on the cob are fantastic partners. It’s a versatile meal that welcomes lots of sides.

Creative Ways to Present

For a fun twist at a family dinner, I’ve served this in individual tortilla bowls or scooped into crispy bell pepper rings to brighten up the plate. It’s always a hit and looks so festive!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day.

Freezing

I’ve frozen this recipe a couple of times with success — just cool it fully and pop it in a freezer-safe container. When thawed, the sauce holds up well if reheated gently over low heat, stirring frequently.

Reheating

To reheat, add a splash of chicken broth or milk when warming it on the stove or in the microwave to keep the rice creamy and prevent it from drying out. Stir often to get that gooey queso texture back.

FAQs

Can I use brown rice instead of white rice in this One Pot Queso Chicken and Rice Recipe?

You can, but keep in mind brown rice takes longer to cook and needs more liquid. I’d recommend precooking the brown rice separately or increasing the broth amount and cooking time accordingly to avoid undercooked grains.
Is it possible to make this recipe dairy-free?

Absolutely! Substitute heavy cream with full-fat coconut milk or a plant-based cream, and swap cheddar for a dairy-free cheese option. The texture will be slightly different but still delicious.
Can I use rotisserie chicken to save time?

Yes! Using shredded rotisserie chicken is a fantastic shortcut. Skip the initial chicken cooking step and just add the shredded chicken back into the pot with the cheese and cream near the end.
How spicy is this One Pot Queso Chicken and Rice Recipe?

The spice level is mild to medium, depending on the salsa and chili powder you use. For less heat, use mild salsa and reduce the chili powder; for more kick, opt for a spicier salsa or add fresh jalapeños.

Final Thoughts

This One Pot Queso Chicken and Rice Recipe has become a personal favorite because it’s just so darn satisfying with minimal effort. I love how it feels indulgent but is actually so simple to throw together on a hectic day. Give it a go—you might just find yourself making it again and again, just like I do!