If you’re craving something cheesy, comforting, and effortlessly delicious, you’re in for a treat. This One Pot Queso Chicken and Rice Recipe is seriously one of my favorite go-to dinners when I want something hearty without spending hours in the kitchen. It’s creamy, packed with flavor, and the best part? It all cooks up in just one pot, so cleanup is a breeze. Trust me, once you try this, you’ll want to make it again and again.

🖤

Why This Recipe Works

One Pot Convenience: Everything cooks together, making dinner simple and cleanup effortless.
Rich, Creamy Texture: The combination of heavy cream and cheddar cheese turns the dish silky and indulgent.
Balanced Flavor: Spices like cumin and chili powder add warmth without overpowering the queso goodness.
Versatile Ingredients: Use what you have on hand or swap the chicken for rotisserie to save time.

One Pot Queso Chicken and Rice, cheesy chicken and rice skillet, creamy chicken and rice dinner, easy cheesy chicken casserole, one pot cheesy chicken recipe - 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 is all about layering flavors and textures. Each ingredient has a role—juicy chicken for protein, rice to soak up all that cheesy sauce, and spices to take it from basic to next-level. Plus, I’ll share some tips to grab the best versions of these staples.

Chicken Breast: Lean and tender protein that cooks quickly when cubed—make sure they’re bite-sized for even cooking.
Olive Oil: Adds a subtle fruitiness and helps brown the chicken for extra flavor.
Salted Butter: Creamy richness that helps cook the aromatics and adds a smooth mouthfeel.
Yellow Onion: Adds sweetness and depth—diced small so they soften fast and don’t overpower.
Long Grain White Rice: Perfect for fluffy, separate grains that absorb the queso sauce beautifully.
Minced Garlic: Garlic is a must for that warm, savory undertone—fresh works best here.
Chicken Broth: The liquid base that infuses the rice and chicken with savory umami.
Salsa (jarred): Adds tang and a touch of spice—look for your favorite flavor profile, mild to medium heat.
Ground Cumin & Chili Powder: These spices give the dish just the right Southwest kick without overpowering the cheese.
Heavy Cream: Brings the luscious, velvety texture that makes this dish feel extra indulgent.
Cheddar Cheese: Sharp and melty—dividing it lets some cheese soak into the rice while the rest melts on top for gooey goodness.

📝

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 sharing this recipe because it’s so easy to switch things up depending on what’s in your fridge or your mood. You’ll find that customizing it keeps dinner exciting and tailored exactly to your taste.

Variation: When I’m in a hurry, I swap cubed chicken for shredded rotisserie chicken—less hands-on time, same delicious result.
Vegetarian Option: Swap chicken broth for vegetable broth and add sautéed mushrooms or roasted veggies for a cozy, meatless twist.
Spice it Up: Add a diced jalapeño or a pinch of cayenne if you like some heat—I do this when I want a bit more kick.
Cheese Swap: Try pepper jack or a blend of cheddar and Monterey Jack for a creamier, slightly spicy flavor profile.

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

Step 1: Browning the Chicken

Start by cutting your chicken breasts into bite-sized cubes — about 1 inch pieces work best. Heat the olive oil and butter in a heavy-bottomed pot or Dutch oven over medium heat. Toss in the chicken, season with salt and pepper, and cook it for about five minutes until it’s lightly browned on the outside. Don’t rush this part—those little brown bits add serious flavor.

Step 2: Sautéing the Aromatics

Add diced yellow onion to the pot with the chicken and sauté for 3 to 5 minutes until translucent and fragrant. Stir frequently to avoid any burnt spots. Once done, remove the chicken and onion mixture, setting it aside in a bowl. We’ll add it back later to soak up that creamy queso goodness.

Step 3: Toasting the Rice and Garlic

In the same pot (no need to wash it—those flavors will work their magic), add the long grain white rice and minced garlic. Stir constantly for about 2 to 3 minutes to lightly toast the rice. This step gives the rice a nutty flavor and prevents it from turning mushy later on.

Step 4: Simmering the Rice

Slowly pour in the chicken broth and salsa. Add in ground cumin and chili powder, then stir everything together until combined. Bring this to a boil, then reduce the heat to medium-low, cover with a lid, and let it simmer for 15 to 20 minutes. You’ll know it’s done when the rice is tender and most of the liquid is absorbed. This is where the magic happens as the rice soaks up all that spicy, tangy goodness.

Step 5: Adding Cream and Cheese

Turn off the heat and stir in the heavy cream and two cups of shredded cheddar cheese. Then, fold the chicken and onion mixture back into the pot. It immediately transforms the dish into a rich, velvety fiesta of flavors. Sprinkle the remaining one cup of cheddar cheese on top, cover again, and let it sit for 2 to 3 minutes so the cheese melts beautifully.

💡

Tips from My Kitchen

Don’t Skimp on Browning: Really take your time browning the chicken chicken—it adds layers of flavor that simmering alone can’t create.
Toast Your Rice: Toasting the rice before adding liquid keeps the grains from turning mushy and gives a subtle nuttiness you’ll love.
Use Quality Cheese: Freshly shredded cheddar melts better than pre-shredded, which often has anti-caking agents messing with the texture.
Watch the Liquid: Keep an eye on the rice while it simmers; depending on your broth and salsa, you might need a splash more liquid to avoid dryness.

How to Serve One Pot Queso Chicken and Rice Recipe

Garnishes

I always finish this dish with a sprinkle of fresh chopped cilantro and some sliced green onions for a pop of green and freshness—you can’t beat that contrast with all the cheesy richness. Sometimes, I add a dollop of sour cream or a few slices of avocado if I’m feeling fancy. A squeeze of lime juice brightens things up and balances the creaminess, so don’t skip that if you have lime on hand!

Side Dishes

Pair this One Pot Queso Chicken and Rice Recipe with light sides like a crisp green salad or some roasted veggies to keep the meal balanced. Spicy pickled jalapeños on the side are fantastic if you like heat, or you can serve with warm tortillas for a Tex-Mex vibe that lets everyone dig in hungry and happy.

Creative Ways to Present

For special occasions, I’ve served this dish in small ramekins topped with extra cheese and broiled until bubbly and golden. It’s a fun way to make it feel a bit more gourmet without extra work. You can also stuff the queso chicken and rice into bell peppers and bake them for a colorful, elegant presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I like to transfer leftovers into airtight containers and store them in the fridge for up to 3 days. Because this dish is rich and creamy, it thickens up in the fridge—don’t worry, it reheats wonderfully with just a splash of chicken broth or water to loosen it up.

Freezing

Freezing this dish is totally doable, though the texture changes a bit. If I freeze it, I portion it out in freezer-safe containers and thaw overnight in the fridge before reheating. It’s best to add fresh cheese when reheating for that melty freshness.

Reheating

To reheat, I use the stove on low heat with a splash of broth, stirring gently to bring back creaminess without drying out the rice. The microwave works too—just heat in short bursts, stirring in between, so the cheese doesn’t become rubbery.

FAQs

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

You can swap in brown rice, but keep in mind it requires a longer cooking time and more liquid. You’ll want to simmer the dish for about 40-45 minutes and may need to add extra broth so the rice cooks through properly without drying out.
Is it okay to use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut. Just skip browning the raw chicken and add shredded rotisserie chicken towards the end with the cream and cheese. It saves time and adds extra savory flavor.
How can I make this recipe spicier?

Try adding diced jalapeños during the onion sauté or sprinkle in some cayenne pepper alongside the cumin and chili powder. Serving with hot sauce or pickled jalapeños also lets everyone adjust the heat to their liking.
Can I prepare this One Pot Queso Chicken and Rice Recipe in advance?

You can prep the ingredients ahead, but I recommend stirring in the cream and cheese last minute so it stays creamy and fresh. The dish tastes best the day it’s made but keeps well refrigerated for a couple of days.

Final Thoughts

This One Pot Queso Chicken and Rice Recipe holds a special place in my kitchen because it’s the perfect mix of simple, satisfying, and oh-so-delicious—without a ton of fuss. If you’re anything like me, you’ll love how it feels homemade but comes together quickly, making even busy weeknights feel a little more special. I can’t wait for you to try it and make it your own—you might just find you’re constantly keeping the ingredients on hand because it’s THAT good!