When you’re in need of a cozy, comforting meal that comes together in no time, look no further than Queso Smothered Chicken. This dish combines tender chicken breasts marinated in Lawry’s Baja Chipotle marinade, perfectly cooked orzo, and a luscious queso made with Velveeta and diced tomatoes with green chilies. It’s the kind of meal that not only satisfies your cravings but also impresses anyone lucky enough to share it with you. So, let’s dive into the delicious world of Queso Smothered Chicken!
The Upside of Queso Smothered Chicken
There’s something undeniably appealing about a dish that combines the flavors of queso with juicy chicken. The rich, creamy texture of the cheese sauce pairs beautifully with the spices from the marinade, making every bite a delightful experience. Plus, it’s a one-pan wonder that saves on cleanup time, leaving you more moments to enjoy with your loved ones. Whether it’s a weeknight dinner or a gathering with friends, Queso Smothered Chicken is sure to be a hit!
What’s in the Bowl
To create this flavorful dish, you’ll need the following ingredients:
- 1 bottle Lawry’s Baja Chipotle 30 minute marinade or Mesquite
- 4 boneless chicken breasts, pounded to an even thickness
- 1 Tbsp olive oil
- 1 cup orzo
- 2 cups chicken broth
- 2 Tbsp tomato paste
- 2 tsp Southwest seasoning or chili powder
- 1 (8-oz) package Velveeta, diced
- 1 (10-oz) can diced tomatoes and green chilies, undrained
Equipment at a Glance
Before you start cooking, gather the following equipment:
- Large skillet: Perfect for searing the chicken and making the queso.
- Meat mallet: For pounding the chicken to an even thickness.
- Wooden spoon: Ideal for stirring the orzo and queso.
- Measuring cups and spoons: For precise ingredient measurements.
Queso Smothered Chicken: From Prep to Plate
Now that you have everything ready, let’s walk through the steps to make Queso Smothered Chicken.
Step 1: Marinate the Chicken
Start by marinating the boneless chicken breasts in Lawry’s Baja Chipotle marinade. Let them soak up the flavors for at least 30 minutes, although longer is even better if you have the time.
Step 2: Prepare the Orzo
In a large skillet, heat the olive oil over medium heat. Add the orzo and toast it for about 2-3 minutes until lightly golden. This will enhance its nutty flavor.
Step 3: Add Chicken Broth
Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low, cover the skillet, and allow the orzo to cook for about 10-12 minutes until tender and the liquid has been absorbed.
Step 4: Sear the Chicken
While the orzo is cooking, heat another skillet over medium-high heat. Remove the chicken from the marinade and sear it for 5-7 minutes on each side until golden brown and cooked through. This should give you beautifully caramelized chicken.
Step 5: Create the Queso
In the skillet where you cooked the chicken, add the tomato paste and Southwest seasoning or chili powder. Stir for a minute to toast the spices, then add the diced tomatoes and green chilies along with the Velveeta. Stir until the cheese has melted and the sauce is creamy.
Step 6: Combine Everything
Once the orzo is done, add it to the queso mixture and stir well to combine. Slice the cooked chicken and arrange it over the orzo and queso. Spoon extra queso over the top for that gooey goodness.
Step 7: Serve and Enjoy
Garnish with fresh cilantro or green onions if desired, and serve warm. This dish pairs well with a fresh salad or tortilla chips for a complete meal.
Budget & Availability Swaps
If you’re looking to adjust the recipe based on availability or budget, consider the following swaps:
- Orzo: Substitute with any small pasta like ditalini or even quinoa for a gluten-free option.
- Velveeta: Try using a block of cheddar cheese or a cheese sauce if Velveeta isn’t available.
- Marinade: If you don’t have Lawry’s, any chipotle or mesquite marinade will work.
- Diced tomatoes: Use fresh tomatoes and green chilies if canned isn’t available.
Frequent Missteps to Avoid
To ensure your Queso Smothered Chicken turns out perfectly, avoid these common pitfalls:
- Not pounding the chicken evenly: This can result in uneven cooking. Take the time to pound the chicken to an even thickness.
- Overcooking the orzo: Keep an eye on the cooking time; overcooked orzo can become mushy.
- Using high heat for the queso: Melting cheese requires low heat to prevent it from becoming grainy.
- Skipping the marination: Don’t rush this step; marination is key to flavor.
Storing, Freezing & Reheating
If you have leftovers (which is unlikely, but just in case), here’s how to handle them:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container, and it will last for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop over low heat until warmed through.
Popular Questions
Can I use another type of cheese instead of Velveeta?
Absolutely! While Velveeta gives a creamy texture, you can use shredded cheddar or Monterey Jack. Just be sure to add a bit of milk to help it melt smoothly.
Is orzo gluten-free?
No, traditional orzo is made from wheat. However, you can find gluten-free orzo made from rice or other gluten-free grains in stores.
Can I add vegetables to this dish?
Definitely! Bell peppers, corn, or spinach can be great additions. Just sauté them along with the chicken or mix them into the orzo.
How do I make this dish spicier?
If you love heat, consider adding more Southwest seasoning or a dash of cayenne pepper to the queso. You can also use spicy diced tomatoes with green chilies.
If you enjoyed making Queso Smothered Chicken, you might also love these quick and easy recipes:
Ready to Cook?
Now that you have all the information you need, it’s time to roll up your sleeves and create this Queso Smothered Chicken dish. With its rich flavors and creamy sauce, it’s bound to become a beloved meal in your household. Happy cooking!
Queso Smothered Chicken
Ingredients
Equipment
Method
- Start by marinating the boneless chicken breasts in Lawry's Baja Chipotle marinade for at least 30 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the orzo and toast it for about 2-3 minutes until lightly golden.
- Pour in the chicken broth and bring it to a boil. Reduce heat to low, cover the skillet, and allow the orzo to cook for about 10-12 minutes until tender.
- In another skillet over medium-high heat, remove the chicken from the marinade and sear it for 5-7 minutes on each side until golden brown.
- In the skillet where you cooked the chicken, add the tomato paste and Southwest seasoning. Stir for a minute, then add the diced tomatoes and green chilies along with the Velveeta.
- Once the cheese has melted and the sauce is creamy, add the cooked orzo to the queso mixture and stir well to combine.
- Slice the cooked chicken and arrange it over the orzo and queso. Spoon extra queso over the top and garnish with fresh cilantro or green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, place in a freezer-safe container for up to 2 months.
- For a gluten-free option, substitute orzo with quinoa or gluten-free pasta.
