These Queso Chicken Thighs combine juicy, crispy-skinned chicken with a creamy, slightly spicy queso sauce. It’s a one-pan wonder that delivers maximum flavor with minimal effort. Perfect for family dinners or casual gatherings, this dish is sure to become a favorite.
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Why You’ll Love This Queso Chicken Thighs
- Insanely Flavorful: Crispy chicken and rich, cheesy queso create pure comfort.
- Surprisingly Simple: A one-pan meal with low effort and high reward.
- Velvety Sauce: Balanced peppers, tomatoes, and spices make every bite juicy.
- Endlessly Adaptable: Easily adjust heat, cheese, or add extra veggies.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
- 4 oz cream cheese, softened and cubed
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup whole milk or heavy cream
- 1/4 cup chopped fresh cilantro, for garnish
Tools: A large, oven-safe skillet (cast iron is ideal), tongs, a microplane or garlic press, and a whisk.
Notes: Bone-in, skin-on thighs stay moist and yield crispy skin. A blend of Monterey Jack and sharp cheddar creates the ultimate queso base.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 38 g |
| Fat: | 38 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip drying the chicken skin. Use a paper towel to pat the chicken thighs completely dry before seasoning. Any surface moisture will steam the skin instead of letting it get shatteringly crisp, which is the goal.
- Why an oven-safe skillet is your best friend. You’ll start this recipe on the stovetop to sear the chicken and build the sauce, then transfer the whole pan to the oven to finish cooking. This seamless transition means more flavor and fewer dishes to wash.
- Let your cream cheese soften. Taking the cream cheese out of the fridge about 30 minutes before you start cooking will make your life much easier. Softened cubes will melt smoothly into the sauce, preventing any unpleasant lumps.
- Freshly shredded cheese melts better. I know it’s tempting, but pre-shredded bagged cheese contains anti-caking agents that can make your sauce grainy. Taking two minutes to shred your own Monterey Jack and cheddar will give you a luxuriously smooth, velvety queso.
How to Make Queso Chicken Thighs
Step 1: Preheat your oven to 375°F (190°C). While it’s heating up, pat the chicken thighs completely dry with paper towels—this is the secret to crispy skin. In a small bowl, mix together the smoked paprika, garlic powder, cumin, chili powder, salt, and black pepper. Rub this spice blend evenly over both sides of the chicken thighs, making sure to get it under the skin a little if you can.
Step 2: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You’ll hear a satisfying sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is deeply golden brown and crispy. Use tongs to flip them over and cook for another 2-3 minutes on the flesh side. You’re not cooking them through, just getting a beautiful sear. Transfer the chicken to a clean plate for now.
Step 3: Reduce the heat to medium. In the same skillet, with all those delicious chicken drippings, add the diced onion. Sauté for about 4-5 minutes, scraping up any browned bits from the bottom of the pan, until the onion is soft and translucent. You’ll notice the aroma becomes sweet and fragrant. Add the minced garlic and cook for just one more minute until it’s incredibly aromatic—be careful not to let it burn.
Step 4: Pour in the entire can of diced tomatoes with green chilies, juices and all. Let this simmer for 2-3 minutes, allowing the flavors to meld. Now, reduce the heat to low. Add the cubed, softened cream cheese and whisk continuously until it has completely melted into the tomato mixture, creating a creamy, pinkish base.
Step 5: Slowly sprinkle in the shredded Monterey Jack and cheddar cheeses, stirring constantly. The sauce will start to thicken beautifully. Once the cheeses are mostly melted, stream in the milk or heavy cream. Keep whisking until the queso sauce is smooth, velvety, and uniformly combined. Give it a taste and adjust the salt or pepper if needed.
Step 6: Nestle the seared chicken thighs back into the skillet, submerging them partway into the glorious queso sauce. Spoon a little extra sauce over the top of each piece. Carefully transfer the entire skillet to the preheated oven.
Step 7: Bake for 18-22 minutes, or until the chicken thighs are cooked through. You’ll know they’re done when the internal temperature registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. The sauce should be bubbly around the edges.
Step 8: Remove the skillet from the oven (remember, the handle is hot!). Let the chicken rest in the pan for about 5 minutes. This allows the juices to redistribute, ensuring incredibly moist meat. Just before serving, scatter the freshly chopped cilantro over the top for a burst of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of milk or water to restore sauce consistency.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The bright, zesty flavors of the rice cut through the richness of the queso beautifully, and it’s perfect for soaking up any extra sauce on the plate.
- Charred Corn and Black Bean Salad — This adds a wonderful smoky-sweet element and a pop of color, making the whole meal feel more vibrant and balanced.
- Warm Flour Tortillas or Crusty Bread — You’re going to want something to scoop up every last bit of that incredible queso sauce, and soft tortillas or a rustic loaf are the perfect vehicles.
Drinks
- A Crisp Mexican Lager — The light, clean finish of a cold lager is the ultimate palate cleanser between bites of this rich, cheesy chicken.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus tang provide a refreshing contrast that keeps your taste buds excited.
- Paloma Cocktail — The grapefruit and tequila in a Paloma have a bitterness and brightness that stand up wonderfully to the creamy, spicy notes of the dish.
Something Sweet
- Churros with Chocolate Sauce — Staying with the theme, these cinnamon-sugar dusted fried dough sticks are a classic, celebratory finish that everyone adores.
- Mango Sorbet — The intense, fruity sweetness and icy texture of mango sorbet is a wonderfully light and refreshing way to end the meal.
- Tres Leches Cake — If you really want to lean into the indulgence, a slice of moist, milky cake is a match made in heaven.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan when searing the chicken. If you cram all the thighs in at once, they’ll steam instead of sear, and you’ll lose that precious crispy skin. Cook in two batches if your skillet is on the smaller side.
- Mistake: Using cheese that’s too cold. Adding ice-cold cheese directly from the fridge to the hot sauce can cause it to seize up and become oily or grainy. Let it sit out for a bit or use freshly shredded cheese for a smoother melt.
- Mistake: Skipping the rest time. I know it’s hard to wait, but slicing into the chicken straight from the oven will cause all the delicious juices to run out onto the plate, leaving you with drier meat. A brief 5-minute rest makes all the difference.
- Mistake: Boiling the sauce after adding the cheese. Once the dairy is in, keep the heat low and gentle. A rolling boil can cause the sauce to break, separating the fats and making it look curdled.
Expert Tips
- Tip: Get under the skin with the seasoning. Gently loosen the chicken skin from the meat with your fingers and rub a little of the spice mix directly onto the flesh. This infuses the meat itself with flavor, not just the surface.
- Tip: Use an instant-read thermometer. This is the single most reliable way to achieve perfectly cooked, juicy chicken every single time. Guessing based on time or color can lead to over or under-cooking.
- Tip: Amp up the smokiness. If you love a smoky flavor, add a pinch of chipotle powder to the spice rub or use a smoked cheddar cheese in the queso. It adds a wonderful depth that plays so well with the other spices.
- Tip: Make it ahead for easy entertaining. You can sear the chicken and prepare the queso sauce up to a day in advance. Store them separately in the fridge, then let them come to room temperature for 30 minutes before assembling and baking as directed.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time. Boneless, skinless chicken breasts will cook much faster, so sear them for a shorter time (about 4-5 minutes per side) and then reduce the baking time to 12-15 minutes. Keep a close eye on them, as they can dry out more easily than the forgiving, fatty thighs.
My queso sauce seems a bit thick. How can I thin it out?
No problem at all! Simply whisk in an additional tablespoon or two of milk or cream until it reaches your desired consistency. The sauce will also naturally loosen up a bit from the chicken juices as it bakes, so it’s better to start with a slightly thicker sauce on the stovetop.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently in a skillet over low heat, adding a splash of milk or water to help the sauce re-emulsify. Microwaving can make the chicken rubbery and cause the sauce to separate.
Can I make this recipe spicier?
Of course! There are a few easy ways to turn up the heat. You can use the “Hot” variety of diced tomatoes and green chilies, add a finely minced jalapeño (seeds and all) with the onions, or incorporate a dash of your favorite hot sauce into the queso sauce at the end.
Is there a way to make this dish lighter?
For a lighter version, you can use low-fat cream cheese and reduced-fat shredded cheese blends. You could also use boneless, skinless chicken thighs and skip the searing step (though you’ll lose the crispy texture), simply baking them in the sauce from the start. The flavor will still be fantastic!
Queso Chicken Thighs
Make these easy Queso Chicken Thighs for a one-pan dinner with crispy skin and creamy sauce. Ready in under an hour. Get the recipe now!
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp ground cumin
-
1/2 tsp chili powder
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
1 medium yellow onion (diced)
-
2 cloves garlic (minced)
-
1 can diced tomatoes with green chilies (10 oz, undrained, like Rotel)
-
4 oz cream cheese (softened and cubed)
-
1 cup shredded Monterey Jack cheese
-
1 cup shredded sharp cheddar cheese
-
1/4 cup whole milk or heavy cream
-
1/4 cup chopped fresh cilantro (for garnish)
Instructions
-
Preheat your oven to 375°F (190°C). While it’s heating up, pat the chicken thighs completely dry with paper towels—this is the secret to crispy skin. In a small bowl, mix together the smoked paprika, garlic powder, cumin, chili powder, salt, and black pepper. Rub this spice blend evenly over both sides of the chicken thighs, making sure to get it under the skin a little if you can.01
-
Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You’ll hear a satisfying sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is deeply golden brown and crispy. Use tongs to flip them over and cook for another 2-3 minutes on the flesh side. You’re not cooking them through, just getting a beautiful sear. Transfer the chicken to a clean plate for now.02
-
Reduce the heat to medium. In the same skillet, with all those delicious chicken drippings, add the diced onion. Sauté for about 4-5 minutes, scraping up any browned bits from the bottom of the pan, until the onion is soft and translucent. You’ll notice the aroma becomes sweet and fragrant. Add the minced garlic and cook for just one more minute until it’s incredibly aromatic—be careful not to let it burn.03
-
Pour in the entire can of diced tomatoes with green chilies, juices and all. Let this simmer for 2-3 minutes, allowing the flavors to meld. Now, reduce the heat to low. Add the cubed, softened cream cheese and whisk continuously until it has completely melted into the tomato mixture, creating a creamy, pinkish base.04
-
Slowly sprinkle in the shredded Monterey Jack and cheddar cheeses, stirring constantly. The sauce will start to thicken beautifully. Once the cheeses are mostly melted, stream in the milk or heavy cream. Keep whisking until the queso sauce is smooth, velvety, and uniformly combined. Give it a taste and adjust the salt or pepper if needed.05
-
Nestle the seared chicken thighs back into the skillet, submerging them partway into the glorious queso sauce. Spoon a little extra sauce over the top of each piece. Carefully transfer the entire skillet to the preheated oven.06
-
Bake for 18-22 minutes, or until the chicken thighs are cooked through. You’ll know they’re done when the internal temperature registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. The sauce should be bubbly around the edges.07
-
Remove the skillet from the oven (remember, the handle is hot!). Let the chicken rest in the pan for about 5 minutes. This allows the juices to redistribute, ensuring incredibly moist meat. Just before serving, scatter the freshly chopped cilantro over the top for a burst of color and freshness.08
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