Description
Queso Smothered Chicken is a flavorful dish featuring juicy grilled chicken breasts marinated in a zesty Lawry’s Baja Chipotle sauce, served atop creamy Southwest-seasoned orzo pasta, and generously topped with a rich Velveeta cheese and diced green chili sauce. This easy-to-make meal combines smoky, cheesy, and spicy notes perfect for a hearty family dinner.
Ingredients
Scale
For the Chicken Marinade and Cooking
- 1 bottle Lawry’s Baja Chipotle 30 minute marinade (or Mesquite)
- 4 boneless chicken breasts, pounded to an even thickness
- 1 Tbsp olive oil
For the Orzo
- 1 cup orzo
- 2 cups chicken broth
- 2 Tbsp tomato paste
- 2 tsp Southwest Seasoning or chili powder
For the Queso Sauce
- 1 (8-oz) package Velveeta, diced
- 1 (10-oz) can diced tomatoes and green chilies, undrained
Instructions
- Marinate the Chicken: Pour the Baja Chipotle marinade over the pounded chicken breasts. Cover and refrigerate for at least 30 minutes or overnight for enhanced flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken until fully cooked, reaching an internal temperature of 165°F (74°C). Remove from grill and set aside.
- Prepare the Orzo: While the chicken grills, heat olive oil in a large saucepan over medium heat. Add orzo and cook, stirring constantly, until it is lightly browned but not burnt, about 3-5 minutes.
- Cook the Orzo: Stir in Southwest Seasoning or chili powder and tomato paste into the browned orzo. Pour in chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 to 20 minutes until the orzo is tender and has absorbed the liquid. Fluff the orzo with a fork.
- Make the Queso Sauce: In a microwave-safe bowl, combine diced Velveeta and the undrained canned diced tomatoes and green chilies. Microwave on high in 30-second intervals, stirring in between, until the cheese is completely melted and the sauce is smooth.
- Assemble the Queso Smothered Chicken: On each plate, place one-quarter of the cooked orzo, top with a grilled chicken breast, then pour 3-4 tablespoons of the warm queso sauce over the chicken and orzo. Serve immediately.
Notes
- Marinating the chicken overnight will deepen the flavor and tenderness.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- The orzo can be substituted with other small pasta shapes if preferred.
- The queso sauce can also be made on the stove in a double boiler if you prefer not to use a microwave.
- Adjust the amount of Southwest seasoning or chili powder according to your preferred spice level.
