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Homemade Queso Smothered Chicken photo

Queso Smothered Chicken

Tender marinated grilled chicken served over buttery orzo and topped with a quick Velveeta and diced-chiles queso.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • Grill or Grill Pan
  • Large saucepan
  • Measuring cups and spoons
  • Knife and cutting board
  • medium microwave-safe bowl
  • Fork

Ingredients
  

  • 1 bottle Lawry's Baja Chipotle 30-minute marinade or mesquite marinade
  • 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

Instructions
 

  • Pour the bottle of Lawry's Baja Chipotle (or mesquite) marinade over the 4 boneless chicken breasts in a shallow dish or resealable bag; refrigerate and marinate for at least 30 minutes or up to overnight.
  • Preheat a grill or grill pan to medium-high. Remove the chicken from the marinade and grill until the internal temperature reaches 165°F (74°C) and the chicken is cooked through; set aside and keep warm.
  • While the chicken grills, heat 1 Tbsp olive oil in a large saucepan over medium heat. Add 1 cup orzo and cook, stirring constantly, until the orzo is lightly browned.
  • Stir in 2 tsp Southwest seasoning (or chili powder) and 2 Tbsp tomato paste, then add 2 cups chicken broth and bring to a boil.
  • Reduce heat to low, cover the pan, and simmer the orzo for 15 to 20 minutes until the liquid is absorbed and the orzo is tender; fluff with a fork.
  • Combine the diced 8-oz Velveeta and the undrained 10-oz can of diced tomatoes and green chilies in a medium microwave-safe bowl. Heat on HIGH in 30-second intervals, stirring between intervals, until the cheese is fully melted and smooth.
  • To assemble, divide the orzo into four plates, top each with a grilled chicken breast, and spoon about 3 to 4 Tbsp of the queso over each serving. Serve immediately.

Notes

  • Marinate chicken at least 30 minutes for best flavor.
  • Pound breasts to even thickness to ensure even cooking.
  • Browning the orzo adds a nutty flavor—stir constantly to avoid burning.
  • Heat the Velveeta mixture slowly and stir between microwave intervals for a smooth dip.