Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • ½ small onion, finely diced (about ¼ cup)
  • 1 clove garlic, minced
  • 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 8 ounces Velveeta-style cheese, cubed
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Pat boneless, skinless chicken thighs dry. Season generously with chili powder, ground cumin, garlic powder, salt, and freshly ground black pepper.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Once shimmering, add the seasoned chicken thighs and sear for 3-4 minutes per side, until deeply golden brown and a rich crust has formed. Remove chicken from the skillet and set aside.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, add the finely diced onion and sauté for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the undrained can of Rotel, chicken broth, and heavy cream. Bring to a gentle simmer, stirring frequently.
  5. Gradually add the cubed Velveeta-style cheese (or preferred queso cheese) to the simmering liquid, whisking continuously until the cheese is completely melted and the sauce is smooth and luxurious. If using, stir in a pinch of cayenne pepper.
  6. Return the seared chicken thighs to the skillet, nestling them into the prepared queso sauce. Transfer the skillet to a preheated oven to 375°F (190°C) and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  7. Remove from oven and let rest for a few minutes before serving.