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If you need a fast, flavor-packed dinner that feels a little more exciting than standard chicken, this Pollo Bandito Mexican Queso Chicken delivers in a big way. Thin strips of seasoned chicken cook quickly in a hot skillet before being coated in creamy white queso for a rich, satisfying finish.
Whenever our family goes to our local Mexican restaurant, this is the dish we order without hesitation — we don’t even need the menu anymore. And if we happen to be somewhere new, it’s the first thing our kids scan the menu for. That combination of bold seasoning and creamy queso is hard to beat, so creating a version at home quickly became a priority.
It’s the kind of meal that works on busy weeknights but still feels like something you’d order at a restaurant — especially when served over our Mexican Restaurant Style Rice or wrapped in warm tortillas.
Even better, this recipe is ready in under 30 minutes, making it a dependable choice when you need dinner on the table without sacrificing flavor.
Why You’ll Love This Recipe
- Cooks extremely fast thanks to ultra-thin chicken strips
- Bold, Tex-Mex inspired flavor
- Creamy without feeling overly heavy
- Flexible — serve in bowls, tortillas, or over rice
- Family-friendly and reheats well
- Excellent for meal prep
Ingredients You’ll Need
- Boneless skinless chicken breasts or thighs
- Butter
- Avocado oil
- Garlic powder
- Onion powder
- Chili powder
- Cumin
- Sazón seasoning
- Salt
- Black pepper
- White queso
For exact measurements, see the recipe card below.
Equipment Needed
Large Skillet – A heavy skillet helps the chicken brown quickly while cooking evenly. Cast iron works especially well if you have one.
Sharp Chef’s Knife – Critical for this recipe. Very thin slices ensure the chicken cooks fast and stays tender.
Meat Thermometer – The simplest way to prevent overcooking and keep the chicken juicy.
How to Make Pollo Bandito Mexican Queso Chicken
The key to this recipe is slicing the chicken thinner than feels natural. When the strips are extremely thin, they cook in just minutes and absorb seasoning more effectively, giving you better flavor in less time.
Cooking the chicken in both butter and avocado oil creates a richer base while still allowing the meat to brown properly. Once the spices hit the hot pan, they bloom quickly, coating every strip with bold flavor.
The final step — stirring in creamy white queso — transforms the skillet from simply seasoned chicken into something far more satisfying. The sauce clings to the chicken, creating a texture that works beautifully over rice or inside tortillas.
Keep the heat controlled and avoid overcooking; thin chicken can go from tender to dry quickly. Serve over Mexican Restaurant Rice or rolled up in warm tortillas!
Watch how the creamy queso melts into the thin-sliced chicken — this is where the magic happens.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintPollo Bandito Mexican Queso Chicken
Thinly sliced chicken cooked quickly in butter and avocado oil, seasoned with bold spices and finished in creamy white queso. This fast skillet dinner delivers restaurant-style flavor in under 20 minutes and is perfect served over Mexican Restaurant rice or wrapped in warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Chicken, Dinner
- Cuisine: Mexican
Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 2 TBSP butter
- 2 TBSP avocado oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 2 tsp cumin
- 1 packet Sazón seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½–1 cup white queso (adjust to preference)
Instructions
- Slice the chicken into very thin strips. You want them thinner than you think — if you find yourself wondering whether they’re too thin, go just a little thinner. Ultra-thin strips cook quickly, stay tender, and absorb more flavor.
- In a small bowl, combine garlic powder, onion powder, chili powder, cumin, Sazón, salt, and pepper.
- Heat butter and avocado oil in a large skillet over medium-high heat until melted and shimmering.
- Add the chicken strips in a single layer and immediately sprinkle the seasoning evenly over the top.
- Cook, stirring frequently, until the chicken is fully cooked and lightly golden, about 4–5 minutes. Because the strips are so thin, avoid overcooking.
- Reduce heat to low and stir in at least ½ cup white queso, adding more as desired until the chicken is creamy and well coated.
- Serve immediately over Mexican Restaurant Rice or roll into warm tortillas for an easy, flavor-packed meal.
Notes
-
The thinner the chicken, the better the texture — thicker strips will not deliver the same tender result.
-
Chicken thighs are slightly more forgiving and stay extra juicy. Marinating in salt water for a few hours before cooking helps.
-
For deeper flavor, season the chicken up to 8 hours ahead.
-
Add extra cheese dip for a creamier, smothered-style finish.
Tips for Success
- Slice the chicken extremely thin — thinner than you think necessary.
- Cook over medium-high heat to encourage browning.
- Stir frequently to prevent the thin strips from overcooking.
- Reduce heat before adding queso so it stays smooth.
- Taste before serving and adjust salt if needed.
Storage & Reheating
Store: Refrigerate in an airtight container for up to 4 days.
Reheat: Warm gently in a skillet over medium-low heat. Add a small splash of milk if the queso thickens too much.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Thighs are slightly more forgiving and stay very juicy.
Is this spicy?
It has mild warmth from the chili powder and cumin but is not overly spicy. Adjust to taste.
Can I make this ahead of time?
Absolutely — it reheats well and is excellent for meal prep bowls.
What should I serve with it?
For a complete meal, serve it over our Mexican Rice or pair it with fresh pico de gallo and warm tortillas.
Variations & Serving Ideas
- Build burrito bowls with rice, beans, and avocado
- Stuff into toasted tortillas for quick tacos
- Spoon over nachos
- Add sautéed peppers and onions
- Use for quesadillas
This is a strong “meal builder” protein — one recipe can stretch into several dinners!
Final Thoughts
Pollo Bandito Mexican Queso Chicken is the kind of dependable skillet dinner every home cook needs — fast, flavorful, and versatile enough to serve in multiple ways throughout the week.
When a recipe checks the boxes for speed, comfort, and flexibility, it tends to become part of the regular rotation — and this one earns that spot easily.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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