Creamy Pollo con Queso Recipe – Easy Low Carb Dinner

Name: Creamy Pollo con Queso Recipe – Easy Low Carb Dinner
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1½ pounds boneless, skinless chicken breasts, sliced thin; 1½ cups shredded cheddar cheese; 4 ounces softened cream cheese; ½ cup heavy cream; ½ cup chicken broth; 2 tablespoons butter; 1 teaspoon garlic powder; 1 teaspoon chili powder; Salt and pepper to taste; Cilantro (optional)

Posted on November 8, 2025

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Let me set the scene: it’s a Tuesday night, you’ve just gotten home, and the idea of cooking feels like climbing Mount Everest. You want something indulgent but not carb-heavy, comforting but not complicated. Enter: Creamy Pollo con Queso—a dish that’s basically a warm hug in food form. I’ve been making this for years, tweaking and perfecting it until it became the ultimate low-carb dinner. And the best part? It feels fancy without being fussy.

This is one of those recipes that makes you look like a pro even if you’re just winging it. It’s creamy, cheesy, and packed with flavor—all while being surprisingly simple to pull off. Whether you’re feeding your family or impressing dinner guests, this one’s a winner every time.

Why You’ll Love This Recipe

Okay, let me gush about this for a second—it’s that good. Creamy Pollo con Queso has become my go-to when I want something that feels indulgent but doesn’t leave me in a food coma. Here’s why:

Rich and creamy: The queso sauce is silky, cheesy perfection. It clings to the chicken in the most satisfying way.
Low carb: No rice, tortillas, or unnecessary fillers—this is pure protein and flavor. Great for keto or just cutting back on carbs.
Quick to make: Done in under 30 minutes. Seriously, I’ve made this after a long day at work, and it saved me from ordering takeout.
Customizable: Add veggies, swap cheeses, spice it up—this dish is super forgiving and easy to adapt.

This is the kind of recipe that makes you feel like a rockstar in the kitchen, no matter how chaotic your day has been.

What Ingredients You’ll Need

Here’s the thing: you don’t need a ton of fancy ingredients to make this magic happen. Most of this is probably already lurking in your fridge or pantry. Let’s break it down:

Chicken breasts: Boneless, skinless, about 1½ pounds. I like to slice them thin for faster cooking.
Cheddar cheese: 1½ cups shredded. Sharp cheddar brings the best flavor, but mild works too.
Cream cheese: 4 ounces softened. This adds richness to the sauce—you want it smooth and melty.
Heavy cream: ½ cup. Think of this as the glue that ties the queso sauce together.
Chicken broth: ½ cup. Adds depth to the sauce without overpowering it.
Butter: 2 tablespoons. For cooking the chicken and adding extra flavor.
Garlic powder: 1 teaspoon. A pantry staple that keeps things simple but flavorful.
Chili powder: 1 teaspoon. Adds a smoky kick without being too spicy.
Salt and pepper: To taste. Don’t underestimate the power of good seasoning!
Cilantro: Optional, but it adds a fresh, herby pop that cuts through the richness.

Quick note: If you want to make this even lower carb, you can substitute the chicken broth with more heavy cream or unsweetened almond milk.

Equipment Needed

You don’t need a chef’s kitchen for this recipe. In fact, you could probably make it work with the basics:

Large skillet: A non-stick or cast iron skillet works perfectly for cooking and simmering the sauce.
Spatula or tongs: For flipping the chicken without tearing it apart.
Cutting board and knife: To slice the chicken thinly and chop any optional garnishes.
Measuring cups and spoons: Precision is key for the sauce consistency.

That’s it! No fancy gadgets, just good old-fashioned cooking tools.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through every step, so you can feel confident even if you’re not a seasoned cook.

Prep the chicken (5 minutes): Slice your chicken breasts into thin, even pieces. Season generously with salt, pepper, garlic powder, and chili powder on both sides.
Cook the chicken (6-8 minutes): Heat a large skillet over medium-high heat and melt the butter. Add the chicken in a single layer (work in batches if needed) and cook for 3-4 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
Make the queso sauce (5 minutes): Lower the heat to medium and add the chicken broth and heavy cream to the skillet. Stir in the cream cheese until melted and smooth—this might take a minute or two, so be patient.
Add the cheddar (2 minutes): Gradually sprinkle in the shredded cheddar, stirring constantly until it melts into the sauce. You should have a thick, creamy mixture that coats the back of a spoon.
Combine and simmer (5 minutes): Return the chicken to the skillet and spoon the queso sauce over each piece. Let it simmer for 5 minutes so the flavors meld together.
Finish and serve: Garnish with fresh chopped cilantro if you’re feeling fancy. Serve hot and watch everyone’s faces light up!

Pro Tip: If your queso sauce feels too thick, add a splash of chicken broth or heavy cream to loosen it up.

My Best Tips & Techniques

Here’s what I’ve learned after making this dish more times than I can count:

Don’t rush the sauce: Cream cheese can take a minute to melt completely, so keep stirring and don’t crank the heat up too high.
Season generously: The chicken is the star here, so make sure it’s well-seasoned before cooking. A bland chicken = a sad dish.
Keep everything warm: If you’re cooking the chicken in batches, keep the cooked pieces warm by covering them with foil while you finish the rest.
Use freshly shredded cheese: Pre-shredded cheese has anti-caking agents that can make your sauce grainy. Trust me—shredding it yourself is worth the extra minute.

Quick troubleshooting: If your sauce breaks or gets too oily, add a splash of cream and whisk vigorously to bring it back together.

Ways to Mix It Up

So you’ve mastered the basic recipe—let’s talk variations! These are tried-and-true tweaks that keep things interesting:

Spicy Kick: Add ½ teaspoon cayenne pepper or a dash of hot sauce to the queso sauce for extra heat.
Veggie Boost: Toss in sautéed bell peppers, onions, or zucchini for a pop of color and extra nutrients.
Extra Cheesy: Mix in ½ cup Monterey Jack or pepper jack cheese for a creamier, slightly spicier sauce.
Mexican-Inspired: Stir in a tablespoon of taco seasoning to the sauce for even more flavor.
Make it a casserole: Layer the chicken and queso sauce in a baking dish, top with more cheese, and bake at 375°F for 10 minutes until bubbly.

Don’t be afraid to experiment—this recipe is super forgiving!

Serving Ideas & Storage

Here’s how to make the most out of this dish:

Serving Suggestions

Low Carb Pairings: Serve over cauliflower rice, sautéed spinach, or steamed broccoli.
Not-so-Low Carb Pairings: Pair with tortilla chips, rice, or crusty bread to soak up the sauce.
Make it fancy: Garnish with chopped cilantro, diced tomatoes, or crumbled queso fresco.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezer: This freezes well! Place cooled chicken and sauce in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Pro Tip: If the sauce thickens too much after reheating, add a splash of chicken broth or cream to loosen it up.

Nutritional Info & Health Benefits

Here’s why I love indulging in this dish without guilt:

Nutritional Info (Per Serving)
Calories:	330
Protein:	40g
Fat:	18g
Carbs:	3g
Fiber:	0g

Why it’s good for you:

High Protein: Keeps you full and satisfied.
Low Carb: Perfect for keto or low-carb diets.
Rich in Calcium: Thanks to the cheese and cream.

It’s not diet food—it’s comfort food that happens to fit into your healthier lifestyle. Win-win!

Final Thoughts

So that’s my Creamy Pollo con Queso recipe! It’s become a staple in my kitchen because it’s easy, delicious, and versatile. Whether you’re looking for a quick weeknight meal or something to impress guests, this dish delivers every time.

I hope you love it as much as I do. Make it your own—add veggies, swap cheeses, spice it up. Cooking is all about experimenting and finding what works for you!

If you try this recipe, I’d love to hear how it turned out! Drop a comment below or tag me on Instagram @[your handle]. Seeing your creations honestly makes my day.

Happy cooking, and let me know if your kitchen smells as good as mine does right now!

FAQs

Q: Can I use chicken thighs instead?

A: Absolutely! I’ve made this with boneless, skinless chicken thighs, and they’re just as delicious. They might take a minute or two longer to cook, but the flavor is unbeatable.

Q: My sauce came out grainy—what went wrong?

A: This usually happens if the heat is too high or you used pre-shredded cheese. Lower the heat and make sure to use freshly shredded cheddar for the smoothest sauce.

Q: Can I make this ahead of time?

A: Yes! You can cook the chicken and make the sauce ahead, then store them separately. Combine and reheat gently when ready to serve.

Q: Can I make this dairy-free?

A: It’s tricky, but possible! Use coconut cream instead of heavy cream, and substitute cream cheese with a dairy-free alternative like cashew cream. The flavor will be slightly different but still tasty.

Q: What’s the best cheese to use?

A: Sharp cheddar is my go-to, but Monterey Jack, pepper jack, or a Mexican cheese blend work great too. Just avoid cheeses that don’t melt well, like feta or goat cheese.

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