Start by cutting the boneless, skinless chicken breasts into bite-sized pieces. This helps them cook faster and allows the flavors to penetrate the meat more effectively.
In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken pieces and cook until browned on all sides, about 5-7 minutes. The chicken doesn’t need to be fully cooked at this stage, as it will continue cooking later.
Stir in the yellow rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
Once the rice is cooked, add the drained diced tomatoes and green chilis to the skillet. Stir well to combine all the ingredients, allowing the flavors to meld together.
Reduce the heat to low. Add the crumbled queso fresco and cubed white American cheese to the skillet, along with the heavy cream. Stir until the cheese is melted and the mixture is creamy and well combined.
If desired, sprinkle the chopped fresh cilantro over the top for a burst of color and flavor. Serve hot, right from the skillet, and enjoy your delicious Queso Chicken Skillet!
