These delicious queso-smothered chicken thighs are SO simple to make. All you need is my three-ingredient queso dip recipe, some chicken thighs and an oven! Gluten-free, grain-free, low-carb, ketogenic.
My favorite recipes are definitely the ones that are super quick and super straightforward, like the ones that are so simple you hardly even need a recipe. If I can make it without even referencing the recipe, even better!
Some days are just so busy that it’s not in the cards to be spending hours on dinner. That’s when recipes like this queso-smothered chicken really come in handy.
Making the recipe could not be any easier. All you need is a batch of my three-ingredient queso dip, and some chicken thighs! To make the queso dip, you will need some heavy cream (or coconut cream), Mexican cheese and jalapenos or pico de gallo (optional).
As I mentioned in the queso dip recipe, if you use coconut cream to make your queso, know that there will be a slight coconut taste, which is also evident in this recipe. It’s nothing overwhelming, but know that it will be there.
Once you get the queso dip made (which will take just a few minutes, itself!), all you have to do is add your chicken thighs to a baking dish and simply pour the queso over the top.
You can use either boneless or bone-in chicken thighs for this recipe, whichever you prefer. You could also use chicken breasts or wings, or even pork chops. Really, the queso is excellent for pretty much anything you put it on.
Let the queso-smothered chicken thighs bake in the oven until they are cooked through and no longer pink. Then it’s time to enjoy them! That’s all you have to do…easy, right? 🙂
If you give these queso-smothered chicken thighs a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!