Drizzle olive oil in an oven-safe skillet and heat to medium heat. Add the chicken and sprinkle with taco seasoning. Cook the chicken for 6-8 minutes until no longer pink.
Add the cream, rice, queso blanco, and salsa to the cooked chicken. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes until the rice is fully cooked.
Sprinkle the shredded cheese over the mixture and place under the broil in a preheated oven for 2-3 minutes or until the cheese is fully melted. Garnish with more cilantro if desired.