Mexican Chicken with Cheese Sauce is a weeknight‑friendly main dish featuring boldly seasoned chicken breasts smothered in a rich, creamy queso‑style sauce. It serves beautifully over rice or cauliflower rice and tastes like a restaurant plate with just one skillet and pantry spices.
The chicken is rubbed with chili powder, garlic and onion powder, cumin, paprika, and a touch of oregano and red pepper, then grilled or pan‑seared until juicy. A quick stovetop cheese sauce made from butter, cream (or milk), and sharp cheddar gets a kick from cayenne and paprika, turning simple chicken into a Tex‑Mex‑style favorite.
Ingredients
For the chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1–2 tablespoons olive oil or avocado oil, for cooking
For the cheese sauce
- 2 tablespoons butter
- 1 cup heavy cream or half‑and‑half (or whole milk for a lighter sauce)
- 1 cup shredded extra‑sharp cheddar cheese (freshly grated melts best)
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper (optional, to taste)
Optional garnishes
- Chopped fresh cilantro or parsley
- Diced tomatoes or pico de gallo
- Sliced jalapeños or green chilies
Step‑by‑Step Instructions
1. Season the chicken
- In a small bowl, mix chili powder, garlic powder, onion powder, paprika, cumin, oregano, red pepper flakes, salt, and black pepper.
- Pat chicken breasts dry and drizzle with a little oil.
- Rub the spice mixture all over both sides of the chicken until well coated.
2. Cook the chicken
- Heat a large skillet or grill pan over medium‑high heat and add a thin film of oil.
- Cook chicken 5–7 minutes per side (depending on thickness) until nicely browned and the internal temperature reaches 165°F (74°C).
- Transfer chicken to a plate and tent loosely with foil to rest while you prepare the sauce.
3. Make the cheese sauce
- In the same pan or in a separate saucepan over medium heat, melt the butter.
- Pour in the cream and bring just to a gentle simmer, stirring frequently. Let it reduce slightly for 2–3 minutes.
- Lower heat and gradually add the shredded cheddar, a small handful at a time, whisking constantly until smooth before adding more.
- When all the cheese is melted and the sauce is glossy and thick, season with salt, paprika, and cayenne to taste. If it gets too thick, whisk in a splash more cream or milk; if too thin, simmer briefly.
4. Smother the chicken
- Return the cooked chicken and any juices to the pan, spooning the warm cheese sauce generously over each breast.
- Let everything heat together for 1–2 minutes on low so the flavors meld.
- Plate the chicken, top with extra sauce, and finish with cilantro, tomatoes, or jalapeños if desired.
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