Mexican Chicken with Cheese Sauce
Mexican Chicken with Cheese Sauce is a stellar dish that marries succulent chicken with a creamy, cheesy sauce that has just the right kick. Each bite brings together warmth from the spices and comfort from the cheese, making it a perfect addition to any dinner table. The charm lies in its simplicity; you don’t have to fuss to impress your family or friends. Just beautiful flavors and textures that harmonize effortlessly.
Table of Contents
I first stumbled upon this recipe during one of my many evenings scrolling through cooking blogs, looking for something hearty yet quick to prepare. The alluring combination of Mexican spices with a velvety cheese sauce called out to me. As I prepared it for the first time, I was immediately reminded of cozy family dinners, where everyone gathers around to dig into something comforting. Now, it’s become a staple in my kitchen, and I can’t wait for you to experience it too!
Why You’ll Love This Recipe
- Simple & Quick: Ready to enjoy in just 50 minutes!
- Irresistible Flavor: The mix of spices creates a delightful explosion of taste.
- Eye-Catching Appeal: Drizzling that golden cheese sauce over the chicken is a feast for the eyes.
- Flexible Serving: Perfect for family dinners, gatherings, or even cozy nights in.
- Diet-Friendly Options: Easily customizable to fit various dietary restrictions!
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts: A lean protein option, juicy and tender when cooked right.
- 1 teaspoon chili powder: Adds a rich, smoky flavor.
- 1 teaspoon garlic powder: Introduces a savory depth.
- 1 teaspoon onion powder: Complements the garlic for a classic base flavor.
- 1/2 teaspoon crushed red pepper flakes: For that delightful spicy kick.
- 1/2 teaspoon dried oregano: Brings a fragrant and earthy note.
- 2 teaspoons paprika: Adds warmth and vibrant color.
- 1 1/2 teaspoons ground cumin: Essential for that signature Mexican flavor.
- 1/2 teaspoon salt & 1/4 teaspoon pepper: Enhances the overall taste.
- 2 tablespoons flour: Creates a roux, which is crucial for thickening the cheese sauce.
- 2 tablespoons butter: Adds richness to the roux.
- 1 cup milk: Creates a creamy base for the cheese sauce.
- 1/4 teaspoon salt: Enhances the flavor in the sauce as well.
- 1/8 teaspoon cayenne pepper: For an extra layer of heat!
- 1/4 teaspoon paprika: Enhances the color and flavor of the sauce.
- 1 cup extra sharp cheddar cheese, shredded by hand: The star of the cheese sauce! Hand-shredded provides the best melting properties and flavor.
How to Make Mexican Chicken with Cheese Sauce
Season the Chicken: Start by evenly coating the chicken breasts with 1 teaspoon of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of crushed red pepper flakes, 1/2 teaspoon of dried oregano, 2 teaspoons of paprika, 1 1/2 teaspoons of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Make sure the spices are well-distributed, allowing them to infuse flavors while the chicken rests.
Sear the Chicken: Heat a skillet over medium-high heat with a drizzle of oil. When hot, carefully place the seasoned chicken breasts in the pan. Sear each side for about 5-7 minutes until a beautiful golden crust forms, ensuring the chicken remains juicy inside. Once they’re cooked through, set aside to rest; this step lets the juices redistribute for a tender bite.
Prepare the Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Gradually sprinkle in 2 tablespoons of flour, whisking continuously to create a smooth paste. Cook this roux for 2-3 minutes until it turns a light golden color and develops a delightful nutty aroma.
Make the Cheese Sauce: Slowly add 1 cup of milk to the roux, whisking to avoid lumps. Keep stirring as the mixture heats and begins to thicken—this should take about 5 minutes. Add 1/4 teaspoon of salt, 1/8 teaspoon of cayenne pepper, and 1/4 teaspoon of paprika, stirring well to combine. You should see a creamy consistency developing!
Melt the Cheese: Remove the saucepan from heat and carefully include 1 cup of shredded extra sharp cheddar cheese. Stir continuously until the cheese is fully melted, producing a smooth and velvety sauce that promises to be a showstopper.
Serve and Garnish: Plate the perfectly cooked chicken breasts and pour that luscious cheese sauce generously over each piece. For an added touch, garnish with fresh parsley or cilantro, injecting color and a burst of freshness. Enjoy every mouthful of this tender chicken complemented by the rich, cheesy sauce!
Storing & Reheating
To store your leftovers, allow the chicken to cool at room temperature before placing it in an airtight container. In the refrigerator, it will last for about 3-4 days. If you’d like to keep it longer, you can freeze it for up to 3 months. Just make sure to separate the chicken from the cheese sauce since its texture may change when frozen. When reheating, warm gently in the microwave or on the stovetop over low heat, adding a splash of milk to restore some creaminess.
Chef’s Helpful Tips
- Avoid overcooking the chicken by checking its internal temperature to ensure it’s fully cooked but still juicy.
- Room-temperature ingredients mix more easily; let your butter and milk sit out for a bit before cooking.
- Don’t rush the roux! Cooking it slowly allows those flavors to develop fully.
- Shred your cheese fresh from the block rather than buying pre-shredded cheese for better melting and flavor.
- Feel free to add diced jalapeños for an extra kick or bell peppers for additional sweetness!
- For a quick meal, consider making the sauce a day ahead and reheating it when you’re ready to cook the chicken.
This Mexican Chicken with Cheese Sauce recipe merges flavor, ease, and visual appeal to create something truly satisfying. The combination of tender chicken and that silky cheese sauce is comfort food at its best. I encourage you to experiment—add your favorite spices, adjust the heat level, or even try different cheeses. Enjoy the warmth it brings to your table, and remember to share your experience!
Recipe FAQs
Can I use different types of cheese?
Absolutely! While extra sharp cheddar adds a fantastic flavor, you can experiment with cheeses like Monterey Jack, pepper jack for a spice twist, or even a blend to suit your taste. Just remember that different cheeses may melt differently.
Is this recipe gluten-free?
Yes, this recipe can be made gluten-free by substituting regular flour with a gluten-free flour blend or cornstarch. This adjustment works well for creating the roux and will still give you a creamy, satisfying cheese sauce.
Can this dish be made ahead of time?
Yes! You can prepare the chicken and cheese sauce in advance. Store them in separate airtight containers in the fridge and reheat for a quick meal during the week. Just a little splash of milk when reheating can help revive the sauce!
What’s a good side dish to serve with this chicken?
This Mexican Chicken pairs wonderfully with steamed rice, a fresh salad, or even some warm tortillas. Adding a side of guacamole or a corn salsa can also create a delightful, well-rounded meal!
PrintMore Main Dishes Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Mexican Chicken with Cheese Sauce
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Skillet
- Cuisine: Mexican
Description
This Mexican Chicken with Cheese Sauce is a deliciously easy dish made with seasoned chicken breasts and a creamy, cheesy sauce. The flavorful spices and smooth, rich texture make it an irresistible choice for quick dinners or comforting meals at home.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 cup extra sharp cheddar cheese, shredded
Instructions
- Season the chicken breasts evenly with chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper. Let them rest while preparing the cheese sauce.
- Heat oil in a skillet over medium-high heat. Sear the chicken breasts until golden and cooked through. Set aside to let the juices redistribute.
- In a small saucepan, melt the butter over medium heat and whisk in the flour until smooth. Cook until the roux turns light golden.
- Gradually whisk in the milk, ensuring no lumps form. Allow the mixture to thicken and then add salt, cayenne pepper, and paprika.
- Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
- Plate the chicken and generously pour the cheese sauce over the top. Garnish with fresh parsley or cilantro.
Notes
For best flavor, let the chicken rest after seasoning and before cooking.
Shredding the cheese by hand enhances the texture and flavor of the sauce.
Feel free to add more spices to the cheese sauce for extra heat.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 550
- Sugar: 2g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg
