Mexican Chicken with Cheese Sauce
Creamy, juicy, and full of zesty, comforting flavor — Mexican Chicken with Cheese Sauce is the kind of weeknight winner that becomes an instant family favorite.
Servings: 4 servings
Equipment
- Large Skillet
- Whisk
- Meat Thermometer
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts trim excess fat; pounded to even thickness if needed
Seasoning
- 1 tbsp olive oil for pan-searing
- 1 tsp chili powder for seasoning the chicken
- 1 tsp cumin for seasoning the chicken
- 1/2 tsp garlic powder for seasoning the chicken
- to taste salt and pepper for seasoning
Cheese Sauce
- 2 tbsp butter unsalted or salted
- 2 tbsp all-purpose flour for the roux
- 1 cup milk whole milk preferred for creaminess; room temperature helps avoid lumps
- 1 cup shredded cheddar cheese sharp cheddar, shredded
- 1/4 cup chopped green chiles canned mild or hot, drained
Garnishes
- chopped cilantro for garnish
- sliced jalapeños optional for extra heat
- diced tomatoes for garnish
Instructions
- Season the chicken breasts evenly on both sides with chili powder, cumin, garlic powder, salt, and pepper. Pat the seasoning so it sticks.
- Heat 1 tbsp olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken breasts. Cook until browned and fully cooked, about 7–8 minutes per side depending on thickness. Use a meat thermometer to check for 165°F in the thickest part. Remove the chicken from the skillet and set aside, tented loosely with foil to rest.
- In the same skillet, reduce heat to medium and melt 2 tbsp butter. Sprinkle in 2 tbsp all-purpose flour and whisk continuously until smooth and lightly golden, about 1 minute — this is your roux.
- Gradually pour in 1 cup milk while whisking to prevent lumps. Continue whisking until the sauce comes to a gentle simmer and thickens, about 3–4 minutes.
- Reduce heat to low and stir in 1 cup shredded cheddar cheese and 1/4 cup chopped green chiles. Stir until the cheese melts and the sauce is smooth and glossy.
- Taste the sauce and season with salt and pepper as needed. If the sauce becomes too thick, whisk in a splash of milk to reach desired consistency.
- Place the rested chicken on a serving plate, pour the cheese sauce generously over the top, and garnish with chopped cilantro, sliced jalapeños, and diced tomatoes.
Notes
This Mexican Chicken with Cheese Sauce is a fast, comforting dinner that feels special without the effort. Serve it with rice, tortillas, or a bright salad and watch it disappear.