Description
This Mexican Chicken with Cheese Sauce recipe features tender chicken breasts or thighs seasoned with a flavorful blend of spices and smothered in a creamy cheddar and Monterey Jack cheese sauce. Perfect for an easy weeknight dinner, this dish offers a comforting combination of smoky, spicy, and cheesy flavors with a hint of fresh cilantro and lime.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon cayenne pepper (optional)
Garnishes
- 1/4 cup chopped cilantro (optional)
- Lime wedges for serving
Instructions
- Prepare the Chicken: Pound the chicken breasts or thighs to an even thickness if needed to ensure even cooking. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken pieces.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes per side, or until chicken is fully cooked through and has a golden brown crust. Remove the chicken from the skillet and place on a plate. Cover loosely with foil to keep warm while you make the sauce.
- Make the Cheese Sauce: Reduce the heat to medium and melt the butter in the same skillet. Whisk in the flour and cook for about 1 minute until a roux forms. Gradually pour in the milk, whisking constantly to prevent lumps. Continue stirring for 3–4 minutes until the sauce thickens slightly and becomes smooth.
- Add the Cheeses: Stir in the shredded cheddar and Monterey Jack cheeses until melted and the sauce is creamy. If desired, add cayenne pepper to add a touch of heat to the sauce.
- Combine and Warm Through: Return the cooked chicken to the skillet and spoon the cheese sauce over each piece. Let everything warm together for about 1 minute to meld the flavors.
- Serve: Garnish with chopped cilantro if using, and serve with lime wedges on the side for a fresh, zesty finish. This dish pairs well with rice, tortillas, or roasted vegetables.
Notes
- Serve over rice, with warm tortillas, or alongside roasted vegetables for a complete meal.
- For a low-carb option, serve with cauliflower rice instead of regular rice.
- Chicken thighs can be used in place of breasts for a juicier, more flavorful dish.
- To make the cheese sauce gluten-free, substitute all-purpose flour with cornstarch.
