Description
Mexican Chicken with Cheese Sauce is a flavorful, creamy dish made with tender spiced chicken smothered in a rich, cheesy sauce — the perfect fusion of bold Mexican flavors and comforting creaminess.
Ingredients
- 2 large chicken breasts (about 500g), sliced in half lengthwise
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded Mexican cheese blend (or cheddar + Monterey Jack)
- 1 tablespoon pickled jalapeños, finely chopped (optional)
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, cayenne, salt, and pepper. Rub the spice mix evenly on both sides of the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through (internal temperature 74°C / 165°F). Remove from pan and set aside.
- In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant.
- Sprinkle in flour and whisk for 1 minute to make a roux.
- Slowly pour in milk and heavy cream, whisking constantly until the sauce thickens.
- Reduce heat to low and stir in shredded cheese until smooth and creamy. Add jalapeños for a spicy kick if desired.
- Return the chicken to the skillet, spooning cheese sauce over the top. Let simmer for 2–3 minutes to absorb flavors.
- Garnish with chopped cilantro and serve immediately with rice, tortilla chips, or warm tortillas.
Notes
- Use boneless chicken thighs for a juicier version.
- Add sautéed bell peppers or onions for extra flavor and texture.
- This dish also pairs perfectly with Mexican rice or roasted vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican Fusion