why make this recipe
This dish gives you juicy chicken and a smooth, spicy cheese sauce. It cooks fast and uses simple pantry spices. It makes a good weeknight dinner and feeds a family without fuss.
introduction
Mexican Chicken with Cheese Sauce is warm, cheesy, and full of flavor. The sauce coats the chicken and keeps it moist. If you like creamy chicken dishes, also try a similar idea like creamy chicken broccoli pasta with garlic parmesan sauce for another easy meal.
how to make Mexican Chicken with Cheese Sauce
Cook the chicken in a hot pan to get a light brown crust and keep the inside juicy. Make a simple roux with butter and flour, then add milk to make a smooth sauce. Melt the sharp cheddar into the sauce off the heat so it becomes silky. For another pan sauce idea and technique, see this chicken thighs with creamy mushroom garlic sauce.
Ingredients :
4 boneless,, skinless chicken breasts seasoned with 1 teaspoon each of chili powder,, garlic powder, and 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,, 1/4 teaspoon of pepper, 2 tablespoons of flour with 2 tablespoons of butter to create a roux., Gradually whisk in 1 cup of milk,, incorporating 1/4 teaspoon of salt,, 1/8 teaspoon of cayenne pepper,, 1/4 teaspoon of paprika., 1 cup of extra sharp cheddar cheese, shredded by hand for the best texture and flavor.
Directions :
Start by evenly coating the chicken breasts with chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper. Ensure the spices are well-distributed for consistent flavor. Let the chicken rest while you prepare the cheese sauce to allow the flavors to meld., Heat a skillet over medium-high heat with a small amount of oil. Once hot, place the chicken breasts in the pan. Sear each side until a golden crust forms, locking in the juices. The chicken should be cooked through but remain juicy. Set aside to rest, allowing the juices to redistribute., In a small saucepan, melt butter over medium heat. Slowly sprinkle in the flour, whisking continuously until a smooth paste forms. This roux will form the base of your sauce. Cook until it turns a light, golden color, releasing a nutty aroma., Gradually add the milk, whisking to avoid any lumps. As the mixture heats, it will start to thicken. Add the salt, cayenne pepper, and paprika, stirring to blend. Your sauce should be creamy with a hint of spice., Remove the saucepan from heat, and slowly add the shredded extra sharp cheddar cheese. Stir continuously until the cheese is completely melted, resulting in a velvety sauce that is smooth and rich in flavor., Plate the chicken and generously pour the cheese sauce over each piece. Garnish with fresh parsley or cilantro for a burst of color and freshness. Enjoy the delightful combination of tender chicken and silky cheese sauce that dances on your palate.
how to serve Mexican Chicken with Cheese Sauce
Serve the chicken hot with the cheese sauce poured over it. Add plain rice, warm tortillas, or a simple salad. For a light meal that keeps the same Mexican flavors, try a cup of chicken vegetable Mexican-style soup with cilantro on the side.
how to store Mexican Chicken with Cheese Sauce
Cool the chicken and sauce to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove over low heat so the sauce stays smooth. Freeze only the chicken without sauce for up to 2 months; thaw and make fresh sauce when ready.
tips to make Mexican Chicken with Cheese Sauce
- Pat the chicken dry before seasoning so the spices stick well.
- Use medium heat when searing so the chicken cooks through without burning.
- Grate the cheese by hand for smoother melting.
- Whisk the milk into the roux slowly to avoid lumps.
- Reheat the sauce gently and add a splash of milk if it becomes too thick.
variation (if any)
- Add diced green chiles or jalapeños to the sauce for more heat.
- Use pepper jack mixed with cheddar for a spicier, creamier sauce.
- Swap chicken breasts for thighs and cook a bit longer for richer flavor.
FAQs
Q: Can I use low-fat milk?
A: Yes. The sauce will be thinner and less rich, but it will still taste good.
Q: Can I bake the chicken instead of pan-searing?
A: Yes. Roast at 400°F (200°C) for 20–25 minutes until done, then top with sauce.
Q: How do I stop the sauce from getting grainy?
A: Remove the sauce from heat before adding cheese and stir until fully melted. Use shredded cheese, not pre-shredded.
Q: Can I make the sauce ahead?
A: You can make the roux and milk mix ahead, then reheat and add cheese just before serving.
Q: Is there a good garnish?
A: Fresh cilantro or chopped parsley adds color and a fresh taste.
Conclusion
If you want the original recipe source and another clear guide, see Mexican Chicken with Cheese Sauce – Everyday Made Fresh.
Mexican Chicken with Cheese Sauce
Ingredients
Method
- Evenly coat the chicken breasts with all the spices and seasonings.
- Let the chicken rest while preparing the cheese sauce.
- Heat a skillet over medium-high heat with a small amount of oil.
- Sear each side of the chicken until a golden crust forms; cook until done.
- Set aside the chicken to rest.
- Melt butter in a small saucepan over medium heat, add flour, whisking until smooth.
- Gradually add the milk, whisking constantly to avoid lumps until the mixture thickens.
- Stir in salt, cayenne pepper, and paprika.
- Remove from heat and gradually stir in cheddar cheese until completely melted.
- Plate the chicken and pour the cheese sauce generously over each piece.
- Garnish with fresh parsley or cilantro.