Get ready to fall in love with this incredible Mexican Chicken with Cheese Sauce. This recipe features perfectly seasoned, pan-seared chicken smothered in a luxuriously creamy and flavorful cheese sauce. It’s the ultimate one-pan meal that delivers huge flavor with minimal effort, making it a perfect solution for busy weeknights. If you’re craving a dish that is pure comfort, packed with savory Mexican spices, and cheesy beyond your wildest dreams, you’ve found it. This dish is guaranteed to become a new family favorite from the very first bite.
Why You’ll Love This Mexican Chicken with Cheese Sauce
This isn’t just another chicken dinner; it’s a game-changer. The magic lies in the homemade cheese sauce, which is rich, velvety, and infused with the perfect blend of spices. Unlike other recipes, we build the sauce in the same pan used to cook the chicken, capturing all those delicious browned bits for maximum flavor. It’s a quick, restaurant-quality meal you can easily whip up at home. Plus, it’s incredibly versatile and easy to customize to your preferred level of spice.
- One-Pan Wonder: Everything cooks in a single skillet, making cleanup an absolute breeze.
- Quick & Easy: Ready in about 30 minutes, it’s ideal for a satisfying weeknight meal.
- Restaurant-Quality Flavor: The combination of tender chicken and a rich, velvety cheese sauce tastes truly gourmet.
- Customizable Heat: Easily adjust the spice level by adding more or less jalapeño and chili powder.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a spectacular dish. Here’s what you’ll need to gather.
For the Chicken
- Boneless, Skinless Chicken Breasts: Two large chicken breasts, sliced in half horizontally to create four thinner cutlets. This ensures they cook quickly and evenly.
- Olive Oil: For searing the chicken and sautéing the aromatics.
- Spices: A flavorful blend of chili powder, cumin, paprika, garlic powder, and onion powder creates the perfect Mexican-inspired seasoning.
- Salt & Black Pepper: To enhance all the other flavors.
For the Creamy Cheese Sauce
- Onion & Garlic: The essential aromatic base for the sauce.
- Jalapeño: Finely diced for a gentle kick of heat. Remove the seeds for less spice.
- All-Purpose Flour: To thicken the sauce.
- Chicken Broth: Provides a savory liquid base for the sauce.
- Heavy Cream: The key to an ultra-rich and creamy texture.
- Shredded Cheese: A combination of sharp cheddar and Monterey Jack cheese provides the best flavor and meltability. Freshly grated is highly recommended!
- Fresh Cilantro: For a burst of fresh, vibrant flavor at the end.
How to Make Mexican Chicken with Cheese Sauce: A Step-by-Step Guide
Follow these simple steps to create this cheesy masterpiece in your own kitchen. It’s easier than you think!
Step 1: Season and Cook the Chicken
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Pat the chicken cutlets dry and season both sides generously with the spice blend. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 2: Sauté the Aromatics
Reduce the heat to medium. Add the diced onion to the same skillet and cook until softened, about 3-4 minutes. Add the minced garlic and diced jalapeño and cook for another minute until fragrant.
Step 3: Create the Perfect Cheese Sauce
Sprinkle the flour over the onions and garlic, and stir constantly for one minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Bring the mixture to a simmer and let it cook for 2-3 minutes, until it begins to thicken. Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until the sauce is smooth and creamy. For a truly amazing sauce, check out these tips for the perfect cheese sauce for fries which uses similar principles.
Step 4: Combine and Serve
Return the cooked chicken to the skillet, nestling it into the cheese sauce. Spoon some of the sauce over the top of the chicken. Let it simmer for another minute or two to allow the flavors to meld. Garnish with fresh chopped cilantro and serve immediately.
Tips for the Best Cheesy Mexican Chicken
A few expert tips will ensure your Mexican Chicken with Cheese Sauce turns out perfectly every time.
- Grate Your Own Cheese: Pre-shredded cheese is often coated with anti-caking agents that can make your sauce gritty. For the smoothest, meltiest cheese sauce, always grate it yourself.
- Don’t Overcook the Chicken: Using thin chicken cutlets helps them cook quickly. Be careful not to overcook them, as they will continue to heat through when you return them to the sauce.
- Control the Sauce Thickness: If your sauce gets too thick, simply whisk in a little more chicken broth or cream until it reaches your desired consistency.
Delicious Serving Suggestions
This versatile dish pairs wonderfully with a variety of sides. Serve it over fluffy white rice, cilantro-lime rice, or even low-carb cauliflower rice. It’s also fantastic with roasted potatoes or alongside steamed vegetables like broccoli or bell peppers. For a truly decadent meal, serve it with warm flour tortillas for scooping up every last bit of that delicious cheese sauce. If you’re a fan of casserole-style dishes, you might also enjoy this comforting Street Corn Chicken Casserole.
Variations and Substitutions
Make this recipe your own with these simple tweaks:
- Protein Swap: This cheese sauce is also delicious with sliced steak or pork tenderloin.
- Add Veggies: Stir in some sautéed bell peppers, mushrooms, or a can of drained diced tomatoes with green chiles for extra flavor and texture.
- Spice it Up: For a spicier sauce, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
If you love easy and cheesy chicken dinners, this Cheeseburger Pasta Casserole is another must-try recipe.
How to Store and Reheat
Store any leftover Mexican Chicken with Cheese Sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or chicken broth to loosen the sauce as it heats. You can also reheat it in the microwave in 30-second intervals, stirring in between.
Frequently Asked Questions
Absolutely! Boneless, skinless chicken thighs would be delicious in this recipe. They may require a few extra minutes of cooking time to ensure they are cooked through.
To make it spicier, you can leave the seeds in the jalapeño or add a pinch of cayenne pepper to the sauce. For a milder version, omit the jalapeño entirely. The recipe is easy to customize to your taste.
The key to a smooth cheese sauce is to use freshly grated cheese, as pre-shredded varieties contain anti-caking agents. Also, be sure to add the cheese slowly over low heat and stir continuously until melted. Do not let the sauce boil after adding the cheese.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or chicken broth to help loosen the sauce as it warms up.
This dish is incredibly versatile! It pairs wonderfully with rice (white, brown, or cilantro-lime), cauliflower rice, roasted vegetables, or steamed broccoli. You can also serve it with warm flour or corn tortillas for scooping.
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Mexican Chicken with Cheese Sauce Recipe
Mexican Chicken with Cheese Sauce (The Ultimate Recipe)
Ingredients
Equipment
Instructions
- In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Season the chicken cutlets on both sides. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
- Reduce heat to medium. Add diced onion to the skillet and cook for 3-4 minutes until softened. Add minced garlic and diced jalapeño and cook for another minute until fragrant.
- Sprinkle flour over the aromatics and stir for one minute. Slowly whisk in chicken broth until smooth. Simmer for 2-3 minutes until thickened. Reduce heat to low, stir in heavy cream. Gradually add cheeses, stirring until the sauce is smooth. Do not let it boil.
- Return the chicken to the skillet, spooning sauce over the top. Simmer for 1-2 minutes. Garnish with fresh cilantro and serve immediately.
Notes
Don't Overcook Chicken: Cook until just done, as it will continue to cook in the sauce.
Adjust Thickness: If the sauce is too thick, whisk in a splash of chicken broth or cream.
