Description
This Mexican Chicken with Cheese Sauce is a bold and comforting dish, loaded with rich spices and topped with a creamy, velvety cheese sauce. Perfectly seasoned chicken breasts are pan-seared to juicy perfection, then drenched in a cheesy, slightly tangy sauce that’s irresistibly good. It’s an easy weeknight dinner that feels like a fiesta on a plate.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp taco seasoning
½ tsp cumin
½ tsp chili powder
Salt and pepper to taste
Juice of 1 lime
For the Cheese Sauce:
2 tbsp butter
2 tbsp flour
1½ cups milk
1½ cups shredded cheddar cheese
¼ cup cream cheese
½ tsp garlic powder
¼ tsp paprika
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
Start by rubbing the chicken breasts with olive oil, taco seasoning, cumin, chili powder, salt, and pepper. This blend infuses the chicken with deep Mexican-inspired flavors.
Heat a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, until golden brown and fully cooked. During the final minute, squeeze lime juice over the chicken for a bright, zesty finish. Once done, set aside and keep warm.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a smooth roux.
Gradually whisk in the milk, allowing the sauce to simmer and thicken for about 5 minutes. Once thickened, add the shredded cheddar cheese, cream cheese, garlic powder, paprika, and a pinch of salt and pepper. Stir until the cheeses are fully melted and the sauce is smooth and creamy.
Place the cooked chicken breasts on a serving dish and pour the warm cheese sauce generously over each piece. Garnish with fresh cilantro for color and a touch of brightness.
Notes
For an extra kick, add a dash of hot sauce or chopped jalapeños to the cheese sauce. Serve with rice, tortillas, or roasted vegetables for a complete meal. This dish also works well with boneless thighs if you prefer dark meat.