Description
Learn how to make delicious Mexican Chicken with Cheese Sauce Recipe. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (with juices)
- 1/2 cup chicken broth (or water as a budget-friendly substitute)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar cheese (or Monterey Jack for a milder option)
- 1/2 cup whole milk (can substitute with 2% or unsweetened almond milk)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Fresh cilantro or chopped green onions for garnish (optional)
Instructions
- Start by seasoning the chicken breasts generously with salt, pepper, cumin, smoked paprika, and chili powder. This spice mix is where the flavor magic begins, and it’s a trick I picked up early on—never underestimate the power of seasoning before cooking.
- Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and sear them until golden brown on both sides, about 4-5 minutes per side. You want a nice crust, which seals in the juices and adds a wonderful texture. Once browned, remove the chicken and set it aside.
- In the same skillet, lower the heat to medium and add the chopped onion. Cook until softened and translucent, about 3-4 minutes, scraping up any browned bits from the chicken. Add the minced garlic and cook for another 30 seconds until fragrant—this step layers the base flavors nicely.
- Pour in the canned diced tomatoes with their juices and the chicken broth. Stir everything together and let it simmer gently for 5 minutes. This is where the sauce starts to come alive with a balance of acidity and warmth from the spices.
- Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer on low heat for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). Occasionally spoon sauce over the chicken to keep it moist and flavorful.
- While the chicken cooks, make the cheese sauce: in a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute to form a roux—this step thickens the sauce and removes the raw flour taste.
- Slowly add the milk to the roux, whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 3-5 minutes. Remove from heat and stir in the shredded cheese until melted and smooth. If the sauce feels too thick, add a splash more milk to reach your desired consistency.
- Once the chicken is tender and cooked through, spoon the cheese sauce generously over the top. Garnish with chopped cilantro or green onions if you like, and serve immediately.
- From my experience, letting the chicken rest for a couple of minutes after cooking (covered loosely with foil) helps the juices redistribute. It’s a small step that makes a big difference, especially when serving family around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mexican Chicken with Cheese Sauce Recipe, recipe, cooking, food
