Mexican Chicken with Cheese Sauce – A Creamy, Cheesy Favorite!
If you love bold, cheesy, and satisfying meals, this Mexican Chicken with Cheese Sauce is about to become your new favorite! Juicy, well-seasoned chicken is pan-seared until golden, then smothered in a rich, creamy cheese sauce that’s packed with Tex-Mex flavors. It’s a quick, one-pan meal that’s perfect for busy weeknights but impressive enough for company. Serve it with rice, tortillas, or roasted veggies for a complete and comforting dish.
A Fun Food Fact!
Did you know that cheese sauce has been a staple in Mexican and Tex-Mex cooking for centuries? While traditional Mexican cuisine features queso fresco and Oaxaca cheese, modern Tex-Mex dishes have embraced melted, creamy cheese sauces, often infused with chilies and spices for extra flavor. This dish takes inspiration from both styles—giving you the best of both worlds!
So, whether you’re craving something cheesy and comforting or looking for an easy meal to impress, this Mexican Chicken with Cheese Sauce delivers big on taste and simplicity! Let’s get cooking!
Recipe Yield: 2 servings
INGREDIENTS
For the Chicken:
2 large boneless, skinless chicken breasts
1 ½ tsp chili powder
1 tsp smoked paprika
¾ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
½ tsp salt
1 tbsp olive oil
1 tbsp butter
For the Cheese Sauce:
1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, and queso quesadilla mix)
½ cup heavy cream
¼ cup whole milk (or more if needed for consistency)
1 tbsp cream cheese (for extra creaminess)
1 small can (4 oz) diced green chilies or ¼ cup finely chopped fresh green chilies
½ tsp taco seasoning
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp salt
For Garnish:
1 tbsp chopped fresh cilantro
1 small Roma tomato, diced
Optional: Sliced jalapeños or avocado
INSTRUCTIONS
1. Season the Chicken: In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Pat the chicken breasts dry, then coat evenly with the seasoning mix.
2. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until deeply golden brown and fully cooked (internal temperature should reach 165°F). Remove from the skillet and tent with foil.
3. Make the Cheese Sauce: Lower heat to medium-low. In the same skillet, add heavy cream, milk, cream cheese, green chilies, taco seasoning, smoked paprika, garlic powder, and salt. Stir constantly until the cream cheese is fully melted.
4. Melt in the Cheese: Gradually add shredded cheese, stirring until smooth and fully incorporated. If sauce is too thick, add 1 tbsp of milk at a time to loosen it up.
5. Smother the Chicken: Return the cooked chicken to the skillet and spoon the cheese sauce generously over the top. Let it simmer 1-2 minutes to blend flavors.
6. Garnish & Serve: Sprinkle with fresh cilantro and diced tomatoes. Serve immediately with tortillas, rice, or roasted veggies.
HELPFUL TIPS TO PERFECT THIS RECIPE
- For Ultra-Creamy Sauce: The cream cheese adds richness and smooth texture—don’t skip it!
- Adjust Spice Levels: Want more heat? Add ¼ tsp cayenne to the seasoning mix or stir in a few dashes of hot sauce.
- Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly—shred it fresh for the best results!
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