Mexican Chicken with Cheese Sauce Recipe – Creamy Weeknight Dinner Favorite
This Mexican Chicken with Cheese Sauce is a flavor-packed dinner that’s rich, creamy, and irresistibly satisfying! Tender chicken breasts are seasoned with bold Mexican spices, pan-seared to perfection, and smothered in a velvety cheese sauce made with cheddar, cream, and a hint of jalapeño. Serve it over rice, with tortillas, or alongside roasted veggies for a complete meal that’s perfect for weeknights or entertaining. Quick to make and guaranteed to impress!
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 tbsp oil (for searing)
Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk
- 1½ cups freshly shredded cheddar or Mexican blend cheese
- Optional: 2 oz cream cheese
Optional Add-ins
- ¼ cup diced green chiles
- 1 small jalapeño, finely chopped
- ¼ cup diced onion
- ½ tsp paprika
Garnish & Sides
- Chopped cilantro
- Lime wedges
- Mexican rice, tortillas, black beans, avocado
Instructions
- Season & Sear Chicken Pat chicken dry and season with chili powder, cumin, garlic powder, salt, and pepper. Heat oil in a skillet over medium heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Make the Roux In the same skillet, melt butter. Add flour and whisk for 1–2 minutes until golden.
- Add Milk & Thicken Slowly whisk in milk. Simmer 3–5 minutes until thickened.
- Add Cheese Reduce heat to low. Stir in shredded cheese and optional cream cheese until smooth. Add green chiles, jalapeños, or onion if desired.
- Combine & Serve Return chicken to skillet and spoon sauce over top. Simmer briefly to warm through. Garnish with cilantro and lime.
Notes
- Baked version: Layer chicken and sauce in a casserole dish and bake until bubbly
- Spicy twist: Add chipotle, cayenne, or hot sauce to the cheese sauce
- Creamy poblano: Blend roasted poblano peppers into the sauce
- Low-carb option: Serve over cauliflower rice or in lettuce wraps
- Vegetarian swap: Use grilled mushrooms or tofu instead of chicken
- Make-ahead: Cook chicken and sauce separately, combine before serving
- Storage: Refrigerate up to 3 days; reheat gently with splash of milk or broth
- Freeze: Freeze sauce separately for best texture
- Expert tips: Pound chicken for even cooking, use full-fat dairy, let chicken rest before slicing