Mexican Chicken with Creamy Cheddar Cheese Sauce Recipe
This Mexican Chicken with Cheese Sauce recipe features tender, spice-rubbed chicken breasts seared to perfection and topped with a creamy, spicy cheddar cheese sauce. The cheese sauce is made from a buttery roux, milk, and sharp cheddar, seasoned with cayenne and paprika for a flavorful kick. Perfect for an easy yet impressive dinner with vibrant Mexican-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 cup extra sharp cheddar cheese, shredded
Instructions
- Prepare the chicken: Evenly coat the chicken breasts with chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper. Ensure all spices are well-distributed for consistent flavor. Let the chicken rest while preparing the sauce to allow the flavors to meld.
- Sear the chicken: Heat a skillet over medium-high heat with a small amount of oil. When hot, add the chicken breasts and sear each side until a golden crust forms. Cook the chicken through but keep it juicy. Remove from the skillet and set aside to rest, allowing the juices to redistribute.
- Create the roux: In a small saucepan, melt the butter over medium heat. Gradually whisk in the flour, stirring continuously until smooth. Cook the roux until it turns light golden and releases a nutty aroma.
- Incorporate the milk: Slowly add the milk to the roux, whisking constantly to prevent lumps. Heat and stir until the mixture thickens. Add salt, cayenne pepper, and paprika, stirring to blend all flavors into a creamy spicy base.
- Add the cheese: Remove the saucepan from heat and gradually add the shredded extra sharp cheddar cheese. Stir continuously until the cheese melts completely, resulting in a velvety smooth sauce.
- Serve: Plate the seared chicken breasts and generously pour the cheese sauce over each piece. Garnish with fresh parsley or cilantro for color and freshness. Serve immediately to enjoy tender chicken with a rich, flavorful cheese sauce.
Notes
- For best flavor and texture, shred the cheddar cheese by hand rather than using pre-shredded cheese.
- Adjust the amount of crushed red pepper flakes and cayenne pepper to control the heat level.
- Allowing the chicken to rest after seasoning enhances flavor absorption.
- Use a non-stick or well-seasoned skillet to ensure the chicken sears without sticking.
- This dish pairs well with rice, tortillas, or a fresh green salad.
Keywords: Mexican chicken, cheese sauce, seared chicken, spicy cheese sauce, quick dinner, comfort food
