Mexican Chicken with Cheese Sauce is a deliciously simple dish that brings together tender chicken smothered in a creamy cheese sauce with a hint of Mexican spices. The cheesy sauce adds a rich, comforting layer that makes every bite feel like a warm hug. It’s a great way to add a little zest and comfort to any weeknight dinner.
I love making this recipe when I want something flavorful but easy to prepare. The combination of mild spices with the smooth cheese sauce always gets compliments, and it’s the kind of meal that everyone seems to enjoy. I usually add a little extra cheese on top just because, well, cheese makes everything better!
My favorite way to serve this is over warm tortillas or with a side of rice and beans to soak up all that cheesy goodness. It’s also perfect with some fresh salsa or chopped cilantro on top for a bit of brightness. This dish always reminds me of casual dinners with family, where the focus is on good food and good company without any fuss.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts helps keep the dish lean and cooks quickly. If you prefer darker meat, thighs work well too and stay juicy.
Spices: Chili powder, cumin, smoked paprika, garlic, and onion powders give the chicken its Mexican flavor. Feel free to adjust the heat by adding more or less chili powder or skipping the cayenne if you want mild.
Cheese: Cheddar and Monterey Jack melt nicely and create a smooth sauce. You can try a Mexican cheese blend or even quesadilla cheese if you want a different flavor profile or can’t find these.
Heavy cream & chicken broth: Heavy cream gives the sauce its richness. For a lighter option, use half-and-half or whole milk, but the sauce will be thinner. Chicken broth adds flavor—vegetable broth can be substituted for a non-meat option.
How Can I Make the Cheese Sauce Smooth and Creamy?
The cheese sauce is made by first creating a roux from butter and flour—this thickens the sauce. Whisk well to avoid lumps when you add the liquids.
- Cook the butter and flour for about a minute to eliminate the raw flour taste.
- Slowly whisk in chicken broth and cream while stirring constantly. This prevents lumps and helps the sauce thicken evenly.
- When adding the cheese, reduce heat to low and add it gradually, stirring until fully melted before adding more. High heat can make the cheese grainy.
- If the sauce gets too thick, add a splash more broth or cream to adjust consistency.
Taking these steps ensures a velvety sauce that coats the chicken perfectly.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet to evenly cook the chicken and make the sauce right in the same pan.
- Measuring spoons and cups – for accurate spice and liquid measurements, keeping the flavors balanced.
- Whisk – makes blending the sauce ingredients smooth and prevents lumps.
- Tongs or a spatula – for flipping the chicken breasts easily and handling them without breaking the meat.
- Knife and cutting board – to trim any excess fat and chop fresh cilantro for garnish.
Flavor Variations & Add-Ins
- Try adding sautéed bell peppers or sliced jalapeños when cooking the chicken for extra flavor and heat.
- Use pepper jack cheese instead of cheddar for a spicier, melty cheese sauce.
- Top with sliced avocado or a dollop of sour cream to add creaminess and balance the spice.
- Mix in cooked black beans or corn in the sauce for more texture and a boost of veggies.
Mexican Chicken with Cheese Sauce
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- 1 cup shredded Monterey Jack cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp ground cayenne pepper (optional for extra heat)
- Fresh cilantro, chopped (for garnish)
- Cooked white or Mexican rice, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook. In just about 30 minutes, you’ll have a flavorful, cheesy Mexican chicken dish ready to enjoy!
Step-by-Step Instructions:
1. Season the Chicken:
Pat your chicken breasts dry with a paper towel. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mix evenly all over the chicken on both sides.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Carefully add the chicken breasts and cook for 5 to 7 minutes on each side until they get a nice, golden char and are cooked through (internal temperature should be 165°F or 74°C). Once done, remove the chicken from the skillet and set it aside.
3. Make the Cheese Sauce:
In the same skillet, lower the heat to medium. Add the butter and let it melt. Whisk in the flour and cook it for about a minute while stirring constantly to make a roux (this helps thicken the sauce).
Slowly pour in the chicken broth and heavy cream while whisking continuously to avoid lumps. Keep cooking and stirring until the sauce thickens, which should take around 3 to 5 minutes.
Turn the heat to low and slowly add in your shredded cheddar and Monterey Jack cheese. Stir continuously until the cheese melts completely and the sauce is creamy and smooth. Add cayenne pepper here if you like it a little spicy.
4. Combine and Serve:
Put the chicken breasts back into the skillet and spoon plenty of that delicious cheese sauce over the top. Let it warm together for 2 more minutes so the flavors meld.
Serve the cheesy chicken over warm cooked rice and sprinkle chopped fresh cilantro on top for a bright, fresh touch.
Enjoy your creamy, cheesy Mexican Chicken—perfect for a cozy dinner!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This ensures even cooking and the best texture.
Can I Substitute Different Cheeses?
Absolutely! Mexican cheese blends, pepper jack, or even mozzarella work well. Just choose cheeses that melt smoothly for a creamy sauce.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or broth if the sauce thickens too much.
Can I Make This Dish Ahead of Time?
Yes! You can cook the chicken and prepare the sauce ahead, then combine and reheat before serving. This helps flavors meld and makes mealtime quicker.
