Mexican Chicken with Cheese

Mexican Chicken with Cheese Sauce is a meal that never disappoints. Juicy, well-seasoned chicken is paired with a rich, velvety cheese sauce, creating a dish that’s bursting with bold flavors. It’s the kind of meal that makes any dinner feel like a special occasion without the hassle of complicated cooking. Whether you’re serving it with Mexican rice or enjoying it on its own, this recipe is an easy way to bring restaurant-quality flavors straight to your kitchen.

I started making this at home after realizing how expensive restaurant meals had become. It’s one of those recipes that immediately became a favorite in my house, especially when paired with a side of warm tortillas or Mexican rice. My kids love it mild, while my husband prefers extra heat, so I always make a batch with a little extra spice on the side.

Essential Ingredients and How to Choose Them

• Chicken Breasts: Boneless, skinless chicken breasts work best. Look for fresh, plump pieces without any discoloration or excess liquid for the juiciest results.
• Spices (Chili Powder, Garlic Powder, Onion Powder, Cumin, Paprika, Cayenne, Oregano, Salt, Pepper): These create a smoky, slightly spicy rub that infuses the chicken with bold Mexican flavors. Adjust the cayenne and red pepper flakes for heat.
• Flour & Butter: These form the base of the cheese sauce, creating a smooth, creamy texture.
• Milk: Whole milk adds richness, but you can use 2% if needed. Avoid skim milk for the best consistency.
• Extra Sharp Cheddar Cheese: The star of the cheese sauce! Using extra sharp cheddar ensures a deep, rich flavor that balances the spiced chicken perfectly. Grate it fresh for the best melting quality.

I always keep a variety of spices in my pantry, and this recipe is a great way to use them. The combination of chili powder, cumin, and paprika gives the chicken a warm, smoky depth that pairs beautifully with the cheese sauce. Freshly grated cheddar is a must—it melts better and makes the sauce extra creamy.

Step-by-Step Cooking Instructions

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Preparing the Chicken

Mix the Spice Rub:

In a small bowl, combine chili powder, garlic powder, onion powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir well to ensure even distribution.

Season the Chicken:

Pat the chicken dry with paper towels and coat both sides generously with the spice mix, pressing it in so the flavors stick. Let it sit for 10 minutes to absorb the seasonings.

Cook the Chicken:

Heat a large skillet or grill pan over medium heat. Add a drizzle of oil and cook the chicken for 6-8 minutes per side, depending on thickness. Use a meat thermometer to check for doneness—165°F is perfect.

Rest the Chicken:

Transfer the cooked chicken to a plate and let it rest for a few minutes to lock in the juices.

Making the Cheese Sauce

Start the Roux:

In a medium saucepan, melt the butter over low heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture is golden and smooth.

Add the Milk:

Slowly pour in the milk, whisking continuously to avoid lumps. Keep stirring as it thickens—this usually takes about 5 minutes.

Melt the Cheese:

Lower the heat and gradually stir in the grated cheddar cheese. Continue stirring until completely melted and smooth. Taste and adjust seasoning if needed.

Serving

Slice the chicken into strips and arrange on a plate. Drizzle the warm cheese sauce generously over the top. Serve with rice, tortillas, or roasted vegetables for a complete meal.

I always make extra cheese sauce because it never lasts long in my house. It’s fantastic as a dip, a topping for roasted potatoes, or even as a drizzle over tacos. There’s something about that creamy, slightly tangy cheddar sauce that just makes everything better!

Additional Tips and Variations

• Make it spicier: Add a dash of hot sauce or extra cayenne to the cheese sauce for a kick.
• Try different cheeses: Pepper jack or Monterey Jack can add a fun twist to the sauce.
• Use chicken thighs: If you prefer a juicier, more flavorful cut, swap the breasts for boneless thighs.

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I love this dish because it’s so simple yet feels indulgent. The first time I made it, I knew it would be a family favorite, and it hasn’t disappointed since. It’s a recipe I turn to whenever I want something comforting but quick, and I always appreciate how easily it comes together. Give it a try, and I bet it’ll become a staple in your kitchen, too!

Frequently Asked Questions

→ Can I use pre-shredded cheese?

It's best to use freshly shredded cheddar cheese, as pre-shredded cheese contains additives that affect melting.

→ What can I serve with this dish?

This chicken pairs well with Mexican rice, roasted vegetables, or tortilla chips for dipping in the cheese sauce.

→ Can I make the cheese sauce ahead of time?

Yes, you can store it in an airtight container in the fridge and reheat gently on the stove.

→ How can I make this dish spicier?

Add more cayenne pepper or a diced jalapeño to the cheese sauce for extra heat.

→ Can I bake the chicken instead of grilling?

Yes, bake the chicken at 375°F for 25-30 minutes until it reaches an internal temperature of 165°F.