Mexican Chicken with Cheese Sauce
Juicy, seasoned chicken smothered in a creamy homemade cheese sauce with green chiles and warm spices. Ready in 45 minutes and the sauce stays smooth even as leftovers — one skillet, no fuss.
Equipment
- 12-inch oven-safe skillet (cast iron or stainless steel)
- Cutting board and sharp knife
- Whisk
- Measuring Spoons and Cups
- Cheese grater
Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breasts (about 1½ lbs)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder (mild)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp salt
- ¼ tsp black pepper
Cheese Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1½ cups whole milk
- 4 oz Monterey Jack cheese, shredded (about 1 cup)
- 4 oz sharp cheddar, shredded (about 1 cup)
- 1 can (4 oz) diced green chiles, mild
- ½ tsp cumin (for sauce)
- Fresh cilantro and cotija cheese for garnish (optional)
Instructions
- Preheat oven to 375°F with rack in middle.
- Season chicken: Pat chicken breasts dry. Mix cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Sprinkle evenly over both sides of chicken and rub in.
- Sear chicken: Heat olive oil in skillet over medium-high heat until shimmering. Cook chicken 4–5 minutes per side until golden-brown with a crust. Transfer to a plate (chicken won't be cooked through).
- Make roux: Reduce heat to medium. Add butter to same skillet, scraping up browned bits. Once melted, sprinkle in flour and whisk continuously for about 1 minute until mixture bubbles, turns pale gold, and smells nutty.
- Build sauce: Slowly pour in milk while whisking constantly. Continue whisking until sauce thickens enough to coat the back of a spoon, about 2–3 minutes. Sauce should be smooth.
- Add cheese and chiles: Remove skillet from heat. Stir in shredded Monterey Jack and cheddar, diced green chiles (with liquid), and ½ tsp cumin. Stir until cheese is melted and sauce is smooth. Taste and add salt if needed.
- Return chicken: Nestle seared chicken breasts back into the sauce, spooning some sauce over the tops. If sauce is too thick, stir in a splash of milk.
- Bake: Transfer skillet to oven and bake 18–22 minutes until chicken is cooked through (internal temp 165°F) and sauce is bubbling at edges.
- Rest and serve: Let skillet rest 5 minutes on stovetop. Garnish with fresh cilantro and crumbled cotija if desired. Serve over rice, with warm tortillas, or alongside a green salad.
Notes
Shred your own cheese for the smoothest sauce. Don't rush the roux - cook until nutty and pale gold. Warm your milk before adding to avoid lumps. Let chicken rest 5 minutes after baking. Store leftovers in airtight container up to 4 days. Freezes well for up to 3 months. Reheat in oven at 350°F covered for 15 minutes. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and milk and dairy-free cheese shreds.