Mexican Chicken with Cheese Sauce
Indulge in a restaurant-quality Mexican-inspired chicken dinner that is both easy and satisfying. This recipe features perfectly seared chicken breasts seasoned with a warm blend of chili powder and cumin, smothered in a velvety, zesty cheese sauce made with sharp cheddar and green chiles. By building the sauce in the same skillet as the chicken, you capture all the savory pan drippings for a flavor-packed meal that is perfect for any busy weeknight.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/4 cup canned diced green chiles, drained
Instructions
- Season the chicken breasts evenly on both sides with chili powder, cumin, garlic powder, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Sear the chicken for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from the skillet and set aside on a plate to rest.
- In the same skillet, melt the butter over medium heat.
- Whisk in the flour and cook for one minute to remove the raw flour taste.
- Gradually whisk in the milk until smooth and thickened.
- Stir in the shredded cheddar cheese and diced green chiles until the cheese is melted and the sauce is creamy.
- Return the chicken to the skillet to coat with the sauce and serve warm.
Notes
Ensure you don't crowd the skillet while searing to get a perfect golden crust. You can serve this over rice, quinoa, or with a side of warm tortillas. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 385kcalCarbohydrates: 12gProtein: 38gFat: 22gSaturated Fat: 11gCholesterol: 115mgSodium: 450mgFiber: 1gSugar: 3g
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