Why You’ll Love This Recipe

I love this recipe because it’s incredibly flavorful but still simple to make. The spices add a warm kick to the chicken, and the creamy cheese sauce pulls everything together. It’s perfect for a weeknight dinner, but it’s also impressive enough to serve to guests. I also like how easy it is to customize with toppings or sides depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken
1–2 tbsp olive oil
4 boneless, skinless chicken breasts (or thighs)
1 tsp chili powder
1 tsp ground cumin
Salt and pepper to taste

For the Cheese Sauce (estimated for full recipe)
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk (or half-and-half for extra creaminess)
1½ cups shredded cheddar cheese
¼ tsp garlic powder (optional)
Salt to taste

Directions

Prepare the Chicken
I season both sides of the chicken with chili powder, cumin, salt, and pepper. In a large skillet, I heat the olive oil over medium-high heat.
Cook the Chicken
I sear the chicken in the hot skillet for about 5–7 minutes per side (depending on thickness) until it’s golden and fully cooked through. Then I remove it from the skillet and set it aside, keeping it warm.
Make the Cheese Sauce
In a separate saucepan (or the same skillet wiped clean), I melt the butter over medium heat. I whisk in the flour and cook for about 1 minute to form a roux. Slowly, I whisk in the milk until smooth and bring it to a simmer.
Add Cheese
Once the mixture thickens slightly, I stir in the shredded cheddar cheese and garlic powder. I keep stirring until the sauce is smooth and creamy. I taste and adjust the salt if needed.
Combine and Serve
I pour the hot cheese sauce over the cooked chicken or return the chicken to the skillet with the sauce to coat it well. I serve it immediately with my favorite sides.

Servings and Timing

This recipe makes about 4 servings.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes

Perfect for a fast weeknight meal with big flavor.

Variations

Spicy Kick – I add cayenne pepper or diced jalapeños to the cheese sauce for extra heat.
Tex-Mex Style – I stir in a bit of salsa or Rotel tomatoes into the cheese sauce.
Low-Carb Version – I serve it over cauliflower rice or with roasted veggies instead of rice or tortillas.
Add Toppings – Chopped cilantro, green onions, or avocado slices make great toppings.

Storage/Reheating

Fridge: I store leftovers in an airtight container for up to 3 days.
Reheat: I reheat the chicken gently in a skillet over low heat or in the microwave. If the sauce thickens too much, I add a splash of milk to loosen it up.
Freezing: I don’t recommend freezing the cheese sauce—it can separate. But the cooked chicken can be frozen and reheated separately.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless thighs for extra juiciness. They cook a little faster and stay tender.

What cheese is best for the sauce?

I usually go with cheddar, but Monterey Jack, pepper jack, or a Mexican cheese blend all work great.

Can I make this dish ahead of time?

I can cook the chicken in advance and make the sauce fresh when I’m ready to serve. It’s best that way so the sauce stays smooth.

How do I keep the cheese sauce from clumping?

I whisk the milk in slowly and stir constantly while adding the cheese. Keeping the heat medium helps prevent the sauce from breaking.

What sides go best with this dish?

I love serving it with rice, black beans, sautéed peppers, or even tortilla chips on the side.

Conclusion

This Mexican Chicken with Cheese Sauce is pure comfort food with a kick. It’s creamy, savory, and packed with flavor—everything I want in a quick and easy meal. Whether I’m making it for the family or just treating myself to a cozy dinner, this dish never fails to satisfy.