Mexican Chicken with Cheese Sauce
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt & pepper to taste
- Juice of 1 lime
- For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk or 2%
- 1½ cups shredded cheddar or cheddar + Monterey Jack blend
- ¼ tsp chili powder optional
- Pinch of salt
Instructions
- Season the Chicken
- Pat chicken dry. Mix all seasonings in a small bowl. Rub spice mix evenly over both sides of chicken.
- Cook the Chicken
- Heat olive oil in a skillet over medium heat. Sear chicken for 5–6 mins per side until golden and cooked through (internal temp 165°F). Remove from heat and squeeze lime juice over top. Let rest.
- Make the Cheese Sauce
- In a saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly add milk while whisking. Cook until thickened (3–5 mins). Lower heat, stir in cheese a little at a time until smooth. Season with salt and chili powder if using.
- Plate & Serve
- Pour cheese sauce over chicken or serve family-style in a baking dish. Top with chopped cilantro, green onions, or jalapeños if desired.
Notes
- Don’t overcook the chicken — aim for juicy!
- Rest the chicken 5 minutes before slicing.
- Add cheese gradually to avoid grainy sauce.
- Cook roux (butter + flour) for at least 1 minute — no raw flour taste.