Mexican Chicken with Cheese Sauce Heaven
This Mexican Chicken with Cheese Sauce recipe features tender chicken breasts smothered in a creamy, flavorful cheese sauce with a hint of spice. It's an easy weeknight dinner that's also impressive enough for company, promising a satisfying and comforting meal.
Equipment
- Large skillet
- Small bowl
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Spatula
- Meat thermometer
- Lid for skillet
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped cilantro, for garnish optional
Instructions
- In a small bowl, combine the chili powder, cumin, paprika, oregano, salt, and pepper.
- Rub the spice mixture evenly over both sides of the chicken breasts.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken breasts and sear for 3-4 minutes per side, until golden brown. Cook in batches if necessary.
- Remove the chicken from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to low and stir in the cream cheese until melted and smooth.
- Add the shredded cheddar cheese and Monterey Jack cheese, stirring until melted and the sauce is creamy.
- Return the seared chicken breasts to the skillet, nestling them into the cheese sauce.
- Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the skillet from the heat and garnish with chopped cilantro, if desired.
- Serve immediately with rice, beans, or a fresh salad.
Notes
For a spicier sauce, add diced jalapeños or a pinch of cayenne pepper. You can substitute chicken thighs for chicken breasts, adjusting the cooking time accordingly. To make it vegetarian, use vegetable broth instead of chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.