Name: Mexican Chicken with Cheese Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 boneless skinless chicken breasts; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 ⁄2 teaspoon crushed red pepper flakes; 1 ⁄2 teaspoon dried oregano; 2 teaspoons paprika; 1 1 ⁄2 teaspoons ground cumin; 1 ⁄2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons flour; 2 tablespoons butter; 1 cup milk; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1 cup extra sharp cheddar cheese, shredded (do not use the bags!)

Jump to Recipe·5.2 from 11 reviews

There’s nothing quite like a weeknight pick-me-up that’s creamy, cheesy, a little spicy, and absolutely packed with flavor — which is exactly what you get with Mexican Chicken with Cheese Sauce. Perfectly seasoned, juicy chicken breasts are cloaked in a rich, velvety cheese sauce that puts bland chicken dinners to shame. This dish comes together in just over half an hour but tastes like it took so much longer, making it a lifesaver whether you’re feeding a hungry family or hosting friends for an easy but memorable meal.

Mexican Chicken with Cheese Sauce Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this dish earns its place, building blocks of incredible flavor and color. Choose high-quality items and fresh spices to let the bold Mexican Chicken with Cheese Sauce really sing on your table.

Chicken Breasts: Choose boneless, skinless chicken breasts for quicker cooking and lean, juicy bites every time.
Chili Powder: Adds smoky heat and a signature Mexican flair to your chicken seasoning.
Garlic Powder: Gives each bite a pleasing savory kick that makes the flavors pop.
Onion Powder: Subtle, sweet notes balance the bolder spices in the rub.
Crushed Red Pepper Flakes: For just the right amount of background heat without overpowering the cheese sauce.
Dried Oregano: Lends herbal notes that give the seasoning an earthy finish.
Paprika: Both in the rub and sauce, it brings warmth and a lovely hue.
Ground Cumin: Delivers depth and that unmistakable savory, slightly smoky, flavor.
Salt & Pepper: Essential for bringing all the flavors together — never underestimate great seasoning!
Butter: Forms the backbone of your cheese sauce, giving it a rich, silky texture.
Flour: Helps thicken the sauce to the perfect scoopable consistency.
Milk: Use whole milk if possible, to create a lusciously smooth and creamy cheese sauce.
Extra Sharp Cheddar Cheese (shredded by hand): Skip the pre-shredded cheese, which is coated in anti-caking agents that can make your sauce grainy—freshly shredded is absolutely worth it.
Cayenne Pepper: A whisper of heat in the sauce to tantalize your taste buds.

How to Make Mexican Chicken with Cheese Sauce

Step 1: Season the Chicken

In a small bowl, mix together the chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper. Generously coat both sides of the chicken breasts with the spice blend, pressing the seasoning in for maximum flavor. You’ll see a gorgeous, richly colored crust form — exactly what you want for Mexican Chicken with Cheese Sauce.

Step 2: Grill the Chicken

Heat a grill pan (or outdoor grill) over medium-high heat. Once hot, add the chicken and cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F. The outside should be beautifully charred and the inside juicy. Set aside on a plate and tent loosely with foil so it stays warm while you make that luscious cheese sauce.

Step 3: Make the Cheese Sauce

In a medium saucepan, melt the butter over medium heat until it’s bubbly but not browned. Whisk in the flour and cook for just a minute, stirring constantly, to take away the raw flour taste. Slowly pour in the milk, whisking all the while—this helps ensure a creamy, lump-free sauce. Once the milk mixture is hot but not boiling (test with your finger — it should feel quite hot but not scalding), begin adding your shredded cheddar in small handfuls, whisking after each addition until smooth and glossy.

Step 4: Season and Finish the Cheese Sauce

Once all the cheese is melted, stir in the paprika, cayenne pepper, and a pinch of salt to taste. The sauce should be thick, pourable, and singing with both richness and a gentle heat. This is the magic topping for your Mexican Chicken with Cheese Sauce!

Step 5: Assemble and Serve

Place each grilled chicken breast on a plate and spoon the hot cheese sauce generously over the top. The aroma, color, and that melty cheese moment are sure to bring smiles to anyone at your table.

How to Serve Mexican Chicken with Cheese Sauce

Garnishes

Brighten up your Mexican Chicken with Cheese Sauce with a sprinkle of fresh chopped cilantro, sliced jalapeños for extra heat, or even a squeeze of lime over the top. A few thinly sliced scallions or a pinch of smoked paprika make it look as stunning as it tastes.

Side Dishes

Classic Mexican rice, cilantro-lime rice, or seasoned black beans are all perfect partners. A crisp green salad or sautéed vegetables bring a fresh crunch, balancing out the creamy cheese topping. And don’t forget — extra tortilla chips for scooping up any leftover cheese sauce are always a good idea!

Creative Ways to Present

For a show-stopping dinner: slice the chicken and fan it out on a platter, then drizzle over the cheese sauce and add colorful garnishes. Or serve the whole dish atop a bed of rice in individual bowls for a hearty, comfort-food feel. The cheese sauce is heavenly for dipping, so consider a side of warm tortilla chips or soft flour tortillas for swiping up every bit.

Make Ahead and Storage

Storing Leftovers

If you have leftover Mexican Chicken with Cheese Sauce, transfer the chicken and sauce to an airtight container and store in the refrigerator for up to 3 days. Try to keep the sauce in a separate container if possible, so the chicken doesn’t get soggy and both reheat more evenly.

Freezing

The cooked chicken freezes beautifully — wrap in plastic wrap and store in a freezer-safe bag for up to 2 months. The cheese sauce can also be frozen, but for best texture, reheat gently and whisk in a splash of milk to restore its creamy consistency after thawing.

Reheating

To reheat, warm the chicken in the microwave or in a covered skillet over low heat. For the cheese sauce, bring it up to temperature slowly over gentle heat, whisking often (add a tablespoon or two of milk if it thickens up too much). Once both are hot, reassemble and serve just like new!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a fantastic substitute and offer even more juiciness. Follow the same seasoning and grilling method, just watch the cook time as thighs may be done a bit faster.

What’s the best cheese to use for the sauce?

Extra sharp cheddar cheese is ideal because it melts smoothly and gives a bold, tangy flavor that pairs perfectly with the chicken. Always shred your own — pre-shredded cheese doesn’t melt as nicely!

How spicy is this Mexican Chicken with Cheese Sauce?

The dish is flavorful with a gentle warmth, but not intensely spicy. If you love more heat, just increase the cayenne or red pepper flakes, or add a few dashes of your favorite hot sauce to the cheese sauce.

Can I make the cheese sauce ahead of time?

Yes! Prepare the sauce, cool it, and store in the fridge for up to two days. Reheat over low heat, whisking in a splash of milk, until smooth and steamy before serving over freshly cooked chicken.

Is this dish gluten-free?

As written, the recipe includes flour in the cheese sauce, but you can easily swap in a gluten-free all-purpose flour blend for a gluten-free version of Mexican Chicken with Cheese Sauce.

Final Thoughts

You deserve something truly crave-worthy for dinner, and Mexican Chicken with Cheese Sauce is the kind of dish that makes everything else melt away. It’s simple, satisfying, and guaranteed to become a regular request at your table — so grab those ingredients and treat yourself tonight!