Mexican Chicken with Cheese Sauce is a delightful plate full of bold flavor and creamy goodness. Tender chicken pieces are smothered in a luscious cheese sauce that has just the right touch of spices to give it that classic Mexican taste. The mix of melted cheese and gentle heat makes it hard to resist.
I love making this dish when I want something comforting but still full of flavor. The cheese sauce is what really brings it all together for me—it’s smooth, cheesy, and perfectly seasoned. Whenever I make it, my family always asks for seconds, and I find myself sneaking some bites before it even hits the table.
My favorite way to serve this Mexican Chicken is with warm tortillas and a side of fresh salsa or guacamole. It makes for a fun, hands-on meal where everyone can build their own little tacos. Plus, it’s a great way to gather around the table and enjoy a cozy meal together without any fuss.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless chicken breasts cook quickly and stay tender. If you prefer, chicken thighs work well too for a juicier option.
Spices (chili powder, cumin, paprika): These give the dish its Mexican flavor. If you don’t have chili powder, try adding a pinch of cayenne or smoked paprika for depth.
Mexican blend cheese: This mix melts smoothly and has mild flavor. Cheddar and Monterey Jack are great alternatives if you can’t find a blend.
Milk and chicken broth for the sauce: Whole milk makes a creamy sauce, but 2% works fine too. Broth adds savory flavor, but water can be used if needed.
Mexican rice: Cooking rice with tomato, spices, and broth adds rich flavor and makes a perfect base. If short on time, store-bought Mexican rice or plain cooked rice can work.
How Do I Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce is all about building a smooth base with a roux first. Here’s how:
- Melt the butter over medium heat and stir in the flour. Cook for about 1 minute to remove the raw flour taste, stirring constantly.
- Slowly whisk in the milk and chicken broth. Adding the liquid gradually while whisking helps prevent lumps.
- Cook and stir until the sauce thickens—this takes about 3-5 minutes.
- Lower the heat before adding cheese to avoid curdling. Stir cheese in until melted and smooth. Season with salt to taste.
Patience and whisking well are key. If the sauce is too thick, add a splash more milk or broth. If it’s too thin, cook a little longer to thicken.
Equipment You’ll Need
- Large skillet – I like a non-stick skillet for even cooking and easy cleanup.
- Medium saucepan – best for cooking the Mexican rice, so it cooks evenly and stays tender.
- Whisk – helps you smoothly mix the cheese sauce without lumps.
- Measuring cups and spoons – for accurate ingredient portions.
- Knife and cutting board – for chopping onion, garlic, and tomato slices.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or beef strips for different protein options.
- Mix in sautéed peppers or onions with the rice or on top of the chicken for extra flavor and texture.
- Use pepper jack cheese instead of Mexican blend for a spicier, more flavorful cheese sauce.
- Add a squeeze of lime or chopped fresh cilantro on top for a fresh, bright finish.
Mexican Chicken with Cheese Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
For the Mexican Rice:
- 1 cup long grain white rice
- 1 ¾ cup chicken broth or water
- 2 tablespoons tomato sauce or tomato paste
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon vegetable oil
- Salt to taste
For the Cheese Sauce:
- 1 cup shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
- 1 cup milk (whole or 2%)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
To Garnish:
- Fresh cilantro, chopped
- 1 medium tomato, sliced
Time Needed:
This recipe takes about 10 minutes to prep, 20 minutes to cook the rice and chicken, and another 5 minutes for the cheese sauce and final assembly. Total time is around 35 minutes, perfect for a flavorful, quick dinner.
Step-by-Step Instructions:
1. Prepare the Mexican Rice:
In a medium saucepan, heat the vegetable oil over medium heat. Add the rice and stir often to lightly toast for about 2-3 minutes. Then add the chopped onion and minced garlic, cooking until fragrant and softened. Stir in the tomato sauce, chicken broth, chili powder, cumin, and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Use a fork to fluff the rice and keep it warm while you cook the chicken.
2. Cook the Chicken:
In a small bowl, combine chili powder, cumin, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Rub this spice mix on both sides of each chicken breast. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice brown crust. Remove from the skillet and keep warm.
3. Make the Cheese Sauce:
Using the same skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux. Slowly whisk in the milk and chicken broth, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 3-5 minutes. Reduce the heat to low and stir in the shredded cheese until melted and smooth. Taste and add salt if needed.
4. Plate and Serve:
Place a scoop of the warm Mexican rice on each plate. Top with a seasoned chicken breast. Drizzle the creamy cheese sauce generously over the chicken and rice. Garnish with chopped fresh cilantro and arrange slices of tomato on the side. Serve immediately and enjoy your delicious Mexican Chicken with Cheese Sauce!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps ensure even cooking and prevents excess moisture in the pan.
How Can I Make This Dish Vegetarian?
Swap the chicken for sautéed mushrooms or roasted vegetables like zucchini and bell peppers. You can still use the cheese sauce and Mexican rice for full flavor.
Can I Prepare the Cheese Sauce Ahead of Time?
Absolutely! Make the cheese sauce up to a day in advance and store it in the refrigerator. Reheat gently on the stove over low heat, whisking in a splash of milk to loosen if it thickens too much.
What’s the Best Way to Store Leftovers?
Place any leftover chicken, rice, and cheese sauce in airtight containers and refrigerate for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally for even heating.
