Description
This easy weeknight dinner features juicy, spice-rubbed chicken breasts topped with a creamy, flavorful cheese sauce. It’s bold, comforting, and perfect for busy families or anyone craving a hearty, fuss-free meal.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1/2 lime (about 1 tablespoon)
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour (or gluten-free blend)
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (or pepper jack)
- 1/4 teaspoon chili powder
- Pinch of salt, to taste
- Chopped cilantro (optional topping)
- Diced tomatoes (optional topping)
- Sliced jalapeños (optional topping)
- Extra lime wedges (optional topping)
Instructions
- Pat chicken breasts dry with paper towels. If thick, slice horizontally to make 4 thinner cutlets (about 1/2-inch thick).
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Sprinkle spice blend evenly over both sides of chicken. Squeeze lime juice over chicken and rub in spices. Let sit for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat for about 2 minutes. Add chicken and cook for 3-5 minutes per side, until golden brown and cooked through (internal temp should reach 165°F). Remove chicken from skillet and keep warm under foil.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, until bubbling but not browned.
- Slowly pour in milk, whisking constantly, and cook for 2-3 minutes until thickened (should look like thin custard—do not boil).
- Reduce heat to low. Stir in cheddar and Monterey Jack cheeses, a handful at a time, whisking until smooth and melted. Add chili powder and a pinch of salt. If sauce is too thick, add a splash more milk.
- Return chicken to skillet. Pour cheese sauce generously over each piece. If skillet is oven-safe, broil for 2-3 minutes for a bubbly, golden top (watch closely). Otherwise, serve straight from the pan.
- Top with chopped cilantro, diced tomatoes, and sliced jalapeños, if desired. Serve hot with lime wedges on the side.
Notes
For gluten-free, use a GF flour blend in the cheese sauce. Chicken thighs can be substituted for breasts. Broiling the cheese sauce gives a golden finish, but watch closely to avoid burning. Prep toppings while chicken cooks to save time. If sauce is too thick, whisk in a splash of milk; if too thin, simmer or add more cheese. Leftovers reheat well with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with cheese sauce and toppings
- Calories: 410
- Sugar: 3
- Sodium: 650
- Fat: 23
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 1
- Protein: 34
Keywords: Mexican chicken, cheese sauce, easy dinner, weeknight meal, Tex-Mex, skillet chicken, comfort food, gluten-free option, spicy chicken, family dinner