Mexican Chicken with Cheese Sauce is a wonderfully comforting dish that combines tender chicken with a rich, creamy cheese sauce that’s full of flavor. The sauce is smooth and cheesy, with just the right touch of spices to give it a little kick, making it taste like a warm hug on a plate. This dish is simple but so satisfying, and it’s perfect for a family dinner or when you want something cozy but special.
I love making this recipe because it comes together quickly, yet tastes like you spent hours in the kitchen. My favorite part is how the cheese sauce melts over the chicken, soaking into every bite. I always think of it as a bit of a treat, and I like adding extra fresh cilantro or a squeeze of lime just before serving to brighten it up.
This dish goes great with some fluffy rice or warm tortillas on the side. I often serve it with a fresh salad or steamed veggies to add a little crunch and balance out the creaminess. It’s a meal that everyone at the table enjoys and asks me to make again and again—there’s just something about that cheesy sauce that everyone loves!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless work best for quick cooking and even browning. You can also use chicken thighs if you want juicier meat with a richer flavor.
Spices (Chili Powder, Cumin, Smoked Paprika): These bring that classic Mexican flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder adds nice smokiness.
Rice: Long grain rice is a simple choice, but Mexican rice or brown rice would also be tasty. Cooking it with chicken broth adds extra flavor, but veggie broth is a good substitute.
Cheese Sauce: Cheddar and Monterey Jack provide great melt and taste. If you prefer, use Colby Jack or even a mild mozzarella. For dairy-free, try a vegan cheese and use plant milk.
Butter and Flour for Roux: These are crucial for thickening the sauce. If gluten-free is needed, use a gluten-free flour blend or cornstarch (mix with cold milk before adding).
How Do You Make the Cheese Sauce Thick and Smooth?
The cheese sauce is the heart of this recipe, and getting it creamy takes a little care. Here’s how:
- Melt butter gently over medium heat; don’t let it brown.
- Add flour and whisk constantly for about 1 minute to cook out the raw taste—this forms the roux and thickens the sauce.
- Slowly add milk while whisking to avoid lumps. Keep stirring as the sauce thickens to smooth it out.
- Take the pan off the heat before adding cheese; melting it off the heat helps prevent the sauce from getting grainy.
- Season with spices last, tasting as you go for balance.
Patience with this step makes the sauce velvety and rich, coating the chicken beautifully.
Equipment You’ll Need
- Skillet – I use a large skillet to brown the chicken and make the sauce; it’s the main workhorse here.
- Saucepan – for cooking the rice and making the cheese sauce; a medium-sized one works well.
- Whisk – to beat the roux and milk into a smooth sauce without lumps.
- Measuring cups and spoons – for accurate spice and ingredient measurements.
- Knife and cutting board – to chop the tomato and cilantro toppings.
Flavor Variations & Add-Ins
- Extra veggies: add sautéed bell peppers or onions to the rice or as a topping for added crunch and flavor.
- Spice it up: sprinkle some cayenne or hot sauce in the cheese sauce for more heat.
- Different cheese: try Pepper Jack for some excitement or a Mexican blend for authentic flavor.
- Protein options: swap chicken for cooked shrimp, beef strips, or black beans for vegetarian options.
Mexican Chicken with Cheese Sauce
Ingredients You’ll Need:
For the Chicken and Rice:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup long grain rice or Mexican rice
- 2 cups chicken broth (for cooking rice)
- 1 small tomato, diced (optional garnish)
- Fresh cilantro, chopped (for garnish)
For the Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese (or cheddar and Monterey Jack blend)
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20 minutes to cook the chicken and rice, and 5 minutes to make the cheese sauce. Altogether, you can have a delicious meal ready in about 35 minutes—perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Pat the chicken breasts dry with a paper towel. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub this spice mix evenly over both sides of the chicken. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side until nicely browned and cooked through (internal temperature should reach 165°F or 75°C). Remove from heat and let the chicken rest a few minutes before slicing.
2. Prepare the Rice:
Cook the rice according to the package instructions, but use chicken broth instead of water for richer flavor. Once cooked, keep it warm until ready to serve.
3. Make the Cheese Sauce:
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until bubbly and golden to make a roux. Slowly add the milk while whisking constantly to avoid lumps. Continue stirring and cooking until the sauce thickens and coats the back of a spoon. Remove the pan from heat and stir in the shredded cheese until melted and smooth. Add chili powder, cumin, salt, and pepper to taste, mixing well.
4. Assemble and Serve:
Place a bed of warm rice on each plate. Lay the sliced chicken breasts on top of the rice. Pour the cheese sauce generously over the chicken. Garnish with diced tomatoes and chopped cilantro for a fresh touch. Serve immediately with optional warm tortillas or a fresh salad on the side.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning.
Can I Make the Cheese Sauce Ahead of Time?
You can prepare the cheese sauce in advance and gently reheat it on the stove over low heat. Stir occasionally and add a splash of milk if it thickens too much.
How Should I Store Leftovers?
Store any leftover chicken, rice, and cheese sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
Can I Substitute the Rice?
Absolutely! You can swap the rice for quinoa, cauliflower rice, or even warm tortillas to keep things low-carb or to add a different texture.