Mexican Chicken with Cheese Sauce
A comforting and cheesy family favorite that’s quick to prepare and packed with flavor.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs Thighs stay juicier; breasts are leaner.
- 1 tablespoon olive oil Neutral or avocado oil works too.
- 1 medium onion, thinly sliced Adds sweetness; shallots are a delicate substitute.
- 3 cloves garlic, minced Roasted garlic softens if you prefer a milder taste.
- 1 teaspoon ground cumin Earthy backbone of the spice mix.
- 1 teaspoon smoked paprika Swaps nicely for regular paprika if you don’t have smoke.
- 0.5 teaspoon chili powder Add more for heat or use ancho for smokier notes.
- 1 cup chicken broth Vegetable broth is fine for a lighter, vegetarian-style sauce.
- 8 ounces melting cheese, shredded Cheddar, Monterey Jack, or a blend. For dairy-free, use cashew-based cheese.
- 0.25 cup sour cream Use Greek yogurt instead of sour cream for a tangy, lighter option.
- 1 lime Juice of 1 lime Brightens the sauce and balances richness.
- Salt and black pepper, to taste
- Fresh cilantro and sliced jalapenos for garnish Optional, but joyful.
Instructions
Preparation
- Pat chicken dry and season both sides with salt, pepper, cumin, and paprika. Let it sit for 5 minutes while you heat the pan.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and brown for 3 to 4 minutes per side until golden. Remove and set aside — it will finish cooking in the sauce.
Cooking
- Lower heat to medium and add a splash more oil if needed. Sauté onion until soft and translucent, about 5 minutes.
- Stir in a little more cumin and chili powder, then pour in chicken broth to deglaze the pan, scraping up browned bits.
- Lower heat to medium-low. Add shredded cheese a handful at a time, stirring to melt into a smooth sauce. Whisk in sour cream and lime juice for brightness.
- Nestle the seared chicken back into the sauce and simmer for 6 to 8 minutes until cooked through and juicy.
- Sprinkle with fresh cilantro and sliced jalapenos for color and bite. Serve immediately.
Notes
For a creamier, velvety sauce, reserve a bit of the shredded cheese for sprinkling just before serving. Store in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.