Skillet Mexican Chicken with Cheese Sauce
This Skillet Mexican Chicken with Cheese Sauce combines succulent chicken fillets with a rich, creamy cheese sauce, making it a perfect weeknight dinner or gathering dish.
Ingredients
Chicken and Seasonings
- 1.5 lbs boneless skinless chicken breast fillets Pounded to a tender 1/2-inch thickness.
- 2 tbsp olive oil For searing the chicken.
- 1 tsp chili powder Adds warmth and a smoky flavor.
- 1 tsp ground cumin Introduces a warm earthiness.
- 1 tsp kosher salt Enhances and balances flavors.
- 0.5 tsp black pepper For warmth and aromatic spice.
Cheese Sauce Ingredients
- 2 tbsp unsalted butter Adds richness to the sauce.
- 2 tbsp all-purpose flour To thicken the sauce.
- 1 cup whole milk At room temperature for smooth blending.
- 1 cup Monterey Jack cheese Freshly grated for melting goodness.
- 0.5 cup white cheddar cheese Freshly grated for extra flavor.
Toppings
- 0.5 cup red tomatoes, diced For a fresh burst of color.
- 0.25 cup fresh green cilantro, finely chopped Introduces a refreshing herbal note.
- 1 medium fresh green jalapeno, sliced For heat.
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat.
- Cook the pounded chicken fillets for about 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.
Cooking the Sauce
- In the same skillet, reduce heat to medium and add unsalted butter until melted.
- Stir in flour, cooking for about a minute until lightly golden to create a roux.
- Gradually whisk in whole milk, stirring continuously until thickened and creamy (3-5 minutes).
- Add in Monterey Jack and white cheddar cheese, stirring until melted.
- Stir in chili powder, ground cumin, kosher salt, and black pepper, ensuring it's well combined.
Combining and Serving
- Return the cooked chicken to the skillet, spooning sauce over each fillet.
- Simmer together for 2-3 minutes, allowing flavors to meld.
- Garnish with diced tomatoes, sliced jalapenos, and chopped cilantro before serving.
Notes
Pound chicken evenly for uniform cooking. Use freshly grated cheese for the best results. Keep milk at room temperature to avoid lumps in the sauce.