Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless thighs stay extra juicy and work great in this Mexican Chicken with Cheese Sauce Recipe . Just cook them until they reach a safe internal temperature and are no longer pink inside.

Can I make this recipe less spicy?

Yes! This dish is already pretty mild. Skip the green chilies and use a mild chili powder. You’ll still get tons of flavor without heat.

How do I store leftovers?

Store leftover chicken and cheese sauce in an airtight container in the fridge for up to 3 days . Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce thickens.

You can , but cheese sauces sometimes change texture after freezing (they can get a little grainy). If you do freeze it, reheat slowly and whisk in a bit of milk to help bring it back together.

What can I add to make it more filling?

Easy wins: stir in black beans, add sautéed peppers and onions, or serve with rice and a side of corn. You can also spoon the sauce over roasted potatoes (trust me on this one).

30-Min Easy Mexican Chicken with Cheese Sauce Bliss

Name: Mexican Chicken with Cheese Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 1 1/2 cups shredded cheddar cheese; 1/2 cup diced tomatoes (canned or fresh); 1/4 cup diced green chilies (optional); 1/2 teaspoon paprika; Salt and pepper, to taste

Description

This Mexican Chicken with Cheese Sauce is a cozy, 30-minute skillet dinner with juicy seasoned chicken smothered in a creamy cheddar cheese sauce with tomatoes and optional green chilies. Perfect over rice or tucked into tortillas for an easy weeknight win.

Ingredients

Scale

For the Chicken

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste

For the Cheese Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups shredded cheddar cheese
1/2 cup diced tomatoes (canned or fresh)
1/4 cup diced green chilies (optional)
1/2 teaspoon paprika
Salt and pepper, to taste

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Instructions

Season the chicken: In a small bowl, mix chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub all over the chicken breasts.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook chicken for 6–7 minutes per side, until cooked through (165°F). Remove and set aside.
Make the roux: In the same skillet, melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly.
Thicken the sauce: Slowly whisk in milk. Cook 3–5 minutes, whisking, until thickened.
Add cheese + flavor: Remove from heat. Stir in cheddar cheese, diced tomatoes, green chilies (if using), paprika, salt, and pepper until smooth.
Combine: Slice chicken and return it to the skillet. Spoon sauce over the chicken and gently stir to coat.
Serve: Serve hot over rice, in tortillas, or with your favorite sides.

Notes

For the smoothest sauce, shred your own cheddar (it melts creamier).

Sauce too thick? Whisk in a splash of milk until it’s just right.

Want more heat? Add green chilies or a pinch of cayenne.

Great serving ideas: rice bowls, taco-style tortillas, or over roasted potatoes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Skillet / Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 chicken breast with sauce (1/4 recipe)
Calories: 520 kcal
Sugar: 6 g
Sodium: 820 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 49 g
Cholesterol: 165 mg