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A close-up shot of juicy, seasoned chicken cubes in a skillet before adding the cheese sauce. The chicken is perfectly browned and spiced.

Mexican Chicken with Cheese Sauce (Easy One-Pan Recipe!)

This Mexican Chicken with Cheese Sauce is the ultimate one-pan wonder! Tender, seasoned chicken is smothered in a rich, creamy, homemade cheese sauce for a delicious and easy weeknight dinner ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can diced green chiles 4 oz, drained
  • Fresh cilantro chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Whisk

Instructions
 

  1. In a medium bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the cubed chicken and toss until every piece is evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, reduce the heat to medium. Add the butter and let it melt. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a light golden paste.
  4. Slowly pour in the milk while whisking continuously to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens and begins to bubble, about 4-5 minutes.
  5. Remove the skillet from the heat. Gradually stir in the shredded cheddar and Monterey Jack cheese until completely melted and smooth. Stir in the drained green chiles.
  6. Return the cooked chicken to the skillet and stir to coat it completely in the cheese sauce. Garnish with fresh cilantro and serve immediately.

Notes

Tip 1: For the smoothest sauce, shred your own cheese from a block. Pre-shredded cheese can make the sauce gritty.
Tip 2: Use whole milk for the richest, creamiest texture.
Tip 3: Don't walk away while making the sauce! Whisking constantly is key to a perfectly smooth consistency.
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