Mexican Chicken with Cheese Sauce
A comforting dish featuring tender chicken in a creamy queso-style cheese sauce with cilantro and lime, perfect for weeknight dinners or festive gatherings.
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs Thighs stay juicier and more forgiving.
- 2 tablespoons olive oil For searing and flavor.
- 1 teaspoon ground cumin Warm and earthy.
- 1 teaspoon smoked paprika For a subtle smokiness; use regular paprika if preferred.
- 0.5 teaspoon chili powder Or a pinch more for heat.
- 1 teaspoon kosher salt Adjust to taste.
- 0.5 teaspoon black pepper Adjust to taste.
For the Sauce
- 1 small onion, finely chopped Sweet and aromatic.
- 3 cloves garlic, minced The soul of the sauce.
- 1 cup chicken broth Adds depth; use vegetable broth for a lighter option.
- 1 cup whole milk or half and half For a creamy base; use unsweetened almond milk for a lighter swap.
- 8 ounces shredded Monterey Jack or cheddar cheese Melts smoothly; a mix of both is lovely.
- 0.25 cup sour cream To make the sauce silkier; use Greek yogurt for a tangy, lighter option.
- 0.25 cup chopped cilantro Fresh brightness.
- Juice of half lime Wake-up acidity.
- 1 cup diced roasted tomatoes or fire-roasted diced tomatoes Optional; adds roasted savoriness and a festive touch.
Instructions
Preparation
- Pat chicken dry and rub with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Let rest for 5 minutes.
Cooking
- In a large skillet over medium-high heat, add a drizzle of oil. Sear chicken 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add a little more oil if needed and sauté onion until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and scrape brown bits from the pan. Stir in milk or half and half and simmer gently for 2 to 3 minutes to reduce slightly.
- Lower heat and whisk in shredded cheese a handful at a time until smooth. Stir in sour cream for extra silkiness and season with more salt, pepper, and lime juice to taste.
- Return chicken to the skillet and spoon the cheese sauce over each piece. If using roasted tomatoes, stir them in now. Simmer 3 to 5 minutes until the chicken is cooked through.
- Sprinkle with chopped cilantro and squeeze lime juice on top. Serve hot.
Notes
For a crunchy starter, consider pairing with cream cheese wontons with spicy chili dipping sauce. This meal is quick enough for a weeknight but rich enough to feel like gourmet cooking.