Hey there! So, picture this—it’s a lazy Sunday afternoon and I’ve got this sudden craving for something cheesy and comforting. Enter: Mexican Chicken with Cheese Sauce. I first tried this dish at a friend’s housewarming party, and let me tell you, it was love at first bite. Now, it’s my go-to whenever I need a bit of comfort food magic. (Plus, who doesn’t love a good excuse to eat copious amounts of cheese?)
Why You’ll Love This
I make this when I want to impress guests without actually putting in too much effort. Seriously, my family goes crazy for this because it’s so rich and flavorful (and maybe because it comes with a side of extra cheese!). Though, I did once mess up by using the wrong kind of chili powder, which made it a bit too spicy for the kids. Whoops! Lesson learned.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs if you prefer—I’ve used both and they turn out great)
- 1 tablespoon olive oil (or any oil you’ve got at hand, no biggie)
- 1 teaspoon chili powder (I sometimes use smoked paprika instead)
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (Cheddar, Monterey Jack, or whatever’s lurking in your fridge)
- 1/2 cup chicken broth (or water, if you’re like me and often forget to buy broth)
- 1/4 cup heavy cream (or milk, but cream makes it so much richer)
- Optional: Fresh cilantro for garnish
Directions
- Preheat your oven to 375°F (190°C). That’s hot enough to make the magic happen.
- Heat the olive oil in a large oven-safe skillet over medium heat. Season the chicken with chili powder, cumin, salt, and pepper—don’t be shy! Then brown the chicken on both sides, about 3-4 minutes per side. (This is where I usually sneak a taste of the seasoning, just to make sure it’s right.)
- Pour in the chicken broth and bring it to a simmer. Then, pop the skillet in the oven and let it bake for 15-20 minutes. By now, your kitchen should smell amazing.
- Once the chicken is done, remove it from the oven (careful, it’ll be hot!) and set it aside. In the same skillet, stir in the cream and cheese over low heat until smooth and creamy. If it looks a bit weird at first, don’t worry—it always does!
- Return the chicken to the skillet, spooning the cheese sauce over the top. Garnish with cilantro if you’re feeling fancy.
Notes
Through a bit of trial and error, I’ve found that the sauce really thickens up nicely if you let it sit for 5 minutes before serving. And if you accidentally over-salt (been there, done that), just add a bit more cream to balance it out.
Variations
I’ve tried adding diced tomatoes or jalapeños to the sauce for a little kick, which turned out great. One time, I experimented with blue cheese instead of cheddar, but let’s just say that’s an acquired taste I haven’t acquired.
Equipment
If you don’t have an oven-safe skillet, you can always transfer everything to a baking dish. It’s a bit more washing up, but hey, whatever works.
Storage Information
This can be stored in an airtight container in the fridge for up to 2 days—though honestly, in my house, it never lasts more than a day! Leftovers are fantastic over rice or even stuffed into a tortilla for lunch.
Serving Suggestions
We usually have this with a side of Spanish rice or a simple green salad. Sometimes, I add a dollop of sour cream on top, which makes it even more indulgent!
Pro Tips
I once tried rushing through the browning process and regretted it—crispy skin is key, trust me! Also, don’t skip the resting stage; it really helps the sauce set nicely.
FAQ
Can I use a different cheese? Sure thing! Pepper Jack adds a nice kick, and Mozzarella is great for a milder version.
What if I don’t have an oven? No worries! You can finish cooking the chicken on the stovetop; just cover the skillet and simmer until cooked through.
Can I make this ahead of time? You bet! Just reheat gently on the stove when you’re ready to serve—though, it might be a bit thicker, so add a splash of milk if needed.