I love this recipe because it delivers restaurant-style flavor with minimal effort. The spice rub transforms plain chicken into something exciting, while the homemade cheese sauce adds comforting richness. It’s easy to customize—mild, spicy, smoky, or extra creamy—so I can adapt it to whatever I’m craving. It also pairs well with rice, roasted vegetables, or tortillas, making it incredibly versatile.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts 1 tbsp chili powder 1 tsp garlic powder 1 tsp onion powder 1/2 tsp crushed red pepper flakes (adjust to taste) 1 tsp dried oregano 1 tsp paprika 1 tsp ground cumin Salt and black pepper, to taste 2 tbsp butter 2 tbsp all-purpose flour 2 cups whole milk 2 cups extra sharp cheddar cheese, shredded 1/4 tsp cayenne pepper (optional) 1/2 tsp paprika Salt, to taste
Directions
I combine all the spices—chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper—in a small bowl. I rub this mixture generously onto both sides of the chicken breasts.
I preheat my grill or grill pan to medium-high heat and cook the chicken for 6–8 minutes per side, or until it reaches an internal temperature of 165°F. I let it rest while I prepare the sauce.
In a saucepan over medium heat, I melt the butter and whisk in the flour to make a bubbly roux.
I gradually whisk in the milk and cook until the sauce thickens slightly, making sure not to let it boil.
I lower the heat and slowly whisk in the shredded cheddar until it melts into a smooth sauce. I stir in the cayenne, paprika, and any additional salt needed.
I slice the grilled chicken and pour the warm cheese sauce over the top before serving.
I add grilled bell peppers, onions, or zucchini to make it a fuller meal.
I swap cheddar for pepper jack when I want more heat.
I stir chopped jalapeños into the sauce for extra spice.
I serve the chicken over Mexican rice, cauliflower rice, or with warm tortillas.
Storage/Reheating
I store leftovers in the refrigerator for up to 3 days. When reheating, I warm the chicken gently and reheat the cheese sauce over low heat with a splash of milk to keep it smooth and creamy. I avoid boiling the sauce, as it can cause the cheese to separate.
FAQs
How do I prevent the cheese sauce from becoming grainy?
I use freshly shredded cheese and keep the heat low when melting it.
Can I bake the chicken instead of grilling?
Yes, I bake it at 400°F for about 20–25 minutes or until it reaches 165°F.
Can I make the cheese sauce spicier?
I add jalapeños, chipotle powder, or more cayenne for extra heat.
What sides go best with this dish?
I like serving it with rice, roasted vegetables, black beans, or a simple salad.
Can I make the sauce ahead of time?
I can, but I reheat it gently with extra milk to maintain the creamy texture.
Conclusion
I love how this Mexican chicken with cheese sauce brings together bold seasoning and creamy richness in one easy meal. It’s quick enough for weeknights but flavorful enough for guests, and it always satisfies my craving for something comforting with a spicy kick. Whether I serve it over rice or pile it into warm tortillas, it’s a recipe I return to again and again.
