If you're looking for a dinner that's quick, creamy, and full of bold flavor, this easy Mexican chicken with cheese sauce is exactly what you need. Tender oven-baked chicken gets a kick from smoky spices, then it's topped with a silky homemade cheddar sauce that tastes so good you'll want to put it on everything.
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The best part? It comes together in under 30 minutes, which makes it a perfect weeknight dinner. Pair it with rice, tortillas, or even roasted veggies and you've got a complete meal that the whole family will love.
And if you want another easy chicken recipe, try crispy baked chicken tenders - they're a family favorite around here!
Ingredients you'll need
For the chicken
- 1 ½ lbs thin sliced, skinless + boneless chicken breast (about 6 breasts)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- 1 ½ tsps paprika
- 1 ½ Tsps ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil for drizzling
For the cheese sauce
- 2 tablespoon all purpose flour
- 2 tablespoon butter
- 1 Cup milk
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 1 Cup extra sharp cheddar cheese, freshly shredded (block cheese melts best)
- Fresh chopped parsley or cilantro for garnish (optional)
Step-by-step instructions
Bake the chicken
- Preheat oven to 425°F. Line a large baking pan with parchment paper or foil.
- Mix all chicken seasonings together in a small bowl.
- Place chicken breasts on the lined baking sheet. Drizzle lightly with olive oil and rub on both sides.
- Sprinkle the seasoning mix evenly over the chicken, coating both sides.
- Bake for 15-18 minutes, or until the internal temperature reaches 165°F.
Make the cheese sauce
- While the chicken cooks, melt butter in a small saucepan over medium heat.
- Whisk in flour until smooth and golden.
- Slowly add milk, whisking constantly until smooth and slightly thickened.
- Stir in shredded cheese until melted and creamy.
- Season with paprika, cayenne, and a pinch of salt.
Serve it up
- Place chicken over rice, quinoa, or even cauliflower rice.
- Spoon cheese sauce over the top.
- Sprinkle with parsley or cilantro if you'd like.
- Serve warm and enjoy!
Tips for success
- Shred your own cheese - bagged cheese has coating that keeps it from melting as smoothly.
- Watch the chicken closely - thin slices cook fast, so pull them out as soon as they hit 165°F.
- Make it spicier - add extra cayenne or a dash of hot sauce to the cheese sauce.
- Meal prep tip - store leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce.
Serving ideas
- Over a bed of fluffy Mexican rice
- Stuffed inside tortillas for cheesy chicken tacos
- With roasted peppers and onions on the side
- Over cauliflower rice for a low-carb option
FAQ
You'll need chicken breasts, simple spices, butter, flour, milk, and shredded cheddar cheese.
Start with a butter and flour roux, whisk in milk, then stir in shredded cheddar until creamy.
Yes! You can bake the chicken and store it separately. Reheat with the cheese sauce when ready to serve.
It's great with rice, tortillas, roasted veggies, or even over pasta for a Tex-Mex twist.
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📖 Recipe
Easy Mexican Chicken with Cheese Sauce
A quick, creamy, flavor-packed dinner! Oven-baked spiced chicken topped with a silky cheddar cheese sauce—on the table in under 30 minutes.
Ingredients
- 1 ½ lbs thin sliced, skinless + boneless chicken breast (about 6 breasts)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- 1 ½ tsps paprika
- 1 ½ tsps ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil for drizzling
- 2 tablespoon all-purpose flour
- 2 tablespoon butter
- 1 cup milk
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 1 cup extra sharp cheddar cheese, freshly shredded
- Fresh chopped parsley or cilantro for garnish (optional)
Instructions
- Preheat oven to 425°F. Line a large baking pan with parchment paper or foil.
- Mix all chicken seasonings together in a small bowl.
- Place chicken breasts on the lined baking sheet. Drizzle lightly with olive oil and rub on both sides.
- Sprinkle the seasoning mix evenly over the chicken, coating both sides.
- Bake for 15–18 minutes, or until the internal temperature reaches 165°F.
- While the chicken cooks, melt butter in a small saucepan over medium heat.
- Whisk in flour until smooth and golden.
- Slowly add milk, whisking constantly until smooth and slightly thickened.
- Stir in shredded cheese until melted and creamy.
- Season with paprika, cayenne, and a pinch of salt.
- Place chicken over rice, quinoa, or even cauliflower rice.
- Spoon cheese sauce over the top.
- Sprinkle with parsley or cilantro if you’d like.
- Serve warm and enjoy!
Notes
Shred your own cheese for best melting. Watch the chicken closely—thin slices cook quickly. Want it spicier? Add extra cayenne or a dash of hot sauce. Store leftovers up to 3 days in the fridge and reheat gently with a splash of milk.
Nutrition Information:
Serving Size:
1 chicken breast with sauceAmount Per Serving: Calories: 340Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 110mgSodium: 480mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 38g
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