This Mexican Chicken with Cheese Sauce is a rich and creamy dish that combines the bold flavors of Mexican spices with a smooth, cheesy sauce. The chicken is perfectly seared and then baked in a luscious sauce that’s full of flavor from the cheese, chili, and lime.
- Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- 1/4 cup diced green chilies (optional)
- 1 tablespoon lime juice
- Fresh cilantro, chopped, for garnish
- Preheat oven to 375°F (190°C).
- Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown. Remove from skillet and set aside.
- In the same skillet, add the heavy cream and bring to a simmer. Stir in the shredded cheese and diced green chilies (if using), and continue to cook until the cheese is melted and the sauce is smooth.
- Return the chicken to the skillet and spoon some of the cheese sauce over each piece. Drizzle lime juice over the chicken and sauce.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
- Garnish with fresh cilantro and serve hot.
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