Description
Bold, protein-packed, and comforting, this Mexican-inspired chicken dish features tender, spice-rubbed chicken breasts served under a velvety, handmade cheddar cheese sauce. The perfect balance of smoky cumin and paprika contrasts with the rich, smooth dairy base, making this a restaurant-quality meal you can prepare at home in under 40 minutes. It is an ideal weeknight dinner for families and guests alike.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1.5 cups shredded sharp cheddar cheese
Instructions
In a small bowl, combine cumin, paprika, garlic powder, salt, and pepper then rub the mixture evenly over both sides of the chicken breasts.
Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6-8 minutes per side or until fully cooked through.
Remove the chicken from the skillet and set aside to rest.
In the same skillet, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute to create a roux.
Slowly pour in the milk while whisking constantly to prevent lumps.
Simmer the sauce for 3-4 minutes until thickened.
Remove from heat and stir in the shredded cheese until melted and smooth.
Serve the warm cheese sauce poured generously over the rested chicken breasts.
Notes
Always shred your own cheese from a block for the smoothest sauce, as pre-shredded cheese contains anti-caking agents that can hinder melting. If the sauce is too thick, whisk in an extra tablespoon of milk until the desired consistency is reached.
- Prep Time: 15
- Cook Time: 20
- Category: Meals
- Method: Stovetop
- Cuisine: Tex-Mex