Introduction

Remember those nights when you just needed something delicious, comforting, and ridiculously easy to whip up? This Mexican Chicken with Cheese Sauce is exactly that! It brings back memories of quick weeknight dinners that felt like a special occasion, all without a fuss. It’s so simple, you’ll wonder where it’s been all your life, and the creamy, cheesy sauce is pure magic.

Why You’ll Love This Recipe

Fast: Seriously, this comes together in a flash. Perfect for those busy weeknights!
Easy: Minimal chopping, minimal dishes. It’s a weeknight warrior’s dream.
Giftable: While you’ll want to eat it all, imagine sharing this with a new parent or someone who needs a little comfort food! (Though best served fresh, so maybe a meal train contribution!)
Crowd-pleasing: Who can resist chicken bathed in a creamy, cheesy sauce with a hint of spice? Everyone will be asking for seconds!

Ingredients

Gather these simple ingredients – you likely have most of them in your pantry right now!

4 boneless, skinless chicken breasts: The star of our show! Boneless and skinless makes it super quick and easy to cook.
1/2 teaspoon dried oregano: Adds that classic Mexican flair.
1/8 teaspoon cayenne pepper: Just a whisper of heat to wake up your taste buds.
1/4 teaspoon pepper: Freshly ground is always best for that extra punch!
1/2 teaspoon red pepper flakes: For a little more warmth and visual appeal. Feel free to adjust this to your spice preference!
1/2 teaspoon salt: Essential for bringing out all those wonderful flavors.
1 1/2 teaspoons ground cumin: This earthy spice is a must for that authentic Mexican taste.
1 cup milk: Your base for our luscious cheese sauce. Whole milk will give you the richest result.
1/4 teaspoon salt: A little extra salt for the sauce to make it sing.

How to Make It

Alright, let’s get cooking! Grab your apron, and let’s do this.

Season the Chicken: First, take your chicken breasts and lay them out. In a small bowl, mix together the dried oregano, cayenne pepper, regular pepper, red pepper flakes, 1/2 teaspoon of salt, and the ground cumin. Sprinkle this delicious spice mix all over both sides of the chicken breasts. Make sure they’re nicely coated – this is where all the flavor starts!
Simmer in Creamy Goodness: Now, find a saucepan. Place your seasoned chicken breasts in the saucepan. Gradually whisk in the 1 cup of milk and the remaining 1/4 teaspoon of salt. You want to make sure the milk is evenly distributed around the chicken.
Cook Until Tender: Bring this mixture to a gentle simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the saucepan, and let it cook. You’ll want to let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender. I like to peek in every now and then and give it a gentle stir to make sure everything is cooking evenly and the sauce is thickening nicely.

Substitutions & Additions

This recipe is wonderfully versatile! Here are a few ideas to make it your own:

For a Richer Sauce: If you want an even creamier, more decadent sauce, you can use half-and-half or even heavy cream instead of milk. Just be mindful that it will cook faster.
Add Cheese! While this recipe is called Mexican Chicken with Cheese Sauce, the base recipe doesn’t explicitly add cheese. For that ultimate cheesy experience, stir in about 1/2 to 1 cup of shredded cheddar cheese, Monterey Jack, or a Mexican blend into the sauce during the last few minutes of cooking until melted and smooth. Oh. My. Goodness.
Spice it Up (or Down): If you love heat, add a pinch more cayenne or some diced jalapeños along with the chicken. If you prefer mild, just omit the cayenne and red pepper flakes.
Veggies: Feel free to sauté some onions and bell peppers in the pan before adding the chicken for extra flavor and texture.

Tips for Success

A few little secrets from my kitchen to yours:

Don’t Overcrowd the Pan: If your saucepan is too small, the chicken might steam instead of simmering nicely. Use a pan that allows the chicken pieces to have a little space.
Gentle Simmer is Key: You don’t want a rolling boil, as this can make the sauce separate or toughen the chicken. A gentle, happy simmer is what we’re aiming for.
Adjust Seasoning: Always taste your sauce before serving! You might want a little more salt or pepper.
Prep Ahead: You can mix your dry spices in a small bowl ahead of time to make the seasoning step even quicker.

How to Store It

Leftovers are a treasure! Let the chicken and sauce cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The sauce might thicken a bit, so you can add a splash of milk or water when reheating if needed.

FAQs

Here are a few questions I get asked about this recipe:

Can I use chicken thighs? Absolutely! Boneless, skinless chicken thighs will work beautifully and are often more forgiving if cooked a little longer. Adjust the cooking time as needed until they are cooked through.
What can I serve this with? This is fantastic served over rice, with mashed potatoes, or alongside some warm tortillas. A simple side salad or steamed veggies also makes it a complete meal!
How do I make the sauce thicker? If you want a thicker sauce, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisking it into the simmering sauce. Let it cook for another minute or two until thickened.

Creamy Mexican Chicken

This is a ridiculously easy and comforting Mexican Chicken dish with a creamy cheese sauce, perfect for quick weeknight dinners. It's fast, simple, and a crowd-pleaser.

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Prep Time 10

Cook Time 20

Servings 4 chicken breasts

Equipment

Saucepan Large enough to hold chicken breasts with some space.
Small bowl For mixing dry spices.

Ingredients

Chicken and Seasoning

4 boneless, skinless chicken breasts
0.5 teaspoon dried oregano
0.125 teaspoon cayenne pepper
0.25 teaspoon pepper Freshly ground is best.
0.5 teaspoon red pepper flakes Adjust to spice preference.
0.5 teaspoon salt
1.5 teaspoon ground cumin

Creamy Sauce

1 cup milk Whole milk for richest result.
0.25 teaspoon salt For the sauce.

Instructions

In a small bowl, mix together dried oregano, cayenne pepper, regular pepper, red pepper flakes, 1/2 teaspoon of salt, and ground cumin.
Sprinkle this spice mix all over both sides of the chicken breasts, ensuring they are nicely coated.
Place the seasoned chicken breasts in a saucepan.
Gradually whisk in 1 cup of milk and the remaining 1/4 teaspoon of salt, making sure the milk is evenly distributed around the chicken.
Bring the mixture to a gentle simmer over medium heat.
Reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
Peek in every now and then and give it a gentle stir to ensure even cooking and sauce thickening.

Notes

For a richer sauce, use half-and-half or heavy cream. Add shredded cheese (cheddar, Monterey Jack, or Mexican blend) in the last few minutes of cooking for a truly cheesy experience. Sautéed onions and bell peppers can be added for extra flavor. Avoid overcrowding the pan and maintain a gentle simmer. Taste and adjust seasoning before serving. The recipe does not explicitly add cheese, but it is a common and delicious addition.