Go Back
Mexican Chicken with Cheese Sauce (Easy 30-Minute Weeknight Dinner)
Allison Bryant

Mexican Chicken with Cheese Sauce (Easy 30-Minute Weeknight Dinner)

A high-protein, bold-flavored Mexican-style chicken dish with a creamy homemade cheddar sauce. Perfect for quick weeknight meals or low-carb/keto adaptations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 675
Ingredients Method Notes

Ingredients
  

  • 4 large boneless skinless chicken breasts
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 1/4 cup whole milk, warmed
  • 1 cup extra sharp cheddar cheese, shredded (about 4 ounces)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Season chicken with salt and pepper
  3. Heat butter in a large skillet over medium heat
  4. Cook chicken in the skillet for 4-5 minutes per side, or until golden brown
  5. Transfer chicken to a baking dish
  6. In the same skillet, stir flour to create a roux
  7. Gradually whisk in warmed milk, stirring constantly until thickened
  8. Add cumin, chili powder, garlic powder, onion powder, and cheese, stirring until melted and smooth
  9. Pour sauce over cooked chicken and return to oven
  10. Bake for 15-20 minutes, until chicken is cooked through

Notes

For keto version: replace flour/butter with a mix of 1/2 cup heavy cream and 1/4 tsp xanthan gum; use 4 oz cream cheese instead of milk/roux
Serve over cauliflower rice or sautéed greens for low-carb option
Use freshly shredded cheese for best texture
Air fryer alternative for chicken: cook at 375°F for 12-15 minutes, flipping once
Sauce can be made ahead and reheated