Easy Mexican Chicken with Creamy Cheese Sauce
A weeknight winner that’s incredibly simple to make and delivers creamy, cheesy comfort in a bowl. Perfect for busy evenings and picky eaters.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
Scale
Main ingredients
- 4 Boneless, Skinless Chicken Breasts (Can also use thighs.)
- 0.5 teaspoon Dried Oregano
- 0.125 teaspoon Cayenne Pepper (Adjustable for spice preference.)
- 0.25 teaspoon Black Pepper
- 0.5 teaspoon Red Pepper Flakes
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground Cumin
- 1 cup Milk (Any kind – whole, 2%, or dairy-free alternative.)
- 0.25 teaspoon Salt (for sauce)
Instructions
- Prep the chicken: Grab your chicken breasts and pat them dry with a paper towel. In a small bowl, mix together the dried oregano, cayenne pepper, black pepper, red pepper flakes, salt, and cumin. Sprinkle this beautiful spice blend all over both sides of your chicken breasts, making sure they’re well coated. This is where all that amazing flavor starts!
- Start the sauce: Now, grab a medium saucepan. Place your seasoned chicken breasts into the saucepan. Pour in the 1 cup of milk and add the 1/4 teaspoon of salt.
- Simmer to Perfection: Place the saucepan over medium heat. Bring the milk to a gentle simmer, and then reduce the heat to low. Cover the pan and let it simmer for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. I like to give it a gentle stir every few minutes to make sure everything is cooking evenly and the sauce isn’t sticking.
- Serve and Enjoy! Once the chicken is cooked and the sauce is creamy and delicious, you’re ready to serve. This is fantastic over rice, with some warm tortillas, or even just spooned over some steamed veggies.
Notes
For an even cheesier sauce, whisk in about 1/2 cup of shredded cheese (like cheddar, Monterey Jack, or a Mexican blend) during the last few minutes of simmering. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, and whisk it into the simmering sauce during the last few minutes of cooking.