Go Back

Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce made in one skillet: juicy blackened chicken breasts are seared until cooked through, then smothered in a thick, glossy queso sauce. The jalapeño and diced tomatoes with green chiles create a vibrant orange pool that coats every surface.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
For the cheese sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 1 cup shredded Mexican cheese blend
  • 4 oz Velveeta cheese, cubed
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained
  • 1 jalapeño, seeded and diced
  • 0.5 tsp cumin
  • Fresh cilantro and lime wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Sear the chicken
  1. Rub the chicken breasts with taco seasoning, then heat the olive oil in a skillet over medium-high heat. Sear until cooked through to 165°F, 5-6 minutes per side, until browned and juicy.
  2. Remove the chicken from the skillet and rest briefly, then slice it so the juices stay inside. Slice crosswise to keep the pieces tender.
Make the queso sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour for 1 minute. Cook until lightly thickened and smooth.
  2. Gradually add the whole milk while whisking until the mixture is smooth. Stop whisking only when no lumps remain.
  3. Stir in the shredded Mexican cheese blend and the cubed Velveeta until melted. Continue stirring until glossy and fully combined.
  4. Add the drained Rotel, jalapeño, and cumin, then simmer 3-4 minutes until the sauce is smooth and thick. Watch for a thick, pourable consistency that coats the spoon.
Serve
  1. Plate the sliced chicken and pour the queso sauce generously over the top. Use a slow pour so the orange pool coats every piece.
  2. Garnish with fresh cilantro and serve with lime wedges. Finish with a squeeze of lime right before eating.

Notes

For the smoothest queso, keep the heat at medium and stir often while melting the cheeses so they don’t separate. Store leftovers in an airtight container in the refrigerator up to 3-4 days and rewarm gently on low with a splash of milk to loosen the sauce; freezing is not recommended because the cheese can grain. For a lighter option, swap whole milk for evaporated skim milk or a lactose-reduced milk and use reduced-fat Mexican cheese blend.