Skillet Mexican Chicken with Cheese Sauce
By Emma Collins
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
Skillet-cooked Mexican chicken with cheese sauce makes enough food for four dinner servings. I prepare the cheese sauce after cooking the chicken in the skillet. For garnish, I add fresh tomatoes and cilantro plus jalapeño before serving. This is a ready-to-serve meal that you can offer any time you want cheese sauce to pour over the chicken.
I pound chicken breast fillets to 1/2 inch (1.25 cm) thickness and dry them with a paper towel. Season chicken. Pour oil into a hot pan and move the pan to coat the bottom well. Heat oil until very hot and free-flowing. Cook chicken, uncovered, 5-6 minutes or until browned. Turn and cook second side 4-5 minutes or until internal temperature is 165°F (74°C).
After covering the chicken with foil, I turn the heat down and incorporate pan drippings into the sauce. To make the sauce, I cook the butter and flour mixture for 1 minute and add milk for 2 to 3 minutes. If pan drippings are blackened or burned, wipe the pan clean before making the sauce.
Serve over hot rice with melted cheese. I like to eat this dish with fresh tomato and cilantro mixtures next to the hot pan, they add flavor. A sturdy whisk can keep the cheese sauce from breaking. A wooden spoon can be used to remove food bits from the pan. Hot rice can soak up any remaining sauce.
Why this recipe works
- Four servings are suggested for dinner, and leftover chicken can be used in loaded taco potato bowls.
- Chicken and sauce are cooked in the same pan. There is no extra dish to clean.
- Boneless, skinless chicken thighs can be substituted if desired. They will need an extra 2-3 minutes of searing.
- Leave the jalapeño slices out entirely for a less spicy meal or offer jalapeño slices on the side for diners who would like to include jalapeños.
- A 10- or 12-inch cast-iron skillet gives you room to brown the chicken before adding the sauce.
Ingredients
- •1 ½ lb boneless skinless chicken breast fillets (680g, pounded to 1/2-inch (1.25cm) thickness)
- •2 tbsp olive oil (30ml, avocado oil also works)
- •1 tsp chili powder (5g)
- •1 tsp ground cumin (5g)
- •1 tsp kosher salt (5g)
- •½ tsp black pepper (2.5g)
- •2 tbsp unsalted butter (28g)
- •2 tbsp all-purpose flour (15g)
- •1 cup whole milk (240ml, room temperature)
- •1 cup Monterey Jack cheese (115g, freshly grated from a block)
- •½ cup white cheddar cheese (55g, freshly grated from a block)
- •½ cup red tomatoes (100g, diced)
- •¼ cup fresh cilantro (15g, finely chopped)
- •1 medium fresh green jalapeño (sliced into thin rounds)
Instructions
- 1
Pound the chicken breast fillets to an even 1/2-inch (1.25cm) thickness, then pat them completely dry with a paper towel.
- 2
Mix the chili powder, cumin, kosher salt, and black pepper. Rub the seasoning over both sides of the chicken.
- 3
Heat a 10-inch or 12-inch cast iron skillet over medium-high heat. Add the olive oil and heat until it shimmers.
- 4
Add the chicken and sear without moving it for 5-6 minutes, until a deeply golden-brown crust forms.
- 5
Flip the chicken and cook for another 4-5 minutes, until the internal temperature reaches 165°F (74°C).
- 6
Transfer the chicken to a plate and cover it loosely with foil.
- 7
Lower the heat to medium-low. Melt the butter in the skillet, scraping up the browned bits with a wooden spoon.
- 8
Whisk in the flour continuously for 1 minute, until lightly toasted.
- 9
Slowly stream in the whole milk while whisking vigorously. Simmer for 2-3 minutes, until thickened.
- 10
Remove the skillet from the heat. Gradually whisk in the Monterey Jack and white cheddar until the sauce is smooth.
- 11
Return the chicken to the skillet and spoon the cheese sauce over the fillets.
- 12
Top with the diced tomatoes, chopped cilantro, and sliced jalapeño. Serve immediately while the cheese is bubbling and hot.
FAQ
Nutrition (per serving)
Calories
520
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