Go Back

Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce made in one skillet: juicy chicken breasts are seared and served with a thick, glossy queso sauce. The orange queso clings to every surface with jalapeño and tomato chiles in the simmered base.
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: 820
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Sear the blackened-style chicken
  1. Rub the boneless skinless chicken breasts with taco seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5–6 minutes per side until cooked through to 165°F, then rest and slice.
Make the queso sauce
  1. Melt butter in a saucepan over medium heat, then whisk in all-purpose flour for 1 minute. Gradually add whole milk while whisking until smooth.
  2. Stir in shredded Mexican cheese blend and cubed Velveeta until melted. Add drained diced tomatoes with green chiles (Rotel), jalapeño, and cumin, then simmer for 3–4 minutes until the sauce is smooth and thick.
Serve
  1. Plate the sliced chicken and pour the queso sauce generously over the top. Garnish with fresh cilantro and lime wedges.
  2. Serve with rice, tortillas, or over nachos. The jalapeño and tomato bits should be visible in the vibrant orange sauce coating the chicken.

Notes

For the smoothest queso, warm the whole milk gradually and keep whisking until the mixture turns silky before adding the cheeses. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on low heat, stirring often, and add a splash of milk if the sauce tightens. Freezing is not recommended because the dairy can separate after thawing. Dietary swap: use a lactose-free whole milk and lactose-free cheese blend for a lactose-free version while keeping the same method.