Description

A flavorful and cheesy dish featuring seasoned chicken smothered in a rich, creamy cheese sauce—perfect for serving over rice, tortillas, or veggies! This quick and easy one-pan meal is bursting with Tex-Mex flavors.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts, halved (to make 4 thin cutlets)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil

For the Cheese Sauce:

1 tablespoon butter
1 cup heavy cream (or half-and-half)
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack or Pepper Jack cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cumin
¼ teaspoon salt
1 can (4 oz) diced green chilies (optional, for extra flavor)

For Garnish (Optional):

Chopped fresh cilantro
Diced tomatoes
Sliced jalapeños

Instructions

1️⃣ Season the chicken: In a small bowl, mix chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken cutlets.

2️⃣ Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside.

3️⃣ Make the cheese sauce: In the same skillet, melt butter over medium heat. Pour in the heavy cream and whisk in cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and diced green chilies (if using). Stir until the cheese is fully melted and the sauce is smooth and creamy.

4️⃣ Assemble and serve: Return the cooked chicken to the skillet, spooning the cheese sauce over the top. Simmer for 2-3 minutes, then remove from heat.

5️⃣ Garnish and enjoy: Sprinkle with fresh cilantro, diced tomatoes, or sliced jalapeños if desired. Serve with rice, tortillas, or roasted vegetables for a complete meal.

Notes

Want it spicier? Stir in ½ teaspoon cayenne pepper into the cheese sauce or top with hot sauce before serving.
Low-carb option: Serve over cauliflower rice or roasted vegetables instead of rice or tortillas.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to keep the sauce creamy.

Prep Time: 10 minutes
Cook Time: 15 minutes