Description
A flavorful Mexican-inspired dish featuring tender chicken breasts cooked in a rich and creamy cheese sauce made with peppers, spices, and fresh cilantro. Perfectly seared on the stovetop and finished in the oven for juicy, cheesy goodness.
Ingredients
Scale
Chicken
- 2 chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, diced
Spices
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
Liquids & Dairy
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Herbs
- 1/4 cup chopped fresh cilantro leaves
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later.
- Season the chicken: Lightly season the chicken breasts on both sides with salt and pepper for flavor.
- Heat olive oil: In a large skillet over medium-high heat, heat the olive oil until shimmering.
- Sear the chicken: Place the chicken breasts in the skillet and cook until golden brown on both sides, about 5 minutes per side. This locks in juices.
- Remove chicken: Take the chicken out of the skillet and set it aside temporarily.
- Sauté vegetables: In the same skillet, add the chopped onion, minced garlic, diced red bell pepper, and jalapeno pepper. Cook for about 5 minutes until softened and fragrant.
- Add spices: Stir in the cumin, paprika, and chili powder to evenly coat the vegetables and enhance flavor.
- Deglaze and combine liquids: Pour in the chicken broth and heavy cream, stirring well to combine all ingredients.
- Simmer sauce: Bring the mixture to a gentle simmer over medium heat.
- Reduce heat and simmer: Lower heat to low and let the sauce simmer for 5 minutes to thicken slightly.
- Add cheese: Stir in the shredded cheddar cheese until it melts completely, creating a smooth, creamy sauce.
- Return chicken to skillet: Place the browned chicken breasts back into the skillet, nestling them into the cheesy sauce.
- Bake the dish: Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C).
- Garnish and serve: Remove from oven and sprinkle chopped fresh cilantro leaves over the top for a fresh burst of flavor.
- Enjoy: Serve your delicious Mexican Chicken with Cheese Sauce hot and savor every bite!
Notes
- Use a cast-iron or oven-safe skillet to seamlessly transfer from stovetop to oven.
- Adjust the amount of jalapeno pepper if you prefer less or more heat.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Ensure chicken breasts are evenly sized for uniform cooking.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
