Description
A flavorful and comforting Mexican-inspired dish featuring baked chicken breasts seasoned with bold spices and smothered in a creamy, homemade cheddar cheese sauce. Perfect for busy weeknights yet special enough to impress guests.
Ingredients
For the chicken:
680 g (1½ lbs) thin-sliced boneless, skinless chicken breasts (about 6 pieces)
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp crushed red pepper flakes
½ tsp dried oregano
1½ tsp paprika
1½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper
2 tbsp olive oil
For the cheese sauce:
2 tbsp all-purpose flour
2 tbsp butter
1 cup milk
¼ tsp salt
⅛ tsp cayenne pepper
¼ tsp paprika
1 cup freshly grated extra sharp cheddar cheese
Fresh chopped parsley or cilantro (optional, for garnish)
Instructions
Preheat oven to 220 °C (425 °F). Line a baking tray with parchment or foil.
Mix chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper in a small bowl.
Place chicken on tray, drizzle with olive oil, and rub to coat. Season both sides with the spice mix.
Bake the Chicken
Bake for 15–18 minutes until internal temperature reaches 74 °C (165 °F).
Let chicken rest a few minutes after baking.
Make the Cheese Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
Gradually whisk in milk until thickened.
Stir in cheddar until melted and smooth. Season with cayenne and paprika.
Combine & Serve
Spoon cheese sauce over baked chicken.
Garnish with parsley or cilantro.
Serve hot with rice, tortillas, or veggies.
Notes
Pound thicker chicken pieces for even baking.
Use freshly grated cheese for best melting.
Reheat sauce with a splash of milk to restore creaminess.
Scale seasoning to adjust spice level.
Can prep chicken and sauce separately ahead of time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking + Stovetop
- Cuisine: Mexican-American