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:
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680 g (1½ lbs) thin-sliced boneless, skinless chicken breasts (about 6 pieces)
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1 tsp chili powder
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp crushed red pepper flakes
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½ tsp dried oregano
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1½ tsp paprika
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1½ tsp ground cumin
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¼ tsp salt
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¼ tsp black pepper
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2 tbsp olive oil
For the cheese sauce:
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2 tbsp all-purpose flour
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2 tbsp butter
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1 cup milk
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¼ tsp salt
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⅛ tsp cayenne pepper
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¼ tsp paprika
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1 cup freshly grated extra sharp cheddar cheese
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Fresh chopped parsley or cilantro (optional, for garnish)
Instructions
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Preheat oven to 220 °C (425 °F). Line a baking tray with parchment or foil.
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Mix chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper in a small bowl.
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Place chicken on tray, drizzle with olive oil, and rub to coat. Season both sides with the spice mix.
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Bake the Chicken
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Bake for 15–18 minutes until internal temperature reaches 74 °C (165 °F).
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Let chicken rest a few minutes after baking.
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Make the Cheese Sauce
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In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
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Gradually whisk in milk until thickened.
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Stir in cheddar until melted and smooth. Season with cayenne and paprika.
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Combine & Serve
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Spoon cheese sauce over baked chicken.
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Garnish with parsley or cilantro.
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Serve hot with rice, tortillas, or veggies.
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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