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Mexican Chicken with Cheese

Mexican Chicken with Cheese for a Cozy Family Dinner

Experience the warmth of Mexican Chicken with Cheese, a comforting dish perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 breasts or thighs Boneless, skinless chicken The star of the show, providing tender and juicy bites.
For the Cheese Sauce
  • 1 cup Monterey Jack cheese Creates a creamy texture.
  • 1 teaspoon Paprika Adds warmth and vibrant color.
  • 1/4 teaspoon Cayenne pepper Optional for an extra kick.
  • 1 teaspoon Garlic powder Brings depth to the sauce.
  • 1 teaspoon Onion powder Enhances savory profile.
For Cooking
  • to taste Salt and pepper Essential for seasoning.
  • 2 tablespoons Butter or oil Used for cooking the chicken.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. In a large skillet, heat 2 tablespoons of butter or oil over medium heat. Once shimmering, add the boneless, skinless chicken breasts or thighs. Cook for about 6–8 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Remove from skillet and set aside.
  2. In the same skillet, lower the heat to medium-low and add 1 cup of shredded Monterey Jack cheese. Stir constantly for about 3–5 minutes until the cheese melts into a smooth and creamy sauce.
  3. Return the cooked chicken to the skillet, carefully coating each piece in the cheese sauce. Allow to simmer for about 2 minutes.
  4. Plate the chicken draped in cheese sauce and sprinkle a pinch of paprika on top. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 5gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop.

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