Mexican Chicken with Cheese Sauce
A comforting and cheesy weeknight favorite that's quick to prepare and sure to please the whole family.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs Thighs stay juicier; breasts are leaner.
- 1 tablespoon olive oil For browning; avocado oil can be used too.
- 1 medium onion, finely chopped Adds sweetness and texture.
- 3 cloves garlic, minced Don’t skip; it brightens the sauce.
- 1 teaspoon ground cumin Flavor backbone.
- 1 teaspoon chili powder Flavor backbone.
- 1 14.5-ounce can diced tomatoes, drained Use fire-roasted for extra depth.
- 1/2 cup chicken broth Low-sodium if preferred.
- 8 ounces shredded Monterey Jack or cheddar Monterey Jack melts beautifully.
- 1/4 cup sour cream Use Greek yogurt for a lighter option.
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
Preparation
- Season the chicken with salt, pepper, half the cumin, and half the chili powder.
- Heat oil in a large skillet over medium-high heat. Add the chicken and brown 3 to 4 minutes per side until golden. Remove and set aside.
- In the same skillet, add the chopped onion and a pinch of salt. Sauté until translucent and soft, about 4 minutes.
- Stir in the remaining cumin and chili powder, then add the drained diced tomatoes. Cook for 2 minutes.
Cooking
- Pour in the chicken broth and bring to a gentle simmer.
- Nestle the browned chicken back into the pan, cover, and simmer for 6 to 8 minutes, until the chicken is cooked through and tender.
- Reduce heat to low. Remove the chicken to a plate.
- Stir in the shredded cheese a handful at a time until smooth and glossy. Whisk in the sour cream until the sauce is silky.
- If the sauce seems too thick, add a splash of broth. Return the chicken to the pan, spooning the sauce over the pieces.
Serving
- Finish with a squeeze of lime, sprinkle of cilantro, and extra black pepper. Serve hot with warm tortillas or fluffy rice.
Notes
Add roasted corn and black beans for a southwestern take. To make it lighter, use Greek yogurt instead of sour cream and reduce the cheese by a third.