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Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce is a quick Tex-Mex skillet dinner where blackened-seared chicken breasts are smothered in a thick, glossy queso that clings to every surface. Jalapeño, tomato, and cumin simmer into the orange cheese sauce for a smooth, pourable finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
Cheese Sauce (Queso)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 1 cup shredded Mexican cheese blend
  • 4 oz Velveeta cheese, cubed
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained
  • 1 jalapeño, seeded and diced
  • 0.5 tsp cumin
  • 1 fresh cilantro for serving
  • 1 lime wedges for serving
To Serve
  • 1 rice, tortillas, or nachos optional serving suggestion

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Sear the blackened chicken
  1. Rub the chicken breasts with taco seasoning. Heat the olive oil in a skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until cooked through to 165°F with browned edges as a visual cue.
  2. Transfer the cooked chicken to a resting area and let it rest briefly, then slice for plating. Use the juices that settle inside to keep the meat juicy when you cut it.
Make the thick queso sauce
  1. Melt the butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute until it looks smooth and slightly foamy.
  2. Gradually add the whole milk while whisking until the mixture turns smooth and lump-free. This step should look glossy and creamy as the sauce thickens slightly.
  3. Stir in the Mexican cheese blend and cubed Velveeta until melted. Keep whisking until the sauce is fully smooth with a consistent, shiny melt.
  4. Add the Rotel, diced jalapeño, and cumin, then simmer for 3-4 minutes until the queso sauce is smooth and thick with visible bubbling that turns slow and steady.
Plate and garnish
  1. Plate the sliced chicken and pour the queso sauce generously over the top. The orange pool should coat the surface so every piece looks glazed.
  2. Garnish with fresh cilantro and lime wedges. Add the lime at the table for bright color and a fresh finishing squeeze.
Serve
  1. Serve the Mexican chicken with cheese sauce with rice, tortillas, or over nachos. The sauce should stay spoonable when you ladle it over toppings.

Notes

Pro tip: Whisk the milk in gradually and simmer only 3-4 minutes so the queso stays glossy instead of grainy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of milk to loosen. Freeze the chicken and sauce separately up to 2 months (thaw overnight in the fridge), then rewarm slowly to restore creaminess. For a lighter option, use reduced-fat milk and a reduced-fat Mexican cheese blend (skip Velveeta or reduce its amount) while keeping the same whisking and simmer times.