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Ultimate Mexican Chicken with Creamy Cheese Sauce: Easy Weeknight Dinner Recipe

This one-pan Mexican chicken recipe features juicy chicken breasts coated in bold Tex-Mex seasonings and smothered in a creamy cheese sauce with colorful bell peppers. Perfect for busy weeknights, it takes about 30 minutes to prepare and delivers restaurant-quality flavor that appeals to both kids and adults.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 2 tablespoons butter
  • Fresh cilantro for garnish

Method
 

Instructions
  1. Season the chicken breasts generously with chili powder, cumin, paprika, oregano, salt, and pepper. Make sure both sides are evenly coated for maximum flavor.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add the sliced onions and bell peppers. Sauté for 4-5 minutes until they begin to soften. Add minced garlic and cook for another minute until fragrant.
  4. Reduce heat to medium and add butter to the skillet. Once melted, pour in the chicken broth and heavy cream. Stir well to combine.
  5. Gradually sprinkle in the shredded cheese while stirring continuously until the sauce becomes smooth and creamy.
  6. Return the cooked chicken breasts to the skillet, spooning the cheese sauce over them. Simmer for 2-3 minutes to heat through. Garnish with fresh cilantro before serving.

Notes

Use freshly grated cheese instead of pre-shredded for a smoother sauce. Don't overcook chicken - use a meat thermometer to ensure it reaches 165°F. Adjust chili powder to preference for milder or spicier flavor.