Ingredients:
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
Salt and pepper, to taste
1 cup shredded Mexican blend cheese
1/2 cup heavy cream
1/2 cup chicken broth
2 tbsp butter
1 tbsp all-purpose flour
1 jalapeño, sliced (optional)
Fresh cilantro, chopped, for garnish
PREPARATION:
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
Rub the chicken breasts with olive oil and then evenly coat them with the mixture.
Cook the Chicken:
Heat a large oven-safe skillet over medium-high heat.
Sear the chicken breasts for about 3-4 minutes on each side until browned.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Make the Sauce:
While the chicken is baking, prepare the cheese sauce. In a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute until lightly golden, forming a roux.
Gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens, about 3-5 minutes.
Reduce the heat to low, and stir in the shredded Mexican cheese until fully melted and smooth. If using, add the sliced jalapeño to the sauce for extra heat.
Serve:
Remove the chicken from the oven and let it rest for a few minutes.
Pour the cheese sauce over the chicken breasts, and garnish with freshly chopped cilantro.
Enjoy:
Serve the Mexican Chicken with Cheese Sauce alongside rice, beans, or your favorite Mexican side dishes.
Tips:
Spice Level: Adjust the heat by adding more or less chili powder or jalapeños to the cheese sauce.
Cheese Options: If you prefer, you can use other cheeses like Monterey Jack or pepper jack for a different flavor profile.
Serving Suggestion: This dish pairs well with a side of Mexican rice, refried beans, or a fresh salad with avocado.