Ingredients
- Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon chili powder
- Salt to taste
Instructions
- Season chicken breasts with chili powder, garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 6–7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
- Slowly pour in milk, whisking constantly to avoid lumps. Cook until sauce thickens.
- Stir in cheddar cheese and chili powder. Season with salt. Stir until melted and smooth.
- Return chicken to skillet and spoon cheese sauce over the top. Simmer for a few minutes to combine flavors.
- Serve hot with desired sides.
Notes
- Add jalapeños or green chilies to the cheese sauce for extra spice.
- Use smoked paprika for deeper flavor.
- Try Monterey Jack or a Mexican cheese blend instead of cheddar.
- Bake chicken at 375°F for 25–30 minutes if preferred over pan-frying.
- Add a splash of milk when reheating to keep the sauce smooth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 510mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 125mg
