Easy Mexican Chicken with Cheese Sauce and Rice

Mexican Chicken with Cheese Sauce

Browned chicken breast sits over Mexican-style rice, with smooth white cheese sauce drizzled across the top. The sauce is made separately rather than melted onto the chicken, so it stays pourable and leaves some of the browned surface visible. Prepared rice keeps the work focused on cooking the cutlets evenly and melting the cheese gently. Makes 4 servings in about 35 minutes.

Ingredients for Mexican Chicken with Cheese Sauce

• About 1 1/4 pounds boneless skinless chicken breasts (570g), cut lengthwise into 4 cutlets
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, adjusted for the type of salt used
• 1 tablespoon neutral cooking oil
• 1/2 cup whole milk (120g), plus more as needed
• 4 ounces white American cheese (about 115g), torn or chopped
• 2 ounces Monterey Jack cheese (about 55g), shredded, about 1/2 cup
• 3 cups prepared Mexican-style rice (about 480g)
• 1 tablespoon finely chopped fresh cilantro

The rice can be homemade or purchased. Finely chopped parsley can replace the cilantro.

How to Make Mexican Chicken with Cheese Sauce

1. Season the chicken: Cut the breasts lengthwise into 4 roughly even cutlets, about 1/2 to 3/4 inch thick. Pat dry, then season both sides with the chili powder, cumin, garlic powder, and salt.
2. Cook the cutlets: Briefly preheat a 12-inch skillet over medium-high heat. Add the oil and chicken in a single layer. Cook uncovered for about 4 to 6 minutes per side, turning once, until browned. Reduce the heat to medium if the spices darken before the chicken cooks through. Start checking after about 4 minutes on the second side; remove each cutlet when its thickest part reaches 165°F (75°C). If the pan is crowded, cook in batches, adding a little more oil only if it becomes dry.
3. Warm the rice: Heat the prepared rice separately until hot, keeping the grains loose. Taste it before serving, since prepared rice varies in saltiness. Let the chicken rest for about 3 minutes while you finish the rice and sauce.
4. Make the cheese sauce: Gently warm the milk in a small, heavy-bottomed saucepan over low heat. Add the cheeses in handfuls, stirring frequently until melted and smooth, about 4 to 6 minutes. Do not let the sauce boil. Remove it from the heat once glossy; if it is too thick to drizzle, stir in more milk 1 tablespoon at a time.
5. Plate: Divide the rice into 4 loose mounds and place one whole cutlet over each. Drizzle the sauce in broad ribbons, leaving some browned chicken visible, then sprinkle lightly with cilantro.

How to Keep the Cheese Sauce Smooth

Warm milk and low heat help the cheeses melt into a smooth sauce. Once the cheese has melted, prolonged heating or boiling can make it grainy. The finished sauce should fall from a spoon in thick, pourable ribbons; if it thickens before serving, warm it gently and add milk a tablespoon at a time.

Chicken Thickness and Doneness

The skillet timing is an estimate for 1/2- to 3/4-inch cutlets. Thicker pieces need longer, and browning alone does not mean the center is cooked. Check the thickest part of each cutlet with an instant-read thermometer before adding the sauce.

Serving and Leftovers

Keep the rice beneath the chicken rather than mixing everything in the skillet. Warm black beans or sliced avocado can be served alongside. For a different chicken dinner with avocado, try these baked chicken avocado roll-ups.

Refrigerate leftovers promptly in covered containers for up to 4 days, keeping the sauce separate when practical. Reheat the chicken and rice until hot throughout. Warm the sauce gently over low heat, adding a splash of milk if it has thickened. The rice can also be prepared ahead and reheated for serving.

Nutrition

Approximate nutrition per serving, based on 4 servings: 540 calories, 44g protein, 22g fat, and 39g carbohydrates. Approximate values per 100g: 155 calories, 13g protein, 6g fat, and 11g carbohydrates. Values vary with the prepared rice and cheeses used; optional sides are not included.