Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp crushed red pepper flakes (reduce to 1/4 tsp for less heat)
- 1/2 tsp dried oregano
- 2 tsp paprika
- 1.5 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp cooking oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 tsp salt for cheese sauce
- 1/8 tsp cayenne pepper
- 1/4 tsp paprika for cheese sauce
- 1 cup extra sharp cheddar cheese, freshly shredded
Instructions
- Mix all spices in a bowl and coat chicken evenly. Let rest 10–15 min.
- Heat skillet with oil over medium-high. Sear chicken 6–7 min per side until 165°F. Rest under foil 5 min.
- In a small saucepan, melt butter, whisk in flour to form roux, cook 2 min.
- Gradually whisk in milk, cook 3–4 min until thickened. Add salt, cayenne, paprika.
- Remove from heat, add shredded cheddar in 3 additions, stirring until smooth. Adjust thickness with milk if needed.
- Plate chicken and pour cheese sauce over top. Garnish with cilantro or parsley.
Notes
- Store leftovers up to 3 days; reheat at 350°F for 15–20 min.
- Use freshly shredded cheese for smooth sauce.
- Let chicken rest before cooking for even doneness.
- Adjust cooking time for larger breasts (8–9 min per side if >8 oz).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-Searing & Sauce Making
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 425