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Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce made in a skillet, featuring juicy blackened-style chicken breasts smothered in a thick, glossy queso sauce. Jalapeño and tomato (Rotel) stay visibly suspended in the vibrant orange pool that coats every surface.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 2 tbsp taco seasoning Use evenly to coat all sides.
  • 1 tbsp olive oil Helps sear the chicken and build flavor.
Cheese Sauce (Queso)
  • 2 tbsp butter For a smooth roux base.
  • 2 tbsp all-purpose flour Whisk to remove raw flour taste.
  • 1.5 cup whole milk Gradually add for a lump-free sauce.
  • 1 cup shredded Mexican cheese blend Melts for creamy texture.
  • 4 oz Velveeta cheese, cubed Adds extra melt and gloss.
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained Keeps jalapeño/tomato visible in the queso.
  • 1 jalapeño, seeded and diced Diced for even heat.
  • 0.5 tsp cumin Warm, earthy flavor.
  • 0.25 fresh cilantro and lime wedges for serving Use to garnish right before serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Sear the chicken
  1. Rub the boneless skinless chicken breasts with taco seasoning. Heat olive oil in a cast iron skillet over medium-high heat until shimmering, then sear for 5-6 minutes per side until cooked through to 165°F, scraping only if needed to prevent sticking.
  2. Remove chicken to a sheet pan and rest briefly. Slice the chicken so it’s ready to be plated and topped with queso.
Make the queso cheese sauce
  1. In a saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook for 1 minute to form a roux.
  2. Gradually add whole milk while whisking until smooth. Keep the heat at medium so the sauce stays silky and doesn’t scorch.
  3. Stir in shredded Mexican cheese blend and Velveeta, cubed, until melted. Add diced tomatoes with green chiles (Rotel), jalapeño, and cumin, then simmer for 3-4 minutes until the sauce is smooth and thick with a glossy orange sheen.
Assemble and serve
  1. Plate sliced chicken and pour the queso sauce generously over the top. Aim for full coverage so the sauce coats the surface evenly.
  2. Garnish with fresh cilantro and lime wedges. Serve with rice, tortillas, or over nachos while the queso is hot.

Notes

For the smoothest queso, whisk the milk in gradually and keep the burner at medium during melting. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk to loosen. Freezing is not recommended because the queso can separate after thawing. To make it dairy-forward lighter, use reduced-fat cheese blend plus the same Velveeta amount and expect a slightly less glossy sauce.