Description
A comforting and flavorful chicken dish inspired by Mexican-style spices, finished in a rich and creamy cheese sauce perfect for family dinners or special occasions.
Ingredients
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4 boneless, skinless chicken breasts (680 g / 1.5 lb)
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1 teaspoon salt (5 g)
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1 teaspoon ground black pepper (2 g)
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1 teaspoon chili powder (2 g)
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1 teaspoon ground cumin (2 g)
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1 teaspoon smoked paprika (2 g)
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2 tablespoons olive oil (30 ml)
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1 medium onion, finely chopped (150 g)
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3 cloves garlic, minced (9 g)
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1 cup chicken broth (240 ml)
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1 cup heavy cream (240 ml)
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1 ½ cups shredded Monterey Jack cheese (170 g)
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½ cup shredded cheddar cheese (60 g)
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1 tablespoon cornstarch (8 g)
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2 tablespoons cold water (30 ml)
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2 tablespoons chopped fresh cilantro (8 g, optional)
Instructions
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Season the chicken with salt, pepper, chili powder, cumin, and smoked paprika.
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Heat olive oil in a skillet and sear the chicken until golden. Remove and set aside.
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Sauté onion in the same skillet until soft, then add garlic.
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Pour in chicken broth and simmer briefly.
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Stir in heavy cream and gently melt in the cheeses.
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Add cornstarch slurry and simmer until slightly thickened.
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Return chicken to the skillet, cover, and simmer until fully cooked.
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Garnish with cilantro and serve hot.
Notes
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Use freshly shredded cheese for the smoothest sauce.
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Adjust spice levels to taste.
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Serve with rice, tortillas, or vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes