Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 2 tsp paprika
- 1 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp flour
- 2 tbsp butter
- 1 cup milk
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1/4 tsp paprika
- 1 cup extra sharp cheddar cheese, shredded
Instructions
- Coat chicken breasts evenly with chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper. Let rest.
- Heat a skillet over medium-high heat with oil. Sear chicken on both sides until golden and cooked through. Set aside.
- In a small saucepan, melt butter and whisk in flour to form a roux. Cook until light golden.
- Gradually whisk in milk, then add salt, cayenne, and paprika. Stir until sauce thickens.
- Remove from heat and stir in shredded cheddar cheese until fully melted and smooth.
- Plate chicken and pour cheese sauce over each piece. Garnish with fresh parsley or cilantro if desired. Serve immediately.
Notes
- For extra spice, increase red pepper flakes or cayenne.
- Hand-shredded cheese melts more evenly and creates a smoother sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Searing, Simmering
- Cuisine: Mexican
- Diet: Gluten Free