Description
Whip up this easy skillet Mexican Chicken with Cheese Sauce! Tender taco-spiced chicken meets a creamy, savory sauce, all made in one pan. Full instructions & nutrition details included.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1.5 tbsp taco seasoning
- 1/2 yellow onion, diced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 (10 oz) can Rotel diced tomatoes with green chilies, drained
- 1 cup shredded Mexican blend cheese
Instructions
- Step 1: Cut chicken breasts into 1-inch pieces. Toss the chicken with olive oil and taco seasoning. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
- Step 2: Reduce heat to medium. Add the diced yellow onion to the same skillet and cook for 3-5 minutes until softened. Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
- Step 3: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, stirring until the sauce slightly thickens. Stir in the drained Rotel diced tomatoes with green chilies.
- Step 4: Reduce heat to low. Add the shredded Mexican blend cheese to the skillet, stirring continuously until the cheese is completely melted and the sauce is smooth.
- Step 5: Return the cooked chicken pieces to the skillet and stir to coat them evenly with the cheese sauce. Heat through for 1-2 minutes until everything is warmed. Serve immediately.
Notes
- Store any delicious leftovers in an airtight container in the refrigerator for up to 3-4 days; it makes for a fantastic next-day lunch!
- To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or milk to bring the sauce back to its creamy best, or microwave in short bursts, stirring often.
- For a complete meal, serve this savory skillet dinner over a bed of fluffy rice, with warm tortillas for scooping, or alongside a simple green salad to cut through the richness.
- For the smoothest, silkiest cheese sauce, always add your shredded Mexican blend cheese over low heat and stir continuously until fully melted; high heat can make it grainy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 640
- Sodium: 990mg
- Fat: 32g
- Saturated Fat: 13g
- Trans Fat: 0g
- Protein: 6g