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Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce (queso chicken) features juicy, seared blackened-style chicken breasts smothered in a thick, glossy queso with jalapeño and tomato. The Tex-Mex skillet gets coated in a smooth, creamy orange sauce you can pour generously over sliced chicken.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
Cheese Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 1 cup shredded Mexican cheese blend
  • 4 oz Velveeta cheese cubed
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel) drained
  • 1 jalapeño seeded and diced
  • 0.5 tsp cumin
  • fresh cilantro for serving
  • lime wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the chicken
  1. Rub the chicken breasts with taco seasoning. Heat olive oil in a skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until cooked through to 165°F, flipping once.
  2. Remove the chicken to a plate, rest briefly, then slice. This helps the juices stay in the meat for easier saucing.
Make the queso sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour for 1 minute. Stir until the mixture looks slightly thickened and smooth.
  2. Gradually add the whole milk while whisking until smooth, with no lumps. Keep the heat at medium for steady melting.
  3. Stir in the shredded Mexican cheese blend and Velveeta until fully melted. Mix until the sauce is uniform and glossy.
  4. Add the drained diced tomatoes with green chiles (Rotel), jalapeño, and cumin, then simmer for 3-4 minutes until the sauce is smooth and thick. Stir occasionally so the cheese sauce stays cohesive.
Serve
  1. Plate the sliced chicken and pour the queso sauce generously over the top. Spoon extra sauce to coat the surfaces for that vibrant orange pool.
  2. Garnish with fresh cilantro and lime wedges. Serve immediately alongside rice, tortillas, or nachos.

Notes

For best melt-and-coat texture, keep the sauce at a gentle simmer (not a hard boil) while it thickens and stays glossy. Store leftovers in the refrigerator up to 3 days; reheat gently on low, adding a splash of milk if needed. Freezing: yes, but the sauce may thicken more—stir with a little milk when reheating. For a lower-lactose option, use lactose-free whole milk and lactose-free cheese products in the same amounts.