Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Juice of 1 lime
For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup cream cheese
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Season the Chicken: Rub the chicken breasts with olive oil, taco seasoning, cumin, chili powder, salt, and pepper.
- Cook the Chicken: In a large skillet over medium heat, cook the chicken for 6-7 minutes per side, until fully cooked. Squeeze lime juice over the chicken during the last minute of cooking. Set aside and keep warm.
- Make the Cheese Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly add milk, whisking continuously until the sauce thickens (about 5 minutes). Stir in shredded cheddar, cream cheese, garlic powder, paprika, salt, and pepper until smooth.
- Assemble: Place the cooked chicken breasts on a plate, pour the cheese sauce generously over each piece, and garnish with fresh cilantro.
- Serve: Enjoy with rice, tortillas, or a fresh salad.
Notes
- For added heat, top with sliced jalapeños or a dash of cayenne pepper.
- Grill the chicken for a lighter version or use Greek yogurt instead of cream cheese to reduce calories.