Mexican Chicken With Cheese Sauce: A Pressure Cooker Delight
A comforting, spice-filled Mexican chicken dish pressure cooked for rapid flavor infusion, then topped with a creamy sharp cheddar cheese sauce. Juicy, tender, and full of depth.
Equipment
- 1 Oven-safe skillet for searing and baking
- 1 Saucepan for cheese sauce
- 1 Whisk
Ingredients
For Chicken
- 1 ½ lbs Chicken breasts thin sliced, skinless + boneless (about 6 breasts)
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Crushed red pepper flakes
- ½ teaspoon Dried oregano
- 1½ tsps Paprika
- 1½ tsps Ground cumin
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- Olive oil for searing
For Cheese Sauce
- 2 tablespoon All purpose flour
- 2 tablespoon Butter
- 1 cup Whole milk
- ¼ teaspoon Salt
- ⅛ teaspoon Cayenne pepper
- ¼ teaspoon Paprika
- 1 cup Extra sharp cheddar cheese shredded from fresh block
- Fresh chopped parsley or cilantro for garnish (optional)
Instructions
Instructions
- Preheat oven to 375°F.
- In a small bowl, mix chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and black pepper.
- Rub spice mix evenly over both sides of chicken breasts.
- Heat oven-safe skillet over medium-high heat, add olive oil, and sear chicken 2–3 minutes per side until browned.
- Transfer skillet to oven and bake chicken for about 15–18 minutes until internal temperature reaches 165°F.
- Meanwhile, melt butter in saucepan over medium heat. Whisk in flour to form roux, stirring constantly.
- Gradually add milk while whisking; simmer and stir until it thickens.
- Stir in shredded cheddar cheese until sauce is smooth. Add cayenne and paprika and stir well.
- Remove chicken from oven and plate over grain of choice.
- Drizzle cheese sauce on top and garnish with fresh parsley or cilantro. Serve hot.
Notes
Serve this over rice, beans, or roasted veggies. Also great with homemade Mexican rice.