It is 6pm. You are tired. Dinner needs to happen fast. This Mexican chicken with cheese sauce is the perfect solution for busy weeknights. It delivers big flavor without the stress.
You want a meal that feels like a treat. This dish is creamy, satisfying, and packed with protein. It is a healthy reset that the whole family will enjoy. Let’s get cooking!
Why You’ll Love This Recipe
This recipe is a total winner for your kitchen. It feels like a restaurant meal but uses simple ingredients. We use Greek yogurt to keep the sauce extra creamy and light. It is perfect for a busy weeknight when energy is low.
Your kids will love the cheesy goodness. You will love the 420 calories per serving. It is a budget-friendly way to feed a group. This dish makes a healthy lifestyle feel truly delicious.
Simple Method
You will love how easily this comes together. First, we season the chicken and sear it until golden. Then, we cook the colorful peppers and onions. Finally, we whisk together a simple, guilt-free cheese sauce. Even beginners can master this recipe in one try.
Ingredients You’ll Need
Most of these items are pantry staples you already have at home.
- 800g boneless skinless chicken breast, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large bell pepper, julienned
- 1 medium red onion, thinly sliced
- 150g reduced-fat sharp cheddar cheese, shredded
- 120g non-fat plain Greek yogurt
- 60ml low-sodium chicken broth
- 30g canned diced jalapeños, drained
Step-by-Step Directions
- Pat the chicken breast dry and season evenly with cumin, smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add chicken strips to the skillet and cook for 6 to 8 minutes, turning occasionally until fully cooked to an internal temperature of 165°F (74°C). Remove chicken and set aside.
- In the same skillet, add the bell peppers and onions, sautéing for 5 minutes until tender-crisp.
- In a separate small saucepan over low heat, combine the chicken broth and Greek yogurt, whisking until smooth.
- Gradually stir in the shredded cheddar cheese until fully melted and incorporated. Do not allow the sauce to boil to prevent curdling.
- Stir the diced jalapeños into the cheese sauce.
- Return the chicken to the skillet with the vegetables and toss to combine.
- Portion the chicken and vegetable mixture into four servings and pour the cheese sauce over each portion immediately.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy rice. You can also use cauliflower rice for a low-carb option. Add a side of fresh avocado slices for extra creaminess. It is perfect for a cozy weeknight dinner at home. Set the table and enjoy a stress-free meal.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge. They will stay fresh for up to three days. When reheating, use a low heat on the stove. This helps keep the sauce smooth and creamy. Add a splash of broth if the sauce thickens too much. I do not recommend freezing this dish.
Recipe Tips for Best Results
- Don’t skip drying the chicken before seasoning for a better sear.
- Avoid boiling the cheese sauce to prevent the yogurt from curdling.
- Use freshly shredded cheese for the smoothest sauce possible.
- Prep your vegetables ahead of time to save minutes during cooking.
- Adjust the jalapeños to your personal heat preference.
- Add a squeeze of fresh lime at the end for brightness.
Easy Flavor Ideas
- Swap chicken for shrimp for a seafood twist.
- Add black beans for extra fiber and texture.
- Use mild green chilies if you want less spice for kids.
- Top with fresh cilantro for a garden-fresh finish.
Common Questions
Can I use full-fat yogurt?
Yes, full-fat Greek yogurt works beautifully. It will make the sauce even richer. Just be mindful of the calorie count.
Is this recipe very spicy?
It has a mild kick from the jalapeños. You can easily leave them out for a kid-friendly version. The smoked paprika adds depth without heat.
I hope this creamy chicken dish brings a little joy to your busy weeknight. It is a simple way to nourish your family with love. Happy cooking!
— Katie Wood
Ingredients
- 800 g boneless skinless chicken breast, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon sal t
- 0.5 teaspoon black pepper
- 1 large bell pepper, julienned
- 1 medium red onion, thinly sliced
- 150 g reduced -fat sharp cheddar cheese, shredded
- 120 g non -fat plain Greek yogurt
- 60 ml low -sodium chicken broth
- 30 g canned diced jalapeños, drained
Instructions
- Pat the chicken breast dry and season evenly with cumin, smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add chicken strips to the skillet and cook for 6 to 8 minutes, turning occasionally until fully cooked to an internal temperature of 165°F (74°C). Remove chicken and set aside.
- In the same skillet, add the bell peppers and onions, sautéing for 5 minutes until tender-crisp.
- In a separate small saucepan over low heat, combine the chicken broth and Greek yogurt, whisking until smooth.
- Gradually stir in the shredded cheddar cheese until fully melted and incorporated. Do not allow the sauce to boil to prevent curdling.
- Stir the diced jalapeños into the cheese sauce.
- Return the chicken to the skillet with the vegetables and toss to combine.
- Portion the chicken and vegetable mixture into four servings and pour the cheese sauce over each portion immediately.
