Mexican Chicken with Cheese Sauce
A delightful blend of seasoned chicken, creamy cheese sauce, and tender vegetables that brings warmth and joy to the table.
Ingredients
Main ingredients
- 2 pieces chicken breasts succulent, providing a tender and juicy base
- 1 cup diced tomatoes adds a burst of freshness and acidity
- 1 cup corn contributes a sweet crunch
- 1 cup bell peppers any color, infusing vibrant hues and crisp texture
- 1 cup shredded cheese cheddar or Mexican blend, for a gooey, creamy layer
- 1 can black beans drained and rinsed, offering hearty protein and earthy notes
- 1 tablespoon taco seasoning adds depth to the chicken
- 1 tablespoon olive oil for cooking
- Salt and pepper to taste, enhancing all flavors
Instructions
Preparation
- Season the two chicken breasts with taco seasoning, salt, and pepper, ensuring each piece is generously coated.
- In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken and cook for approximately 6-7 minutes per side until golden brown and fully cooked.
- Remove the chicken from the skillet and let it rest.
- In the same skillet, add the diced tomatoes, corn, bell peppers, and black beans. Cook for about 5-6 minutes until softened.
- Lower the heat and sprinkle shredded cheese over the vegetables, stirring until melted and creamy.
- Slice the rested chicken and nestle it back into the skillet with the cheese sauce and veggies, stirring to combine.
- Serve hot and enjoy.
Notes
Ensure chicken reaches an internal temperature of 165°F. Customize with toppings like fresh cilantro or avocado. Store leftovers in an airtight container for up to three days.