Then, heat up your skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes on each side until golden brown and cooked through. I always make sure to check the internal temperature, which should reach at least 165°F. Once finished, I transfer the chicken onto a cutting board and let it rest for a few minutes. This helps keep it juicy!
Now, let’s move on to the cheese sauce. In the same skillet (no need to clean it yet!), reduce the heat to medium and add the heavy cream. I whisk it until it starts to simmer, and then I stir in the shredded cheese until it melts beautifully. To add a bit of a kick, I mix in the diced green chilies. The cheesy aroma wafts through the air, and my stomach is already growling!
Finally, slice the chicken and arrange it on a serving plate. I generously pour the creamy cheese sauce over the top and finish it off with fresh cilantro for that perfect touch. Trust me, you won’t be able to resist digging in!
Pro Tips for Best Results
First of all, I learned the hard way that marinating the chicken is essential. I tested this three ways—marinating for just 30 minutes, a few hours, and overnight. The longer, the better! The flavors really sink in, making every bite unforgettable.
Another tip is to use a combination of cheeses. I love mixing sharp cheddar with creamy Monterey Jack for a depth of flavor that will knock your socks off. I find that the different textures complement each other beautifully, creating a sauce that’s both rich and indulgent.
Lastly, don’t skip the cilantro garnish! While it seems like a little thing, it adds a fresh note that cuts through the richness of the cheese sauce. I’ve made this dish without it once, and trust me, it wasn’t the same!
Common Mistakes to Avoid
One common mistake I used to make was not letting the chicken rest after cooking. I was always too eager to dig in! However, if you let the chicken rest for a few minutes, it holds onto its juices, making it far more tender and flavorful. (See the next page below to continue…)