1. Season and cook the chicken

First, let’s get that chicken seasoned. Mix up your chili powder, garlic powder, onion powder, crushed red pepper, oregano, paprika, cumin, salt, and pepper. Rub this blend onto both sides of the chicken breasts like you’re giving them a good massage—make sure every inch is covered.

Heat your grill pan over medium-high heat. Once it’s hot (a sprinkle of water should sizzle when it hits the pan), place the chicken breasts on it. Grill each side for about 6-8 minutes, or until the internal temperature reaches 165°F. You’ll get those gorgeous grill marks and a perfectly cooked, juicy interior. Once done, set the chicken aside to rest while we dive into the sauce.

2. Whisk up the cheese sauce

Now, the fun part! In a medium saucepan, melt your butter over medium heat. Once it’s melted and starting to bubble just a bit, whisk in the flour. This creates a roux, which thickens the sauce. Let it cook for a minute or two, but don’t let it brown.

Next, slowly pour in your milk while whisking continuously. This prevents lumps from forming. Keep whisking until the mixture is heated through—test it with your finger, it should be warm but not scalding. When it’s hot enough to melt cheese but not boiling, it’s time to add the cheddar.

Start adding the cheese in small handfuls, whisking constantly until it’s fully melted and the sauce is smooth. Add the paprika and cayenne for a little kick. Taste the sauce and add salt if needed. Voila! You’ve got a silky, cheesy masterpiece.