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Simple One Skillet Cheesy Green Chile Chicken, all made in one pan without any fuss! Cheese and pepper stuffed chicken seasoned with spices and cooked with salsa verde. This quick-to-prepare saucy cheesy green chili chicken is a great weeknight staple that requires so little work and the outcome is delicious!!ย
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Iโm typing this from the car on a drive from Dallas to Houston. Which doesnโt usually go well for me, as Iโm the type to get car sick. But Iโm determined to make it work! My last book signing of this tour is tonight, but by the time this post is live Iโll be home. Very, very excited about that. As Iโve been saying over and over, this trip has been incredible, but the thought of sleeping in my own bed is so nice.ย
Iโm excited and very much looking forward to some home-cooked meals. And even moreโฆIโm excited to see my family. I feel like Asher and Oslo have grown so much in the last 10 days! Missing them big time.ย
Iโll be playing a little catch-up once I get back, so this recipe will be perfect. Just like Mondayโs Caprese bake, this dinner is SO simple. Simply throw everything in a pan, bake, and youโre done.ย
Itโs a cheesy chile pepper stuffed chicken with a salsa verde sauce. It has the perfect balance of spice, smokiness, and of course โ cheese.ย
Here are the quick detailsย
Weโre going to be stuffing the chicken, so I like to use chicken breasts for this. The first thing youโll do is slice the chicken in half and open it up like a book. Youโll be butterflying the chicken breast. It sounds fancy but it really is so easy. All you need is a sharp knife.ย
The key is not to cut all the way through the chicken.ย
Once the chicken breast is opened up like a book. Layer the cream cheese, pepper jack cheese, and a few poblano pepper slices on one side of the chicken. Then fold the chicken shut like a book.ย
And thatโs how you do stuffed chicken!ย
The rest is really easy. Place the chicken in a baking dish and cover it with some spices. Add onions and the remaining peppers to the pan, then pour over your favorite jar of salsa verde.ย
Bake in the oven until that cheese is all melty and the sauce is bubbling.ย
SIMPLE, and so many delicious flavors going on.ย
When I serve this to my family, I always make a side of cilantro rice. Then I either make homemade beer bread, or Iโll keep it easy and serve warm tortillas.ย
Just make sure to add lots of fresh cilantro and avocado slices to the top of the chicken. Oh, and some lime wedges too. Yum, this is one of my favorite types of dinners to make!ย
You could easily make this meal ahead to freeze in an airtight container or keep in the fridge.
Looking for other skillet dinners?ย Here are my favorites:ย
One Skillet White Chicken Chili Bake
Lemon Butter Dijon Chicken and Orzo with Feta Sauce.
Broccoli Cheddar Chicken and Rice Casserole
Skillet Chicken Fajitas with Creamy Jalapeรฑo Verde Sauce
One Skillet Louisiana Style Chicken and Rice
Lastly, if you make this One Skillet Cheesy Green Chile Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Cheesy Green Chile Chicken
Ingredientsย
- 4 boneless skinless chicken breasts
- 2 ounces cream cheese, at room temperature
- 4 slices pepperjack cheese
- 2 poblano peppers, sliced
- 1 yellow onion, chopped or sliced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1 jar salsa verde
- fresh cilantro and limes for serving
Instructionsย
- 1. Preheat the oven to 425ยฐ F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 3. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 4. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
My families absolute favorite! Always a big hit and never any leftovers.
Hey Kim,
Awesome!! Thanks a lot for giving this recipe a try, I am so glad to hear it was a win!
This was insanely good. My sister in law gave me a few poblanos from her farm share so I quickly went to IG for some inspo and found this. OMG – I’m so happy I looked. I didn’t stuff the chicken, kept it thin and just sort of put the cream cheese on top with shredded cheese, peppers and onions. Added a can of black beans for some extra protein and fiber. Served over cilantro lime rice. This is a keeper. Brought it for lunch today, you know that means it’s good!
Hey Meghan,
Thanks for cooking this recipe and for the feedback, so glad it was a win! Have a great day!
It was delicious per the exact recipe. My husband made sure to let me know itโs a keeper. Thank you.
Hey there,
Amazing! I am so glad to hear that this recipe was enjoyed, thanks for making it. Have the best week!
Love this so easy. Iโm in OZ and canโt often get poblano peppers but when I do I roast them then freeze them and pop those in the chicken with mozzarella and cheddar cheese as we donโt have pepper jack where we are. Itโs always a hit
Hey Ki,
Thanks for trying this recipe and for the feedback, I canโt wait to hear what you make next!
So good, so easy! My husband has become an expert making this recipe which makes it even better.
Hey Gina,
Happy Friday! I am thrilled to hear this recipe is always enjoyed, thanks so much for choosing to make it!
Hi Tieghan,
Is it possible to exchange the cream cheese for cottage cheese? I donโt cook often and wonder if the exchange would work.
Thank you for the info!!
Hey Debby,
Sure, I don’t see why that wouldn’t work for you! I would probably blend the cottage cheese first. I hope you love this recipe!
When you say you can easily PRE-MAKEโฆ can you put it all together raw /uncooked in say an aluminum baking container sealed tight for later cooking? (Either in freezer or in fridge)? Would you modify cooking instructions for PRE MAKING this dish?
Hi Tracy,
You will want to cook the recipe according to instructions if you pre-make this, then reheat when ready to serve.
Please let me know if you have any other questions!
Iโve made this multiple times changing NOTHING other than adding some jalapeรฑos into the mix. This is FANTASTIC!! Made with coconut milk rice and black beans on side. Winner winner chicken dinner!!!
Hey Tracy,
Amazing! Thanks for making this recipe and your feedback, love to hear it turned out!
Have a nice week!
This is a 10/10! Easy and delicious I did sautรฉ the onions and poblano before putting in the oven and used medium fire roasted salsa verde. Quick and easy impressive meal!
Hey Jessica,
Happy Monday! Iโm thrilled this recipe was a hit, thanks a lot for making it and taking the time to comment!
Totally awesome. I tweaked it a bit. Used provolone cheese and added a tsp of danos chili lime to the spice mix definitely a keeper
Hey AJ,
Thanks for the thoughtful feedback after trying this recipeโhappy to hear it was a win!
Enjoy your weekend!
This is the very best recipe, itโs seriously so delicious! I have shared it with so many people, thank you!
Hey Celeste,
Thanks for making this recipe. Love that it turned out well for youโthanks so much for sharing back!
One of my favorite recipes ever of yours! I added a little red salsa and shredded pepper jack and cheddar cheese in the last 30 minutes of baking. I also served it over a cilantro lime rice. But this is an absolutely fantastic and super easy dinner. I will definitely be making it again.
Hey Danielle,
Happy Friday! Love to hear you enjoyed this recipe, thanks for making it and your comment!
One of my family’s favorite! Make extra as it is even better the next day. I do sautรฉs my onions a little so they are not so crunchy. This is also good with a favorite rice recipe. Follow recipe as is. This one I honestly have made a dozen times and it is so darn good.
Hey Denise,
Love to hear this! Thanks for making this recipe so often, I’m so glad it is always enjoyed by your family. Thanks for the feedback!
Have a great week!