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My Favorite Recipes for Easter.
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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 chicken is a great weeknight staple that requires so little work and the outcome is delicious!!
I’m typing this from the car on a drive from Dallas to Houston. Which doesn’t usually go well for me, as I’m the type to get car sick. But I’m determined to make it work! My last book signing of this tour is tonight, but by the time this post is live I’ll be home. Very, very excited about that. As I’ve been saying over and over, this trip has been incredible, but the thought of sleeping in my own bed is so nice.
I’m excited and very much looking forward to some home-cooked meals. And even more…I’m excited to see my family. I feel like Asher and Oslo have grown so much in the last 10 days! Missing them big time.
I’ll be playing a little catch-up once I get back, so this recipe will be perfect. Just like Monday’s Caprese bake, this dinner is SO simple. Simply throw everything in a pan, bake, and you’re done.
It’s a cheesy chile pepper stuffed chicken with a salsa verde sauce. It has the perfect balance of spice, smokiness, and of course – cheese.
Here are the quick details
We’re going to be stuffing the chicken, so I like to use chicken breasts for this. The first thing you’ll do is slice the chicken in half and open it up like a book. You’ll be butterflying the chicken breast. It sounds fancy but it really is so easy. All you need is a sharp knife.
The key is not to cut all the way through the chicken.
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.
And that’s how you do stuffed chicken!
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.
Bake in the oven until that cheese is all melty and the sauce is bubbling.
SIMPLE, and so many delicious flavors going on.
When I serve this to my family, I always make a side of cilantro rice. Then I either make homemade beer bread, or I’ll keep it easy and serve warm tortillas.
Just make sure to add lots of fresh cilantro to the top of the chicken. Oh, and some lime too. Yum, this is one of my favorite types of dinners to make!
Looking for other skillet dinners? Here are my favorites:
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 Jalapeño 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, don’t 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
Servings: 4
Calories Per Serving: 550 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 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
Instructions
- 1. Preheat the oven to 425° 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.
This recipe is fire!! I took the advice of others and roasted my onions and peppers for 10 mins at 400 degrees then made the recipe as is. My two toddlers even loved it! It had a bit of spice which I love and I added a side of green beans and rice and it was a total hit. Would def make again and would be great for guests! Thank you!!
Hey Melissa,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
Easy and yummy quick dinner. Next time I think I’ll sauté the onions and roast the poblano peppers. They were just a little crunchy used raw. Softer the next day. Delicious left overs!
Hi Doni,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Made this tonight, served with rice, and it was a huge hit! This dish will become a “regular” in our house for sure. Thanks!
Hey Cheryl,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
This was really good! I used boneless/skinless thighs because the b/s breasts in my store were about 1 lb each and at least the thighs were a little smaller and we prefer them. I don’t know where you’re getting 1/4 pound breasts but they don’t exist here. Anyway, I pounded the thighs a bit to get them thinner and wider. They still needed 45 minutes to cook through. There was a fair amount of liquid in the pan but we put it on the rice & beans I had made on the side. Like another commenter, I roasted the onions and peppers for about 10 minutes at 400 first because my family doesn’t care for them being undercooked. Everyone really liked this.
Hey Amy,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
Soooo freakin’ delicious!!! And my non-onion eating 12yo looooved it! Every single piece of onion😂 I added some cheddar and bacon bits on top and served with tortillas and chips❤️ A new staple in our home for sure!
Hey Ann-Helen,
Lol love to hear this!! Thanks so much for making this dish and sharing your feedback! Happy Friday! xT
This turned out well, but I had to radically change the recipe. The chicken breasts I always use are thin and couldn’t be split horizontally, so I made two “sandwiches” of two breasts each, with the filling between the breasts. I also put the olive oil and spices on one side (the outer side of the “sandwich”) of each breast. In any case, it worked, and we enjoyed them, and I’ll be making this one again.
Hi Helen,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan
Watery at the end. Hubby loved -I didn’t
Hi Brenda,
Thanks so much for trying this recipe, so sorry to hear it wasn’t enjoyed. Please let me know if there is anything I can help with! xT
It was delicious, but chicken was not cooked through at 25 minutes. I had to leave it in for another 10-15 for it to be cooked all the way.
Hi Natalie,
Thanks for giving this dish a try, so sorry to hear your chicken wasn’t cooked through! Please let me know if I can help in any way! xT
Outstanding recipe! My mouth was a big party of delicious flavors, I followed the recipe as directed and it became an instant house favorite! Thank you!!
Hi there,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT