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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!! 

photo of chicken in skillet with cilantro and limes

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. 

prep photo of raw chicken filled with cheese and peppers

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! 

photo of chicken before baking in skillet

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! 

close up photo of chicken in skillet with limes

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

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.

Ingredients

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.
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chicken in skillet with limes

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Comments

  1. Another one of your amazing recipes that will forever be in my rotation!! I added fresh avocado too 🥑

    1. Hey Stephanie,
      Happy Friday!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! xx

    1. Hey Sarah,
      Perfect!! I appreciate you making this recipe and your comment, so glad to hear that it turned out nicely for you! Xx

  2. 5 stars
    I haven’t made it yet but I know it’ll be delicious! I just had a question, what would be a good substitute for poblano pepper? Where I live, we typically don’t get them in the store

    1. Hey Lilly,
      You can use jalapeños in place of the poblanos if you like spice, otherwise a green pepper will work nicely. I hope you love this recipe! xT

  3. 5 stars
    This is such a satisfying and easy recipe! I used chicken thighs and topped it with sliced avocado. So delicious!

    1. Hey Kim,
      Fantastic!! I love to hear that this recipe turned out well for you and appreciate you making it! Xx

    2. you didn’t tell me what temperature to preheat the oven. You didn’t give enough detailed instructions. It was very sloppily explained. I am going to make it the way I think it should be made. This, which I call Santa Fe chicken, is one of my specialties. I was intrigued by yours because you had different things that I don’t. I’m hoping it will turn out as good as you say yours does. However, you need to add much more direction as many people who follow your recipes do not really know that much about cooking. forgive me if I missed something. But I did not see anywhere where it said to preheat the oven to a certain temperature or what to do after you fold the chicken and add the onions and extra peppers.
      I have been to culinary school and know a thing or two about cooking. I follow you and I love your recipes, although I have never tried any until now. I was just disappointed that you didn’t provide more detailed instructions. I will let you know how this turns out. It looks like it will be delicious. maybe I missed something because people are saying that you indicated how long to cook it, etc. I didn’t see any of that information on the recipe I got.

      1. Hi Penelope,
        Sorry for any confusion there, but step 1 clearly states to preheat the oven to 425F and step 4 says to bake for 20-25 minutes. Please let me know if there is anything else that I can help with! Have a great day! xx

  4. 3 stars
    I used chicken thighs instead of chicken breast. Please increase your cooking time to 35 to 40 mins for the chicken to be fully done.

    1. Hi Shruti,
      This recipe and cook time are based on chicken breasts, thighs typically take longer to cook:) Thanks for trying the recipe! xT

  5. 5 stars
    This is one of my favorite recipes, I’ve made it quite a few times! I don’t have any salsa verde – curious if I could use a jar of regular salsa instead? I understand the flavor profile would be different but I wondered if it would turn out the same. Thanks!

    1. Hey Brooke,
      So glad to hear you have been enjoying this recipe! Yes, regular salsa would work for you, just a change of flavors:) Let me know how it turns out! xT