This post may contain affiliate links, please see our privacy policy for details.

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.
View Recipe Comments
chicken in skillet with limes

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    I’ve made this twice and they were absolutely delicious! So easy, tasty and pretty low carb… I have to add leftovers didn’t disappoint!

    1. Hi there,
      Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT

    1. Hi Jodi,
      Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! Sorry this took you longer than expected. xxT

  2. Do you have any suggestions to how to make this successful with chicken thighs? We have some defrosted so want to give it a try! Thanks 🙂

    1. Hey Lindsay,
      You could just top the chicken with everything rather than stuffing them:) I hope this recipe turns out amazing for you, let me know if you give it a try! xx

      1. 5 stars
        This meal was delicious, we ended up pounding out chicken thighs and kind of folded the peppers and cheese inside. Our family loved it, was perfect! Also easy clean up which is always appreciated! Added it to the rotation, thanks for sharing 🙂

        1. Hey Lindsay,
          I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan

  3. 4 stars
    We had really thick chicken breasts, so baking took closer to an hour. Really liked the flavors & recipe though! Super easy to follow. Super delicious!!

    1. Hey Allysa,
      Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT

  4. Cooking times and prep times were way off. Took over an hour to get the chicken to 165. Flavors were okay. Not your best.

    1. Hi Brian,
      Thanks for giving the recipe a try and sharing your feedback, sorry to hear the recipe was not enjoyed. Have the best day! xTieghan

    1. Hey Debra,
      Happy Mother’s Day! Thanks so much for trying this recipe, I am glad to hear that it was enjoyed! ?xxT

  5. I made this recipe last night for Cinco de Mayo and it was a big hit,sides were beans and rice,so good.
    The only thing I did different was I roasted and peeled/seeded the poblano
    peppers,it added a few more minutes to the assembly of the dish.
    Really good quick weeknight dinner.

    1. Hey Mary Ann,
      Thanks for your comment! Love to hear that this recipe was enjoyed:) Have a great weekend! xxTieghan

  6. 4 stars
    I made this tonight. We love the taste but the “look” didn’t turn out right. What can I do? The cream cheese was very room temp, and when baked in the oven it didn’t come out looking like a cheesy casserole. The cream cheese clumped up and separated and didn’t melt with the pepper jack cheese. I give it 5 stars on easiness and taste but bc it didn’t look great coming out is why I gave 4 stars. Thanks for any advice !

    1. Hey Ayvee,
      Thanks so much for giving the recipe a try, glad to hear it was enjoyed. So sorry it did not come out the way you wanted it to. It’s hard for me to say without seeing what it looked like. What did you not like about how it looked? You can always pop it under the broiler for a bit at the end to get the cheese nice and golden and melty. I hope this helps! xx

  7. When I follow recipes I kind of make myself prepare for the fact that they’re not going to taste as good as they look but this time they hit it right on the head this stuff is fantastic my whole family loved it can’t wait to make it again

    1. Hi Reida,
      Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan

  8. 5 stars
    This is a fabulous dinner. My 23 year old son said this was an epic dish, loved it!!
    Only change I made was to roast the peppers ahead and remove charred skin prior to slicing.
    Making this again tonight! Thank you for the amazing recipes!

    1. Hey Inci,
      Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan

  9. 5 stars
    This was soo easy and so delicious. We had a long day out and I needed something to throw together that would take minimal effort. This fit the bill and was so satisfying and tasty. Will be part of the regular rotation!!

    1. Hey Ronica,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT

  10. 5 stars
    Oh my goodness!! Soooo good and so easy ♥️♥️♥️ My husband thought he was in a restaurant ?. Definitely a winner !! Will be cooking this for my brother who is a chef??♥️

    1. Hey there,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT

  11. 5 stars
    I made this and it is delicious, even better the next day….perfect spice and oh so comforting.

    1. Hi Lynn,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT

  12. 5 stars
    Delicious and super easy! My husband and I devoured it and went in for seconds. This is a home run, the poblanos and onion and sauce made it really really good.

    1. Hey Leslie,
      Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan

  13. 5 stars
    SO EASY and something a little different. Prepped in the morning and just poured salsa over when it was ready for the oven. I used chicken thighs and stirred in frozen corn in the last 5 min and served over rice.
    …Thinking this will be a good meal for a crowd

    1. Hey Jackie,
      Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx