Next Post
My Favorite Recipes for Easter.
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!!
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.
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.
I am obsessed with this one! Tieghan, you are a food CHEMIST!! I like pounding breasts first and do suggest doing that for this recipe too. I also blacken the poblano first beforehand. It really brings out the full flavor of the pepper! Thank you for these AMAZING recipes! Keep it up!!
Hi Shelly,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
Delish! Made with a side of home made tortillas. Poured the residual sauce over the top of the chicken at the end and it was so delicious!
Hey Nina,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
I was going to use regular chicken breasts, but my husband (thank goodness he likes to cook and shop!) brought home thin sliced breasts. I still pounded them a little and happy I did. This is a great recipe!
Hey Marcy,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
So good! Have made it several times and it was loved by all! Thank you!
Hey Kelly,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
I made this exactly as directed. It was flavorful and devoured by my whole family. This will be on repeat at my house!
Hi Michelle,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
Very good! I served this with some cilantro rice and pinto beans.
Love this one!
Hey Ericka,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
So delicious!! My husband can’t stop raving. Says it’s like a dish from a really good Mexican restaurant. A little spicy, in a good way. The chicken was perfect. Making this again soon. Thank you ?
Hey Denise,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan
I’ve made this a couple times now, and it is a HIT! It feels like something straight out of an upscale Tex-Mex restaurant. I make it with a cilantro lime rice and serve with fresh tortillas to scoop & dip with it. I’ve found you can really change the heat depending on the salsa verde you use, and this last time I added a serrano pepper as well. The only change I’ve made is to sauté the peppers & onion first, as I don’t care for crisp peppers in a hot dish. Otherwise, I have followed the recipe exactly (and the oven cook time has been spot on for me).
Hey there,
Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! xTieghan
Can’t wait to try it, but it’s taking quite a while to cook in the oven because of the size of the breasts. It looks like I’m the only one with the problem, so I’ll make sure to pound them a little thinner so they cook evenly and in the time according to the recipe. It’s been 45 minutes already, and it’s not done yet. I’m sure it’ll be overcooked 🙁 Do you use more of a cutlet? Although that would be hard to stuff everything in? I’m not sure what thickness you used. Thanks!
Hey Beth,
Thanks so much for giving the recipe a try! Well if it’s not done yet then I would assume they wouldn’t be overcooked:) I use a regular chicken breast, not super thick though. I would cook until it reaches an internal temp of 160F. I hope this helps! xx
I made this last night and we loved it! so easy and quick to prepare which is a plus! we had lime cilantro rice and fajita veggies and made tacos with it.
Hey Jillian,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
I rinsed & drained a can of black beans, then added them to the pan along with the poblano, onion slices & salsa verde. The extra veggies were a welcome addition to the mix!
Forgot to give this recipe a 5 star rating. We love it!!
Thanks again Mary:)
Hi Mary,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Deliscious! I roasted the Poblanos (easier to tuck in)
Seasoned chicken inside & out. I used Rick Bayliss cilantro tomatillo sauce in a pouch. I needed a little extra so I mixed in a little green enchilada sauce I had on hand.
Chicken breasts were 7-8 oz. each. I did tie them shut with cooking twine to keep closed.
Baked in 25 minutes to 165 degrees. I Added a dollup of sour cream.Served with charro beans & fresh green beans.
It was so GOOD!!!
Thank you for such a great recipe!
Hey Sheila,
Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!? xxTieghan
I added an extra slice of cheese on top at the end (there was extra and….why not!). Soooo, delish!
Hi Kelly,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
Yum! This is SO good. I used Anaheim peppers because the store was out of Poblanos. Both of these are mild peppers, so I added some Jalapeños also. Really tasty dish, thank you for sharing!
Hey Robbie,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
Oh my gosh this recipe was so delicious and super easy! I threw some extra spices on the chicken because my husband and I love spicy food, but followed the recipe to a T otherwise and it was perfect. Served it on tortillas with chips and salsa for super easy lunches for the week. Can’t wait to make this again!
Hey Catherine,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
This was delicious with cilantro lime rice! I’m not a great cook but my husband was impressed. I think my chicken breasts must’ve been mutantly huge, though, because they were nowhere near done after 25 minutes.
Hey Kelli,
Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that it was a hit!☀️
Easy to make and flavors were great. Turned out really soupy, I would use half the jar or less of salsa next time.
Hey Annie,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan