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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.
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 chicken was so good! Nice level of spice and served with some rice made a dinner the whole family enjoyed! Thank you for another great recipe!
Hi Tammy,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
So, I am OCD about cooking chicken because I’m always afraid of making my family sick ?. Mine with a temp check was not ready at 25 mins, but I found it a little tricky to gauge since the breasts were stuffed. Is there some super cook way to know it’s done without my thermometer telling me everything? I probably overcook constantly.
Hey Laura!
Thanks for giving the recipe a try! As long as your chicken isn’t SUPER thicken, 25 minutes should be plenty of time for the chicken to be cooked through. When you cut into the chicken, the juices should run clear, if they are pink then your chicken is not done. I hope this helps! xx
This was so tasty! As a simple recipe, it is wonderfully moist and flavourful. I had some cooked bacon and only a can of chipotle peppers tonight – no poblanos – so subbed the canned chipotles and added the bacon strips in the butterflied chicken for a little extra something. It definitely wasn’t needed but I won’t complain! We’ll be adding to our regular rotation.
Hey Lindsey,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
This was SO easy for a novice cook like me and so delicious! My picky boyfriend said to add this to our list of regular dinners. Great recipe!
Hi Steph,
Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Quick, easy, and absolutely delicious. Will be one of my go to recipes for sure!
Hi Nikki,
Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)
This recipe is so, so good! My husband and I love how simple and delicious it is. It’s a great dish to make on a busy weeknight. Thank you!!
Hi Emily,
Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)
Omg you have got to try this if haven’t already. My family is addicted to it. My picky friend comes for dinner when she knows I am making it. My favorite by far,
Hi Reida,
Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx
This was great. I didn’t have any salsa Verde so I subbed a package of green enchilada sauce which has a similar taste profile. I feel like it would be good subbed with red salsa in a pinch too.
Hey Megan,
Awesome!! Thanks for your feedback and making this recipe, I love to hear that it was enjoyed!! Have a great day! xT
Another family winner with tons of flavor. My son didn’t even complain about the poblano peppers. I just love how easy your recipes are without having to get a ton of ingredients. I feel like such a good cook lately all thanks to you.
Hi Jennifer,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Delicious! Made it 2x in a week! Added a homemade rotel mix and some extra pepper Jack cheese on top.
Hey there,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
This one was a big hit with the fam
Hey Beth,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
This was yummy! I think I would sauté the peppers that go inside first, mine were a bit too firm for me. The ones added on top were perfect.
Hi Kristi,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
This was easy to pull together but felt fancy! The flavors are delicious. I served it with rice and sautéed spinach. My husband requested I make it again soon!
Hey there,
Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx
10/10 recommend!! It’s amazing!
Hey Jessica,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
I have made this several times and my family loves this dish. So flavorful.
Hey Mary,
Happy Wednesday!! I so appreciate you giving this recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT
This recipe looks incredible, but salsa verde is so hard to get hold of here. I can make my own, but do you have any ideas for a sub?
Thanks 🙂
Hey Claire,
I have a recipe in the HBH Cookbook, but you could also use regular red salsa, the flavor and look of the dish will be different but it will still be good! Let me know if you give the recipe a try! xx