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.
Entertaining family and my brother is fussy and won’t eat anything cream cheese. Is it a deal breaker or can I just use other cheese?
Hey Lori,
You could totally use another cheese that he enjoys;) Let me know how this recipe turns out for you, I hope you love it! xT
Second time making this already! We love all the recipes especially all the variations of each! Thanks for sharing!
Hey there,
Wonderful!!😃 I appreciate you making this dish and sharing your comment, so glad it was a winner! xx
I’ve made this twice…. It is soooo delicious! My only concern is the salt content in the verde sauce. Any suggestion on how to lower that or make your own?
Hey Patrice,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! I would try looking for a “cleaner” option, Frontera is a good one! xx
Delicious! My husband loved the spiciness and flavor. I paired it with your cilantro lime rice. It was perfect!
Hey Sandra,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
This was soooo delicious! Perfect for a weeknight…or any other night. The leftovers were superb too. I charred up some corn tortillas to serve with and a side of corn and black beans, with roasted red peppers and cotija. The Hub’s took a picture to “save” for dinner ideas, when it’s his turn to “pick” dinner!
Hey Julie,
Fantastic!! Thanks so much for giving this recipe a try, I’m so glad it was delish! Have a great weekend:) xx
I’m making this today, and noticed that your photos and video show cilantro inside the breasts along with the peppers and cheeses. I don’t see this in the written recipe instructions. Can you clear this up for me? It looks yummy!
Hi Jane,
If you love cilantro go ahead and sprinkle some inside the chicken, it’s not necessary though:) Please let me know if you have any other questions! xx
I made this recipe last week. It was simple and so delicious! I used boneless Chicken thighs instead of breasts. I spread the cream cheese on the whole thigh, then layered the cheese (I had a jalapeño Havarti on hand) and poblano slices on one side of the thigh and folded it over and put in my cast iron skillet. I followed the rest of the recipe as written. I baked it for approximately 40 minutes. I served it with rice this time. I plan to warm up some street size tortillas and serve them with the rice the next time I make this great dinner.
Hey Lynn,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
This was really delicious. The only thing I would change is to use boneless skinless thighs instead of breasts. The chick was sone within 25 minutes, but the peppers and onions weren’t well cooked. I removed the finished breasts and covered them with foil, then put the pan with onions, peppers and chili Verdi back into the oven for another 15-20 minutes to finish cooking and thicken. Put the chicken back in the pan before serving.
Hi Lisa,
Fantastic!! I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review:)
The flavors are delicious, but the sauce was very watery/runny. What type of salsa verde do you use, and do you have a recommendation on how to make it less watery? Thank you!
Hi Betsy,
Thanks so much for making this recipe and sharing your feedback!! It could have been the type of salsa verde if it was on the thinner side. Whole Foods makes one that I like, I also like Frontera brand. I hope this helps for next time! xT
So good! Our weather is still snowy and this was perfect at the end of a long day of working around the house and outside. Thanks for another delicious recipe.
Hi Elizabeth,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
I’m missing the cheese step in the ingredients. I hope it’s right to add the cheese before it goes in the oven and not after it’s cooked??
Hi Jessica,
The recipe calls for the cream cheese and pepper jack in step 2:) Please let me know if you have any other questions! xT
Very, very good! We made half of the recipe with four corn tortillas. Followed your recipe to a tee and added cayenne and cumin per comments! A+++++. THANK YOU… again!
Hey Steph,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Super easy and super delicious, adding this to the weekly rotation! I’m a big weenie when it come to heat/spice but the poblanos were perfect in this dish, every bite had so much flavor! My chicken breasts must have been on the larger side b/c cook time was more like 45 min. Def don’t skip the cilantro lime rice side, perfect!
Hey Riane,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:)
This chicken is so delicious! I made the recipe exactly as written and it was a win with my whole family. The leftovers the next day were equally wonderful.
Hey Lainie,
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx
My boyfriend and I made this dish for dinner last night and it was amazing! I was worried about using poblanos and thought about using bell peppers instead but I’m glad we stuck to the recipe because they were the perfect amount of heat and flavor! We did have to cook the chicken a little bit longer than 25 minutes but I am so happy we tried this out! Will definitely make it again! Can’t wait to eat the leftovers tonight 😋
Hey Ana,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT