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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!

@halfbakedharvest

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♬ Time of the Season – The Zombies

One Skillet Cheesy Green Chile Chicken

Author: Tieghan Gerard
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.

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Ingredients

US Customary – Metric

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. 5 stars
    I was a little skeptical this dish would turn out bland, but it was delicious and super easy to make. I served it with roasted sweet potatoes and it was the perfect addition.

    Reply

    1. Hi Alix,
      Happy Monday! Thanks a lot for giving this recipe a go and your comment! Love to hear that it turned out well:)

      Reply

  2. 5 stars
    Very tasty! That said, be sure to check doneness of the chicken and adjust the cooking time as needed. Before I started, I was skeptical that only 20-25 minutes was long enough. Sure enough, in our oven, the chicken was still raw inside the “book” after 30 minutes at 425. So, I bumped the temp up to 450. Everything was cooked and nicely browned on top after 10 additional minutes. It was odd–I know ovens vary but I haven’t noticed ours “running cool” in the past. At any rate, cooking time aside, the end product was delicious!

    Reply

  3. 4 stars
    I just made this for the first time. We enjoyed it but tweaked the cooking instructions a bit. I used boneless thighs and floored the directions as written. Once the chicken was cooked I felt the onions and peppers were a little undercooked. I put a lid on the skillet and reduced the heat to 345 and simmered for another 15 minutes and it was perfect. We served it over Spanish rice with some tortilla chips and green salsa on the side. Definitely will make again. Contemplating sauteeing the onions and poblano for the skillet for a few minutes to get some charred onion and pepper vibes going. Maybe add some more cream cheese and use shredded pepper jack instead of slices. Ok, now I need a modello. Cheers!

    Reply

  5. Love this dish. Have eaten with cilantro lime rice many times.

    Question for you: What vegetarian alternatives would you recommend for making this dish without chicken? I love this recipe but wondering how to make it so vegetarians can also enjoy it.

    Reply

  6. 5 stars
    Things did not go as planned while making this, but it turned out great. Ended up bringing it for a potluck so I cut up Turkey breast into bite size pieces and mixed those up in the cream cheese after rubbing in the seasoning. My peppers and onion were rotten on the inside when I cut in so instead I used one bell pepper and a 7 oz can of green chilis. Then I laid the pepper Jack cheese on top of everything. Turned out delicious. Served over rice. It got voted best dish at the potluck. Thanks for great food T!

    Reply

  7. I have onions, peppers, cilantro and garlic fresh from my garden so I’m looking forward to making this tonight! I have never gone wrong with one of your recipes.

    Reply

  8. 5 stars
    This recipe was so flavorful! I did add a jalapeño in addition to the poblanos. We are adding to our regular lineup of dinners. Thank you so much!

    Reply

    1. Hi Kate,
      Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT

      Reply

  9. 5 stars
    This recipe is so delicious 🤤 we had at a friends house and thought I must make. Served it with rice, is a simple but great meal. It did take quite a bit longer to cook then recipe says🤷‍♀️

    Reply

    1. Hi Hallie,
      Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx

      Reply

  10. Love this too! Has anyone made it with thighs before? Guessing it would bake very quickly, but I’d like to try.

    Reply

    1. Thanks so much for trying this recipe Lindsey!! I love to hear that it was a winner and appreciate you making it! Sure, chicken thighs would be just fine for you to use! xx

      Reply

    2. We exclusively make this with thighs and the cook time is pretty spot on. I make it every time we have someone over for their first dinner at our house to make a good impression ha! Without fail people ask for the recipe. I personally feel like it’s a lot of seasoning for 4 thighs, so I usually double the protein but keep the spices the same. I also season the “inside” chicken before I stuff it and put the rest on top once they’re all in the skillet. Tieghan really nailed this recipe!!

      Reply

      1. Hey Jessi,
        Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your feedback!🌼🥑 xx

        Reply

    1. Hey Jen,
      Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭

      Reply

    1. Hi Katie,
      Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT

      Reply

  13. 5 stars
    I have made this numerous times. It’s easy, fast and really delicious. Thanks for this one!

    Reply

    1. Hi Mary,
      Fantastic!! I am so glad to hear that this recipe was enjoyed and I appreciate you making it! Have a great weekend! xx

      Reply

  14. This is so good! To make the recipe a little quicker I used chicken tenderloins and skipped the stuffing and butterflying and just laid the toppings on. I used whipped cream cheese so it was easy to spread on the chicken and parchment paper in a baking sheet made for easy cleanup

    Reply

    1. Hi Chris,
      Awesome!! I love to hear that this recipe was a hit and appreciate you making it! Thanks for your comment! xT

      Reply

  15. So tasty!! Served it with rice and a little lime and cilantro on top – big hit!

    Teighan does it again! 🙂

    Reply

    1. Hi Jane,
      Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT

      Reply