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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 green chili chicken is a great weeknight staple that requires so little work and the outcome is delicious!!
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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 and avocado slices to the top of the chicken. Oh, and some lime wedges too. Yum, this is one of my favorite types of dinners to make!
You could easily make this meal ahead to freeze in an airtight container or keep in the fridge.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Another fantastic recipe!! My 3 young daughters LOVED this, and so did my husband and I. The prep is easy and fast. Adding this to the rotation!
Hi Kristen,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
AMAZING! This recipe was so easy to put together, and it was a HUGE hit. Tieghan, you have done it again. My husband asked where I got the recipe, and told him and reminded him of other recipes of yours, he said, “I really like that girl!”
Hi Margaret,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
I love all your recipes but have never bought any of your cookbooks and want to! Which one should I start with? Is there a favorite among your fans??? Thanks!
Hey Cindy,
Thanks so much for your kind message! I would say Super Simple and HBH Every Day are the most popular:) xx
I made this tonight and it was awesome. I have such a hard time making chicken breasts that aren’t lackluster and boring, but this recipe is THE ONE. I sauteed the poblanos and onions beforehand just like a couple other people had mentioned doing, but followed everything else to a tee. My husband and I couldn’t stop talking about how good this was…at least I think that’s what he was saying but it was hard to tell through the muffled sound of his mouth stuffed full of chicken! 🙂 Keep up the delicious work. Cheers!
Hey Kristie,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! Thanks so much for your kind message! xTieghan
To clarify- is it a skillet dish or a baked dish? You say both at different points! I want to make sure I get it right! Xo
Hi Shannon,
It’s made in a skillet and then baked:) I hope you love the recipe! xTieghan
Thank you! I’m trying it tonight!!
Put in in for 25 minutes and came out raw as can be
Hi Mark,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed. My guess is that your chicken was much thicker than what I used, but a little more info would be helpful! xTieghan
Made the Cheesy Chili Chicken. Made a couple of substitutions. Used green chilis, used green enchilada sauce. Otherwise followed recipe. Added lime zest and Monterey Jack at end. Yummy!! Love HBH and all the wonderful recipes. Super easy to make after a long day at work?
Hey Kristine,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
I made this and it has excellent flavor! One huge part, however, was I would definitely roast the sliced poblano peppers prior to adding to recipe (maybe 1/2 way roast.) They seemed a bit el dente after 25 min in 425 oven – I ended up covering the dish and adding about more time on lessened heat and it turned out very good! This is a definite keeper recipe for me except for roasting the poblano peppers just a smidge prior to adding to chicken! 🙂
Hey Therese,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! Thanks for sharing your feedback! xTieghan
So good!! My husband said “ this is DELICIOUS!” after his first bite.. it Really was! I added shredded Mexican blend cheese during the last few minutes of baking ( I recommend!) & lime zest before serving. Make it-you will love it!
Hey Amelia,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
Delicious! My family loved it!
Hey Margaret,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
This is a WOW!!! So deliciously flavorful! I am a good (recipe follower) cook and am picky about where I get my recipes. HBH is my first go to for dinner inspiration. This could be the best meal I ever made….with Cilantro lime rice and beer bread!!!
Hey Karin,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
This recipe is delicious! My whole family loved it! We will be adding this to the “favorites” rotation.
Hey Joni,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx
Made this tonight…excellent flavor. I used jalapeño cream cheese…..delicious. Will definitely make this again.
Hi Lynn,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx
Super delicious and easy! The flavors in this dish were amazing, my uber-picky husband loved it!
Hey Leslie,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
Wow! This dish is amazing in flavor and so simple!! I cooked my chicken on the stove to get a nice sear while my oven pre-heated, and I left the peppers and onions out of the chicken and just in the pan as one person suggested. I also added cheese in the last 10 minutes and it turned out amazing! My sauce was thin at 15 mins and I was a little worried but by 25 minutes it had thickened into the most flavorful sauce. My boyfriend loved it and I can’t wait to make it for more people!
Hey there,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
This was so amazing! I used a medium salsa verde and next time I’m going to sauté the peppers for a little bit and add more cheese! But this was a hit in my house and it was literally so easy. Will definitely be making it again!
Hey Michelle,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx
We really liked this! And it was so easy! As another reviewer did, I also sauteed the onions and poblanos first. Shredded some monterey jack on top, and it was perfectly cooked at 20 minutes.
Hey Bethany,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx